Processing and Value Addition of Bamboo Shoots for Utilization as Food Products

2020 ◽  
Vol 27 (1) ◽  
pp. 27-32
Author(s):  
Ashok Kumar Pandey ◽  
Keyword(s):  
Shelf Life ◽  
Value Added ◽  
Cost Effective ◽  
Nutrient Content ◽  
Food Products ◽  
Value Addition ◽  
Mineral Contents ◽  
Bamboo Shoots ◽  
Processed Products ◽  
Edible Products

Bamboo shoots being low in fat, high in dietary fiber and rich in mineral contents have been consumed traditionally by the people world over. Besides nutrients it also contains some anti-nutrients e.g. cyanogens. Due to seasonal availability of bamboo shoots, processing for reducing anti-nutrients in raw shoots while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for its utilization. This paper focuses on post harvest processing and value addition of bamboo shoots for its utilization as food products. Juvenile bamboo shoots of Bambusa bambos, B. tulda, Dendrocalamus asper and D. strictus were collected and processed, by boiling in brine solution, to remove the anti-nutrients (cyanogen). A simple, efficient and cost effective processing method for bamboo shoots was developed. This method significantly reduces the amount of cyanogens and retains considerable amount of nutrients and thus may be utilized for processing of bamboo shoots. Different value added edible products viz. chunks or bari (by adding pulses), pickle, sauce and papad (by adding potato) were prepared. All products were good in taste and texture. Nutritional analysis was done to determine the shelf life of the products. The nutrient content of processed products (chunks, sauce, pickle and papad) showed a gradual decrease and need to be consumed within 6 months from the date of making. However, in case of papad the carbohydrate content did not decrease much but the taste was not acceptable after 8 months. Whereas, in case of pickles, even nutrient content decreased but the product was acceptable even after two years after preparation as it was good in taste and texture. Thus, processing and value addition practices can be considered as key to the future of sustainable management of bamboo resources because they not only provide quality edible products but also enable harvesters/collectors to get better income opportunities.

Development and Shelf-life Evaluation of Value Added Edible Products from Bamboo Shoots

2012 ◽  
Vol 7 (6) ◽  
pp. 363-371 ◽  
Author(s):  
A.K. Pandey ◽  
Vijayalakshmi Ojha ◽  
S.K. Choubey
Keyword(s):  
Shelf Life ◽  
Value Added ◽  
Life Evaluation ◽  
Bamboo Shoots ◽  
Edible Products

Pengembangan pangan lokal untuk mendukung peningkatan ketahanan pangan dan pariwisata Wakatobi: Pelatihan pembuatan “Kasoami Instan”

DEDIKASI ◽  
2019 ◽  
Vol 21 (2) ◽  
Author(s):  
Abdul Madiki ◽  
Tamrin Tamrin ◽  
La Ode Nafiu ◽  
La Ode Alifariki ◽  
Musram Abadi
Keyword(s):  
Food Security ◽  
Adult Education ◽  
Shelf Life ◽  
Aluminum Foil ◽  
Food Products ◽  
Processed Food ◽  
Direct Practice ◽  
Knowledge And Skills ◽  
Vacuum Method ◽  
Processed Products

Training on Making "Instant Kasoami". The problems formulated were (1) the community of cassava producers in Wakatobi did not yet have the knowledge and skills to make instant cassettes which were required, which were attractive, long-lasting, and preserving product nutrition. The purpose of this training is to develop local processed food products in the framework of supporting food security and tourism in Wakatobi. The objectives of the training are to: (1) Improve the knowledge and skills of the community of kasoami makers in making attractive instant kasoami, long shelf life, and maintaining product nutrition; (2) Making local cassava food processed products as a support for food security and tourism in Wakatobi. Training participants are women who daily make and / or sell kasoami. Total participants were 20 people, consisting of 10 people from Wangi-Wangi District and 10 people from South Wangi-Wangi District. The training is carried out with adult education methods that focus on direct practice of the activity material. Some characteristics of instant Soami training results are as follows: in the processing process, steamed in a pressure cooker; the size of instant soami is smaller than that of citizens of soami; Soami instant packed aluminum foil; Instant Soami can be stored for up to 10 days without changes in structure, texture, and taste. Using the vacuum method, instant soami can be produced which can be stored for more than a month.

Development and Evaluation of Protein Rich Nutri Bites for Adolescents

2018 ◽  
Vol 55 (3) ◽  
pp. 308
Author(s):  
Radhika D. Prabhu ◽  
C. Usha Devi ◽  
R. Navaneetha
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Rating Scale ◽  
Foxtail Millet ◽  
Value Added ◽  
Dry Weight ◽  
Value Addition ◽  
Overall Acceptability ◽  
Protein Rich

Value addition of foods is of current interest because of increasing nutritional awareness among consumers. Adolescents’ protein requirements are high and hence value addition using millets is one way to meet the protein needs particularly through baked foods. An investigation was undertaken to develop protein rich nutri bites. Standardization trials indicated that incorporation of 10% jowar,5% bajra,10% foxtail millet,10% whole wheat flour,5% refined wheat flour, 20% groundnuts,10% almonds,5% chia seeds,5% watermelon seeds,5% whey protein,10% butter and 5% spices was highly accepted. The present study aimed at sensory evaluation, proximate analysis and shelf life study of the protein rich nutri bites (value added baked snack).The products were subjected to sensory evaluation by 25 semi trained panelists. Sensory qualities included appearance, colour, texture, taste, odour and overall acceptability. A 9-point hedonic rating scale was used. There was no statistical significant (p>0.05) difference with respect to texture and overall acceptability. The developed product contained 2.91% moisture, 19.8g protein, 20.06g fat, 1.65g total fiber, 2.9g ash, 51.9g carbohydrate and 422.02kcal energy per 100g on dry weight basis with a shelf life of 15-30 days. In adolescents this would replace junk food and also prevent overeating as it provides satiety. It is also useful for fitness enthusiasts as protein helps in building muscles.

scholarly journals DISEMINASI INOVASI OLAHAN PRODUK MAKANAN BERBAHAN DASAR JAGUNG DI NAGARI GIRI MAJU KABUPATEN PASAMAN BARAT

2020 ◽  
Vol 4 (1) ◽  
pp. 7
Author(s):  
PK Dewi Hayati ◽  
Aprialis Aprialis ◽  
Desi Liyana ◽  
Ira Desri Rahmi
Keyword(s):  
Value Added ◽  
Food Products ◽  
Community Empowerment ◽  
Government Support ◽  
Raw Material ◽  
Corn Kernel ◽  
Corn Products ◽  
Training Community ◽  
Corn Plants ◽  
Processed Products

Jagung merupakan tanaman serealea yang digunakan sebagai bahan baku industri pangan dan non-pangan. Biji jagung merupakan hasil panen tanaman jagung yang biasanya dijual dalam bentuk tongkol atau pipil. Sebagai penghasil jagung utama di Sumatera Barat, belum banyak produk olahan jagung yang ditemukan di Kabupaten Pasaman Barat. Kegiatan pemberdayaan masyarakat ini bertujuan untuk mendiseminasikan dan mendorong berbagai inovasi produk olahan makanan dari jagung pada masyarakat Nagari Giri Maju, Kabupaten Pasaman Barat melalui kegiatan Kuliah Kerja Nyata (KKN) Dikti. Metode diseminasi teknologi yang diterapkan adalah berupa demonstrasi dan pelatihan, penyuluhan dan pendampingan masyarakat. Hasil menunjukkan bahwa kegiatan yang dilakukan (1) berhasil mendiseminasikan berbagai inovasi produk makanan berbahan dasar jagung pipil dan tepung jagung, dan (2) masyarakat baru mampu berinovasi menghasilkan produk olahan jagung yang memiliki daya tahan/simpan yang rendah. Perlu dukungan pemerintah daerah dan partisipasi aktif masyarakat untuk keberlanjutan program menjadikan kabupaten Pasaman Barat tidak hanya sebagai penghasil jagung tetapi juga penghasil produk makanan olahan berbahan dasar jagung. Kata kunci: Diversifikasi, Jagung pipil, Nilai tambah, Produk olahan jagung   ABSTRACT   Corn is an important cereal crop used as the raw material of food and non-food industries. Grain kernel is the harvest of corn plants. As the leading producer of corn in West Sumatera, there are not many processed corn products found in West Pasaman Regency. The community empowerment aimed to disseminate and encourage various innovations processed food products from corn in the Nagari Giri Maju, West Pasaman Regency, through the activities of KKN Dikti. The method of dissemination of technology applied is a demonstration, in-house training, community learning and assistance. Results showed that activities conducted (1) successfully disseminated various innovations of food products based on corn kernel and cornflour, and (2) the community was able to produce corn-processed products that have a low durability/shelf life. To sustain the program that makes the West Pasaman regency as the producer of processed corn products need local government support and active participation of the community. Keywords: Diversification, Corn kernel, Value added, Corn processed

scholarly journals Effect of metabolized polyethylene terephthalate, vacuum packaging and storage temperature on shelf life of papaya pulp Kalakand (Indian cookie)

2016 ◽  
Vol 8 (3) ◽  
pp. 1375-1379
Author(s):  
Kartik M. Patel ◽  
Jignesh M. Patel ◽  
Dharmesh C. Patel ◽  
Navin B. Patel ◽  
Jeetendra K. Raval ◽  
...  
Keyword(s):  
Shelf Life ◽  
Polyethylene Terephthalate ◽  
Storage Temperature ◽  
Value Added ◽  
High Water ◽  
Vacuum Packaging ◽  
High Water Content ◽  
Milk Product ◽  
Value Addition ◽  
Met Pet

The dairy plants are looking for newer products for diversification and value addition. There is scope for the dairy industry to introduce newer products as healthy, convenience and ready to eat foods for capacity utilization and value addition, but because of complex biochemical composition and high water content, milk and milk products act as an excellent culture medium for growth and multiplication of varieties of microorganisms. Vacuum packaging reduces product shrinkage, trim losses by eliminating oxidation and freezer burn resulting it can enhance product quality. Now a day metabolized polyethylene terephthalate (MET PET) with vacuum packaging have a promising role in storage of various value added milk product. The developed value added Kalakand product (Indian cookie) could be stored successfully for 5 days in MET PET packaging material at 4±1°C and when the product was packaged under vacuum the shelf life increased up to 10 days at 4±1°C.

scholarly journals Training of Self Help Group women on food safety through Value Addition of lemon waste: Peel

2020 ◽  
Vol 34 (03) ◽  
Author(s):  
Rupender Kaur ◽  
Bhagwat Singh Rathore ◽  
Prem Chand Gadhwal ◽  
Ashok Kumar Sharma ◽  
P. K. Rai
Keyword(s):  
Food Safety ◽  
Low Cost ◽  
Value Added ◽  
Beta Carotene ◽  
Food Products ◽  
Lemon Juice ◽  
Value Addition ◽  
Lemon Peel ◽  
Excellent Source ◽  
Value Added Products

Waste can contain many reusable substances of high value depending on the adequate technology by this residual matter can be converted into commercial products. The lemons are extremely effective to treat the disease, which are caused by a vitamin C deficiency. The health benefits of lemons and lemon juice are well known but the lemon peels contain about 2.5 times more vitamins than lemon juice. It is also an excellent source of fiber, potassium, magnesium, calcium, folate, and beta carotene. The purpose of this paper is to describe the latest advances on the potential of lemon peel as a source of functional food products. For that purpose two trainings were organized by KVK on food safety and preparation of value added products among SHG beneficiary with practical interventions on lemon products making (Lemon Squash, lemon peel pickle and candy). These trainings were conducted in four parts, Part: 1.Knowledge on use of lemon: Health promotion by use of lemon, Part: 2. Uses of Lemon juice for the production of products: Squash and sharbat, Part: 3. Value addition of Lemon waste: Peal as a food products making: Pickle candy, Part: 4. Knowledge on preparation of oil less pickles at low cost. This knowledge is very useful for food safety as well as to establish SHG enterprise.

Pelatihan Pengemasan Dan Pelabelan Bandeng Sapit Di UD. Barokah Gunung Anyar Tambak

2020 ◽  
Vol 4 (1) ◽  
pp. 1
Author(s):  
Sri Winarti ◽  
Yuni Ningsih
Keyword(s):  
Food Products ◽  
Food Labeling ◽  
Surrounding Area ◽  
Community Groups ◽  
Plastic Bag ◽  
The Law ◽  
Thin Plastic ◽  
Processed Products ◽  
The City

Gunung Anyar Tambak is one of the villages that is located adjacent to the UPN "Veteran" campus in East Java. Most (2/3) of the Gunung Anyar Tambak area is the pond area, which has the main yield is milkfish. Besides being sold in fresh form, milkfish from ponds from Gunung Anyar Tambak are also processed into a variety of processed products including shredded, crackers, soft thorns and milkfish “sapit”. Milkfish “Sapit” is a processed milkfish which is unique in its serving. The milkfish are clamped using bamboo stems and then processed using a choice of spices that make a distinctive taste in this dish. Processing by burning, causing a distinctive aroma that is not forgotten. Barokah is one of the community groups of “sapit” milkfish processing in RW I of Gunung Anyar Tambak Village which consists of 6 people. Chairman of UD. Barokan is Hj's. Khasibah, explained that most of the milkfish produced are only fulfilling orders from the surrounding area and orders from outside the city to be used as souvenirs typical of Surabaya. From observations and interviews it is known that the problem in processing milkfish is a very simple packaging that is a very thin plastic bag that is not closed. The second problem is that the packaging has no labeling at all, even though the label can identify the identity of the product in the package. The importance of labels on food products in addition to being the identity of the packaged product is also a communication between producers and consumers. Therefore a very absolute label must be given to the marketed food products. Training has been conducted on packaging and labeling milkfish “sapit” in UD. BAROKAH, Gunung Anyar Tambak, Surabaya. Before being packed with a vacuum packer, milkfish saplings are first dried in a cabinet dryer for 3 hours at 60°C. Labeling on milkfish packaging is in accordance with the law on food labeling on primary (plastic) and secondary (carton) packaging. In addition to providing training, our team also donates dryers and Vacuum Sealers.

scholarly journals Multi-Country Scale Assessment of Available Energy Recovery Potential Using Micro-Hydropower in Drinking, Pressurised Irrigation and Wastewater Networks, Covering Part of the EU

Water ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 899
Author(s):  
Djordje Mitrovic ◽  
Miguel Crespo Chacón ◽  
Aida Mérida García ◽  
Jorge García Morillo ◽  
Juan Antonio Rodríguez Diaz ◽  
...  
Keyword(s):  
Drinking Water ◽  
Northern Ireland ◽  
Energy Recovery ◽  
Large Scale ◽  
Significant Proportion ◽  
Value Added ◽  
Cost Effective ◽  
Net Energy ◽  
Water Networks ◽  
Scale Assessment

Studies have shown micro-hydropower (MHP) opportunities for energy recovery and CO2 reductions in the water sector. This paper conducts a large-scale assessment of this potential using a dataset amassed across six EU countries (Ireland, Northern Ireland, Scotland, Wales, Spain, and Portugal) for the drinking water, irrigation, and wastewater sectors. Extrapolating the collected data, the total annual MHP potential was estimated between 482.3 and 821.6 GWh, depending on the assumptions, divided among Ireland (15.5–32.2 GWh), Scotland (17.8–139.7 GWh), Northern Ireland (5.9–8.2 GWh), Wales (10.2–8.1 GWh), Spain (375.3–539.9 GWh), and Portugal (57.6–93.5 GWh) and distributed across the drinking water (43–67%), irrigation (51–30%), and wastewater (6–3%) sectors. The findings demonstrated reductions in energy consumption in water networks between 1.7 and 13.0%. Forty-five percent of the energy estimated from the analysed sites was associated with just 3% of their number, having a power output capacity >15 kW. This demonstrated that a significant proportion of energy could be exploited at a small number of sites, with a valuable contribution to net energy efficiency gains and CO2 emission reductions. This also demonstrates cost-effective, value-added, multi-country benefits to policy makers, establishing the case to incentivise MHP in water networks to help achieve the desired CO2 emissions reductions targets.

scholarly journals Optimisation of microalgal cultivation via nutrient-enhanced strategies: the biorefinery paradigm

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Gonzalo M. Figueroa-Torres ◽  
Jon K. Pittman ◽  
Constantinos Theodoropoulos
Keyword(s):  
Kinetic Model ◽  
Growth Dynamics ◽  
Value Added ◽  
Cost Effective ◽  
Predictive Modelling ◽  
Nitrogen And Phosphorus ◽  
Predictive Capacity ◽  
Microalgal Biomass ◽  
Microalgal Cultivation ◽  
Lipid Formation

Abstract Background The production of microalgal biofuels, despite their sustainable and renowned potential, is not yet cost-effective compared to current conventional fuel technologies. However, the biorefinery concept increases the prospects of microalgal biomass as an economically viable feedstock suitable for the co-production of multiple biofuels along with value-added chemicals. To integrate biofuels production within the framework of a microalgae biorefinery, it is not only necessary to exploit multi-product platforms, but also to identify optimal microalgal cultivation strategies maximising the microalgal metabolites from which biofuels are obtained: starch and lipids. Whilst nutrient limitation is widely known for increasing starch and lipid formation, this cultivation strategy can greatly reduce microalgal growth. This work presents an optimisation framework combining predictive modelling and experimental methodologies to effectively simulate and predict microalgal growth dynamics and identify optimal cultivation strategies. Results Microalgal cultivation strategies for maximised starch and lipid formation were successfully established by developing a multi-parametric kinetic model suitable for the prediction of mixotrophic microalgal growth dynamics co-limited by nitrogen and phosphorus. The model’s high predictive capacity was experimentally validated against various datasets obtained from laboratory-scale cultures of Chlamydomonas reinhardtii CCAP 11/32C subject to different initial nutrient regimes. The identified model-based optimal cultivation strategies were further validated experimentally and yielded significant increases in starch (+ 270%) and lipid (+ 74%) production against a non-optimised strategy. Conclusions The optimised microalgal cultivation scenarios for maximised starch and lipids, as identified by the kinetic model presented here, highlight the benefits of exploiting modelling frameworks as optimisation tools that facilitate the development and commercialisation of microalgae-to-fuel technologies.

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