Sokoine University of Agriculture

A Technical Note: A Short Note on Processing of Bamboo Juice

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dc.contributor.author Bangu, N.
dc.contributor.author Chove, B.
dc.contributor.author Sawala, G.
dc.contributor.author Mgombela, J.
dc.contributor.author Waduma, J.
dc.date.accessioned 2017-12-21T08:19:17Z
dc.date.available 2017-12-21T08:19:17Z
dc.date.issued 2006
dc.identifier.uri http://www.suaire.sua.ac.tz/handle/123456789/1955
dc.description Tanzania Journal of Agricultural Sciences 2006, Vol.7(2) : 133 -136 en_US
dc.description.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. en_US
dc.language.iso en en_US
dc.subject Traditional foods en_US
dc.subject Bamboo juice en_US
dc.subject Oxytenanthera abysinica en_US
dc.subject Small-scale food processing en_US
dc.title A Technical Note: A Short Note on Processing of Bamboo Juice en_US
dc.type Article en_US


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