Developments of Pickled Bamboo Shoot Food Product (Oxytenanthera Abyssinica species)
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Date
2012-06
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Addis Ababa University
Abstract
Lack of experience for wide ranges of food products in Ethiopia especially adaptation to
certain cereals and vegetables has to be considered as an opportunity for the utilization of
bamboo shoot as food. The objective of this research was to develop pickled bamboo shoot
food product from Oxytenanthera Abyssinica bamboo species. The influence of heating time
and temperature on hydrogen cyanide concentration was also studied. First, 7.2 kg of
Oxytenanthera Abyssinica bamboo species were allocated for the process to be trimmed
sliced into pieces and stones and soils were removed. Then after, the sliced shoot was heated
in water for 10, 15, and 20 minutes each at heating temperature of 80, 85 and 900c. The
heating process was continued for 25, 30, 35 and 40 minutes at 900c to analyze the maximum
reduction of hydrogen cyanide in boiled bamboo shoots. In this study sliced shoot which was
boiled at 900c for 40 minutes show maximum reduction of hydrogen cyanide from all boiling
time temperature combination, which is 89.50% reduction. For this reason, this timetemperature
combination was selected for developing pickled bamboo shoot. The result
indicates that, as boiling temperature increased from 800c to 900c the percentage of reduction
of hydrogen cyanide was increased. Also, as the boiling time increases the percentage of
reduction was also increased. Beside this as the boiling time increases for fixed temperature
increase in the percentage reduction of hydrogen cyanide was observed for 80 and 850c but
for 900c no significant reduction was observed after boiling for 35 and 40 minutes. After
boiling, the shoot was cooled to room temperature followed by brining. The brining was
carried out at 3, 5 and 7% salt concentration each at PH of 4.5, 5 and 5.5. While pickling
citric acid was added to adjust the PH and to enhance flavor for the pickled product. After
pickling, sensory evaluation were conducted and the combination which posses good
acceptance by panelists were analyzed for physico-chemical, nutritional and microbiological
analysis to now the quality of the final product. Bamboo is also a good source of essential
amino acids, enzymes and minerals. The nutritional analysis shows 90.42% & 91.23% of
water, 0.44% & 0.31% of fat, 1.53% & 1.50% of fiber, 2.08% & 1.55% of protein, 1.22% &
0.90% of ash and 5.84% & 6.00% of carbohydrate and the mineral analysis, 253 & 218 mg of
K, 0.7 & 0.5 mg of Mn, 21 & 14.3 mg of Ca and 1.01 & 0.7mg of Fe per 100 gm of shoots
for fresh and pickled bamboo shoot respectively. Finally, the boiled shoot was stored and
packed in plastic containers in which the shoots have been immersed in brine solution.
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Keywords
Oxytenanthera Abyssinica species, Pickled Bamboo, Food Product