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. 

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