Home / Biochemistry / EFFECTIVE USE OF A TROPICAL HOP NAMED BITTER LEAF [VERNONIA AMYGDALINA] EXTRACT AS A MEANS OF EXTENDING THE SHELF – LIFE OF LOCALLY BREWED MILLET BEER

EFFECTIVE USE OF A TROPICAL HOP NAMED BITTER LEAF [VERNONIA AMYGDALINA] EXTRACT AS A MEANS OF EXTENDING THE SHELF – LIFE OF LOCALLY BREWED MILLET BEER

 

Table Of Contents


Title page   —       –       –       –       –       –       –       –       –       –       – i    

Declaration —       –       –       –       –       –       –       –       –       –       -ii

Approval page —   –       –       –       –       –       –       –       –       –       -iii

Dedication —         –       –       –       –       –       –       –       –       –       -iv

Acknowledgement —       –       –       –       –       –       –       –       –       -v    

Table of content   —         –       –       –       –       –       –       –       –       -vi                 Abstract —   –       –       –       –       –       –       –       –       –       –       -vii


Thesis Abstract

Abstract
The study aimed to investigate the potential of utilizing a tropical hop named Bitter Leaf (Vernonia amygdalina) extract as a means of extending the shelf-life of locally brewed millet beer. Millet beer is a traditional alcoholic beverage popular in many regions, but its short shelf-life limits its distribution and market reach. The antimicrobial properties of Bitter Leaf extract have been well-documented, making it a promising candidate for use as a natural preservative in food and beverage products. In this research, Bitter Leaf extract was incorporated into millet beer during the brewing process, and the physicochemical and microbiological properties were monitored over time. The results indicated that the addition of Bitter Leaf extract effectively extended the shelf-life of millet beer by inhibiting the growth of spoilage microorganisms. The presence of bioactive compounds in Bitter Leaf extract, such as sesquiterpene lactones and flavonoids, contributed to its antimicrobial activity. Moreover, the extract exhibited antioxidant properties, which could further enhance the stability of the beer during storage. Sensory evaluation tests revealed that the incorporation of Bitter Leaf extract did not significantly alter the taste, aroma, or overall acceptability of the millet beer, indicating its suitability as a natural preservative. Overall, this study demonstrates the potential of Bitter Leaf extract as a natural and effective means of extending the shelf-life of locally brewed millet beer. By harnessing the antimicrobial and antioxidant properties of this tropical hop, brewers can improve the quality and safety of their products, thereby increasing market access and consumer satisfaction. Future research could explore optimal extraction methods, dosage levels, and potential synergies with other natural preservatives to further enhance the preservation capabilities of Bitter Leaf extract in millet beer and other food products. This innovative approach not only addresses the practical challenges faced by traditional brewers but also promotes the utilization of indigenous plants with valuable bioactive compounds in food preservation and product development.

Thesis Overview

INTRODUCTION.

Beer, alcoholic brewery made from a Cerael grains known as barley and Millet.A process called Fermentation in which Microscopic fungi known as yeast is used to consume sugers in the grains to make Beers,converting them to alcohol and carbondioxide gas.This chemical process typically produce beers with an adequate level of alcohol content of about 2-6%.Over an aggregate of 70 types of beer are available in the modern worlds todays.Each style of beer derives its unique characteristics and differences in its brewing process.Four basic ingredients are used in brewing,which includes;grains, hops,[bitterleaves as a hop’s substitute] Yeast and water, Grains like Millet contain the natural sugers required for fermentation.It also provides beer with flavour,colour,body and texture.

Hops are small, green, cone-shaped flowers from the hop plant,a vine related to the nettle plant over 50 varieties of hops are grown throughout the world, mostly in Europe,Australia and North America.But the hops we want to used is bitterleave acting as hop’s substitute. It is mostly grown here in Africa.Hops provides the Beer with spicy, bitter flavour and contribute natural substances that prevent bacteria from spoiling beer. Two species of Yeast ;Saccharomyces cerevisiae and Saccharomyces uvarum and baker’s yeast. Each yeast species is used in a slightly different method of fermentation and produces a distinct type of beer. Throughout history, where ever Cereal grains were grown, Humans made beer with beverage for them. They used Barley in Egypt, Millet and Sorghum in other parts of Africa, beer brewing is a major industrial revolution world wide. In 2002. In the United States,1800brewers,produced almost 175 millions barrels of beer.

Beer is deeply interlined in the fabric of Society, from the Economic to the intangible locally owned breweries deliver social values better than global companies. Since early times beer which is the products of brewing processes has played an important role in our society, It bring people together in local pubs and breweries generating Camaraderie within Communities. As technology has progress brewing techniques have been developed and refined. As a result, we are currently consuming the finest beers ever produced. This is due to our increased knowledge in the fields of Biotechnology, Microbiology, and Chemistry.

1.1  AIMOFSTUDY / PROJECT

The aim of study is primarily to have a capture of the effect use of a tropical hop named bitter leaf(Vernonia Amygdalina) extract as a means of extending the shelf–life of a locally millet beer.In the course of achieving this goal, the ingredients used in brewing industries are taken into consideration together with various analysis carried on beer samples. Finally, beer should be of an adequate composition and texture in order to satisfy consumers need and sensitivity on the disadvantages of beer abuse to the health and body.


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