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 "Utazi" Leaf Extract
2.2 Historical Context of Gongronema Latifolium
2.3 Chemical Composition of Utazi Leaf
2.4 Health Benefits of Utazi Leaf Extract
2.5 Shelf Life Extension Techniques in Food Industry
2.6 Previous Studies on Shelf Life Extension in Beverages
2.7 Local Brewing Processes of Sorghum Beer
2.8 Effects of Microorganisms on Beverage Spoilage
2.9 Packaging and Preservation Methods
2.10 Consumer Perception of Natural Preservatives

Chapter THREE

3.1 Research Design and Rationale
3.2 Sampling Techniques
3.3 Data Collection Methods
3.4 Data Analysis Procedures
3.5 Research Ethics and Compliance
3.6 Reliability and Validity Measures
3.7 Limitations of the Research Methodology
3.8 Case Study Approach

Chapter FOUR

4.1 Analysis of Shelf Life Extension Experiment Results
4.2 Comparison with Control Samples
4.3 Impact of Utazi Leaf Extract on Microbial Growth
4.4 Sensory Evaluation of Treated Beverages
4.5 Chemical Composition Changes in Treated Samples
4.6 Statistical Significance of Findings
4.7 Factors Influencing Shelf Life Extension
4.8 Practical Implications for Beverage Industry

Chapter FIVE

5.1 Summary of Findings
5.2 Conclusion and Recommendations
5.3 Contributions to Knowledge
5.4 Implications for Future Research
5.5 Practical Applications in Food Industry