Republic of the Philippines

QUIRINO STATE UNIVERSITY

Diffun, Quirino

Standardization of the Four Ready-to-Eat Bamboo Shoot Dishes and Determination

of their Nutritional Content
By Jonathan N. Tariga
(College of Hospitality Industry Management, Faculty of Hospitality Management)

ABSTRACT
The objective of the study are the standardization of the four bamboo shoot dishes
and the determination of their nutritional content. To collect data about traditional
ingredients and cooking method. Recipes for four dishes were obtain from five local
natives who have kept a traditional food costumes, four restaurants and reviewed
commonly used cooking process and known cookery book.The standardized dishes are:
Bamboo Shoot Adobo ,Pickled Bamboo Shoot, Ginataan (extracted coconut milk), and the
combined Bamboo Shoot Adobo sa Gata. Consumer acceptability tests were conducted as
well as determination of Nutritional Value. All dishes were considered acceptable since
they scored more than 8, the benchmark for acceptability. The results suggested that these
dishes are low in calories, high in dietary fiber, and rich in various nutrients. The main
nutrients in bamboo shoots are protein, carbohydrates, amino acids, minerals, fats, sugar,
fiber and inorganic salts.

Key words: standardization, bamboo shoots, acceptability, adobo, pickled, ginataan.

INTRODUCTION

Nowadays the demand and production for organic foods including bamboo shoots
has greatly increased (Narmilan and Amuthenie, 2015). Bamboos are no longer considered
as “poor man’s timber” but they form a “rich man’s delicacy.” Most bamboo species
produce edible shoots but less than 100 species are commonly grown or utilized for their
shoots (Midmore 1998; Collins and Keilar 2005). In the Philippines bamboo shoots are
considered as a traditional food in the rural areas, but it is not as popular as in the
neighboring countries like China, Japan, Korea and in many other Asian countries.
However, with the increasing awareness on the many health attributes and recipes one can
make out of bamboo shoot, it is now gaining popularity in the country as well as in the
global market.
Bamboo shoot contains kinds of nutritive substances that human body needs, such
as carbohydrate, protein, fat, fiber and many other inorganic nutritious substances, and
Vitamin A, B, C as well. Fresh shoot generally contains: 88-93% water, 1.5-4% protein,
0.25-0.95% fat, 0.78 - 5.86% total sugar, 0.60-1.345% cellulose, 0.66-1.21% ash, 37-92
ppm phosphor, 4.2-30 ppm calcium and other nutrition (CFPH, 2010). Over 2.5% of the
shoot is carbohydrate that can be absorbed by the human body and shoots also contain
about 0.5% lipids. In addition, bamboo shoots contain the elements Mo and Ge, which have
anticancer and aging-resistant functions, and Zn, Mn, Cr and other trace elements (Nirmala,
et al., 2011) and other compounds (Pallauf and Rimbach, 1997).An overall decrease was
observed in proteins and total phenols while dietary fibres and carbohydrates increased
with ages of bamboo shoots (Ashok, 2013).
The purpose of this study is therefore to standardize recipes for four common ready to eat
bamboo shoot dishes and to determine the nutritional content. The dishes are: Bamboo
Shoot Adobo, Pickled Bamboo Shoot, Stewed Bamboo Shoot in Coconut Milk
(Ginataang Labong), and Adobo sa Gata Bamboo Shoot. These standardized recipes were
prepared using different cooking method. Water Retort Machine was used to thermally
process the standardized recipe and packed in sealed retortable pouches. This process is
designed to destroy microbes in the food to prolong shelf-life.
Nutritional Value of Bamboo Shoots
The nutritional value of edible shoots of different bamboo species has been worked out by
several workers (P.M., & Pradesh, A. 2015; Chen and others 1999; Nirmala and others 2007,
2008). Bamboo shoots are low in calories, high in dietary fiber, and rich in various nutrients.
The main nutrients in bamboo shoots are protein, carbohydrates, amino acids, minerals, fat,
sugar, fiber, and inorganic salts. The shoots have a good profile of minerals, consisting mainly
of potassium (K), calcium (Ca), manganese, zinc, chromium, copper, iron (Fe), plus lower
amounts of phosphorus (P), and selenium (Shi and Yang 1992; Nirmala and others 2007).
They contain 17 amino acids, 8 of which are essential for the human body (Qiu 1992; Ferreira
and others 1995). Tyrosine amounts to 57% to 67% of the total amino acid content (Kozukue
and others 1999). Fat content is comparatively low (0.26% to 0.94%) and the shoots contain
important essential fatty acids. The total sugar content, 2.5% on average, is lower than that of
other vegetables. The water content is 90% or more. Major advances have been made in fresh
shoot production and processing and in the analysis of nutrient components of edible shoots.
Based on nutritional analyses, it has been determined that bamboo shoots are a good source of
food energy and are being projected as a new health food. This is because bamboo shoots are
endowed with these health-enhancing properties.
 Rich in nutrients: Shoots have a high content of protein (amino acids), carbohydrate,
minerals, and several vitamins.
 Function as nutraceuticals: Nutraceuticals are ordinary foods with components or
ingredients imparting a specific medical or physiological benefit other than a purely
nutritional effect. Bamboo shoots contain phytosterols and a high amount of fiber that can
qualify as “nutraceuticals” or “natural medicines.” Phytosterols have cholesterol-lowering
activity (Brufau and others 2008).
 High fiber content, almost no calories: Bamboo shoots are a good source of edible fiber (6
to 8 g/100 g fresh weight), which helps in lowering the blood cholesterol. Dietary fibers
are vegetable fibers obtained from fiber-rich parts of plants. They are neutral in taste and
odor free and have no calories and fats. Bamboo fiber is available as a white powder with
at least 95% fiber. A number of companies market such fiber additives that are rich sources
of dietary fiber.
 Low fat: Fat content is extremely low in bamboo shoots (2.46 g/100 g) that are, therefore,
very good for weight-conscious and dieting people.
 Appetizer: The high cellulosic content of bamboo shoots stimulates appetite. Being crisp,
crunchy, and tender with a sweet flavor, shoots have a unique and delicious taste that
function as an appetizer.
MATERIALS AND METHOD

Recipe Collection

Information on the recipes of these meals was then obtained by the use of cookery
book, textbook and some Filipino traditional way of cooking bamboo shoots recipes.

Preparation of the Dishes

Bamboo Shoots were purchased directly from the farmers of Diffun, Quirino,
Philippines. The dishes were prepared using the ingredient listed in Table 1. Preparation
and cooking were performed using the folowing standardized recipes at the Kitchen
Facilities of the College of Hospitality Industry Management, Diffun, Quirino

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. In the large skillet, over medium heat, add the vegetable
oil. When oil is hot enough, sauté the onion and garlic. Cook until the onion is
transparent. Add the meat and mix till meat turns brown. Pour the vinegar and soy
sauce. Add the pre-prepared bamboo shoot to the skillet and combine with the other
remaining ingredients. Cover and simmer till the bamboo shoot slightly softens. Set
aside and packed 150g each adobo mixture and put in ready-to-eat retortable pouch.
Process the product using the retort machine for 3 hours.
2. Ginataang Labong.. In the large skillet, over medium heat, add the vegetable oil.
When oil is hot enough, sauté the onion and garlic. Cook until the onion is
transparent then add the ginger. Add the meat and mix till meat turns brown. Add
the coconut milk and continuously stir to avoid curdling. Add the pre-prepared
bamboo shoots and remaining ingredients in the pan then briefly stir until well
blended. Remove from the pan,set aside and packed 150g each ginataan mixture
and put in the ready-to-eat retortable pouch. Process the product using the retort
machine for 3 hours.
3. Adobo sa Gata. In the large skillet, over medium heat, add the vegetable oil. When
oil is hot enough, sauté the onion and garlic. Cook until the onion is transparent.
Add the meat and mix till meat turns brown. Pour the vinegar, soy sauce and
coconut milk. Add the pre-prepared bamboo shoot to the skillet and combine with
the other remaining ingredients. Cover and simmer till the bamboo shoot slightly
softens. Set aside and pack 150g each adobo mixture and put in ready-to-eat
retortable pouch. Process the product using the retort machine for 3 hours.
4. Pickled Labong. Mix Pickling solution together and bring to boil. Set aside. In a
large bowl, combine all the remaining ingredients with the pickling solution then
mix well. Let it cool. Weigh and pack 150g pickle dish and put in ready-to-eat
pouch. Refrigerate for 2-3 days before serving.
Table 1. Ingredients and quantities used in the standardized dishes.

Ingredients Quantity
1. Adobo Labong Bamboo Shoot 1000g
Onion 60g ( chopped)
Garlic 60g (minced)
Ground Meat (pork or 250g
Chicken)
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. Ginataang Labong Bamboo Shoot 1000g
Onion 60g ( chopped)
Garlic 60g (minced)
Ginger 60g ( thinly Slice)
Ground Meat (pork or 250g
Chicken)
Vegetable Oil 8 Tablespoon or ½ cup
Salt 1tablespoon
Black Pepper 1 teaspoon
Cocunut Milk ( Gata) 1200ml
3. Adobo sa Gata na Bamboo Shoot 1000g
Labong Onion 60g ( chopped)
Garlic 60g (minced)
Ground Meat (pork or 250g
Chicken)
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 Milk ( Gata) 1200ml
4. Pickled Bamboo Shoot Bamboo Shoot 1000g
Carrots 1 Cup
Red Bell Pepper ( cut into 50g
strips)
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
B.S Adobo B.S with Coconu Milk B.S Adobo w/ C. Milk B.S Pickled

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 the dishes were subjected to consumer acceptability tests. Panellist who were familiar
with the dishes were chosen from among the students, faculty and staff of Quirino State
University.Panellist filled out questionnaires after each session. They evaluated attributes
such as appearance, color, texture, aroma, presentation and taste. The evaluation scores
were rated using the 9 point hedonic scale to determine the general acceptability of the
product.
Results and Discussion

Table 2. Level of acceptabilty of the Bamboo Shoot Adobo

Parameters Mean Description

Appearance 8.03 Like very much

Color 8.39 Like very much
Texture 8.26 Like very much
Aroma 8.12 Like very much
Presentation 8.39 Like very much
Taste 8.44 Like very much

Table 3. Level of acceptability of Bamboo shoot in coconut milk

Parameters Mean Description

Appearance 8.10 Like very much

Color 8.10 Like very much
Texture 8.06 Like very much
Aroma 8.22 Like very much
Presentation 8.24 Like very much
Taste 8.51 Like extremely
Table 4. Level of acceptability of Bamboo Shoot adobo with coconut milk

Parameters Mean Description

Appearance 8.31 Like very much

Color 8.25 Like very much
Texture 8.16 Like very much
Aroma 8.28 Like very much
Presentation 8.22 Like very much
Taste 8.33 Like very much
Table 5. Level of acceptabiltiy of Pickled Bamboo Shoot

Parameters Mean Description

Appearance 8.08 Like very much

Color 8.12 Like very much
Texture 8.04 Like very much
Aroma 8.02 Like very much
Presentation 8.14 Like very much
Taste 8.00 Like very much
Table 6. Mean Acceptability Scores

Appearance Color Texture Aroma Presentation Taste Overall

Acceptability
B.S Adobo 8.03 8.39 8.26 8.12 8.39 8.44 8.27
B.S w/ 8.10 8.10 8.06 8.22 8.24 8.51 8.20
Coconut
Milk
B.S Adobo 8.31 8.25 8.16 8.28 8.22 8.33 8.25
w/ coconut
milk
Bamboo 8.08 8.12 8.04 8.02 8.14 8.00 8.06
Shoot
Pickles
Legend:
8.50 – 9.00 Like extremely
7.50 – 8.49 Like very much
6.50 – 7.49 Like moderately
5.50 – 6.49 Like slightly
4.50 – 5.49 Indifferently
3.50 – 4.49 Dislike slightly
2.50 – 3.49 Dislike moderately
1.50 – 2.49 Dislike very much
1.00 – 1.49 Dislike extremely
Nutrient Content Analyses

Table 7: Nutrient Content of freshly harvested shoots of some bamboo species

Nutrients B. Vulgaris D. giganteus B. Blumeneana D. Asper

Amino Acid (g/100g) 3.57 3.96 3.98 3.12
Protein (g/100g) 3.64 3.11 3.57 3.59
Carbohydrate (g/100g) 6.51 5.10 5.42 4.90
Fats (g/100g) 0.50 0.39 0.50 0.40
Fibres (g/100g) 4.24 2.60 4.49 3.54
Vitamin C (mg/100g) 4.80 3.28 1.90 3.20
Vitamin E (mg/100g) 0.52 0.69 0.61 0.91
Calcium (mg/100g) 320 26.93 0.36 5.51
Phosporous (mg/100g) 220 12.57 30.12 40.95
Iron (mg/100g) - 1.06 3.00 3.37
Sodium (mg/100g) 400 3.64 10.10 10.14
Potassium (mg/100g) 920 275 - 464
Magnesium (mg/100g) 100 9.57 5.38 10.14
Conclusion and Future perspective

The usefulness of bamboo shoots as health food is not largely known by general
public due to ignorance of their nutritional values. Offering standardized ready to eat
bamboo shoot dishes in retortable pouches somehow created another platform in informing
the public about the importance of this indigenous raw material. There is a need to increase
bamboo processing and packaging to give consumers an affordable food source. Effective
marketing strategies should also be formulated to extract maximum profits by making
bamboo shoot products available to as many potential and prospective costomers inside
and outside the country. Intervention of modern micropropagation techniques is also
essesntial to control the falling population of bamboos. The local bamboo shoot industry if
properly established will not only help in socioeconomic upliftment of the region but also
generate a huge income for the country ( P. Nongdam & L. Tikendra, 2014).
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