BREWING SCIENCE AND TECHNOLOGY PROJECT TOPICS AND RESEARCH MATERIALS

• 1. THE EFFECTS OF DIFFERENT TREATMENT ON THE SHELF LIFE OF NON-ALCOHOLIC BEVERAGES ...

  » ABSTRACT Different preservation technique, were employed in the storage of kunu, sobodrink and soymilk. Sodium benzoate, sodium sorbate and sodium metabisulphite at three different concentrations were assessed. Pasteurization and refrigeration temperature during storage were also studied. Results indicated that the chemical preservative were not able to preserve the soymilk and kunu beyond 20 hour...Continue Reading »

  60 pages |  279 engagements | 

• 2. HEPATOPRODUCTIVE EFFECTS OF SENA TORA LEAVE EXTRACT ON CARBON TETRACHLORIDE IN...

  » CHAPTER ONE 1.0 INTRODUCTION Many of the developing countries including African countries like Nigeria practice traditional medicine as its main source of health care. This traditional medicine is normally gotten from plant origin [Rehan Ahmad et al, 2008, Stephen bent, 2008].Today nearly 88 percent of the global populations switch to plant derived medicines as their first line of defence for main...Continue Reading »

  65 pages |  74 engagements | 

• 3. PROBLEMS AND PROSPECTS OF TEACHING BREWING SCIENCE AND TECHNOLOGY IN NIGERIAN ...

  » The university should be the citadel of learning and more so the learning of all disciplines with brewing science and technology no left out. Brewing science and technology simply defined is the science of Brewing of beer by steeping a starch source commonly known as cereal grains in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at ...Continue Reading »

  71 pages |  72 engagements | 

• 4. THE USE OF “UTAZI” LEAF EXTRACT (GONGRONEMA LATIFOLIUM) AS A MEANS OF EXTE...

  » ABSTRACT Sorghum beer is an indigenous African alcoholic beverage that has been long traditionally brewed in the Savannah region of Nigeria; over the years there has been a problem with the Keep ability of these beers. Contemporally, a conceptual approach of hopping these beers with an indigenous hop extracts; Utazi (Gongronema latifolium) has relatively improved its chemical properties compared t...Continue Reading »

  71 pages |  92 engagements | 

• 5. A STUDY OF THE NUTRITIVE PROFILE OF A VEGETABLE, PIPER METHYSTICUM, LOCALLY KN...

  » CHAPTER ONE INTRODUCTION 1.1 Herbs An herb is a plant that is valued for flavor, scent, medicinal or other qualities other than its food value (John, 2000). They are used in cooking, as medicines, and for spiritual purposes. Herbs have a variety of uses including culinary and medicinal usage. General usage differs between culinary herbs and medicinal herbs (John, 2000). Herbs are “generally ...Continue Reading »

  49 pages |  67 engagements | 

• 6. THE USE OF BITTERLEAF (VERNONIA AMYGDALINA) EXTRACT AS A MEANS OF EXTENDING THE ...

  » ABSTRACT Locally brewed beer (sorghum beer) is an indigenous alcohol average. It is produced mainly from sorghum grain (Sorghum vulgare ) and the process of brewing involves malting, mashing, souring, fermentation and packaging. Locally brewed beer without hops has a short shelf life. The aqueous extract of a tropical plant, bitter leaf was used as the hop .Two type of drink were produced, one wit...Continue Reading »

  60 pages |  73 engagements |