The effect of fermentation period of yellow bamboo shoots (B. vulgaris Striata) using L. plantarum starter on physical and chemical properties of its flour as dietary fiber source

Abstract

Young shoots of bamboo plants (Bambusa vulgaris) are widely used as filler of lumpia, the icon of Semarang City traditional food. It is naturally fermented by producers as a pre-cooking process. This research aimed to analyze the effect of fermentation period using L. plantarum starter on physical and chemical properties of yellow bamboo shoots flour. Experiments were conducted using a completely randomized design (CRD) with two factors (fermentation periods and methods), five treatments (1, 3, 6, 9, and 12 days fermentation period), and four replications. Collected data were analyzed using analysis of variance (p<0.05) followed by Duncan’s multiple range test. The results showed that fermentation periods had a significant effect on total fiber (TDF), insoluble dietary fiber (IDF), soluble dietary fiber (SDF), hydrogen cyanide (HCN) content, and pH (p<0.05). It was suggested that fermentation might improve bamboo flour quality. Twelve days fermentation resulted in shoots flour with TDF of 73.79±0.15%, IDF of 71.45±0.17 %, SDF of 2.34 ± 0.02%, hydrogen cyanide (HCN) of 22.43 ± 2.84 ppm, and moisture content of 2.63 ± 0.26 %.