DOCSLIB.ORG

JOHN-LEWIS ZINIA ZAUKUU.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
JOHN-LEWIS ZINIA ZAUKUU.Pdf KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, KUMASI COLLEGE OF SCIENCE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY EVALUATION OF PROCESSING METHODS AND MICROBIAL ANALYSIS OF PITO (AN AFRICAN INDIGENOUS BEER), AT SELECTED PRODUCTION SITES IN GHANA BY JOHN-LEWIS ZINIA ZAUKUU (BSc Bio Analysis and Quality) A Thesis submitted to the Department of Food Science and Technology, College of Science in partial fulfilment of the requirements for the degree of Masters of Science in Food Science and Technology © 2015, Department of Food Science and Technology OCTOBER, 2015 DECLARATION I hereby declare that this submission is my own work towards the award of MSc. Food Science and Technology degree and that, to the best of my knowledge, it contains no material previously published by another person, nor material which has been accepted for the award of any other degree of the University, except where due acknowledgement has been made in the text. John-Lewis Zinia ZAUKUU ……………………… ………………… (Student) Signature Date Certified by: Prof. William O. ELLIS ……………………… ………………… (Supervisor) Signature Date Prof. Mrs Ibok ODURO ……………………… ………………… (Head of Department, Supervisor) Signature Date ii DEDICATION For giving me the best of all they had and withholding nothing good from me; I gladly dedicate this thesis report to my parents Mr. and Mrs. ZAUKUU and to my siblings. iii ACKNOWLEDGEMENT My utmost thanks go to the Lord of all wisdom, the source of all understanding in literature and science for good health and life To my supervisors Prof W.O Ellis and Prof. Ibok Oduro, I say thank you for believing in me to the end and for your strong motivation, attention and the encouragement i needed at various critical moments My sincere thanks also go to Ingrid Kuupole, William Appaw, Redeemer Agbolegbe, Damian Laryea and Christopher Asare for your support in making this work a success To my siblings, through you I understand better that blood is indeed thicker than water I say thank you to all my friends especially Benjamin Awaitey and Frances Wendy Grant for all the encouragement To all staff of the department of Food Science and Technology. I am indeed very grateful for your help iv TABLE OF CONTENT DECLARATION.......................................................................................................... ii DEDICATION.............................................................................................................iii ACKNOWLEDGEMENT .......................................................................................... iv TABLE OF CONTENT ............................................................................................... v LIST OF TABLES ....................................................................................................viii LIST OF FIGURES .................................................................................................... ix LIST OF PLATES ....................................................................................................... x LIST OF APPENDICES ............................................................................................ xi ABSTRACT ................................................................................................................ xii CHAPTER ONE .......................................................................................................... 1 INTRODUCTION........................................................................................................ 1 1.0 BACKGROUND OF STUDY ................................................................................. 1 1.1 PROBLEM STATEMENT ...................................................................................... 4 1.2 JUSTIFICATION .................................................................................................... 5 1.3 AIM AND OBJECTIVES........................................................................................ 5 1.3.1 AIM ....................................................................................................................... 5 1.3.2 OBJECTIVES ....................................................................................................... 5 CHAPTER TWO ......................................................................................................... 6 LITERATURE REVIEW ........................................................................................... 6 2.0 INTRODUCTION ................................................................................................... 6 2.1 Raw materials in indigenous Fermented foods ........................................................ 8 2.1.1 Millet ................................................................................................................... 10 2.1.2 Sorghum .............................................................................................................. 13 2.2 The Pito beverage .................................................................................................. 16 2.3 The Pito brewing process....................................................................................... 18 2.3.1 Malting ................................................................................................................ 18 2.3.2 Wort extraction ................................................................................................... 22 2.3.3 Fermentation, maturation and storage ................................................................. 24 2.4 Hazards associated with Pito ................................................................................. 26 2.4.1 Microbial hazards................................................................................................ 26 v 2.4.2 Heavy metals ....................................................................................................... 27 2.4.3 Mycotoxins ......................................................................................................... 28 2.4.3.1 Aflatoxins ......................................................................................................... 28 2.4.3.2 Health concerns associated with aflatoxin contamination ............................... 31 CHAPTER THREE ................................................................................................... 33 MATERIALS AND METHODS .............................................................................. 33 3.0 Research design ..................................................................................................... 33 3.1 Population of study ................................................................................................ 33 3.2 Data collection at the pito processing sites ............................................................ 34 3.3 Laboratory analysis and Handling procedures ....................................................... 35 3.4 Aflatoxin Determination ........................................................................................ 35 3.4.1 Extraction and clean-up protocol as described by AOAC (Official Method 999.07) and demonstrated in Plate 3.1 .............................................................. 35 3.4.2 AflaTest Affinity Chromatography (Plate 3.1) ................................................... 36 3.4.3 HPLC Quantification of Aflatoxins .................................................................... 37 3.5 Mould identification and mould count ................................................................... 38 3.5.1 Aseptic techniques in the laboratory ................................................................... 38 3.5.2 Microbial Sample Preparation ............................................................................ 39 3.5.3 Microbial sample preparation and enumeration ................................................. 39 3.5.4 Subculture of moulds .......................................................................................... 40 3.5.5 Identification of Molds ....................................................................................... 40 3.5.6 Coliform test ....................................................................................................... 40 CHAPTER FOUR ...................................................................................................... 42 RESULTS AND DISCUSSION ................................................................................ 42 4.0 Introduction ............................................................................................................ 42 4.1 Overview of interview and survey results ............................................................. 42 4.1.1 Processing method 1 ........................................................................................... 44 4.1.2 Processing method 2 ........................................................................................... 46 4.1.3 Processing method 3 ........................................................................................... 46 4.1.4 Processing method 4 ........................................................................................... 47 4.1.5 Processing method 5 ........................................................................................... 48 vi 4.3 Aflatoxin determination ......................................................................................... 56 4.4 Moulds Count........................................................................................................
Load more

Recommended publications
  • Lexikon Der Biersorten Horst Dornbusch
    Das große Lexikon der Biersorten Horst Dornbusch Das große Lexikon der Biersorten Horst Dornbusch 3 Haftungsausschluss Alle Angaben in diesem Buch wurden vom Autor nach bestem Wissen erstellt und gemeinsam mit dem Verlag mit größtmöglicher Sorgfalt überprüft. Dennoch lassen sich (im Sinne des Produkthaftungsrechts) inhaltliche Fehler nicht vollständig ausschließen. Die Angaben verstehen sich daher ohne jegliche Verpfl ichtung oder Garantie seitens des Autors oder des Verlages. Autor und Verlag schließen jegliche Haftung für etwaige inhalt- liche Unstimmigkeiten sowie für Personen-, Sach- und Vermögensschäden aus. Bibliografi sche Informationen der Deutschen Nationalbibliothek Die Deutsche Nationalbibliothek verzeichnet diese Publikation in der Deutschen Nationalbibliografi e; detaillierte bibliografi sche Daten sind im Internet über http://dnd.d-nb.de abrufbar. Verlag Hans Carl © 2017 Fachverlag Hans Carl Verlag GmbH, Nürnberg 1. Aufl age Alle Rechte vorbehalten. Das Werk ist einschließlich aller seiner Teile urheberrechtlich geschützt. Jede Verwertung außerhalb der engen Grenzen des Urheberrechtsgesetzes ist ohne Zustimmung des Verla- ges unzulässig und strafbar. Das gilt insbesondere für Vervielfältigungen, Übersetzungen, Mikroverfi lmungen und die Einspeicherung in elektronische Systeme. Gestaltung: Wildner+Designer GmbH, Fürth ISBN: 978-3-418-00920-9 4 Inhalt Vorwort des Autors 6 Liste aller Stichwörter (alphabetisch) 20 Liste aller Stichwörter (geografi sch) 27 Liste aller Stichwörter (chronologisch) 35 Stichwörter von A bis Z 38 Die Chronologie
    [Show full text]
  • Haitian Creole – English Dictionary
    + + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo + + + + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo dp Dunwoody Press Kensington, Maryland, U.S.A. + + + + Haitian Creole – English Dictionary Copyright ©1993 by Jean Targète and Raphael G. Urciolo All rights reserved. No part of this work may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without the prior written permission of the Authors. All inquiries should be directed to: Dunwoody Press, P.O. Box 400, Kensington, MD, 20895 U.S.A. ISBN: 0-931745-75-6 Library of Congress Catalog Number: 93-71725 Compiled, edited, printed and bound in the United States of America Second Printing + + Introduction A variety of glossaries of Haitian Creole have been published either as appendices to descriptions of Haitian Creole or as booklets. As far as full- fledged Haitian Creole-English dictionaries are concerned, only one has been published and it is now more than ten years old. It is the compilers’ hope that this new dictionary will go a long way toward filling the vacuum existing in modern Creole lexicography. Innovations The following new features have been incorporated in this Haitian Creole- English dictionary. 1. The definite article that usually accompanies a noun is indicated. We urge the user to take note of the definite article singular ( a, la, an or lan ) which is shown for each noun. Lan has one variant: nan.
    [Show full text]
  • Production of Traditional Sorghum Beer “Ikigage” Using Saccharomyces Cerevisae, Lactobacillus Fermentum and Issatckenkia Orientalis As Starter Cultures
    Food and Nutrition Sciences, 2014, 5, 507-515 Published Online March 2014 in SciRes. http://www.scirp.org/journal/fns http://dx.doi.org/10.4236/fns.2014.56060 Production of Traditional Sorghum Beer “Ikigage” Using Saccharomyces cerevisae, Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures François Lyumugabe1,2*, Jeanne Primitive Uyisenga2, Emmanuel Bajyana Songa2, Philippe Thonart1 1Walloon Center of Industrial Biology (CWBI), Bio-Industry Unit, Gembloux Agro-Bio Tech, University of Liege, Liege, Belgium 2Biotechnology Unit, Faculty of Sciences, National University of Rwanda, Butare, Rwanda Email: *[email protected] Received 24 July 2013; revised 24 August 2013; accepted 31 August 2013 Copyright © 2014 by authors and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY). http://creativecommons.org/licenses/by/4.0/ Abstract This study was carried out to evaluate the potential of the use of predominant yeast strains (Sa- charomyces cerevisiae and Issatkenkia orientalis) and lactic acid bacteria (Lactobacillus fermentum) of Rwandese traditional sorghum beer “ikigage” as starter cultures to improve ikigage beer. The results show that L. fermentum has an influence on taste sour of ikigage beer and contributes also to generating ethyl acetate, ethyl lactate and higher alcohols such as 3-methylbutan-1-ol, 2-me- thylbutan-1-ol and 2-methylpropan-1-ol of this beer. I. orientalis contributed to the production of ethyl butyrate, ethyl caprylate, isobutyl butyrate and their corresponding acids, and to the gen- eration of phenyl alcohols in ikigage beer. The association of S. cerevisiae with I. orientalis and L. fermentum produced ikigage beer with taste, aroma and mouth feel more similar to ikigage beers brewed locally by peasants.
    [Show full text]
  • Traditional Fermented Food and Beverages for Improved Livelihoods Traditional the Diversification Booklets Are Not Intended to Be Technical ‘How to Do It’ Guidelines
    ISSN 1810-0775 Traditional ferme nted food and beve rages for imp roved livelihoods )$2'LYHUVLÀFDWLRQERRNOHW Diversification booklet number 21 al fe Tradition rmented be food and verages for improved livelihoods Elaine Marshall and Danilo Mejia Rural Infrastructure and Agro-Industries Division Food and Agriculture Organization of the United Nations Rome 2011 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. ISBN 978-92-5-107074-1 All rights reserved. FAO encourages reproduction and dissemination of material in this information product. Non-commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees. Applications for permission to reproduce or disseminate FAO copyright materials, and all queries concerning rights and licences, should be addressed by e-mail to [email protected] or to the Chief, Publishing Policy and Support Branch, Office of Knowledge Exchange, Research and Extension, FAO, Viale delle Terme di Caracalla, 00153 Rome, Italy.
    [Show full text]
  • Dictionnaire Nobiliaire : Répertoire Des Généalogies Et Des Documents
    Please handle this volume with care. The University of Connecticut Libraries, Storrs GAYLORD RG DICTIONNAIRE NOBILIAIRE. La Haye, Février 1884. .['Monsieur , ES, je vous prie d'avoir la bonté de m'accuser réception de cet ouvrage. Prière de m envoyer en même temps à titre d'échange le catalogue ou l'inv^entaire de la biblio- thèque, du musée, des archives, sous votre direc- tion . ou des autres publications historiques. Il me serait fort agréable si ce dictionnaire pour- rait rester déposé dans la salle de lecture. veuillez agréer, Mon- En vous remerciant d'avance , sieur, l'assurance de ma considération distinguée. A. A. VORSTERMAN VAN OYEN. J RÉPERTO IRE DES GÉNÉALOGIES et des DOCUMENTS GÉNÉALOGIQUES, QUI SE TROUVENT DANS LA BIBLIOTHÈQUE, LES COLLECTIONS ET LES ARCHIVES DE A. A. TORSTERMÂN YAl OYEI, membre honoraire et Chevalier de l'ordre da Me'rite de Waldeck et de Pyrmoat, membre correspondant de plusieurs sociétés savantes. (LA HAYE, HOLLANDE). LA HAYE, . G. VAN DOORN & FILS, Libraires de la Cour. , "vooI^^wooI^r). Wat goed en edel is houdt stand 't Is aan d'onsterflijkheid verwant. Bijna vijftien jaren geleden ontstond bij mîj het plan een Dictionnaire nobiliaire het licht te doen zien. Al dien tijd werd onvermoeid doorgewerkt. De uitslag van dien arbeid wordt hierbij aangeboden. Sedert de laatste vier jaren werd ik bij bet inventarisecren en vooral ook bij het nauwkeurig nazien der proeven , trouw ter zijde gestaan door dan Hcer Fred. Caland. Daarvoor mijn' dank , met den wensch dat hem nog jaren lang kracht worde geschonken, om zijn' werkkring te blijven vervullen.
    [Show full text]
  • Brettanomyces Yeasts — from Spoilage Organisms to Valuable Contributors to Industrial Fermentations
    International Journal of Food Microbiology 206 (2015) 24–38 Contents lists available at ScienceDirect International Journal of Food Microbiology journal homepage: www.elsevier.com/locate/ijfoodmicro Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations Jan Steensels a,b, Luk Daenen c, Philippe Malcorps c, Guy Derdelinckx d, Hubert Verachtert d, Kevin J. Verstrepen a,b,⁎ a Laboratory for Genetics and Genomics, Department of Microbial and Molecular Systems (M2S), Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium b Laboratory for Systems Biology, VIB, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium c AB-InBev SA/NV, Brouwerijplein 1, B-3000 Leuven, Belgium d Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M2S), LFoRCe, KU Leuven, Kasteelpark Arenberg 33, 3001 Leuven, Belgium article info abstract Article history: Ever since the introduction of controlled fermentation processes, alcoholic fermentations and Saccharomyces Received 24 November 2014 cerevisiae starter cultures proved to be a match made in heaven. The ability of S. cerevisiae to produce and with- Received in revised form 23 March 2015 stand high ethanol concentrations, its pleasant flavour profile and the absence of health-threatening toxin Accepted 3 April 2015 production are only a few of the features that make it the ideal alcoholic fermentation organism. However, in cer- Available online 8 April 2015 tain conditions or for certain specific fermentation processes, the physiological boundaries of this species limit its Keywords: applicability. Therefore, there is currently a strong interest in non-Saccharomyces (or non-conventional) yeasts fi β-Glycosidase with peculiar features able to replace or accompany S.
    [Show full text]
  • Review on African Traditional Cereal Beverages
    American Journal of Research Communication www.usa-journals.com Review on African traditional cereal beverages AKA Solange1,2*, KONAN Georgette2,3, FOKOU Gilbert2, DJE Koffi Marcellin1, BONFOH Bassirou2 1 Université Nangui Abrogoua, UFR des Sciences et Technologies des Aliments, Laboratoire de Biotechnologie et Microbiologie des Aliments, 02 BP 801 Abidjan 02, Côte d’Ivoire 2 Centre Suisse de Recherches Scientifiques en Côte d’Ivoire (CSRS), BP 1303 Abidjan 01, Côte d’Ivoire 3 Université Félix Houphouët BOIGNY de Cocody-Abidjan, UFR Biosciences, Laboratoire de Biochimie et des Sciences des Aliments *Corresponding author: AKA Solange Tel: (225) 20 30 42 66 ; Fax : (225) 20 30 81 18 E-mail : [email protected] Abstract Spontaneous fermentation typically result from the competitive activities of different microorganisms; strains best adapted and with the highest growth rate will dominate during particular stages of the process. Microorganisms involve usually in spontaneous fermentation belong mainly lactic acid bacteria and yeast. Production of African traditional cereal non or alcoholic beverages need two spontaneous fermentations steps : a lactic acid fermentation which is carried out by a complex population of environmental microorganisms and an alcoholic fermentation which is usually initiated by pitching sweet wort with a portion of previous brew or dried yeast harvested from previous beverage. This review deals of the raw materials used for production of non and alcoholic beverages, their technologies production, their importance and risks associated with consomption of these beverages. The review focuses also on the role of spontaneous fermentations in the improving of preservation, nutritional value and sensory quality of these cereal beverages. The socio-cultural and economic aspects, nutritional aspect, sensory characteristics, preservative properties and health benefit aspects of these beverages and microflora involve during spontaneous fermentations will also be reviewed.
    [Show full text]
  • Status and Breeding Requirements for Sorghum Utilization in Beverages in Nigeria
    Status and Breeding Requirements for Sorghum Utilization in Beverages in Nigeria D.S. Murty*, S.A. Bello, and C.C. Nwasike Abstract Sorghum /Sorghum bicolor (L.) Moench] grain has traditionally been used in Nigeria for malting and brewing opaque beers such as pito and burukutu on a domestic scale, while the beverage industries depended completely On imported barley malt. Since the imposition o f a ban on imported barley and other cereals in 1988, beverage industries have successfully substituted barley malt with sorghum grain as1 malt and adjunct in the production o f lager beer and non-alcoholic malt drinks. Industrial use o f sorghum as adjunct requires cultivars with uniform grain size and shape (round or oval), hard endosperm, higher extract and soluble proteins, lower polyphenol or tannin and fa t contents, and low gelatinization temperatures. Grains required by the malting industry should possessfast water uptake and high germinability, higher malt extract and enzyme (]3-amylasej activities, soft endosperm, low polyphenol/tannin content, and less mold and rootlet activity during germination. Choice o f appropriate cultivars, locations, and growing conditions could improve the quality o f industrial raw material. Increased collaboration between research and industry is required. Nigeria is the foremost country in Af­ During the 1980s, the government of rica in both total area cultivated with sor­ Nigeria introduced a Structural Adjust­ ghum and sorghum production (4 million ment Program (SAP) with emphasis on t; FAO, 1994). Commonly called dawa, the local sourcing of raw materials to save sorghum is the staple cereal in northern foreign exchange and increase self-reli­ Nigeria and is consumed in traditional ance.
    [Show full text]
  • Sustainable Production of African Traditional Beers with Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage
    Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage Sawadogo-Lingani, Hagrétou; Owusu-Kwarteng, James; Glover, Richard; Diawara, Bréhima; Jakobsen, Mogens; Jespersen, Lene Published in: Frontiers in Sustainable Food Systems DOI: 10.3389/fsufs.2021.672410 Publication date: 2021 Document version Publisher's PDF, also known as Version of record Document license: CC BY Citation for published version (APA): Sawadogo-Lingani, H., Owusu-Kwarteng, J., Glover, R., Diawara, B., Jakobsen, M., & Jespersen, L. (2021). Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage. Frontiers in Sustainable Food Systems, 5, [672410]. https://doi.org/10.3389/fsufs.2021.672410 Download date: 27. sep.. 2021 REVIEW published: 11 May 2021 doi: 10.3389/fsufs.2021.672410 Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage Hagrétou Sawadogo-Lingani 1*, James Owusu-Kwarteng 2, Richard Glover 3, Bréhima Diawara 1, Mogens Jakobsen 4 and Lene Jespersen 4 1 Département Technologie Alimentaire, Institut de Recherche en Sciences Appliquées et Technologies, Centre National de la Recherche Scientifique et Technologique, Ouagadougou, Burkina Faso, 2 Department of Food Science and Technology, School of Agriculture and Technology, University of Energy and Natural Resources, Sunyani, Ghana, 3 International Science Council, Regional Office for Africa, Pretoria, South Africa, 4 Department of Food Science, Food Microbiology, University of Copenhagen, Copenhagen, Denmark Edited by: Spontaneously fermented sorghum beers remain by far the most popular traditional Nicolas Oscar Soto-Cruz, Durango Institute of cereal-based alcoholic beverages in Africa.
    [Show full text]
  • Shelf Life Improvement of Sorghum Beer (Pito) Through Pasteurization and the Addition of Moringa Oleifera
    www.udsspace.uds.edu.gh UNIVERSITY FOR DEVELOPMENT STUDIES SHELF LIFE IMPROVEMENT OF SORGHUM BEER (PITO) THROUGH PASTEURIZATION AND THE ADDITION OF MORINGA OLEIFERA BY FLORENCE ADWOA AYIREZANG (BSc. Agric. Technology) (UDS/MBT/0009/12) [THESIS SUBMITTED TO THE DEPARTMENT OF BIOTECHNOLOGY, FACULTY OF AGRICULTURE, UNIVERSITY FOR DEVELOPMENT STUDIES, IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF MASTER OF PHILOSOPHY DEGREE IN BIOTECHNOLOGY] JUNE, 2015 www.udsspace.uds.edu.gh www.udsspace.uds.edu.gh ABSTRACT Pito is a traditional alcoholic beverage that is mostly brewed in the three northern regions of 1 Ghana. Although widely consumed and used during many festivities, poor shelf-life limits its economic potential as an income generating venture for most women. The study was carried out to improve the shelf life through the addition of Moringa oleifera leaf extract and pasteurization. The study was in two phases, that is, the extract level testing phase and the storage phase. The former was carried out to ascertain suitable concentration of moringa extract that could be added to the pito, and the latter was to investigate storage effect of the treatments: untreated pito, pasteurized pito, moringa pito and pasteurized moringa pito, on microbial (fungi and coliform growth), physical (pH, sugar and alcohol levels), proximate (moisture, crude protein, crude fat, ash, carbohydrate, and energy levels) and consumer acceptability. The extract level testing phase revealed that pito treated with 25% moringa extract was suitable for the storage phase. The treated pito samples: pasteurized pito, moringa pito and pasteurized moringa pito showed significantly (P < 0.05), higher values in pH (3.54 - 3.17), sugar (7 - 5.2%) and alcohol content (3.93 - 2.10% alcohol by volume), and also low fungal (2.1 x 106-2.0x104 cfu/ml) and coliform (7.0x 105 - 8.0x 104 cfu/ml) growth than the untreated pito during storage.
    [Show full text]
  • CLEMENT KORNU DJAMEH.Pdf
    KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, KUMASI COLLEGE OF SCIENCE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY THE APPLICATION OF STARTER CULTURES IN THE FERMENTATION OF PITO TOWARDS INDUSTRIAL PRODUCTION by CLEMENT KORNU DJAMEH (BSc. Chemistry, MPhil Food Science) A Thesis submitted to the Department of Food Science and Technology, College of Science in partial fulfilment of the requirements for the degree of DOCTOR OF PHILOSOPHY FEBRUARY 2018 © 2018, Department of Food Science and Technology DECLARATION I hereby declare that this submission is my own work towards the PhD and that, to the best of my knowledge, it contains no material previously published by another person, nor material which has been accepted for the award of any other degree of the University, except where due acknowledgement has been made in the text. Clement Kornu Djameh ……………………………. …………………… 20333955 (Student) Signature Date Certified by: William Otoo Ellis (Professor) ……………………………… …………………… (Supervisor 1) Signature Date Ibok Oduro (Professor) ……………………………… …………………… (Supervisor 2) Signature Date Firibu Kwesi Saalia (Professor) ……………………………… …………………… (Superisor 3) Signature Date Faustina Wireko-Manu (PhD) ……………………………… …………………… (Head of Department) Signature Date ii ABSTRACT Pito is a popular traditional sour sorghum beer widely consumed in Ghana and Nigeria. It is brewed mostly by women at an artisanal level but has huge economic potential for industrial production and commercialization. The brewing methods are not standardized and vary according to the ethnic group of the processor or the tribal area where it is brewed. The brewing processes are tedious and uncontrolled resulting in inconsistent product quality. There are two fermentation steps involved in the pito brewing process; an initial spontaneous lactic acid fermentation (souring) by lactic acid bacteria which come with the sorghum grains from the field and from the brewing environment followed by an inoculated alcoholic fermentation.
    [Show full text]
  • BROWARY Roz.1.Qxd 2011-09-20 20:43 Page 1 BROWARY Roz.1.Qxd 2011-09-20 20:43 Page 2
    BROWARY roz.1.qxd 2011-09-20 20:43 Page 1 BROWARY roz.1.qxd 2011-09-20 20:43 Page 2 Redakcja i korekta: JUSTYNA PORCZYK Projekt okładki, opracowanie graficzne, skład: ALICJA PUKACZEWSKA Książki wydawane przez Księży Młyn Dom Wydawniczy mają na celu ukazanie piękna, tradycji oraz historii miast i regionów naszego kraju. Poprzez nasze publikacje pragniemy utrwalać i rozbudzać zamiłowanie mieszkańców swymi „małymi ojczyznami”. Księży Młyn Dom Wydawniczy – czołowy wydawca książek regionalnych i komunikacyjnych zaprasza do współpracy Autorów mających pomysły na książki związane z miastami, regionami oraz tematami komunikacyjno-transportowymi. Prosimy także o kontakt osoby posiadające zdjęcia, jak i różnego rodzaju pamiątki nawiązujące do interesujących nas tematów. © Copyright by Księży Młyn Dom Wydawniczy, Łódź 2011 Wszelkie prawa autorskie i wydawnicze zastrzeżone. Wszelkiego rodzaju reprodukowanie, powielanie (łącznie z kserokopiowaniem), przenoszenie na inne nośniki bez pisemnej zgody Wydawcy jest traktowane jako naruszenie praw autorskich, łącznie z konsekwencjami przewidzianymi w Ustawie o prawie autorskim i prawach pokrewnych (Dz. U. nr 24 z 23.02.1994 r., poz. 83). ISBN 978-83-7729-064-4 KSIĘŻY MŁYN Dom Wydawniczy Michał Koliński 90-345 Łódź, ul. Księży Młyn 14 tel./faks 42 632 78 61, 42 630 71 17, tel. 602 34 98 02 infolinia: 604 600 800 (codziennie 8-22, także sms), gg 414 79 54 www.ksiezy-mlyn.com.pl; e-mail: [email protected] Łódź Wydanie 1 BROWARY ŁODZI I REGIONU BROWARY roz.1.qxd 2011-09-20 20:44 Page 3 Spis treści PRZEDMOWA 4 4. Browar w Radogoszczy OD AUTORA 6 przy ulicy Hipotecznej 96 5.
    [Show full text]