Precooking processing of bamboo shoots for removal of anti-nutrients

Abstract

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.

Evaluation of the health risks related to the presence of cyanogenic glycosides in foods other than raw apricot kernels

“…The authors state that there is no single specific treatment for all bamboo species which removes cyanogens with minimum loss of nutrients. Although earlier studies had suggested that addition of NaCl to the boiling water could speed up the decrease of cyanogens, a clear effect of NaCl was not observed in the study by Pandey and Ojha ().…”

“…However, they also contain cyanogens, primarily taxiphyllin (Brimer, ) at levels which vary considerably between bamboo species growing in different agroclimatic regions. Pandey and Ojha () studied the decrease of cyanogens in shoots from four bamboo species when boiled in water with different concentrations of NaCl (0, 1, 5 and 10%) for various length of time (10, 15, 20, 25 min). A reduction of about 80–95% of the cyanogens was achieved in most cases, which was, however, accompanied by significant losses of proteins and micronutrients.…”

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

“…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.…”

Quantitative determination of macroelement and microelement content of fresh and processed bamboo shoots by wavelength dispersive X‐ray fluorescence spectrometry

“…Brine preservation caused a drastic increase in the Na content (18.79 g/100 g, dry weight; P < .05) followed by boiling (0.16 g/100 g, dry weight) and fermentation (0.07 g/100 g, dry weight). Pandey and Ojha [16] also reported a significant increase in sodium content when shoots of four bamboo species (Bambusa bambos, Bambusa tulda, Dendrocalamus asper, and Dendrocalamus strictus) were boiled in 5% brine solution for 10 min, with the highest increase in the shoots of B. tulda followed by D. asper, D. strictus, and B. bambos. Increase might be due the absorption of sodium and chloride content from the preserving medium.…”