BAMBOO SHOOT PROCESSING- EFFECTS ON NUTRITIONAL QUALITY AND CYANIDE REDUCTION

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dc.contributor.advisorBaishya, Samindra
dc.contributor.authorChetia, Indrani
dc.date.accessioned2023-10-19T15:33:34Z
dc.date.available2023-10-19T15:33:34Z
dc.date.issued2018
dc.description.abstractBamboo shoot is the young culm of bamboo plant and is a wild food resource which is used as traditional delicacy by the ethnic people since time immemorial. They are consumed fresh, fermented or pickled.Bamboo shoots are low in calories, high in dietary fiber and rich in various nutrients like protein, carbohydrates, amino acids, minerals, fat, sugar and inorganic salts and secondary metabolites.However, bamboo shoots are found to contain high amount of natural plant toxin, the cyanogenic glycosides specifically taxiphyllin. Such toxic compounds need to be removed before human consumption. This study was carried out to assess the nutritional potential of some edible bamboo shoots of Assam and to find the impact of processing methods on the nutritional and antinutritional constituents of bamboo shoots. Three different species of bamboo shoots, Bambusabalcooa (Bhaluka), Bambusatulda (Jaati) and Dendrocalamushamiltonii(kako) weretaken for the study.Sliced bamboo pieces were treated with soaking in water for 30 min (T1), boiled in water for 10 min (T2), boiled in 1%NaCl solution for 10 min(T3), boiled in 5% NaCl solution for 10min (T4) andsteaming for 10 min (T5).The treatments were found to have no significant effects on moisture, crude fat, crude fiber and alkaloid contents,whereas there were significant variations in ash, crude protein, total carbohydrate, minerals (K, P, Fe, Ca ), ascorbic acid, phenol, flavonoid, and tannin contents. T1 shows highest retention of nutrients and the cyanide among the three species. Highest reduction of cyanide content was found in samples boiled in 5% NaCl solution for 10min (T4). Bamboo shoot processed with boiling in 1% NaCl solution for 10 min (T3) was found best in retaining the nutrientswith significant reduction in cyanide content.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810199357
dc.language.isoEnglish
dc.publisherAAU, Jorhat
dc.subFood Science and Technology
dc.themeBAMBOO SHOOT PROCESSING- EFFECTS ON NUTRITIONAL QUALITY AND CYANIDE REDUCTION
dc.these.typeM.Sc
dc.titleBAMBOO SHOOT PROCESSING- EFFECTS ON NUTRITIONAL QUALITY AND CYANIDE REDUCTION
dc.typeThesis
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