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dc.contributor.authorShrestha, Roshan
dc.contributor.authorBhattarai, Rewati Raman
dc.contributor.authorKatawal, Surendra Bahadur
dc.identifier.citationShrestha, R. and Bhattarai, R.R. and Katawal, S.B. 2012. Effect of different fermentation containers on the quality of gundruk. International Journal of Current Research. 4 (11): pp. 315-320.

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.

dc.titleEffect of different fermentation containers on the quality of gundruk
dc.typeJournal Article
dcterms.source.titleInternational Journal of Current Research
curtin.departmentSchool of Molecular and Life Sciences (MLS)
curtin.accessStatusOpen access via publisher
curtin.facultyFaculty of Science and Engineering
curtin.contributor.orcidBhattarai, Rewati Raman [0000-0003-2158-4423]

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