Project Abstract

Abstract
This research project focused on exploring the potential of utilizing a tropical hop known as Bitter Leaf (Vernonia amygdalina) extract to extend the shelf-life of locally brewed millet beer. The study aimed to investigate the antimicrobial properties of Bitter Leaf extract and its effect on inhibiting the growth of spoilage microorganisms in millet beer during storage. The research employed both qualitative and quantitative analysis methods to evaluate the efficacy of Bitter Leaf extract in preserving the quality and freshness of millet beer over an extended period. The experimental design involved brewing millet beer samples with varying concentrations of Bitter Leaf extract, ranging from 0.5% to 2.0%. These samples were then subjected to microbial analysis at regular intervals to assess the growth of bacteria, yeast, and molds. Additionally, sensory evaluations were conducted to determine the impact of Bitter Leaf extract on the flavor, aroma, and overall acceptability of the millet beer during storage. The results were compared with control samples that did not contain the extract. The findings of the study indicated that Bitter Leaf extract exhibited significant antimicrobial activity against a wide range of spoilage microorganisms commonly found in fermented beverages. The higher concentrations of the extract demonstrated greater efficacy in inhibiting microbial growth, thereby extending the shelf-life of the millet beer. The sensory evaluations revealed that the addition of Bitter Leaf extract did not compromise the sensory attributes of the beer and, in some cases, even enhanced its flavor profile. Overall, the results suggest that Bitter Leaf extract has the potential to be a natural and effective alternative to synthetic preservatives in extending the shelf-life of locally brewed millet beer. By harnessing the antimicrobial properties of this tropical hop, brewers can enhance the microbial stability and quality of their products, leading to increased consumer satisfaction and reduced product wastage. Further research is recommended to optimize the extraction process, determine the ideal concentration of the extract, and explore its application in other fermented beverages.

Project 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.