Jambu is a vegetable, is very consumed in the North, but for its consumption it’s necessary to prepare. Thus, the goal of this study is the minimum processing of jambu. The same was obtained in local fair, processed in the stages of selection, washing, root cutting, sanitization, final rinsing, drainage and packaging. The chemical characterization, microbiology and sensorial acceptance were then performed. Moisture, protein, lipid, acidity, pH, soluble solids and vitamin C were quantified. Microbiological analyzes were coliforms at 35 ° C and 45 ° C, psychrotrophic bacteria and salmonella. Sensory acceptance was performed with 100 judges, asking them to indicate a note for the appearance and odor attributes, according to the hedonic scale and another for purchase intention. The physical-chemical result showed that moisture was 91.58% for the product, which contributes to fast deterioration and vitamin C content 10.33 mg / g. The microbiological results are in accordance with the legislation. Acceptance for appearance was 85.80% and purchase intention was 46.5%. Thus the product can be commercialized maintaining its characteristic similar to that of jambu in natura; microbiological safety and sensory acceptance.
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