Bamboo shoots as a nutritive boon for Northeast India: an overview

Basumatary, Anusriti; Middha, Sushil Kumar; Usha, Talambedu; Basumatary, Amit Kumar; Brahma, Birendra Kumar; Goyal, Arvind Kumar

doi:10.1007/s13205-017-0796-4

Cited by 21 publications

(9 citation statements)

References 27 publications

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“…Bamboo is not only delicious but bamboo shoots are also high in minerals, carbohydrates, proteins, and fibre and low in fats and sugars, making it a useful food to overcome malnutrition. Bamboo shoots have also been shown to provide health benefits in the treatment of cancer and cardiovascular illnesses and a useful food for weight loss and improved digestion (Basumatary et al 2017 ). Tender shoots –young culms of bamboo—were consumed by almost all the households (Fig.…”

Section: Discussionmentioning

confidence: 99%

Agrobiodiversity and agroecological practices in ‘jhumscape’ of the Eastern Himalayas: don’t throw the baby out with the bathwater

et al. 2022

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The values and roles of biodiversity at the grassroots level get little attention and are usually ignored, despite mounting evidence that effective relationships between biodiversity and indigenous people are critical to both ecological integrity and rural survival. ‘Jhumscape’ (the landscape of shifting cultivation) can contribute a great deal to enriching agrobiodiversity and ensuring food security, but this system of cultivation has been mostly neglected. The objective of the present study was twofold: (1) to quantify the agrobiodiversity of a jhumscape in the Eastern Himalayas, especially its contribution to food and nutritional security, and (2) to examine the jhum practices in view of the agroecological principles recently proposed by the Food and Agricultural Organization. Applying mixed-method research and using primary data from 97 households representing eleven villages, transect walks, and interviews of key informants, the plant diversity maintained in a traditional jhum system by the indigenous people was seen to comprise of 37 crops including many landraces and four non-descript breeds of livestock. The food basket was supplemented with wild edible plants collected from fringes of forests and fallow lands that are a part of the jhumscape. Diversity in food groups and the share of expenditure on food in the total budget indicates that the indigenous people are secure in terms of food and nutrition. Jhum agroecological practices such as zero tillage and organic mixed-crops farming based on traditional ecological knowledge helps to maintain a high level of agrobiodiversity. Using biodiversity more effectively for agroecological transition does not mean merely returning to traditional practices but requires a deeper understanding of how agrobiodiversity contributes to better nutrition, greater food security, and sustainability. Although some principles and local practices related to jhum are applicable globally, others may be specific to the region and the culture.

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Section: Discussionmentioning

confidence: 99%

Agrobiodiversity and agroecological practices in ‘jhumscape’ of the Eastern Himalayas: don’t throw the baby out with the bathwater

et al. 2022

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“…Bamboo shoots, being high in fiber and low in fat, rich in amino acids, and an available green and healthy food product, are deeply entrenched in people’s culinary ethos, particularly in Asia [ 1 ]. Bamboo shoots are a traditional Chinese forest vegetable and a primary agricultural product exported worldwide.…”

Section: Introductionmentioning

confidence: 99%

Shoot Nutrition and Flavor Variation in Two Phyllostachys Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ?

Fan

Guo

et al. 2023

Foods

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For their quality evaluation, it is essential to determine both bamboo shoot nutrition and palatability, which will have a decisive effect on their economic value and market potential. However, differences in shoot nutrition and flavor variation among bamboo species, positions, and components have not been scientifically validated. This study assessed nutritional and flavor differences in two components (i.e., shoot flesh (BSF) and diaphragm (BSD)) of two Phyllostachys species (i.e., Phyllostachys edulis and Phyllostachys violascens) and analyzed any positional variation. Results showed that BSF protein, starch, fat, and vitamin C contents were comparatively higher. Nutrient compounds in the upper shoot segment of Ph. edulis were higher and contained less cellulose and lignin. However, both species’ BSD total acid, oxalic acid, and tannin contents were comparable. BSD soluble sugar and sugar:acid ratio were higher than upper BSD total amino acid, four key amino acids (i.e., essential amino acid, bitter amino acid, umami amino acid, and sweet amino acid flavor compounds), and associated ratios were all higher than BSF while also being rich in amino acids. The content and proportion of BSF essential and bitter amino acid flavor compounds in Ph. edulis were high relative to Ph. violascens. Conversely, the content and proportion of BSD umami and sweet amino acid flavor compounds were comparable to that of Ph. edulis. Our results showed that bamboo shoot quality was affected by flavor compound differences and that interspecific and shoot components interact. This study offers a new perspective to determine the formative mechanisms involved in bamboo shoot quality while providing a basis for their different usages.

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“…Bamboo shoots are an important resource output of bamboo forests, while also being China's bulk export agricultural product. With the increasing demand for high-quality bamboo shoots in domestic and foreign markets, the nutritional value and taste quality of bamboo shoots have become important factors that restrict their economic value and market potential [1,2]. Improving or maintaining the quality of bamboo shoots is not only an important objective of bamboo forest management but also an important way to improve the economic benefits of bamboo forests.…”

Section: Introductionmentioning

confidence: 99%

Effect of Sheath Blade Removal on Phyllostachys violascens Shoot Quality

Chen

Guo

et al. 2022

Agriculture

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Sheath blades are the first bamboo organ exposed to sunlight after shoots initially emerge. However, it remains uncertain whether sheath blades affect bamboo shoot growth and quality. Accordingly, this study explores variations in Phyllostachys violascens shoot growth and quality, comparing natural growth conditions to periodic sheath blade removal treatments. Results show that sheath blade removal and interactions between sheath blade removal and duration had no significant effect on the morphology, protein nutritional quality, or value of bamboo shoots. However, the length of bamboo shoot was significantly lower 4 d after treatment compared to 4 d after natural growth conditions. Moreover, sheath blade removal did have a significant effect on soluble sugar, total acid, oxalic acid, tannic acid, and cellulose content as well as sugar–acid ratios of bamboo shoots, while having no significant effect on the content and proportion of amino acid flavor compounds. Interactions between sheath blade removal and duration only had a significant effect on total acid and sugar–acid ratios. Soluble sugar, oxalic acid, tannic acid, and sugar–acid ratios increased significantly 2 d after sheath blade removal, while total acid and cellulose content decreased significantly. Lastly, soluble sugar content and sugar–acid ratios increased significantly 4 d after sheath blade removal. Findings from this study indicate that sheath blades affect shoot quality, particularly taste, which is mainly driven by carbon metabolism, but the effect of nitrogen metabolism was not obvious. This study gave a new perspective for revealing the formation mechanism of shoot quality, and also provided possible methods of improvement for the shoot quality.

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Bamboo shoots as a nutritive boon for Northeast India: an overview

Cited by 21 publications

References 27 publications

Agrobiodiversity and agroecological practices in ‘jhumscape’ of the Eastern Himalayas: don’t throw the baby out with the bathwater

Agrobiodiversity and agroecological practices in ‘jhumscape’ of the Eastern Himalayas: don’t throw the baby out with the bathwater

Shoot Nutrition and Flavor Variation in Two Phyllostachys Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ?

Effect of Sheath Blade Removal on Phyllostachys violascens Shoot Quality

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