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

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