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American Journal of Food Technology
  Year: 2012 | Volume: 7 | Issue: 6 | Page No.: 363-371
DOI: 10.3923/ajft.2012.363.371
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Development and Shelf-life Evaluation of Value Added Edible Products from Bamboo Shoots

A.K. Pandey, Vijayalakshmi Ojha and S.K. Choubey

Apart from the diverse uses of bamboo, the tender shoots, being low in fat, high in dietary fiber and rich in mineral content (good source of potassium) have been consumed traditionally by the people. The shoots are consumed due to their exotic taste, flavour, medicinal and nutritive value. Bamboo shoots are available for a limited period and have a short shelf-life, thus, they need to be processed and utilized immediately after harvest. Therefore, a study was conducted to determine the nutritional value and develop value added edible products from different bamboo species viz., Dendrocalamus strictus, Bambusa bambos and Bambusa tulda, found in central India and Dendrocalamus asper (known edible bamboo species of Thailand) grown in central India. Nutritional analysis revealed that the nutritive value of D. strictus, B. bamboos and B. tulda is at par with D. asper. Thus, these species have a potential for edible shoot production in central India. Different value added products viz., nuggets (bari), pickle and papad (cracker) were made from fresh bamboo shoots. Organoleptic, sensory and chemical evaluation done at monthly intervals, to determine the shelf-life of product, revealed that the products were good in taste, texture and quality for 6 months from the date of processing at ambient conditions (25-40°C) in poly propylene and glass containers. Value addition (by making different edible products) will increase the utilization of bamboo shoots and provide livelihood opportunities to the local population. Present study will be useful in optimum utilization of bamboo shoots.
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How to cite this article:

A.K. Pandey, Vijayalakshmi Ojha and S.K. Choubey, 2012. Development and Shelf-life Evaluation of Value Added Edible Products from Bamboo Shoots. American Journal of Food Technology, 7: 363-371.

DOI: 10.3923/ajft.2012.363.371






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