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.


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.


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