Standardization of harvesting age of bamboo shoots with respect to nutritional and anti-nutritional components

Pandey, Ashok; Ojha, Vijayalakshmi

doi:10.1007/s11676-012-0317-6

Cited by 20 publications

(13 citation statements)

References 23 publications

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“…Based on crude protein, fat, ash and fibre, shoots of Phyllostachys and Pseudosasa bamboo exhibited the greatest nutritional value in the youngest growth phase (<60 cm), and values diminished as shoots elongated during spring. These results confirmed earlier reports that described an increase in the fibre content during early shoot emergence for Bambusa and Dendrocalamus bamboo (Nirmala et al., ; Chang et al., ; Pandey and Ojha, ) and that fibre content of shoots was lower than leaves for Phyllostachys species (Halvorson et al., ). Pandey and Ojha () and Nirmala et al.…”

Section: Discussionsupporting

confidence: 91%

“…These results confirmed earlier reports that described an increase in the fibre content during early shoot emergence for Bambusa and Dendrocalamus bamboo (Nirmala et al., ; Chang et al., ; Pandey and Ojha, ) and that fibre content of shoots was lower than leaves for Phyllostachys species (Halvorson et al., ). Pandey and Ojha () and Nirmala et al. () also described that decreasing concentrations of crude protein, fat and ash were correlated with increasing shoot height in Bambusa and Dendrocalamus bamboo.…”

Section: Discussionsupporting

confidence: 91%

“…Nutritional information on shoot growth has primarily focused on shoots of Bambusa and Dendrocalamus spp. grown for human food consumption or as commercial products in India, and shoots were only examined at extremely early growth phases (<10 cm, 2–20 days after emergence; Nirmala et al., ; Chang et al., ; Pandey and Ojha, ). Although Halvorson et al.…”

Section: Introductionmentioning

confidence: 99%

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Nutrient and mineral composition during shoot growth in seven species ofPhyllostachysandPseudosasabamboo consumed by giant panda

Christian

Knott

Vance

et al. 2015

Animal Physiology Nutrition

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During the annual period of bamboo shoot growth in spring, free-ranging giant pandas feed almost exclusively on the shoots while ignoring the leaves and full- height culm. Little is known about the nutritional changes that occur during bamboo shoot growth, if nutritional changes differ among species, or how these changes might influence forage selection. Our objective was to examine the nutrient and mineral composition during three phases of shoot growth (<60, 90-150 and >180 cm) for seven species of bamboo (Phyllostachys (P.) aurea, P. aureosulcata, P. bissetii, P. glauca, P. nuda, P. rubromarginata, Pseudosasa japonica) fed to captive giant pandas at the Memphis Zoo. Total dietary fiber content of bamboo shoots increased (p < 0.0001) from an overall species average of 61% dry matter (DM) at < 60 cm to 75% DM at shoot heights > 180 cm, while crude protein, fat and ash exhibited significant declines (p < 0.05). Phyllostachys nuda had the overall greatest (p = 0.007) crude protein (21% DM) and fat (4% DM) content, and lowest overall total fibre (61% DM) content compared to the other species examined. In contrast, Pseudosasa japonica had the overall lowest crude protein and fat, and relatively higher fibre content (9%, 3% and 74% respectively). Concentrations of Zn and Fe were highest in shoots <60 cm (10-50 μg/g DM) and decreased (p < 0.05) during growth in all species examined. Concentrations of Ca, Cu, Mn, Na and K varied among species and were largely unaffected by growth stage. Due to their higher concentrations of nutrients and lower fibre content in comparison to culm and leaf, bamboo shoots should be a major component of captive giant panda diets when available.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Nutrient and mineral composition during shoot growth in seven species ofPhyllostachysandPseudosasabamboo consumed by giant panda

Christian

Knott

Vance

et al. 2015

Animal Physiology Nutrition

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“…The presence of salt in solution might have played a role in reducing the carbohydrate level in shoot by enhancing the hydrolysis of carbohydrate during boiling. Pandey and Ojha [ 37 ] also reported a rise in carbohydrate level with increase in age of bamboo shoots. The carbohydrate content in two-day-old shoot (1.42 g/100 g fresh weight) increased to 2.46 g/100 g fresh weight after 16 days.…”

Section: Nutrient Composition Of Bamboo Shootsmentioning

confidence: 97%

The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India

Nongdam

Tikendra

2014

International Scholarly Research Notices

109

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Bamboo shoots are considered as one of the useful health foods because of their rich contents of proteins, carbohydrates, vitamins, fibres, and minerals and very low fat. Though bamboo shoots provide lots of health benefits, their consumption is confined mostly to Southeast Asian and East Asian countries. The acceptability of bamboo shoots as popular vegetable crop is very less due to their high pungent smell and bitter acidic taste. The use of bamboo as food in India is mainly restricted to Northeastern part of the country where they form an indispensable part of several traditional speciality dishes. The different ethnic communities take fresh or fermented bamboo shoot as one of most preferred traditional food items. Some of the important bamboo based traditional foods are ushoi, soibum, rep, mesu, eup, ekhung, hirring, and so forth. Bamboo shoots should be properly processed before they are consumed as freshly harvested shoots have high content of toxic cyanogenic glycosides which may pose serious health problems. The prospect of bamboo shoot industry in Northeast India is bright due to its rich genetic resources of bamboos. However, habitat destruction and extensive use of bamboos for food, handicraft, and construction purposes have resulted in severe depletion of natural bamboo resources. This review stresses upon the high nutritive values and health benefits of bamboo shoots and their usage as important traditional foods in Northeast India. The bamboo market potential of the region and use of in vitro plant micropropagation methods as effective means of bamboo conservation are also emphasized in this paper.

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“…The acute lethal dose of cyanide for human consumption is 10 mg HCN/kg body weight [10]. Different bamboo species have different cyanide levels [11], which can be reduced through several processes such as steaming [7], repeated pre-soaking with 2% salt solution [12], boiling in water and different concentrations of NaCl [4], high temperature steaming at 116 o C [13], and fermentation [14]. Each method provides different effects among bamboo species.…”

Section: Introductionmentioning

confidence: 99%

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

Kumalasari¹,

Iwansyah²,

Ratnawat³

et al. 2019

AJFAND

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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.

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Standardization of harvesting age of bamboo shoots with respect to nutritional and anti-nutritional components

Cited by 20 publications

References 23 publications

Nutrient and mineral composition during shoot growth in seven species ofPhyllostachysandPseudosasabamboo consumed by giant panda

Nutrient and mineral composition during shoot growth in seven species ofPhyllostachysandPseudosasabamboo consumed by giant panda

The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India

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

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