Effect of bamboo shoot fermentation and aging on nutritional and sensory qualities of Soibum

Twenty days fermentation of edible shoot of Bambusa tulda to produce well f ermented Soibum by indigenous process showed appreciable improvement in the digestion of proteins, resulting in significant elevation of individual am ino acids. formation of diacetyl, acetoin, volatile phenols and eaters to a fford specific flavour; pronounced liberation of free phenols, complete dis appearance of ascorbic and aspartic acids. Aging strengthened the levels of esters and volatile phenols, but affected individual amino acids, diacetyl . acetoin and free phenols. Aged Soibum was better accepted.