Parameter optimization and nutritional evaluation of naturally fermented baby corn pickle

Baby corn cut pieces generated as by-products by an industrial unit were naturally fermented with cabbage and beetroot. The effect of varying fermentation parameters such as level of baby corn: cabbage: beetroot in the ratio of 80: 10: 10, 70: 15: 15, 60: 20: 20, 50: 25: 25 and 40: 30: 30; incubation temperature: 18, 22, 26 and 30°C; incubation period 24, 48, 72, 96 and 120 h, and salt concentration 2.0, 2.5, 3.0 and 3.5% was studied during preparation of pickle. The fermentation parameters were selected based on change in total soluble solids, pH, acidity, total plate count and overall acceptability of the pickle. Best fermentation of baby corn was observed at process conditions of baby corn: cabbage: beetroot ratio of 50: 25: 25, temperature 22°C, salt concentration 2.5% and incubation period 72 h. Nutritional analysis showed the product to be a rich source of fibre, protein, vitamin C, potassium, phosphorus, magnesium and calcium.