Optimization of processing conditions for cyanide content reduction in fresh bamboo shoot during NaCl treatment by response surface methodology

Rana, Bindu; Awasthi, Pratima; Kumbhar, B. K.

doi:10.1007/s13197-011-0324-1

Cited by 17 publications

(9 citation statements)

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“…Rana et al (2010) also reported the reduction in cyanide content in fresh bamboo shoots during NaCl treatment by response surface methodology. Jaiwunglok et al (2010) reported that high heating Data are presented as mean ± SD (n=3).…”

Section: Resultsmentioning

confidence: 99%

Precooking processing of bamboo shoots for removal of anti-nutrients

Pandey

Ojha

2011

J Food Sci Technol

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Bamboo shoots being low in fat, high in dietary fiber and rich in mineral content, like an ideal vegetable have been used traditionally. Besides nutrients, bamboo shoots also contain lethal concentration of the anti-nutrient (cyanogen) that need to be removed before human consumption. Therefore an attempt has been made to find out the best processing method for confiscation of cyanogens. B. bambos, B. tulda, D. strictus and D.asper were selected for the study. Fresh and processed bamboo shoots were analyzed for their various nutritional and antinutritional contents. Carbohydrate content in fresh shoots of studied species ranged from 2.39%-3.6%, proteins from 1.65%-2.08%, phenols from 0.36%-0.63%, cyanogens from 0.011%-0.018%, minerals did not vary significantly among the species except potassium which ranged from 0.32%-0.52%. The shoots were processed by boiling in water and different concentrations of NaCl (1%, 5% and 10%) for different intervals (10, 15, 20 and 25 min) to achieve maximum removal of cyanogens with minimum loss of nutrients. Boiling shoots in 5% NaCl for 15 min was found to be the best method for B. bamboos, 10 min boiling in 1% NaCl for B. tulda, 15 min boiling in 1% NaCl for D. strictus and 10 min boiling in 5% NaCl for D. asper. These processing methods will be very useful in utilization of bamboo shoots as these are very simple and can be used by the local inhabitants and shoot processing industries.

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Section: Resultsmentioning

confidence: 99%

Precooking processing of bamboo shoots for removal of anti-nutrients

Pandey

Ojha

2011

J Food Sci Technol

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“…Adequacy of the model was determined using coefficient of determination ( R 2 ), F ‐value, and lack‐of‐fit. Effect of variables was deduced from the magnitude and sign of the regression coefficients (Rana and others 2012). …”

Section: Methodsmentioning

confidence: 99%

Optimization of Ultrasonic‐Assisted Extraction of Total Saponins from Eclipta prostrasta L. Using Response Surface Methodology

Hu¹,

Guo²,

Zhou³

et al. 2012

Journal of Food Science

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Eclipta prostrasta L. is a traditional Chinese medicine herb, which is rich in saponins and has strong antiviral and antitumor activities. An ultrasonic-assisted extraction (UAE) technique was developed for the fast extraction of saponins from E. prostrasta. The content of total saponins in E. prostrasta was determined using UV/vis spectrophotometric methods. Several influential parameters like ethanol concentration, extraction time, temperature, and liquid/solid ratio were investigated for the optimization of the extraction using single factor and Box-Behnken experimental designs. Extraction conditions were optimized for maximum yield of total saponins in E. prostrasta using response surface methodology (RSM) with 4 independent variables at 3 levels of each variable. Results showed that the optimization conditions for saponins extraction were: ethanol concentration 70%, extraction time 3 h, temperature 70 °C, and liquid/solid ratio 14:1. Corresponding saponins content was 2.096%. The mathematical model developed was found to fit well with the experimental data. Practical Application: Although there are wider applications of Eclipta prostrasta L. as a functional food or traditional medicine due to its various bioactivities, these properties are limited by its crude extracts. Total saponins are the main active ingredient of E. prostrasta. This research has optimized the extraction conditions of total saponins from E. prostrasta, which will provide useful reference information for further studies, and offer related industries with helpful guidance in practice.

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“…Due to such high profile of nutrition, bamboo shoot is considered as an ideal healthy vegetable. But, bamboo shoots also contain lethal concentration of the anti-nutrient (cyanogen) that can be minimized by boiling it with NaCl solution (Pandey and Ojha 2011;Rana et al 2012). In the Northeastern states of India, bamboo shoots are largely sold in the unprocessed form.…”

Section: Introductionmentioning

confidence: 99%

Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits

et al. 2015

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Bamboo shoot has attracted significant research and a commercial interest due to its many health-promoting bioactive compounds as well as its effectiveness in decreasing blood pressure, cholesterol and increasing appetite. As availability of fresh shoot is limited due to its seasonality there is need of incorporation of nutrients of shoot to any common food product which is easily available throughout year. Shoots of Bambusa balcooa variety were taken and edible parts were separated. Slices of shoot were boiled, dried, powdered, sieved, analysed for nutritional status and used for biscuit making. Bamboo shoot powder (BSP) was added in 0 % (control), 5, 10, and 15 % level in dry ingredients by replacing wheat flour and other ingredients were kept constant. Dough prepared are firstly analysed for basic characteristics. Then biscuits were prepared and analyzed for moisture, water activity, protein, fiber, fat, ash, phenolics, antioxidant activity, dimension, hardness, color and sensory acceptability. Variations were observed for fiber, antioxidant activity and phenolics from 1.08 to 1.97 %, 3.50 to 17.85 % and 0.45 to 4.19 mg/100 g respectively. Results showed that up to 10 % fortification level the biscuits were acceptable with improved functional and neutraceutical properties compared to the control.

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Optimization of processing conditions for cyanide content reduction in fresh bamboo shoot during NaCl treatment by response surface methodology

Cited by 17 publications

References 1 publication

Precooking processing of bamboo shoots for removal of anti-nutrients

Precooking processing of bamboo shoots for removal of anti-nutrients

Optimization of Ultrasonic‐Assisted Extraction of Total Saponins from Eclipta prostrasta L. Using Response Surface Methodology

Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits

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