December 2011
Sensory assessment of sorghum brew adjunct and barley brew lager beer
The type and strain of yeast used in fermentation has a great influence on the taste and character of beer produced. Apart from brewing, sorghum has been used extensively in food industries. The essence of this study is to investigate the behavior of yeast in a sorghum/barley brew and also to investigate the sensory acceptability of such a combination. The study showed that the assessors were unable to detect...
December 2011
Studies on wine production from coconut (Cocos nucifera)
Wine was produced at 1:4 (must: sugar) from coconut (Cocos nucifera) using natural yeast (Recipe A), natural yeast augmented with granulated sugar (Recipe B), natural yeast augmented with Baker’s yeast, granulated sugar (Recipe C), a control consisting of granulated sugar and Baker’s yeast (Recipe D). On fermentation for 120 h, pH values were 4.68±0.191, 4±0.029, 4.08±0.023,...
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