Effect of pre-treatment on nutrient, antinutrient, and antioxidant properties of dried shoots from some edible Indonesian bamboo species

Abstract

Abundant bamboo species are scattered throughout the world, some of which grow in tropical and subtropical regions, including Indonesia. Some species of bamboo are edible, and the part that is commonly consumed is the shoot. In several countries around the world, bamboo shoots are a traditional food with the potential to grow into a functional food. It contains antioxidants and is rich in minerals and dietary fiber. Antioxidants are heat sensitive components, so to extend the shelf-life and maintain antioxidant content, it is necessary to examine the drying method using a low temperature. Besides nutrients, bamboo shoots also contain a lethal concentration of the anti-nutrient cyanogen that needs to be removed before human consumption. Preliminary treatment is needed to reduce cyanide in dried bamboo shoots to be safe for consumption. The aim of this study was to determine the effect of pre-treatment on nutrient, antinutrient, and antioxidant properties of fresh-cut and dried edible Indonesian bamboo shoot species. Gigantochloa pseudoarundinacea (local name 'bambu gombong'), Dendrocalamus asper (local name 'bambu betung'), Gigantochloa apus (local name 'bambu buluh'), and Bambusa vulgaris var. striata (local name 'bambu kuning') were selected for the study. The pre-treatment consisted of steaming and boiling with salt for 10 minutes and 20 minutes, respectively. Total phenolics, total flavonoid, toxicity, and free radical scavenging activity of dried bamboo shoots were studied using Folin-Ciocalteu, aluminium chloride, brine shrimp lethality (BSLT), and 2,2-diphenyl 1picrylhydrazyl (DPPH) scavenging assays. The results showed that pre-treatment methods and type of bamboo shoots significantly affected the yields, nutrient composition, minerals, and antioxidant properties of dried bamboo shoots (P<0.05), except for moisture content and the level of cyanide (P>0.05). In the pre-treatment process, cyanide levels in dried bamboo shoots decreased about 78-97% from fresh-cut shoot. It is concluded that the pre-treatment by steaming for 10 minutes is suitable for bamboo shoot processing because it produced maximum values of yields, nutrient content, and retention of antioxidant properties.

The status of bamboo research and development for sustainable use in Indonesia: A systematic literature review

“…The research topic on the use of bamboo shoots that has been carried out is the nutritional and nutrient content and other research related to its processing technology [113][114][115][116][117]. The aspect of utilizing bamboo as a renewable energy source is one of the research topics carried out in Indonesia.…”