Home / Biochemistry / The use of “utazi” leaf extract (gongronema latifolium) as a means of extending the shelf life of a locally brewed sorghum beer

The use of β€œutazi” leaf extract (gongronema latifolium) as a means of extending the shelf life of a locally brewed sorghum beer

 

Table Of Contents


Chapter ONE

1.1 Introduction
1.2 Background of Study
1.3 Problem Statement
1.4 Objectives of Study
1.5 Limitations 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 Literature Review
2.2 Historical Perspective on the Topic
2.3 Theoretical Frameworks
2.4 Previous Studies on the Topic
2.5 Trends and Developments in the Field
2.6 Gaps in Existing Literature
2.7 Conceptual Framework
2.8 Methodological Approaches in Previous Studies
2.9 Critique of Existing Literature
2.10 Summary of Literature Review

Chapter THREE

3.1 Research Methodology Overview
3.2 Research Design
3.3 Population and Sampling Techniques
3.4 Data Collection Methods
3.5 Data Analysis Techniques
3.6 Research Instruments
3.7 Ethical Considerations
3.8 Validity and Reliability

Chapter FOUR

4.1 Overview of Findings
4.2 Descriptive Statistics
4.3 Inferential Statistics
4.4 Comparison of Results with Hypotheses
4.5 Discussion of Major Findings
4.6 Interpretation of Results
4.7 Implications of Findings
4.8 Recommendations for Future Research

Chapter FIVE

5.1 Summary of Research
5.2 Conclusions Drawn
5.3 Contributions to Knowledge
5.4 Practical Implications
5.5 Limitations of the Study
5.6 Recommendations for Practice
5.7 Recommendations for Further Research
5.8 Conclusion and Final Thoughts

Project Abstract

Sorghum beer is an indigenous African alcoholic beverage that has been long traditionally brewed in the Savannah region of Nigeria; over the years there has been a problem with the Keep ability of these beers. Contemporally, a conceptual approach of hopping these beers with an indigenous hop extracts; Utazi (Gongronema latifolium) has relatively improved its chemical properties compared to the Unhopped beer. This has been proven from the following; appreciable decrease in its ethanol content, total acidity, volatile acidity, Aspergilus prevalence from the forth day of its bench storage relative to the Unhopped beer which manifested in the second day. This clearly shows that the hopped sorghum beer with Utazi has a decreased rate of deterioration compared to the conventional Unhopped counterpart.

Project Overview

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