Sensorial Evaluation of Bamboo Shoot (Bambusa Merrilliana) Flour as Pasta

The study aimed to investigate the acceptability of bamboo shoot pasta in Spaghetti, Carbonara, and Lasagna dishes. The bamboo shoot flour as pasta was evaluated in terms of appearance, aroma, taste, and texture by the 40 respondents composed of children, teenagers, adults and food experts The study used a quantitative-descriptive experimental design, utilized the statistical tools of mean, standard deviation and One Way between Groups Analysis of Variance. The results showed that the bamboo shoot pasta in three pasta recipes received high ratings across all evaluated criteria, with taste being the highest average in all recipes namely the Spaghetti (4.40), Carbonara (4.54) and Lasagna (4.59). The study found that the bamboo shoot pasta was highly acceptable and comparable to commercial pasta products. The study also found that the bamboo shoot pasta was highly acceptable in terms of aroma, with most respondents describing it as having a desirable aroma. The shelf life of the fresh pasta in a closed container can last for at least 3 days in contrary to open space (bilao) stayed for 2 days and eventually dried but there is no sign of spoilage or molds until the 14th day of observation. Overall, the study suggests that bamboo shoot pasta can be a viable alternative to traditional wheat flour-based pasta products, offering a more sustainable and available option. The implications of this study are significant, as it highlights the potential of bamboo shoot flour as pasta as a sustainable food source and promotes local food production. The study also contributes to the development of innovative and local food products that can benefit consumers, community and the environment.