List of figures = = = vList of tables = = = viTable of contents = = = vii-xiAbstract = = = xii

CHAPTER ONE = = =

1

1.0 Introduction = = = 1-21.2 Aims and objectives = = 2

CHAPTER TWO = = =

32.0 Literature review = = 32.1 Historical overview = = 3-42.2 Brewing of Beer = = 52.2.1 Contemporal Western Brewing Process = 5-72.2.2 Indigenous African brewing process = = 7-82.3 Raw materials for brewing = = 8-92.3.1 Starch Source = = 9-102.3.2 Water = = 102.3.3 Hops = = 112.3.3.1 Hop substitutes = = 122.3.3.2 Utazi (

Gongronema latifolium

). = = 12-132.3.3.3 Chemical

 properties of ‘Utazi’

2.3.5

Baker’s

yeast = = 152.4 Biochemistry and microbiology ofBrewing and malting= = = 162.4.1 Malting and kilning = = 162.4.2 Miling and mashing = = 162.4.3 Chemistry of mashing = = 172.4.4 Souring = = 172.4.5 Boiling = = 17-182.4.6 Straining = = 182.4.7 Alcoholic fermentation = = 18-192.4.8 Aging , Filtering and Package = = 192.4.9 Spoilage = = 202.4.91 Beer spoilage organisms = = 20-222.5 Chemistry of fermentation process = = 22-252.5.1 Alcoholic fermentation process = = 26-272.6 Types of beers = = 272.6. 1 European types = = 27-282.6.2 Indigenous African beers = = 282.6.2.1 Classification of fermented AfricanBeers = 292.6.2.2 Pito = = 302.6.2.3 Merissa = = 30-312.6.2.4 Bouza = = 31-322.7 Local production of Burukutu = = 33-34

2.7.1 Nature of its malting process = = 342.8 Some indigenous African non alcoholicbeverages = 352.8.1 Ogi = = = 362.8.2 Banku = = = 362.9 Cereals = = = 372.9.1 Millet = = = 382.9.1.2 Scientific classification = = = 38-392.9.1.1.3 Current uses of millet = = = 39-402.9.1.1.4 Other uses of millet = = = 40-412.9.2 Sorghum = = = 41-422.9.2.1 Scientific classification = = = 422.9.2.2 Uses of sorghum = = = 43-44

CHAPTER THREE = = =

45

3.0 Materials and method = = = 453.1 Materials = = = 453.1.1 Chemicals and reagents = = = 453.1.2 Glasswares and equipments = =45-473.2 Preparation of samples = = = 47 3.2.1 Methods = = = 473.2.2 Ingredients = = = 473.2.3 Methods of preparation = = 47-483.2.4 Activation of yeast = = 483.2.5 Preparation of Utazi leaf extracts = = 48

3.2.6 Preparation of reagents = = 493.2.6.11% phenolphthalein = = 493.2.6.2 0.1m NaoH = = 493.3 Method of Chemical Analysis = = 493.3.1 Total Acidity = = 493.3.2 Fixed Acidity = = 503.3.3 Volatile Acidity = = 503.3.4 pH Determination = = 503.3.5 Specific Gravity = = 513.3.6 Total dissolved Solids (TDS) = = 513.3.7 Total suspended Solids (TSS) = = 51-523.3.8 Ethanol Contents = = 523.3.9 Microbial Count = = 52-533.3.9.1 Procedures for the preparation theof media = 533.3.9.2 Procedures for culturing plates = = 543.3.9.3 Procedures for the identification of Organisms = 54

CHAPTER FOUR = = 55

4.0 Results = = 554.1 Parameters generated from Hopped andUnhopped sorghum Beers with (

G. latifolium) = =

584.2 Specific gravity of bench stored Sorghum BeerHopped with Utazi (

G. latifolim

) and withoutHops = 564.3 Total Acidity of bench stored Sorghum BeerHopped with Utazi (

G. latifolium

) and withoutHops = 57