ABSTRACT
This
research work was on maize (Zea may) abject in sorghum vulgare) beer brewing
the sorghum was malted and milled. Malting was achieved by sleeping the grains
in water at 280c for 48 germination of the grain was allowed for 72
hrs and kilmed in air oven at 550c for 48 hrs. maize as an adjuct
was in corporate into the malted milted sorghum during mashing was done by the
use of work. The work was then boiled with
hope to sterilized concentrate as to extract solvable material for the hope.
Fermentation was also carried out using a locally made fermented.
Sacharonmycess cervisiae as the chosen yeast was inoculated into the work and
allowed to ferment for 7-12 days at 20 respectively for primary and secondary
fermentation. The product was later packaged in a sterilized bottle and covered
the use of maize as an adjunct in sorghum beer brewing is to improve the sugar
level of the work consequently the diastolic power.
TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgment
Abstract
Table of content
CHAPTER ONE
Introduction
Hypothesis
Objective and aims
Statement of problem
Limitation
CHAPTER TWO
Literature review
CHAPTER THREE
Material and method
The Proceduce for the experiment
The determination of acidk content
The determination of alcoholic content
CHAPTER FOUR
Result and discussion
CHAPTER FIVE
Conclusion
Recommendation
Reference
CHAPTER ONE
INTRODUCTION
Beer is an
alcoholic beverage obtained from fermented cereals such as barky, sorghum and maize grains. Barkey is a well know
cereals for beer production due to some great advantage it has over other
cereals but because of economic reasons other cereals like sorghum as many also
in use for production.
The effect
of major adjust in sorghum grain in beer
production during which many is used a adduct to increase the carbohydrate
content this carbohydrate is hydrolyzed to usable simple sugar during mashing
which is later formatted by yeast (saacharonyces cerevisian) to production beer
these are various type of alcoholic
beverage some of which are as follows
ales British beer and ates are described in many different ways in trade by
this public some of the also are of wild bitter hight pale and scorch.
ii.
stout. This is heavier type of beer in which well
orated bardy or Walt or caramelized sugar is used Oatmed type stout is another
special type main by the addition of a proportion of ostmed.
iii.
Lager beer: The main difference between also stomata companies with layer is the
formation process. In that for ales and stout compared with lager is the
fermentation processed. In that for ales and stout the yeast used is
sarcharomyces cereisice and to formations is involved while sacharomyes
carlsbergensis is used in lager and
bottom fermentation is involved and lager beers more highly hopped than also and stout. Further the
marshy force of ales and stout is carried out by an infusion process where
as for larger a decoction process is used iv porter beer this is a weaker form
of the stout now mainly brewed in treland it is saw to have derived it name
from the fount that it was a popular drink of porter but in England the
ordinary mild also have large superseded it . in beer production four
technological processes we involved. They are as follow: malting mashing
boiling wort and formation. Malting is the controlled germination process
concerned with the modification of the grains that is the liberation of starch
granle from the of endosperm cell and subsequent biosynthesis
and digression of starch and protein by enzyme which wh9ich become activate during germination
Aisen (1980) Malting loses of nutrient are encountered during steeping and
respiration of the grains. In modern malting practices malting loses are highly
controlled due to the use of better quality
more inform and more easily modified quality sorghum grains. Mac fadden
and Clayton (1989) reported the best result in work have been achieved with
short grain Kara and farafora varieties of white sorghum . Malting losses of 20-30% have been recorded
after 5 day of germination.
To elevate
the nutrient status of the malted sorghum cereal adjuncts are used during
mashing the net action of the amylase during malting is to digest the small
starch Grammies preferentially. But the main activity of the analyses take
place during mashing.
Mashing can
be defined as the conversion of barley malt or other sources of malt or cereal
adjunct by complement of enzyme ranging from proteolytic to amylolytic enzyme
into fermentable extract suitable for yeast growth and ultimately for beer
production. Manner (1982) Cereal adjuncts may often a cheg and high yielding
source of extract relative to malt. Briggs (1971) found out that extract yields could be obtained
from small scale mashes (50g totalk grist) with grist comprising 70% malt and
30% extrude barley wheat or maized under temperature programmed condition.
Masher
counting extruded cereal adjunct frequently show poor work filtration and high value of work
viscosity supplement of industrial enzymes to mashes coutainbing extruded
cereal adjunct may improve work filtration and lower work viscosity.
Work is a
product of filtration after mashing. The residence of the filtration is called
spent grains. Work is therefore subjected to boiling to achieve several
objectives. Fermentation is an important step in beer production and it’s major
concern is the production of ethanol and carbondioxide form this conversion of
fermentable sugars of saccharamyces cerevision and S. calsbergensis.
Two types
of fermentation are employed, top and bottom fermentation. The characteristic
behavior of the top and bottom fermenting yeast determines the type of
fermentation that can be employed. Bottom fermenting yeast may be
fermented in closed fermenters but open
vats are necessary for the top fermenting yeast. The character of the beer
depends on the method and materials, used for preparing the work.
Cereal malt
is very important in alcoholic beverage production because it is source of
sugar amino acid fatty acid vitamin and minerals.
1.1
HYPOTHESIS
-Maize adjmict in sorghum beer
brewing increase the carbohydrate constant in work.
H1.
Maize adduct in
1.2
OBJECTIVE
/AIMS
The
objective of this research is to produce sorghum beer using maize as an adjunct
To use
maize as an adjunct to increase the carbohydrate content of the word.
1.3
STATEMENT
PROBLEM
Beer is been sold costly in Nigeria because barely cereal used in the production of beer is not grown
in Nigeria.
Locally grown cereal e.g sorghum, maize etc could be used for the production of
beer in absence of barely cereal maize
adjunct in sorghm beer production help to beef up the sugar content of the
work. This help in the production of beer that will compare to those produced
with imported materials.
1.
LIMITATION
Lack of
suitable fermented: fermentation temperature was not expected to vary from time
to time but no suitable fermentor to stabilizer the temperature during the
production.
Lack of
suitable hops for the beer production.
Get the Complete Project Material Now!!!
