Development of fermented Momordica charantia and analysis of biochemical properties

The experiment was conducted to investigate the effect of natural fermentation on physiochemical and sensory properties of bitter gourd slices. Initially three varieties of bitter gourd Thinnaveli white [V1], Mathale green [V2] and Thumba karavila [V3] were taken. Preliminary investigation was carried out to select the best variety. Sensory analysis was conducted using 30 untrained panelists and the results were analyzed using KruskalWallies test using MINITAB 17. The best variety was treated with four treatments (treatment 01 [T1] = 3% (w/w) dry salts, treatment 02 [T2] = 3% (w/w) saturated brine solution, treatment 03 [T3] = 3% (w/w) dry salts with 1% (w/w) saturated brine solution). To select the best treatment sensory evaluation was conducted. Bitter gourd was fermented for four days and total soluble solids, pH, titratable acidity and vitamin C were analyzed on 1 four days and 7 day of the fermentation. The results indicated that respondents had a favorable attitude towards fermented Matale green V2 variety and 3% dry salt T1 treatment. The pH value was significantly declined (p< 0.05) from 5.9 to 3.7 during fermentation period. No significance change of TSS (p<0.05) in the sap and a gradual increase of the fruit pieces were observed with time. Total acidity was increased during fermentation while percentage of lactic acid increased from 0.009% to 0.06% within the 7 days of fermentation. There was no significant change in salinity (p = 0.326). Microbiological properties (total plate count, yeast and mould count, coliform and e-coli) of the product were acceptable within the 7 days after fermentation. Results revealed that Bitter gourd can be developed as a fermented ready to eat product and storage of the finish product was four weeks in refrigerated conditions without changing the color and the overall acceptability.