Effects of Blanching on Nutrient Dynamics in Edible Shoots of Bambusa nutans Wall Ex Munro and Bambusa balcooa Roxb.

Abstract

The effect of hot water blanching on proximate and mineral constitution of two edible bamboo shoots viz., Bambusa nutans and B. balcooa, was investigated in the eastern Himalayan Terai region of West Bengal, India. The proximate and mineral composition was determined at the laboratory of Department of Forestry,Uttar Banga Krishi Viswavidyalaya in 2021-22 by using standard methods. In the present study, hot water blanching at 100ºC for 20 minutes was significantly reduced the carbohydrate (4.11g/100g fw), total protein (1.19g/100g fw), fat (0.28g/100g fw), ash (0.09g/100g fw), energy value (26.90 Kcal/100g fw), HCN content (8.72 mg/ Kg) and minerals viz. potassium (233.10mg/100g fw), calcium (11.84mg/100g fw) and magnesium (3.19mg/100g fw) content whereas enhanced the moisture content (92.75%), crude fibre (1.58g/100g fw), iron (1.78mg/100g fw) and copper content (0.94mg/100g fw), respectively, in comparison to the raw bamboo shoots. It was also found that B. nutans was qualitatively superior with maximum edible percentage (43.17%), carbohydrate (4.50g/100g fw), total protein (1.51g/ 100g fw), fat content (0.48g/100g fw), crude fibre (1.74g/100g fw) and energy (31.80Kcal/ 100g fw) along with higher sodium (2.09 mg/100g fw), potassium (339.37mg/100g fw), magnesium (4.85 mg/100g fw), zinc (0.56 mg/100g fw) and manganese (1.12 mg/100g fw) while B. balcooa had higher moisture content (92.72%), HCN (104.15 mg/Kg), calcium (16.05mg/100g fw), iron (1.77mg/100g fw) and copper content (1.13mg/100g fw). However, there is a need for further research towards value addition and composite mixture to ensure the nutritional security.