This study is an experimental research that focused on food development. The purpose of
this study is to identify the qualities of a simple native Filipino grass plan. Theree
experimentations were conducted to identify the most accepted measurement of the processed
pickled bamboo shoot. The processed product is evaluated by the experts and faculty members
and selected students on its qualities. Four areas are being evaluates suach as the aroma, taste
and palatability, color and texture.
Findings
Based on the results the following
are the ingredients to be used in the
preparation of pickled bamboo shoot:
Bamboo shoots, Vinegar, Cooking oil.