Chapter ONE

1.1 Introduction
1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms

Chapter TWO

2.1 Overview of Brewing Industry
2.2 History of Locally Brewed Millet Beer
2.3 Nutritional Properties of Bitter Leaf Extract
2.4 Chemical Composition of Bitter Leaf Extract
2.5 Previous Studies on Shelf-life Extension
2.6 Effects of Microorganisms on Beer Spoilage
2.7 Brewing Techniques
2.8 Preservation Methods
2.9 Consumer Perception of Locally Brewed Millet Beer
2.10 Regulations and Standards in Brewing Industry

Chapter THREE

3.1 Research Design
3.2 Sampling Techniques
3.3 Data Collection Methods
3.4 Data Analysis Procedures
3.5 Variables and Measures
3.6 Ethical Considerations
3.7 Research Limitations
3.8 Research Assumptions

Chapter FOUR

4.1 Analysis of Bitter Leaf Extract on Shelf-life Extension
4.2 Microbiological Evaluation of Treated Beer
4.3 Physicochemical Properties of Treated Beer
4.4 Sensory Evaluation of Treated Beer
4.5 Comparison with Control Samples
4.6 Statistical Analysis of Results
4.7 Discussion on Findings
4.8 Implications for Brewing Industry

Chapter FIVE

5.1 Summary of Findings
5.2 Conclusions
5.3 Recommendations for Future Research
5.4 Practical Implications
5.5 Contribution to Knowledge