PICKLED BAMBOO SHOOT PROCESSING

BETHA FE L. GUARIN* RHEA M. CRUZ**GLENNY M. SALAZAR***

*Teacher Education Faculty PSU Lingayen
**Teacher Education PSU Asingan

This study is an experimental research that focused on food development. The purpose of
this study is to identify the qualities of a simple native Filipino grass plan. Theree
experimentations were conducted to identify the most accepted measurement of the processed
pickled bamboo shoot. The processed product is evaluated by the experts and faculty members
and selected students on its qualities. Four areas are being evaluates suach as the aroma, taste
and palatability, color and texture.

INTRODUCTION immune system will become weak and

Nowadays, one of the reasons why
people are unhealthy is because of the
rampant supplies of food with preservatives.
Preservatives are chemicals that is mix in
the food to slow down the growth of fungi,
molds, yeast, and bacteria. The very first and
obvious disadvantage of consuming food
with preservatives is they are unhealthy.
Because of the fact that they contain
chemicals that slow down the growth
bacteria, molds, and yeast, this chemical can
actually harm the human body. They say
that canned foods and other foods with
preservatives don’t contain nutrients that the
body needs. They may taste good but they
are not that nutritious compared to fresh
food or foods without chemicals.
Too much consumption of food with
preservatives can harm your health; it can
cause to develop unwanted and serious
health problems in the future like cancer.
There are so many reports that cancer
patients have developed their cancer because
of their lifestyle and with the food that they
eat. if you keep on eating unhealthy food
like food with preservatives, your
won’t be able to protect it from harmful
diseases. That’s why most food experts
recommend that you should cook your own
food and use fresh ingredients to get natural
nutrients and vitamins Aside that it’s
unhealthy; most of the foods with
preservatives are expensive. Sometimes it’s
more expensive to buy canned food than to
buy the real thing
So, If you are looking for a healthy
and low calorie option then bamboo shoots
are definitely your answer! With numerous
health benefits to boast of, bamboo is a
tender, perennially green shoot which is also
the fastest growing plants in the world.
Bamboo shoots, or bamboo sprouts, are
young stems that are harvested before they
turn two weeks old and reach a height of 30
cm. Crispy and crunchy, bamboo shoots are
valued for their delightfully supple texture
and rich aroma. Native to Asia, bamboo
shoots form an essential ingredient in the
kitchens of China, India, Nepal, Indonesia,
Vietnam, Philippines, Japan and Uganda.
The edible bamboo shoots are of two
varieties - winter and spring. Spring shoots
are larger and tougher compared to the
winter shoots, though both are available in
fresh and canned forms. Snacks, curries,
stir-fries, soups, salads and fried rice are just
a few of the delicacies that make use of
bamboo shoots. Besides, they contain a
certain nutritive value. Read on to know
more about these rich
Statement of the Problem
The study sought to identify the
acceptability of the Pickled Bamboo Shoot
in three different ways of preparing it to be a
basis of launching a product for possible
income generating.
1. What are the main ingredients in
preparing pickled bamboo shoots?
2. How are the pickled Bamboo
shoots being prepared in terms of the
amount of the ingredients being mixed?
3. To what extent are three sets of
prepared pickled bamboo shoot products
being accepted by the respondents in terms
of the following criteria?
a. Palatability
b. Texture
c. Color
4. Based on the findings, what set of
pickled bamboo shoot should be proposed
for possible income generating of the
school?
RESEARCH METHODOLOGY
This chapter presents and discusses
the research design which includes the
method of investigation used, sources of
data, data gathering instruments and data
gathering technique. This also includes the
statistical tools used in analyzing the data.
Research Design
This research used a descriptive
method of research with survey
questionnaire to extract the needed
information in the determination of the
acceptability of the pickled bamboo shoot
which is prepared in three sets.
It was descriptive method of research
for the fact that it emphasized the prevailing
conditions of this generation on food
preparation in order to lessen the health
problems of the people.
Sources of Data
The 25 Faculty members of PSU
Asingan were randomly and conveniently
chosen to be the respondents of the study.
They were called for a taste test of the
product and after which a questionnaire was
given to them immediately to identify the
palatability, texture and color of the three
sets of pickled bamboo shoots. Same
through with the 25 BSE major in TLE
students were called for the taste test and to
answer the questionnaire checklist. They are
food nutritionist who randomly evakuated
the processed pickled.
Tools for Data Analysis
When all the questionnaires had
already filled-up and answered by the
respondents the researchers tabulated and
processed the data. The quantitative data
processing was utilized in a scientific
analysis and interpretation. The statistical
instruments namely , frequency counts and
average weighted mean were used as
statistical tools for the analysis of data.
Average Weighted Mean. It is an
average calculated after biasing values
according to agreed weightings. With a
weighted mean, each observation is
multiplied by a weight; those values are
added together and then divided by the sum
of the weighs.
(http://en.wikipedia.org/wiki/weightedmean(
statistics)). It is illustrated as follows:
Average weighted mean is being
used to identify the set of pickled bamboo
shoot being accepted based on its
palatability.
X = ∑fx/n
Where:
X = Average weighted mean
∑fx = summation of all
products of f and x
F = frequency
X = weight of each score
n = number of respondents
 To fully understand and interpret the of 2.53 and Set c is rated Preferred with an
results of the study, below is the summary of average weighted mean of 2.62.
the relative values, statistical limits and their Based on the results of the texture,
corresponding interpretations used in this Set a is identified by 28 respondents as Soft
study. Statistical limits were based on while set b and c were identified as Rough.
hypothesized equal distribution. The texture of the products Set a to Set c
presents that Set has Light color with 33
respondents. Set b is Very Light for it
CONCLUSIONS AND determined 42 respondents and Set c is
RECOMMENDATIONS identified as Dark by 37 respondents.
This research used a descriptive
Conclusions:
method of research with survey
Based on the findings, Product Set a
questionnaire to extract the needed
of the prepared pickled bamboo shoot is
information in the determination of the
much preferred for it is palatable, soft and
acceptability of the pickled bamboo shoot
light.
which is prepared in three sets.
It was descriptive method of research
Recommendations:
for the fact that it emphasized the prevailing
Based on the conclusions drawn, the
conditions of this generation on food
following recommendations are formulated:
preparation in order to lessen the health
problems of the people. The 25 Faculty
1. The product will be for microbial analysis
members of PSU Asingan were randomly
and conveniently chosen to be the and identify its shelf life.
respondents of the study. They were called
for a taste test of the product and after which 2. Innovate more the bamboo shoot in
a questionnaire was given to them different ways and processing
immediately to immediately identify the
palatability, texture and color of the three 3. Developed its packaging for IGP
sets of pickled bamboo shoots. Same purposes.
through with the 25 BSE major in TLE
students were called for the taste test and to
answer the questionnaire checklist.

Findings
Based on the results the following
are the ingredients to be used in the
preparation of pickled bamboo shoot:
Bamboo shoots, Vinegar, Cooking oil.

Salt and pepper, Onions, Garlic, Ginger,

Carrots, Bell pepper, Sugar and Seasoning.
It is found out that Set a product is much
preferred by the respondents with an average
weighted mean of 4.32. Set b is Least
Preferred having an average weighted mean