Bamboo Shoot Processing-effects on Nutritional and Anti-nutritional Quality from Assam, India

Indrani Chetia

Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam – 784028, India.

Sunayana Rathi

Department of Biochemistry and Agricultural Chemistry, Assam Agricultural University, Jorhat-785013, India.

Manashi Das Purkayastha

Food Science and Technology, Assam Agricultural University, Jorhat-785013, India.

Ananta Saikia

Food Science and Technology, Assam Agricultural University, Jorhat-785013, India.

Samindra Baishya *

Department of Biochemistry and Agricultural Chemistry, Assam Agricultural University, Jorhat-785013, India.

*Author to whom correspondence should be addressed.


Abstract

The present investigation was designed to find out the nutritional potential of some local edible bamboo (Bambusa spp.) shoot species and the impact of different processing methods on it. Sliced bamboo shoot pieces were treated with soaking in water for 30 min, boiling in water for 10 min, boiling in 1% NaCl solution for 10 min, boiling in 5% NaCl solution for 10 min and steaming for 10 min. There were significant variations (P< 0.05) in ash, crude protein, total carbohydrate, minerals, ascorbic acid, phenol, flavonoid, and tannin contents. Boiling in 1% NaCl solution for 10 min was found best in retaining the nutrients with a significant (P< 0.05) reduction in cyanide content. Overall, bamboo shoots confer numerous health beneficial activities and have the potential to be used as bioactive.

Keywords: Bamboo, cyanide, proximate, minerals


How to Cite

Chetia, Indrani, Sunayana Rathi, Manashi Das Purkayastha, Ananta Saikia, and Samindra Baishya. 2022. “Bamboo Shoot Processing-Effects on Nutritional and Anti-Nutritional Quality from Assam, India”. International Journal of Environment and Climate Change 12 (12):460-71. https://doi.org/10.9734/ijecc/2022/v12i121483.

Downloads

Download data is not yet available.

References

Bal LM, Singhal P, Satya S, Naik SN, Kar A. Bamboo shoot preservation for enhancing its business potential and local economy: a review. Critical Reviews in Food Science and Nutrition. 2012; 52(9):804-814.

Choudhury D, Sahu JK, Sharma GD. Bamboo shoot based fermented food products: a review. Journal of Scientific and Industrial Research. 2011;70: 199-203.

Tripathi YC. Food and nutrition potential of bamboo. Minor Forest Products (MFP)-News. 1998; 8(1):10-11.

Chongtham N, David E, Sharma ML. Changes in nutrient components during ageing of emerging juvenile bamboo shoots. International Journal of Food Sciences and Nutrition. 2007;58(8): 612-618.

Rai S. Edible Bamboo Shoot- A Review. Bulletin of Arunachal Forest Research. 2007; 23(1&2):39-44.

Awol A. Nutrient, mineral and bioactive constituent evaluation of bamboo shoots grown in Masha area, South-West of Ethiopia. American Scientific Research Journal for Engineering, Technology, and Sciences. 2014; 7(1):15-25.

Goyal AK, Pradhan S, Basistha BC, Sen A. Micropropagation and assessment of genetic fidelity of Dendrocalamus strictus (Roxb.) nees using RAPD and ISSR markers. 3 Biotech. 2014; 5:473-482.

Chongtham N, Sheena H, David E. Bamboo shoots: a rich source of dietary fibres. In: Klein F, Moller G, editors Dietary fibres, fruit and vegetable consumption and health. USA: Nova Science Publishers, 2009, p. 15–30.

Kalita T, Dutta U. A comparative study on indigenous usage of bamboo shoot in the health care practices in NE India. The Clarion. 2012;1(2):130–141.

Mustafa U, Naeem N, Masood S, Farooq Z. Effect of bamboo powder supplementation on physicochemical and organoleptic characteristics of fortified cookies. Food Science and Technology. 2016; 4(1):7-13.

Goyal AK, Middha SK, Sen A. In vitro antioxidative profiling of different fractions of Dendrocalamus strictus (Roxb.) nees leaf extracts. Free Radicals and Antioxidants. 2011;1(2):42-48.

Akao Y, Seki N, Nakagawa Y, Yi H, Matusumoto K, Funaoka M, Maruyama W, Nozawa Y. A highly bioactive lignophenol derivative from bamboo lignin exhibit a potent activity to suppress apoptosis induced by oxidative stress in human neuroblastoma SH- SYSY cells. Bioorganic and Medicinal Chemistry. 2004;12: 4791-801.

Zhang JJ, Liu M, Li Y, Zhou T, Xu DP, Li HB. Nutrition values and biological activities of bamboo shoots and leaves. International Journal of Food Nutrition and Safety. 2016; 7(2):98-108.

Singh SA, Bora TC, Singh NR. Preliminary phytochemical analysis and antimicrobial potential of fermented Bambusa balcooa shoots. The Bioscan. 2012; 7(3):391-394.

Shi QT, Yang KS. Study on relationship between nutrients in bamboo shoots and human health, Proceedings of the International Symposium on Industrial Use of Bamboo. International Timber Organisation and Chinese Academy of Forestry, Beijing, China: Bamboo and its Use, 1992, p. 338-346.

Nongdam P, Tikendra L. The nutritional facts of bamboo shoots and their usage as important traditional foods of northeast India. International Scholarly Research Notices. 2014; 2014(1):1-17.

Choudhury D, Sahu JK, Sharma GD. Biochemistry of bitterness in bamboo shoots. Assam University Journal of Science and Technology. 2010;6(2): 105-111.

Chandramouli S, Viswanath S. Bamboo Shoots – An emerging new age health food. Forestry Bulletin. 2012; 12(2):21-28.

Haque MR, Bradbury JH. Total cyanide determination of plants and foods using the picrate and acid hydrolysis methods. Food Chemistry. 2002; 77(1):107-114.

Bhargava A, Kumbhare V, Srivastava A, Sahai A. Bamboo parts and seeds for additional source of nutrition. Journal of Food Science and Technology. 1996; 33(2):145-146.

Ferreira VLP, Marsaiolo AJ, Iaderoza M. Simplified methods for identification and detection of taxiphyllin in bamboo shoots. Coletanea do Instituto de Tecnologia de Alimentos. 1991; 21(1):57-63.

AOAC. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC, 2000.

Bray HG, Thorpe WV. Analysis of phenolic compounds of interest in metabolism. Methods of Biochemical Analysis. 1954; 1:27-52.

Daniel M. Methods in Plant Chemistry and Economic Botany, Kalyani Publishers, New Delhi, 1991, p. 74.

Kalita P, Barma TK, Pal TK, Kalita R. Estimation of total flavonoids content (TFC) and antioxidant activities of methanolic whole plant extract of Biophytum sensitive Linn. Journal of Drug Delivery and Therapeutics. 2013; 3:33-37.

Schanderi SH. Method in Food Analysis. Academic Press, New York, 1970, p. 709.

Bradbury MG, Egan SV, Bradbur JH. Determination of all forms of cyanogens in cassava roots and cassava products using picrate paper kits. Journal of the Science of Food and Agriculture. 1999;79: 593-601.

Karanja PN, Kenji GM, Njoroge SM, Sila DN, Onyango CA, Koaze H, Baba N. Variation of nutrients and functional properties within young shoots of a bamboo species (Yushania alpina) growing at Mt Elgon region in Western Kenya. Journal of Food and Nutrition Research. 2015;3:675-680.

Chongtham N, Bisht MS, Haorongbam S. Nutritional properties of bamboo shoots: potential and prospects for utilization as a health food. Comprehensive Reviews in Food Science and Food Safety. 2011; 10(3):153-168.

Kumbhare V, Bhargava A. Effect of processing on nutritional value of central Indian bamboo shoots. Part I. Journal of Food Science and Technology. 2007; 44(1):29-31.

Kalita C, Ganguly M, Devi A. Evaluation of antioxidant capacity and antimicrobial properties of ethnic Bambuseae species and identification of the active components. International Journal of Pharmaceutical and Biological Archive. 2016; 7:61-71.

Badwaik LS, Gautam G, Deka SC. Influence of blanching on antioxidant, nutritional and physical properties of bamboo shoot. Journal of Agricultural Sciences. 2015;10(3):140-150.

Wei ZY, Wang JS, Cao ZY, Zhang ZY, Li XJ. Effect of high temperature and high humidity on contents of protein, amino acids and sugars in wheat grains. Journal of Chinese Cereals and Oils Association. 2009; 24:5-11.

Udensi AE, Arisa UN, Ikpa E. Effects of soaking and boiling and autoclaving on the nutritional quality of Mucuna flagellipes (“ukpo”). African Journal of Biochemistry Research. 2010;4:47-50.

Pandey AK, Ojha V. Precooking processing of bamboo shoots for removal of anti-nutrients. Journal of Food Science and Technology. 2014;51:43-50.

Bhatt BP, Singh K, Singh A. Nutritional values of some commercial edible bamboo species of the North Eastern Himalayan region. Indian Journal of Bamboo and Rattan. 2005;4:111-124.

Zhang JJ, Ji R, Hu YQ, Chen JC, Ye XQ. Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao). Journal of Zhejiang University Science. 2011; 12(9):752-759.

Rajyalakshmi P, Geervani P. Nutritive value of the foods cultivated and consumed by the tribals of South India. Plant Foods for Human Nutrition. 1994; 46:53-61.

Singhal P, Bal LM, Satya S, Sudhakar P, Naik SN. Bamboo shoots: a novel source of nutrition and medicine. Critical Reviews in Food Science and Nutrition. 2013; 53(5):517-534.

Rawat K, Sharma V, Saini N, Chongtham N, Bisht MS. Impact of different boiling and soaking treatments on the release and retention of antinutrients and nutrients from the edible shoots of three bamboo species. American Journal of Food Science and Nutrition Research. 2016;3:31-41.

Chongtham N, Sharma ML, David E. A comparative study of nutrient components of freshly harvested, fermented and canned bamboo shoots of Dendrocalamus giganteus Munro. The Journal of the American Bamboo Society. 2008; 21(1):33-39.

Rumm-Kreuter D, Demmel I. Comparison of vitamin losses in vegetables due to various cooking methods. Journal of Nutritional Science and Vitaminology. 1990; 36:7-15.

Afify AM, El-Beltagi HS, El-Salam SM, Omran AA. Biochemical changes in phenols flavonoids tannins vitamin E β–carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pacific Journal of Tropical Biomedicine. 2012; 2:203-209.

Bajwa HK, Chongtham N, Koul A, Bisht MS. Effects of processing and preservation on phenols and phytosterols content in bamboo shoots. 10th World Bamboo Congress, Korea; 2015.

Yamaguchi T, Katsuda M, Oda Y, Terao J, Kanazawa K, Oshima S, Inakuma T, Ishiguro Y, Takamura H, Matoba T. Influence of polyphenol and ascorbate oxidases during cooking process on the radical scavenging activity of vegetables. Food Science and Technology Research. 2003;9:79-83.

Stewart AJ, Bozonnet S, Mullen W, Jenkins GI, Lean MEJ, Crozier A. Occurrence of flavonols in tomatoes and tomato based products. Journal of Agricultural and Food Chemistry. 2000;48:2663-2669.

Mina T, Giri S, Shantibala. Contents of antinutritional substances of bamboo shoots and relation to these to sensory characters of their intact and fermented forms. The Bioscan. 2014;9:1123-1126.

Sarangthem K, Singh T. Fermentation decreases the antinutritional content in bamboo shoots. International Journal of Current Microbiology and Applied Sciences. 2013;2(11):361-369.

Rana B, Awasthi P, Kumbhar BK. Optimization of processing conditions for cyanide content reduction in fresh bamboo shoot during NaCl treatment by response surface methodology. Journal of Food Science and Technology. 2012;49: 103-109.

Ogbadoyi EO, Makun HA, Bamigbade RO, Oyewale AO, Oladiran JA. The effect of processing and preservation methods on the oxalate levels of some Nigerian leafy vegetables. Biokemistri. 2006;18:121-125.

Jaiwunglok P, Tia S, Yoovidhya T. Effects of temperature and pH on taxiphyllin degradation in bamboo shoots. In: Food Innovation Asia Conference, Indigenous Food Research and Development to Global Market, BITEC Bangkok, Thailand; 2010.