Evaluation of Sensory Attributes and Nutritional Profile of Bamboo Rice Products

Abstract

India is one of the largest bamboo-producing countries. Bamboo is a perennial tree that may grow up to 60 to 100 years. Bamboo rice is a special rice that is grown from a dying bamboo shoot. It has become an important and major source of income for tribal people living in the forest. The aim of the study was to develop value-added products from bamboo rice and evaluate the sensory acceptability and nutritional composition of the developed products. Laddu and roti were prepared and evaluated by using a 9-point hedonic scale by 21 semi-trained panel members. Sensory evaluation revealed that variation T2 for laddu and variation T1 for roti scored high for all attributes. Nutrient composition of the bamboo rice laddu revealed that moisture, protein, fibre, ash, iron and magnesium were higher in bamboo rice laddu than in the white rice laddu. Whereas, white rice laddu had a higher amount of fat, carbohydrate, energy, calcium and phosphorus than the bamboo rice laddu. Nutrient composition of bamboo rice roti revealed that moisture, protein, fibre, ash, calcium and iron were higher in bamboo rice roti than the white rice roti. However, fat, carbohydrates, energy, magnesium, and phosphorus were high in white rice roti. Thus, the study shows that the incorporation of bamboo rice increases the nutritional profile of the products.