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 acidic content      The determination of alcoholic content     
CHAPTER FOUR  Result and discussion
CHAPTER FIVE  Conclusion  Recommendation Reference