Home⇛Journal of Interdisciplinary Perspectives⇛vol. 3 no. 5 (2025)

Functional Development and Consumer Acceptability of GABA Rice Enriched with Nutrient-Rich Bamboo Shoots (Bambusa merilliana) and Jute Leaves (Corchorus olitorius)

Ruby DG. Elumbra

Discipline: Marketing

 

Abstract:

Bamboo shoots are gaining recognition globally as a nutritious health food. This study evaluates the sensory attributes and consumer acceptance of a novel product made from bamboo shoots, jute leaves, and GABA rice, focusing on color, taste, texture, and odor and overall acceptability. The research focused on developing convenient, shelf-stable meals for disaster situations using bamboo shoots and GABA rice, resulting in a nutritious dish. Bamboo shoots are high in fiber, while GABA rice offers health benefits due to its gamma-aminobutyric acid content. A completely randomized design was employed, and 50 untrained panelists aged 21 to 50 were randomly assessed. The samples were assessed using a 9-point hedonic scale and descriptive scorecards. Using statistical software, data analysis utilized descriptive statistics, including mean, frequency, percentage, and one-way ANOVA. The findings indicated that Treatment 3, consisting of 700 grams of GABA rice and 300 grams of bamboo shoots with jute leaves, was the most acceptable, characterized by a light brown color, a well-balanced saltiness, very soft and free from any grittiness, very pronounced odor, and an overall acceptability rating of "Like Extremely.", indicating a significant difference in color, taste, odor, texture, and overall acceptability. Additionally, proximate analyses showed that the product contained 0.09% Crude Protein, 4.96% Crude Fiber, 7.07% Crude Fat, 71.73% Moisture, 0.49%. Ash Content. Additional research is needed to evaluate the sensory properties, nutritional value, and microbial safety of the thermally processed product to ensure it is commercially sterile and has a stable shelf life.



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