Upgrading the utilization of brassica wastes: Physicochemical properties and sensory evaluation of fermented brassica stalks

Abstract

The potential to utilize brassica harvest residue and processing waste to add-value and /or to eliminate environmental concerns through fermentation was investigated. Some physicochemical properties (moisture, protein, ash, acid detergent fibre, vitamin C, total phenolic and amino acids contents, acidity and shear and compression forces) for broccoli and cauliflower stalks before and after fermentation were measured. Considerable vitamin C and total phenolics concentrations were found in fresh broccoli and cauliflower stalks. Fermentation decreased (P < 0.001) vitamin C concentration to about 55% of that found in fresh stalks of broccoli and cauliflower and decreased (P < 0.001) total phenolics concentrations (by 15% and 28% for broccoli and cauliflower, respectively). The results from the sensory analysis indicated that the fermented broccoli and cauliflower stalks may be successful as condiment products for consumers familiar with fermented products.