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MAIZE ADJUNCT IN SORGHUM BEER BREWING

  • Type:Project
  • Pages:40
  • Format:Microsoft Word
(Microbiology Project Topics & Materials)
ABSTRACT

This research work was on maize (Zea may) abject in sorghum vulgare) beer brewing the sorghum was malted and milled. Malting was achieved by sleeping the grains in water at 280c for 48 germination of the grain was allowed for 72 hrs and kilmed in air oven at 550c for 48 hrs. maize as an adjuct was in corporate into the malted milted sorghum during mashing was done by the use of  work. The work was then boiled with hope to sterilized concentrate as to extract solvable material for the hope. Fermentation was also carried out using a locally made fermented. Sacharonmycess cervisiae as the chosen yeast was inoculated into the work and allowed to ferment for 7-12 days at 20 respectively for primary and secondary fermentation. The product was later packaged in a sterilized bottle and covered the use of maize as an adjunct in sorghum beer brewing is to improve the sugar level of the work consequently the diastolic power. 

TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgment
Abstract
Table of content

CHAPTER ONE 
Introduction 
Hypothesis       
Objective and aims
Statement of problem
Limitation
 
CHAPTER TWO 
Literature review 

CHAPTER THREE 
Material and method                      
The Proceduce for the experiment           
The determination of acidic content     
The determination of alcoholic content     

CHAPTER FOUR 
Result and discussion

CHAPTER FIVE 
Conclusion 
Recommendation
Reference

MAIZE ADJUNCT IN SORGHUM BEER BREWING

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Details

Type Project
Department Microbiology
Project ID MCB0160
Price ₦3,000 ($9)
No of Pages 40 Pages
Format Microsoft Word

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    Details

    Type Project
    Department Microbiology
    Project ID MCB0160
    Price ₦3,000 ($9)
    No of Pages 40 Pages
    Format Microsoft Word

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