Journal of Critical Reviews ISSN- 2394-5125 Vol 7, Issue 11, 2020 STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO- EAT BAMBOO SHOOT DISHES Jonathan N. Tariga Quirino State University, Diffun, Quirino, Philippines Received: 10.03.2020 Revised: 17.04.2020 Accepted: 09.05.2020 Abstract Perceived health-related benefits encouraged more people around the globe to consume organically-produced foods nowadays. As a result , demand for and production of organic food, including bamboo sprouts or shoots, has increased significantly. Bamboo shoot is being investigated as a source of man's rich delights. Bamboo shoot contains nutritional substances like carbohydrates, protein, fat, fiber, vitamins and many other inorganic substances. Four dishes out of bamboo shoot were enhanced using the original recipes from five local natives, four restaurants and cookery books. The standardized dishes include Bamboo Shoot Adobo, Pickled Bamboo Shoot, Bamboo shoot in Coconut Extract, and Bamboo Shoot Adobo with coconut Extract. These standardized recipes were prepared using different cooking method. Water Retort Machine was used to thermally process the standardized recipes and packed in sealed retortable pouches to destroy microbes in the food to prolong shelf-life. Consumer acceptability tests were conducted using the 9-point hedonic scale utilizing 100 panelists to include 60 students and 40 members of the faculty and staff of Quirino State University. On other hand, the nutritional content of each dish was examined by experts using Menu Eval Plus Software. The four dishes received outstanding approval from the panelists in terms of color, colour , texture, aroma, presentation and taste. The findings of the nutritional study indicated that these dishes are low in calories, high in dietary fiber and abundant in different nutrients such as proteins , carbohydrates, amino acids , minerals, fats , sugar, fiber and inorganic salts. The goal of this study was to standardize and determine the nutritional content of four bamboo shoot dishes. Keywords: Acceptability, Bamboo shoots, Standardization, © 2020 by Advance Scientific Research. This is an open-access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/) DOI: http://dx.doi.org/10.31838/jcr.07.11.19 INTRODUCTION traditional bamboo ready-to - eat dishes and to decide their Today, demand and development for organic food, including nutritional content. Other dishes include Bamboo Shoot Adobo, bamboo shoots, has increased significantly (Narmilan and Pickled Bamboo Shoot, Bamboo Shoot with Coconut Extract, Amuthenie, 2015). Bamboo is no longer considered 'poor man's Bamboo Shoot Adobo with Coconut Extract. timber,' but forms 'rich man's delicacy.' Most bamboo species produce edible shoots, but less than 100 species are commonly RESEARCH METHODS cultivated or used for their shoots (Midmore 1998; Collins and Research Design Keilar 2005). Bamboo shoots in the Philippines are classically The research is a type of explorative experimental research considered to be in rural areas, but not as common as in conducted in stages. It started from the preparation of materials, neighboring Asian countries. However, with a growing processing experiments, sensory evaluation as well as product awareness of the various health benefits and recipes that can be acceptabilty testing to the target group. This research was derived from bamboo shoots, it is now gaining support in both conducted from May to December 2019 at the Foods laboratory the country and the global market. Bamboo shoots provide of the College of Hospitality Management of Quirino State various forms of nutrients needed for the body, such as proteins, University Diffun Campus, Quirino Province. For the physical carbohydrates, vitamins, fat, fiber and many other inorganic properties and nutrient analysis, tests were conducted at the materials. Fresh shoots usually contain: 88-93 per cent water, College of Health and Sciences in Quirino State University using 1.5-4 per cent protein, 0.25-0.95 per cent fat, 0.78-5.86 per cent the Menu Eval Plus Software of Department of Science and total sugar, 0.60-1.345 per cent cellulose, 0.66-1.21 per cent ash, Technology. 37-92 ppm phosphorus, 4.2-30 ppm calcium and other nutrients (CFPH, 2010). More than 0.5 per cent of the shoot is lipids, and Recipe Collection more than 2.5 per cent is carbohydrate, which the human body Information on the four bamboo recipes was obtained from can eat. In addition, bamboo shoots contain Mo, Ge and Zn , Mn, cookery book, textbook and from locals of Quirino Province. Cr and other trace elements (nirmala, et al . 2011), as well as other anti-carcinogenic and age-resistant compounds (Pallauf, Preparation of Dishes and Rimbach, 1977). Overall protein and total phenols have been The dishes have been prepared using the ingredients listed in shown to decrease, whereas dietary fibers and carbohydrates Table 1. Preparation and cooking were carried out using have increased with bamboo shoot age (Ashok, 2013). The main standardized recipes at the Kitchen Facilities of the College of objective of this analysis is to standardize the recipes for four Hospitality Industry, Quirino State University, Diffun, Quirino. Journal of critical reviews 123 STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO-EAT BAMBOO SHOOT DISHES Harvesting Bamboo Shoot Removal of Culm Sheaths Washing and removal of unwanted portion Chopping/ slicing Treat with water overnight or cooked with salt for 15 minutes Discard the water and wash 3-4 times Shoots use for preparation of standardize dishes Figure 1. Processing and preservation techniques for bamboo shoots 1. Bamboo Shoot Adobo, man, man. Place vegetable oil in a large skillet over medium heat. Sauté the onion and garlic if the oil is 3. Adobo Bamboo Shoot the Coconut Extract. Place vegetable oil hot enough. Cook until the onion is light. Attach the meat and mix in a large skillet over medium heat. Sauté the onion and garlic if until the meat turns brown. Pour in the vinegar and soy sauce. the oil is hot enough. Cook until the onion is clear. Attach the Attach the pre-prepared bamboo shoot to the skillet and mix meat and mix until the meat turns brown. Pour in the sugar, soya with the remaining ingredients. Cover and boil until the bamboo sauce and coconut extract. Attach the pre-prepared bamboo shoots soften slightly. Set aside and pack each adobo mixture shoot to the skillet and mix with the remaining ingredients. with 150 g and place in a ready-to - eat retractable pouch. Cover and boil until the bamboo shoots soften slightly. Set aside Process the product with the retort system for 3 hours. and pack 150 g of each adobo mixture and place in a ready-to - 2. Bamboo Fire an extract of coconut. Place vegetable oil in a eat retractable pouch. Process the product with the retort system large skillet over medium heat. Sauté the onion and garlic if the for 3 hours. oil is hot enough. Cook until the onion is translucent and then 4. The pickled bamboo gunman. Mix together the pickling add the ginger. Attach the meat and mix until the meat turns solution and bring to a boil. Set it aside. In a large bowl , combine brown. Attach the coconut extract and whisk constantly to all the remaining ingredients with the pickling solution and mix prevent curdling. Attach the pre-prepared bamboo shoots and well. Let it be cool. Weigh and pack a 150 g pickle dish and place the remaining ingredients to the pan and mix briefly until well it in a ready-to - eat bag. Refrigerate 2-3 days before serving. blended. Remove from the pan, set aside and pack 150 g of each ginataan mixture and put in a ready-to - eat retractable pouch. Process the product with the retort system for 3 hours. Journal of critical reviews 124 STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO-EAT BAMBOO SHOOT DISHES Table 1: Ingredients and quantities used in the standardized dishes Ingredients Quantity 1. Bamboo Shoot Adobo Bamboo Shoot 1000g Onion 60g ( chopped) Garlic 60g (minced) Ground Meat (pork or Chicken) 250g Vegetable Oil 8 Tablespoon or ½ cup Vinegar ½ Cup Soy Sauce 1 Cup Salt 2 teaspoon Black Pepper 1 teaspoon Bayleaf 1-2 pcs Chili (optional) 2. Bamboo Shoot with Bamboo Shoot 1000g Coconut Extract Onion 60g ( chopped) Garlic 60g (minced) Ginger 60g ( thinly Slice) Ground Meat (pork or Chicken) 250g Vegetable Oil 8 Tablespoon or ½ cup Salt 1tablespoon Black Pepper 1 teaspoon Cocunut Extract ( Gata) 1200ml 3. BS Adobo with Bamboo Shoot 1000g Coconut Extract Onion 60g ( chopped) Garlic 60g (minced) Ground Meat (pork or Chicken) 250g Vegetable Oil 8 Tablespoon or ½ cup Vinegar ½ Cup Soy Sauce 1 Cup Salt 2 teaspoon Black Pepper 1 teaspoon Bayleaf 1-2 pcs Cocunut Extract ( Gata) 1200ml 4. Pickled Bamboo Bamboo Shoot 1000g Shoot Carrots 1 Cup Red Bell Pepper ( cut into strips) 50g Raisins 1 cup Onion (julienned) ½ cup Ginger (julienned) ½ Cup Garlic (peeled and minced) ¼ cup Pickling solution Cane Vinegar 4 Cups Sugar (white) 4 Cups Salt 6 tablespoon Pepper 2 teaspoon Journal of critical reviews 125 STANDARDIZATION AND NUTRITIONAL CONTENT DETERMINATION OF READY-TO-EAT BAMBOO SHOOT DISHES B.S ADOBO B.S WITH COCONUT B.S PICKLES B.S ADOBO W/ COCO. EXTRACT EXTRACT WEIGHING AND PACKING SEALING WATER RETORTING COOLING LABELLING Figure 2. Schematic diagram for the preparation of bamboo shoot recipe for standardization Consumer Acceptability Test All dishes have been checked for customer acceptability. The measured attributes such as size, colour , texture, scent, smell panelists who were familiar with the dishes were selected from and taste. The assessment scores were calculated using a 9-point the students , faculty and staff of Quirino State University. After hedonic scale to determine the overall acceptability of the drug. each session, the panelists completed the questionnaires.