Effective Use of a Tropical Hop Named Bitter Leaf [vernonia Amygdalina] Extract as a Meansof Extending the Shelf – Life Oflocallybrewed Millet Beer
![Effective Use of a Tropical Hop Named Bitter Leaf [vernonia Amygdalina] Extract as a Meansof Extending the Shelf – Life Oflocallybrewed Millet Beer](https://www.schoolthesis.com/wp-content/uploads/2022/07/Effective-Use-of-a-Tropical-Hop-Named-Bitter-Leaf-vernonia-Amygdalina-Extract-as-a-Meansof-Extending-the-Shelf-%E2%80%93-Life-Oflocallybrewed-Millet-Beer.jpeg)
Effective Use of a Tropical Hop Named Bitter Leaf [vernonia Amygdalina] Extract as a Meansof Extending the Shelf – Life Oflocallybrewed Millet Beer
Quick Navigation for Final Year Undergraduates, Masters (Thesis), and Ph.D. Dissertation Students Who Need Our Services on Their Research Works
| Find More Project Topics | FIND HERE |
| Hire Us for Thesis Works | HIRE NOW |
| Hire Us for Project Works | HIRE NOW |
| Hire Us for Seminar Works | HIRE NOW |
| Hire Us for Assignments | HIRE NOW |
| Hire Us for Proposals | HIRE NOW |
| Contact Us | HERE NOW |
Abstract on Effective Use of a Tropical Hop Named Bitter Leaf [vernonia Amygdalina] Extract as a Meansof Extending the Shelf – Life Oflocallybrewed Millet Beer
This local beer is brewed from a cereal grain called millet,and it is brewed with bitter leave extract acting as hop substitute to see if it can increase the shelf – life of this beer.The production process include malting, mashing, fermentation, and maturation.The microorganisms associated with fermentation include Saccharomyces Cerevisiae and Saccharomyces Charelienia.These yeast hasten fermentation by converting the sugar in the beer to alcohol. Kunu is an indigenous alcoholic beverages that is traditionally brewed with out hops,and because of this it has a shot shelf life as compared with that brewed with the tropical hops.There is a significant [P≥ 0.05] difference in chemical properties of millet with hops and without hops.Millet with hops is the best with alcoholic content of 0.325 ± 0.004, total acidity of 0.645 ± 0.011(% lactic acid),fixed acidity of 0.041± 0.002, specific gravity of 1.199±0.015 and pH of 4.03± 0.02.But without hops we have an alcoholic content of 0.316± 0.005, total acidity(lactic acid) of 0.427± 0.002, fixed acidity of 0.034± 0.005,specific gravity of 1.049± 0.007, and pH of 3.32±0.02.From the result the beer without hops is the lowest in acceptance of chemical properties so it is advisable that the local millet beer be brewed with the tropical hops (Vernonia Amygdalina).
Disclaimer
This research material is intended for academic use only and should be used as a guide in constructing your research project and seminar presentation. You should never duplicate the content word for word (verbatim), as SCHOOLTHESIS.COM will not be held liable for anyone who does.
The purpose of publishing this material is to alleviate the stress of hopping from one school library to the next in search of research materials. This service is lawful because all educational institutions allow students to read past projects, papers, books, and articles while working on their own.
SCHOOL THESIS is merely giving this information as a research reference. Use the document as a reference or structure for your own research paper. This paper’s content should be able to assist you in coming up with new ideas and thoughts for your own study
Effective Use of a Tropical Hop Named Bitter Leaf [vernonia Amygdalina] Extract as a Meansof Extending the Shelf – Life Oflocallybrewed Millet Beer research paper, should only be used as a guide.