Shoot processing of highland bamboo: Pickled bamboo shoot in fermented soybean

Study on bamboo shoot utilization of high land bamboo, the aims were to develop formula of a pickled bamboo shoot in fermented soybean, which should be an acceptability of consumer and health benefits. 4 formulas of the pickled bamboo shoot in fermented soybean in hermetically sealed package were carried out using 3 species of bamboo shoot e.g. Bambusa oldhamii, Dendrocalamus latiflorus and Phyllostachys makinoi as following : a pickled bamboo shoot in fermented soybean, a pickled bamboo shoot in fermented soybean mixed with ginger, a pickled bamboo shoot in fermented soybean mixed with ginger and red chili and a pickled bamboo shoot in fermented soybean mixed with chili. They were analyzed for chemical and microbial properties, including an organoleptic evaluation. It was found that all formulars were acid food. The chemical quality of products contributed a range of NaCl 4.26-4.55%, pH 3.99-4.06 and a range of total acidity as acetic acid 0.85- 0.95% and 0.69-0.84% for bamboo shoot of Bambusa and Dendrocalamus, respectively. Whereas the microbial results of the products showed safety quality for consumption in compliance with the notification of the acid food in hermetically sealed package. Sensory evaluation revealed that the pickled bamboo shoot in fermented soybean from bamboo shoot of Bambusa had the highest acceptance score, but were not significantly difference from bamboo shoot of Dendrocalamus ( p>0.05). The formular of product consisted of the ginger had the highest average score of the acceptance due to the mixed ginger contributed the flavor. Whereas the pickled bamboo shoot in fermented soybean only got the lowest acceptance score, but was not significantly difference (p>0.05) from the other formulars. A production technology was also transferred to the officers and their agricultural members of the Royal Project Foundation’s experimental station