SUNDAY Nse Essiet-Udoh (M.Sc, B.Sc, CSSMP)

B.S.T 521 - RESEARCH SEMINAR
TOPIC: THE ROLE OF OXYGEN IN BREWING (ABSTRACT)

Oxygen makes up 20.94% of the air we breathe at a concentration of 209.400ppm. It is chemically very reactive and combines readily with nearly all other elements. Oxygen has an impact throughout the malting and brewing processes where it is used to expel carbon dioxide during storage of cereals and throughout the malting processes. It is dissolved in wort during aeration and to enhance the metabolic activities of pitching yeast during fermentation. Oxygen, at 3-30mg oxygen/L, is usually injected into wort after cooling. However, it reacts with many compounds present in mash, wort, and beer with negative effects on the final and keeping quality of the product such as vigorous yeast growth that can affect beer quality and losses, rapid or slow fermentation and higher ester production. Conversely, there is still some disagreement over the importance of oxidation of the mash and wort production, but there is no disagreement that post fermentation oxidation is damaging to both the taste and colloidal stability of the beer. This is the subject of this review seminar.

Key words: Aeration, Air, Oxidation, Oxygen.

SUPERVISOR: DR A. C. OGBONNA (SENIOR LECTURER, DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, UNIVERSITY OF UYO, NIGERIA)


B.S.T 522 RESEARCH PROJECT (ABSTRACT)
TOPIC: THE COMPARATIVE STUDY OF THE EFFECTS OF TEMPERATURES OF EXTRACTION AND FERMENTATION PROFILE OF COCONUT (Cocos nucifera) MILK

Coconut must was extracted at 25oC, 40oC, 60oC, 80oC, and 100oC. The sugar extracts of the obtained must were 3.84%, 2.03%, 3.24%, 1.01%, and 4.46% respectively. The acidity for the same must as percentage (%) citric acid were 0.40, 0.34, 0.40, 0.32, and 0.55 for the various temperatures respectively, while the pH were 5.4,7.4, 7.0, 4.0, and 3.6 for the respective extracts. On the other hand, the sugar content, acidity, and pH of coconut water used were 5.27%, 0.70% and 4.0 respectively. After fermentation, the percentage sugar content decreased respectively to 0.61, 1.62, 1.22, 2.43, and 2.23 in all the samples. The percentage acidity increased rapidly to 0.94, 0.80, 0.91, 0.88, and 0.92 in all the samples, while the pH showed a decrease to 5.3, 5.1, 5.5, 5.4, and 5.3 respectively. The percentage alcohol resulting from the fermentation were 0.05, 0.05, 0.07, 0.05, and 0.04 showing that wines can be produced from the mixture of coconut must and its water.

Key words: Coconut, Extract, Fermentation, Meat, Milk, Water.

SUPERVISOR: ASSOCIATE PROF. O. U. ETOKAKPAN (AG. HoD, DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, UNIVERSITY OF UYO, NIGERIA)