Quality evaluation and value addition of edible bamboo shoots

Abstract

The study on “Quality evaluation and value addition of edible bamboo shoots” was undertaken to evaluate the bio chemical constituents of fresh and processed bamboo shoots from four species namely Bambusa bambos, Bambusa tulda, Dendrocalamus hamiltonii and Dendrocalamus strictus. Two products were prepared from processed bamboo shoots and storage studies were carried out to find out changes in organoleptic and shelf life qualities.

Among the four species evaluated, fresh shoots of B. tulda had the highest content of crude fibre, soluble fibre, reducing sugar, iron, sodium and total free amino acids. Highest content of nitrates and oxalates were recorded in fresh shoots of B. bambos. In processed shoots, the highest content of fibre, protein, calcium, potassium, sodium and nitrates were observed in B. bambos. Processed shoots of D. strictus had the highest oxalate content. In fresh shoots, significant variation among the four species was observed in reducing sugar, potassium, sodium and oxalate content, where as in processed shoots significant variation among species was noted only in total carbohydrates, reducing sugar and oxalate content. Fresh and processed shoots from four species were found to be a poor source of vitamin C. A significant decrease in biochemical constituents was observed in the four species of bamboo shoots after processing except for moisture and total carbohydrates, which increased significantly on processing. The anti nutritional factor viz., nitrates and oxalates were also reduced significantly in the four species of bamboo shoots on processing.

B. Bambos was selected as the ideal species for product development taking into consideration its nutritional qualities and availability. Two products namely pickle and vattal were prepared from processed shoots of B. Bambos and the quality attributes were studied for a period of three months.

Pickle made from bamboo shoot of B. bamoos had the highest mean score for taste, flavour, texture, colour and overall acceptability at the end of second month of storage. Although there was fluctuation in mean score for different quality attributes during storage, mean score above 7.5 was recorded for different attributes initially and throughout the storage period. The pickle was found to be highly acceptable at the end of second month of storage.

The vattals prepared by incorporating processed bamboo shoots were found to be highly acceptable initially and during storage. Initially the vattals obtained a mean score of above 7 for different quality attributes with an overall acceptability score of 7.56. During storage a gradual increase in the mean score for different quality attributes were observed with the highest score at the end of third month of storage.

The peroxide value of pickle increased during storage. The increase in peroxide value may be attributed to the oxidation of fatty acids present in bamboo shoot pickle.

The microbial enumeration of pickle stored in glass bottles and vattal in polythene bags revealed that the bacterial population increased significantly during storage. The fungal population was detected only at the end of third month of storage both in pickle and vattal. Growth of yeast was not detected in both products throughout the storage peroid.

In vattal, insect infestation was not observed during the period of storage.