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Bamboo shoots are considered as healthy and nutritional food as they supply proteins, dietary fiber, phenols, phytosterols, vitamins, and minerals in considerable quantities and capture a novel place in the spectrum of plant foods. Besides nutrients and bioactive compounds, shoots also contain antinutrient (cyanogen) that needs to be removed by adequate processing prior to consumption. This study was undertaken to investigate the effects of fermentation, brine preservation, and boiling on levels of mineral elements in shoots of Dendrocalamus hamiltonii using wavelength dispersive X‐ray fluorescence (WD‐XRF) spectrometry. WD‐XRF spectrometry is a method that causes the least destruction to the raw plant material as no harsh chemicals are used and gives the most accurate results. Fermentation process resulted in significant increase in the levels of Rb (9%), S (11%), Mg (12%), Zn (46%), Ca (56%), and Fe (87%); however, Na (18.79 g/100 g, dry weight), Cl (24.73 g/100 g, dry weight), and Br (20.0 mg/100 g, dry weight) content increased drastically after brine preservation. Boiling increased the levels of Fe by 139% but did not affect the Rb (20.0 mg/100 g, dry weight) and Zn content (10.2 mg/100 g, dry weight) of the shoots. In general, fermentation, which led to the lowest loss of mineral elements, appears the best method in enhancement and retention of the mineral content in bamboo shoots and holds the prospect at industrial and society levels.

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