Bamboos, a group of large woody grasses belonging to the family Poaceae and subfamily Bambusoideae, are much talked about for their contribution to the environment. However, the food potential of Bamboo shoot per se remains unexploited. Literature on the nutritional and medicinal potential of bamboo shoots is scarce. This paper therefore provides insight on bamboo shoot as a food resource. Various edible species and exotic food products (fermented shoots, pickle, etc.) and recipes of bamboo shoots (bamboo beer, bamboo cookies) are consumed worldwide. Change in nutritional composition of different species of bamboo shoots with processing has also been reviewed. Bamboo shoots possess high protein, moderate fiber, and less fat content. They are also endowed for having essential amino acids, selenium, a potent antioxidant, and potassium, a healthy heart mineral. Occurrence of taxiphyllin, a cyanogenic glycoside in raw shoots, and its side effect on human health calls for the demand to innovate processing ways using scientific input to eliminate the toxic compound without disturbing the nutrient reserve. Lastly, the paper also reviews the utilization of medicinal properties acquired by bamboo shoot. Using the traditional knowledge, pharmaceutical preparations of bamboo shoots like bamboo salt, bamboo vinegar, bamboo extracts for diabetes and cholesterol control, etc. are now gaining importance. Further investigation is required by the researchers to make novel nutraceutical products and benefit the society.

This study focused on the effect of single jersey, single pique, double pique and honeycomb structures and structural cell stitch length (SCSL) on ring and compact yarn single jersey fabric properties. Compact yarn fabrics showed better performance in all the structures and their respective SCSL. With increased SCSL, the dimensional properties like CPI, WPI, SD, grams per square meter, thickness and tightness factor decreased for all the structures, while comfort properties like air permeability and water absorbency increased. The tensile, bending and compression properties of weft knitted fabrics improved and compressional resilience and surface properties generally decreased. Total hand values improved with SCSL. Other properties, such as abrasion resistance, bursting strength and pilling resistance improved with decreased SCSL. Combination order of knit-tuck stitches played an important role in all the properties. Double pique fabric showed better performance for the summer outer wear and single jersey fabric showed better performance for summer inner wear.

A field experiment was conducted for two years (1994–96) to evaluate three nitrogen fixing bacteria (NFBs) namely Azotobacter, Azospirillum and Beijerinckia as foliar biofertilizers on mulberry (Morus spp.). Foliar application of these bacteria in their specific culture media with half of the recommended dose of N as a basal application of chemical fertilizer were compared with the recommended dose of N (300 kg/ha per year in four equal splits) but without biofertilizer. Other controls for comparison were respective culture media with half N. All the NFBs improved leaf yield over their respective controls (specific culture media). The addition of Azotobacter resulted in significantly greater yield than that given by the recommended dose of N. The Beijerinckia treatment resulted in a leaf yield equal to that from the recommended dose of N and Azospirillum reduced leaf yield in comparison to that from the recommended N treatment although the yield from Azospirillum treatment was more than that from the culture medium treatments. A combination of NFBs where Azotobacter was one of the components improved leaf yield over single NFB treatments. NFBs also resulted in improved leaf quality as indicated by their protein content and their impact on silkworm rearing and cocoon production when treated leaves were subjected to bioassay. The use of these NFBs, particularly the Azotobacter, as a foliar biofertilizer to increase mulberry leaf production has not been investigated before.

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