The Use of “utazi” Leaf Extract (Gongronema Latifolium) as a Means of Extending the Shelf Life of a Locally Brewed Sorghum Beer
Content Structure of The Use of “utazi” Leaf Extract (Gongronema Latifolium) as a Means of Extending the Shelf Life of a Locally Brewed Sorghum Beer
The abstract contains the research problem, the objectives, methodology, results, and recommendations
- Chapter one of this thesis or project materials contains the background to the study, the research problem, the research questions, research objectives, research hypotheses, significance of the study, the scope of the study, organization of the study, and the operational definition of terms.
- Chapter two contains relevant literature on the issue under investigation. The chapter is divided into five parts which are the conceptual review, theoretical review, empirical review, conceptual framework, and gaps in research
- Chapter three contains the research design, study area, population, sample size and sampling technique, validity, reliability, source of data, operationalization of variables, research models, and data analysis method
- Chapter four contains the data analysis and the discussion of the findings
- Chapter five contains the summary of findings, conclusions, recommendations, contributions to knowledge, and recommendations for further studies.
- References: The references are in APA
Abstract Of The Use of “utazi” Leaf Extract (Gongronema Latifolium) as a Means of Extending the Shelf Life of a Locally Brewed Sorghum Beer
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 to the Unhopped beer. This has been proven from the following; appreciable decrease in its ethanol content, total acidity, volatile acidity, Aspergilus prevalence from the forth day of its bench storage relative to the Unhopped beer which manifested in the second day. This clearly shows that the hopped sorghum beer with Utazi has a decreased rate of deterioration compared to the conventional Unhopped counterpart.