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Science Lab Technology Department

MAIZE ADJUNCT IN SORGHUM BEER BREWING

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 acidk content                                              

The determination of alcoholic content                                       

 

CHAPTER FOUR

Result and discussion   

                                                                  

CHAPTER FIVE

Conclusion

Recommendation                                                                             

Reference                                                                                         

 

 

 

 

CHAPTER ONE

 

INTRODUCTION

Beer is an alcoholic beverage obtained from fermented cereals  such as barky, sorghum  and maize grains. Barkey is a well know cereals for beer production due to some great advantage it has over other cereals but because of economic reasons other cereals like sorghum as many also in use for production.

The effect of major adjust in  sorghum grain in beer production during which many is used a adduct to increase the carbohydrate content this carbohydrate is hydrolyzed to usable simple sugar during mashing which is later formatted by yeast (saacharonyces cerevisian) to production beer these are various  type of alcoholic beverage some of which are  as follows ales British beer and ates are described in many different ways in trade by this public some of the also are of wild bitter hight   pale and scorch.

ii.                 stout. This is heavier type of beer in which well orated bardy or Walt or caramelized sugar is used Oatmed type stout is another special type main by the addition of a proportion of ostmed.

Lager beer: The main difference between  also stomata companies with layer is the formation process. In that for ales and stout compared with lager is the fermentation processed. In that for ales and stout the yeast used is sarcharomyces cereisice and to formations is involved while sacharomyes carlsbergensis is used in lager and  bottom fermentation is involved and lager beers more highly  hopped than also and stout. Further the marshy  force of ales and stout  is carried out by an infusion process where as for larger a decoction process is used iv porter beer this is a weaker form of the stout now mainly brewed in treland it is saw to have derived it name from the fount that it was a popular drink of porter but in England the ordinary mild also have large superseded it . in beer production four technological processes we involved. They are as follow: malting mashing boiling wort and formation. Malting is the controlled germination process concerned with the modification of the grains that is the liberation of starch granle  from the  of endosperm cell and subsequent biosynthesis and digression of starch and protein by enzyme which     wh9ich become activate during germination Aisen (1980) Malting loses of nutrient are encountered during steeping and respiration of the grains. In modern malting practices malting loses are highly controlled due to the use of

 

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