Vol. 12, Issue 4 (2023)

Bamboo is a natural resource which is wide spread globally. The young and tender bamboo plant, called bamboo shoot, is utilized as one of the food items in many countries. Bamboo shoots are low in fat and cholesterol content and high in potassium, carbohydrates and dietary fibers. Fresh bamboo the edible part has a high nutrient content. Bamboo shoots are a good source of edible fibre which helps in lowering the blood cholesterol. Fat content is extremely low in bamboo shoots that are, very good for weight conscious and dietary people. In India, shoots of Bambusa vulgaris are used as vegetable and pickle products. The samples were pre-processed by steaming, soaking and boiling for removing the bitterness. Among different Pre-treatments, soaking in 2% salt solution for 4 hours and boiling in water for 10 minutes was found to have less bitterness and recorded high sensory scores. The initial acid content of bamboo shoot pickle was 1.86 g per cent. The corresponding value of bamboo shoot pickle after five month was 2.5g and 2.47 g percent respectively. A gradual reduction in the pH of bamboo shoot pickle was observed throughout the storage period between treatments. Initially the pH of bamboo shoot pickle was 3.72 of Sodium benzoate (T₁) and Without Sodium benzoate (T₂). At the end of 150 days of storage pH was 3.11 in T₁ and 3.21 in T₂ respectively. An increasing trend in the reducing sugar content was observed throughout the storage period in all the samples. The reduction in the total sugar content of bamboo shoot pickle packed in glass bottle was found to be remarkable between the first day and 150 days of storage. An decreasing trend in the fat content was observed throughout the storage period in all the samples. The Mean score of bamboo shoots pickle was organoleptically evaluated. The colour and appearance, texture of bamboo shoots pickle was high in 8.0 when compared to falvour (7.5). Taste was higher range (8.5) of bamboo shoot pickle. Overall acceptable of bamboo shoots was higher (8.0). The microbial load viz., total plate count, yeast and mould count of bamboo shoot pickle was Below Detectable Level (BDL) on 0 day (initial) of storage period. At the end of the 150 days of storage, the bamboo shoot pickle showed high in total plate count (8 cfu/ml) of T₂ sample when compared to T₁ sample. So storage study of the bamboo shoot pickle was acceptable for 150 days.