A Technical NoteA Short Note on Processing of Bamboo Juice

Abstract

Eight to twelve hour old bamboo juice (locally known as 'Ulanzi') was filtered, pasteurized and canned. Samples were sent to Tanzania Bureau of Standards for analysis. Nine chemical parameters were analyzed, including alcoholic content, which was found to be 4.9% vlv. Also analyzed were four microbiological parameters. A taste panel was held and the product was found acceptable although not as good as the unprocessed product. On storage, there was no significant change in taste and lor flavour but signs of corrosion of the containers were evident after one year. Alternatively, the bamboo juice was placed in amber coloured bottles, sealed and pasteurized. The product was found to be comparable to unprocessed Ulanzi. Using the first procedure, TFPV produced 200 crates each containing 24 cans and sent to a farmers' show in Mbeya where the entire consignment was sold out. In subsequent years, TFPV produced bottled bamboo juice using the second procedure and successfully marketed the product in Iringa, Mbeya and Dar es Salaam. Processing of bamboo juice. ensures a hygienic product, its availability throughout the year and maintenance of constant prices during all seasons.

Keywords: Traditional foods, bamboo juice, Oxytenanthera abysinica, small-scale food processing

Tanzania J.Agric. Sc. (2006) Vol.7 No.2, 133 -136