SOIBUM

 

SOIBUM

 

 

 In Manipur, a state located in the north eastern part of India, bamboo shoot is consumed as fresh or fermented. Fermented form, locally called soibum is a highly prized item and its consumption dates back time immemorial.

 

Steps of soibum (Bamboo shoot) fermentation:

 

a) Collection of bamboo shoot.

b) Peeling of shoot.

c) Slicing of bamboo shoot.

d) Collection of slice shoot in the basket.

e) Pouring the slice shoot on the container for fermentation.

f) Pressure is being applied by hands for giving more compactness and air tight.

g) Heavy weights are placed for giving pressure during fermentation.

h) 4 to 5 months of placing in the container for fermentation.

i) The fermented shoot is ready for use.

 

 

 

 

Soibum is a potential source of dietary fibre. Low content of lipid and absence of trans fatty acid also indicated its health promoting nature. Element like Potassium, Sodium, Chlorine, Manganese, Copper etc were present in significant quantity. Fermentation also showed to reduce the amount of reducing sugar to a great extent converting them to acid. Therefore, acidity rises up until reducing sugar bio- conversion get exhausted.

 

 

Soibum thongba