Vol. 8, Issue 3 (2019)

Author(s):
Shinde ST, AR Sawate, Kshirsagar RB and Patangare SS

Abstract:
The present investigation was carried out to study different pretreatment of blanching for a prepared a fresh bamboo shoot pickle. Bamboo shoots being low in fat, high in dietary fiber and rich in mineral content, like an ideal vegetable have been used traditionally. Besides nutrients, bamboo shoots also contain lethal concentration of the anti-nutrient (cyanogen glycosides) that need to be reduced and removed before human consumption. Therefore, an attempt has been made to find out the best processing method for confiscation of cyanogen’s. Fresh and processed bamboo shoots pickle were analysed for their various nutritional and organoleptic quality and storage condition of pickle. Carbohydrate content in fresh bamboo shoots pickle of studied species ranged from 2.08g–2.42g, ash from 1.40g–1.80g, fats from 0.83g–0.52g, cyanogen from 0.007mg–0.004mg, pH from 3.57-3.45. The shoots were processed by boiling in water and different concentrations of NaCl (1%, 5%, 10% and 15%) for different intervals (15, 25, 35 and 45 min) to achieve maximum removal of cyanogen’s with minimum loss of nutrients. Boiling shoots in 10% NaCl for 35 min was found to be the best method and overall acceptable for a bamboo shoot pickle. These processing methods will be very useful in utilization of bamboo shoots as these are very simple and can be used by the local inhabitants and shoot processing industries.