Effect of different fermentation containers on the quality of gundruk

Abstract

Gundruk, a typical indigenous vegetable product of Nepal was prepared from leaves of mustard (Brassica juncea) and cabbage (Brassica oleracea capitata) in different fermentation containers viz. glass jar, wooden box, earthenware pots and plastic jars which were evaluated sensorially and analyzed chemically. Sensory analysis revealed higher acceptability for gundruk prepared in glass jar compared to others. The moisture content, crude fiber, ash, calcium and iron contents on dry basis were found to be 7.92%, 14.65 g/100g, 0.68 g/100g, 2253 mg/100g and 86.4 mg/100g respectively for gundruk prepared in glass container. The optimum acidity and pH for gundruk prepared in glass was found to be 1.0% (as lactic acid) and 3.9 respectively on 9th day of fermentation.