Maize Adjunct In Sorghum Beer Brewing

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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

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.
iii. 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 better quality more inform and more easily modified quality sorghum grains. Mac fadden and Clayton (1989) reported the best result in work have been achieved with short grain Kara and farafora varieties of white sorghum . Malting losses of 20-30% have been recorded after 5 day of germination.

To elevate the nutrient status of the malted sorghum cereal adjuncts are used during mashing the net action of the amylase during malting is to digest the small starch Grammies preferentially. But the main activity of the analyses take place during mashing.
Mashing can be defined as the conversion of barley malt or other sources of malt or cereal adjunct by complement of enzyme ranging from proteolytic to amylolytic enzyme into fermentable extract suitable for yeast growth and ultimately for beer production. Manner (1982) Cereal adjuncts may often a cheg and high yielding source of extract relative to malt. Briggs (1971) found out that extract yields could be obtained from small scale mashes (50g totalk grist) with grist comprising 70% malt and 30% extrude barley wheat or maized under temperature programmed condition.

Masher counting extruded cereal adjunct frequently show poor work filtration and high value of work viscosity supplement of industrial enzymes to mashes coutainbing extruded cereal adjunct may improve work filtration and lower work viscosity.
Work is a product of filtration after mashing. The residence of the filtration is called spent grains. Work is therefore subjected to boiling to achieve several objectives. Fermentation is an important step in beer production and it’s major concern is the production of ethanol and carbondioxide form this conversion of fermentable sugars of saccharamyces cerevision and S. calsbergensis.

Two types of fermentation are employed, top and bottom fermentation. The characteristic behavior of the top and bottom fermenting yeast determines the type of fermentation that can be employed. Bottom fermenting yeast may be fermented in closed fermenters but open vats are necessary for the top fermenting yeast. The character of the beer depends on the method and materials, used for preparing the work.
Cereal malt is very important in alcoholic

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The Role Of Packaging In Food Processing

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TABLE OF CONTENT

CHAPTER ONE
1.0 Introduction
1.1 Background
1.2 Statement Of The Problems
1.3 Objectives
1.4 Scope Of The Work
1.5 Definition Of Terms

CHAPTER TWO
2.0 Literature Review
2.1 Reasons For Packaging Our Foods
2.2 General Description and Operation In Food packaging and food processing
2.3 Function Of Food Packaging In Food Processing
2.4 Packaging Designing In Food Packing
2.5 Strategy In Food Packaging
2.6 The Role Of NAFDAC In Food Packaging And Food Processing and Other Regulation

CHAPTER THREE
3.0 Conclusion
3.1 Summary
3.2 Recommendation
3.3 References

CHAPTER ONE

1.0 INTRODUCTION

The role of packaging in food processing is just one among many ways of food preservation. As soon as food is packaged, it is set for shipment and marketing. For many food technologists to embark on food packaging, the food technologist must have food knowledge of the technology, materials, labour equipments, capital, research, engineering and management involved in any such food processing establishment. The package purposely protects the product from environmental hazards throughout the period of shelf life (Schoeld and Joseph, 1992).

Packaging plays the important role of a catalyst between the consumer and the product. Products reach and popularity is determined by its entire look and feel. With meterial business booming, the packaging industry too has been catapulted to greater heights with constant changes. Even our traditional food industry expects packaging to perform magic and propel its cuisines on the worlds best selling items list. (Boyd and Haper, 1990). Consumers today are also looking for balance between cost and convenience. And the mass production of small sachets seems to be at the forefront in this metail boom. With higher output, reliability of operation and flexibility of size in demand, effective secondary packaging was become important to support. Which is why multi track machines comprising of 10 tracks with outputs of around 500 machines require skilled manpower, proper quality packaging material and suitable post packaging methods? Double and triple head machines too are easier to handle and offer flexibility for smaller batch sizes. (Griffin and Sacharow, 1990). For meeting with the requirements of increasing shelf – life the industry has seen an entry of various machinery like the Aseptic pouch packing systems, Retort packing systems and Modified Atmosphere Packing System (MAP).

In Aseptic Poch Packing System, a sterile product (eg. UHT Milk) is packed without the danger of contamination making its increasing shelf span without any needs of a “cool chain” for distribution and storage. This system can make liquid milk available in deficit areas like the North East India States. While in Retort Packing, a product is filled in a retort package and is subjected to post packing sterilization in a retort or autoclave. (Doyle and Mona, 1996). This is mainly the thermal process and helps in achieving sterility and long shelf life stability. Retort packages can be distributed and stored at room temperature. Pick fill seal machines using pre-made retort rouches are the biggest beneficiaries of this technology. Both the above packaging machinery requires careful selection of processing method and material in order to achieve the desired results. Of later, commonly sought grocery commodities like sugar, rice, salt, spices are increasingly being projected as brands to all track customers. (Carthy Jerome and Williams 1996).

Furthermore, among the groups of packaged, consumer items, food ranks was the highest and thus an entire industry can be instituted purposely for food packaging. As the world is fast advancing technologist must have the knowledge of packaging principles and practices as their meet specific requirements of food in order to retain it’s quality through processing, storage and distribution. And to specify what demands the food imposes on the package. Though it’s the sole of responsibilities of the packaging specialist to design and manufacture packages. (Mehegan and Sean, 1996)
However, in as much as the package physically of the protects and maintains the quality of the product, appeals and attracts the consumer, it should be within an average economic cost. (Mehegan and Sean, 1996).

1.1 BACKGROUND IN PACKAGING OF FOOD

Before World War II packaging was used primarily to surrender and protect products during storage, transportation and distribution. Some packages where designed with esthetic appeal and even for ease of use by the end of the consumer, but package design was typically left to technicians. Since the beginning of the industrial revolution in the mid – 18005, they build it and com maximum had prevailed. After World War II companies become more interested in marketing and promotion as a means of enticing customers to purchase their products. (Rosette, 1992). As a result of more manufactures begans to vicro packaging as a way to lure buyers.

During mid 1900s, several influence contributed to turn packaging into an integral part of the most companies marketing mix. Consumers become better educated, wealth and expectations generally increased, consequently consumer began to rely much more heavily on manufactured good and processed foods items. New technologist related to production, distribution and preservatives lead to a massive proliferation in the number and type of products and brand available in the industrialized. (Stern, Waltter and Willy, 1981)

Thus packaging become vital means of differentiating items and informing consumers. The importance of consumer packaging was elevated in the United States, during the late 197s, and 1980S. Rapid economic expansion and marked growth warned during the period of forcing consumer to focus increasingly on luring consumer to their product brand at the expanse of the competition. Packaging design become a marketing science. And as a new corporate cost consciousness developed in response to the increased competitive companies began to alter packaging techniques as a way to cut production, storage and distribution expenses. (Crift and Scharow, 1972).

Furthermore, marketers began to view packaging as a tool to exploit existing product lines by adding new items and pump new life into maturing product.
Today in different parts of the world, due to the fast advancement in science and technology, the role of packaging in wood processing, packaging some foods naturally have efficient primary containers, for example, nut, oranges, eggs etc. Such foods need to be packaged with only secondary outer box, wrap or drum to hold the units together and gives gross protection. Other foods like milk powder, dried eggs and fruits concentrates often will b filled into primary containers such as plastic lines which are then packaged within protective cartors or drums. (Ugwnanyi, 7998).

1.2. STATEMENT OF THE PROBLEMS OF PACKAGING
Since the role of packaging in food processing in Nigeria is the Joy of a food scientist or food technologist in food packaging and can only be complete after introducing a new package, the food technologist or food scientist must cover the following:
i. Material specification.
ii. Product compatibility.
iii. Distribution cycle.
iv. Marketing consideration (Ugwuanyi, 1998)
Then after getting all these, it is left for the industries best interest to produce safe food and reach
It to consumers in a manner where its safety is not compromised. To ensure this, the following must be known.

(1) Cause of food borne diseases, (where the risk in the production chain are the greatest). And the how’s protecting the consumer from them.
(2) Production and packaging methods to ensure food safety for longer periods of time.
(3) Distribution and storage of food in the supply chain. (Doyle and Mona, 1996).

Another problem is that in the world today, we found out some series of investigation that many people especially Business men, had tried to produced their own food and packaged without the notification of…

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Microbial Examination Of Spoilt Avocado Fruit.

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ABSTRACT

Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and six fungal species were isolated. The bacteria include Erwinia SP (66.7%), Streptococcus sp, *25%), E. Coli (18.9%) and staphycoccus sp (33.3%), Pseudomonas sp (20%) and Chromobacterium sp (5%) has the lowest percentage occurrence, Erwinia sp, Pseudomonas sp and chromobacterium sp were found to be absent in the control. The fungi species, includes Aspergillus sp (50%), Pericillium sp (25%), Fusarium sp (16.6%), Rhisopus sp (13.3%), currularia sp (8.3%) and Rhoctorula sp (3.3%), were also kolated Avocado fruits from Ogbete main market were more contaminated than the avocado form the new market.

TABLE OF CONTENTS

CHAPTER ONE
1.0 Introduction
1.1 Background of study
1.2 Statement of problem
1.3 Aim and Objectives of the study
1.4 Hypothesis
1.5 Significance of the study
1.6 Limitation of the study

CHAPTER TWO
LITERATURE REVIEW
2.0 The origin of Avocado fruits
2.1. Uses of avocado fruits
2.2. Preservation of avocado fruits
2.3. Ways avocado fruits can be prone to contamination
2.4. Microbial spoilage of avocado fruit
2.5. Control of bacterial and other disease of avocado fruits and fruits products
2.6. Some biochemical test for bacterial isolates

CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 sample collection
3.2 Sterilization of media an material used
3.3 Preparation of media
3.4 Bacteria and fungi isolate from avocado fruits
3.5 Bacterial isolation and identification
3.6 Fungal isolation and identification
3.7 Lactophenole blue staining technique for fungi isolates
3.8 Staining techniques for bacteria isolates grains stain
3.9 Biochemical test for identification of bacteria isolates

CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
4.1 Bacterial Examination
4.2 Fungi, examination

CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
5.1 CONCLUSION
5.2 RECOMMENDATION
LIST OF TABLE

Table I: Bacterial isolated and their frequencies
Table 2: Fungi isolated and their frequencies
Table 3: Sources of collection of the fruit and Bacteria isolate
Table 4: Sources of collection of the fruits and fungi isolates

LIST OF FIGURES

Fig. 1: Rate of occurrence of fungi
Fig. 2: Rate of occurrence of bacteria
Fig. 3: Fungi isolates according to sources
Fig. 4: Bacteria isolates according to source.

CHAPTER ONE

1.0 INTRODUCTION

1.1 BACKGROUND OF STUDY
The Avocado pear, Persea Americana is a tropical and sub tropical fruit tree, originated in central America or adjoining regions of North or South America. It has now spread to much of the near tropical world. The avocado is limited especially by its climatic requirements, with their race differences. It is also highly susceptible to drought injury. But excess soil moisture is equally fatal, encouraging the dread phytophthora root rot in most of the world, and where the fungus is unknown. Despite the high water activity of most fruits, the how PH leads to their spoilage being dominated by fungi, both yeast and moulds. Other common diseases of pears include the black spot or scab caused by as comycetes

Avocado fruits has being estimated that one fourth of all produced harvested is no consumed before spoilage (Salulche, 1974), spoilage of fresh fruits usually occurs during storage and transport and while wacting to be processed unlike many other foods fruits after picking and before processing are ‘a live’ of the products plus the normal ripering process complicate an independent discussion of the microbiological spoilage problems are really market diseases of these products:

Shape, varies from slightly obligate to highly elongate, an intermediate oval or pear shape is preferred. Yellow to purple or black.
The composition of the fruit influences the likely type of spoilage. thus bacteria soft rot is widespread for the most part among the fruits is limited to those that are not highly acid. Because most fruits are somewhat acid are fairly dry at the surface, and are deficient in B vitamins, mold are the most common causes of spoilage. The compositions too, must determine the particular kind of molds most likely to grow, thus avocado support a large, variety of fungal spoilage organisms and other kinds comparatively few.

1.2 STATEMENT OF PROBLEM
Micro-organisms are known to destroy fruits, thereby reducing the quantity for consumption and the profits desirable from fruits such as avocado. Many spot are noticed on pears which do change the taste when consumed.

Bacteria and fungi are harmful and useful living organisms. The spoilage of most fruits is always associated with bactera and fungi, many diseses of plants are associated with bacteria and fungi (Micro-organisms)The adverse effect of bacteria in plants and fruits has resulted in shortage of avocado fruits for consumption. Revenue is lost by farmers and industries that uses avocado fruits…

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“Margarine” Production Using Oil Blends From Palm Kernel, Coconut And Melon

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ABSTRACT

Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce three samples of margarine: palm kernel oil margarine (PKO), palm kernel and coconut oils margarine were tested for free fatty acid and Iodine value with the following results 0.27,0.84, 1.68 Free Fatty Acid, 17.77, 20.30, 21.57 Iodine value for PKO, PCO and PCM margarine respectively. These products were assessed organoleptically using 9 – point hedoic scale o both samples and the standard were found to be significantly different at 5% level of probability.
There was however no significant difference in taste and colour at the same level of significance. Production of margarine using these three blends of oils should be encouraged to add to the varieties of margarine in the market.

TABLE OF CONTENTS

CHAPTER ONE
1. INTRODUCTION

CHAPTER TWO
2. LITERATURE REVIEW
2.1 Fats and Oils
2.1.2 Importance of Fats and Oils
2.1.3 Fats as Food
2.1.4 Essential Fatty Acids
2.1.5 Classification of Fats and Oils
2.1.6 Composition of Seed Oils
2.1.7 Tropical Oil Seeds
2.2.0 Palm Kernel, Coconut and Melon
2.2.1 Coconut
2.2.2 Melon
2.2.3 General Methods of Extracting Seed Oils
2.2.4 Refining and Processing of Seed Oils
2.2.5 Hydrogenation
2.2.6 Storage of Processed Oil
2.2.7 Rancidity
2.2.8 Functions of Additives Used
2.2.9 Components Contributing Flavour and Colour
2.3.0 Margarine

CHAPTER THREE
3. MATERIALS AND METHODS
3.1 Source of Material
3.2.1 Refining Procedure
3.3 Determination of the Specific Gravity
3.3.1 Determination of Yield
3.3.2 Determination of Moisture Content
3.4 Method of Chemical Analysis on the Oils
3.4.1 Provide Value Determination
3.4.2 Free Fatty Determination
3.4.3 Determination of Iodine Value
3.5.0 Recipe for the Product
3.6.0 Production of Margarine
3.7.0 Methods of Analysis of Margarine
3.8.0 Sensory Evaluation

CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
4.1 Conclusion
4.2 Discussion
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
5.1 Conclusion
5.2 Recommendation
References
Appendices
LIST OF TABLES

TABLE 1: Classification of Vegetable Oils.
TABLE 2: Chemical Composition of Palm Kernel Oil
TABLE 3
TABLE 4: Formulation of Samples
TABLE 5: Shows the Physical Analysis of the Oils
TABLE 6: Chemical Analysis of the Oils
TABLE 7: Chemical Analysis of the Margarine Samples
Production
TABLE 8: L.S.D. Sensory Evaluation on the Margarine
Samples.
LIST OF FLOW CHART

FLOW CHART 1: Refining Process of Oil

FLOW CHART 2: Production Chart

FLOW CHART 3: Refining of Crude Oil

FLOW CHART 4: Production of Margarine

CHAPTER ONE

INTRODUCTION

Margarine, a butter substitute made originally from other animal fats, but nowadays exclusively from vegetable oils, like homogenization and pasteurization is a reach innovation. Margarine is made from water in oilemulsion because margarine is oilemulsion. Today it is a manufactured imitation of butter made by mixing a variety of fats that may include whale oil or vegetable oils, hydrogenated to an appropriates degree. Stabilize, an oil soluble dye and a proportion of soured skimmed milk to supply flavour.

Like its model, margarine is about 80% fat, 20% water and solids. It is flavoured, coloured ad fortified with vitamin A and sometimes D to match butters nutritional contribution. Single oil or a blend may be used. During World War 1, coconut oil was favoured, in the thirties, it was cottonseed, and in the fifties, soy. Today, soy and corn oils predominate. The raw oil is pressed from the seeds, purified, hydrogenated, them fortified and coloured, either with a synthetic carotene or with annatto, a pigment extracted from a tropical seed. The water phase is usually reconstituted or skim milk that is cultured with lactic bacteria to produce a stronger flavour although pure diacetyl, the compound most responsible for the flavour of butter, is also used. Emulsifiers such as lecithin help disperse the water phase evenly throughout the oil, salt and preservatives are also commonly added. The mixture of oil and water is them heated, blended, and cooled. The softer tub margarines are made with less hydrogenated, more liquid oils than other types of margarines.

In 1860s French Emperor Louis Napoleon III offered a prize to anyone who could make satisfactory substitutes for buffer, suitable for use by the armed forces and the lower classes.
French chemist Hippolyte Mege-Mouriezi invented a substance he called oleomargarine, which become, in shortened form, the trade name margarine and is now the generic term for a wide range of broadly similar edible oils. It is sometimes shortened to oleoleomargarine which was made by taking clarified beef fat, extracting the liquid portion under pressure, and then allowing it to solidify. When combined with butyrins and water, it made a cheap and more – or – less palatable butter substitute. Sold as margarine or under any of a host of other trade names, butter substitutes soon became big business but too late to help Mege-Mouriez. Although he expanded his initial manufacturing operation from France to the United States in 1873, he had little commercial success. By the end of the decade, however, artificial butters were on sale in both the old World and the new.

Margarine is naturally white or almost white; by forbidding the addition of artificial colouring agents, legislators found that they could keep margarine off kitchen tables. The bans became common place around the world and would endure for almost 100 years. It did not become legal to sell coloured margarine. In Australia, for example, until the 1960s.

In the mean time, margarine manufactures had made changes. Modern margarine can be made from any of a wide variety of animal or vegetable fats, and is often mixed with skim milk, salt and emulsifiers. Liquid fats are transformed into suitable substrates by the chemical process of hydrogenation, which renders them solid at room temperature. Many popular table spreads today are blends of margarine and butter. Something that was long illegal in the United States and Australia and no doubt parts of the world too and are designed to combine and the lower cost and easy – spreading of artificial butter with the taste of the real thing.

Three main types of margarine are common:
Hard, generally uncoloured margarine for cooking or baking, which contains a high proportion of animal fat. “Traditional” margarines for such use as spreading on toast, which contain a relatively high percentage of saturated fats and made from either animal or vegetable oils. Margarines high in mono – poly – unsaturated fats, which are made from safflower, sunflower soybean, cottonseed, or olive oil.

Margarine, particularly polyunsaturated margarine has become a major part of the Western dieted states, for example, in 1930 the average person ate over 8kg of butter a year and just over 1 kg of margarine By the and of the 20th century, an average American ate just under 2kg of butter and bearly 4kg of margarine.
Based on the fact that margarine can be obtained from vegetable fat and animal fat, this study to produce margarine from palm kernel melon $ coconut oils bland id to investigate if the product would be preferred over the sample in the market by the consumers. The odour and taste in the oils would be removed during processing for it not to affect the sample of margarine.
Physical, chemical and sensory evaluation test would be employed to investigate the

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