Invited Commentary | Published: 31 December 2020

Processing and Value Addition of Bamboo Shoots for Utilization as Food Products

Ashok Kumar  Pandey

Journal of Non-Timber Forest Products | Volume: 27 | Issue: 1 | Page No. 27-32 | 2020
DOI: https://doi.org/10.54207/bsmps2000-2020-611G92 | Cite this article

Abstract

Bamboo shoots being low in fat, high in dietary fiber and rich in mineral contents have been consumed traditionally by the people world over. Besides nutrients it also contains some anti-nutrients e.g. cyanogens. Due to seasonal availability of bamboo shoots, processing for reducing anti-nutrients in raw shoots while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for its utilization. This paper focuses on post harvest processing and value addition of bamboo shoots for its utilization as food products. Juvenile bamboo shoots of Bambusa bambos, B. tulda, Dendrocalamus asper and D. strictus were collected and processed, by boiling in brine solution, to remove the anti-nutrients (cyanogen). A simple, efficient and cost effective processing method for bamboo shoots was developed. This method significantly reduces the amount of cyanogens and retains considerable amount of nutrients and thus may be utilized for processing of bamboo shoots. Different value added edible products viz. chunks or bari (by adding pulses), pickle, sauce and papad (by adding potato) were prepared. All products were good in taste and texture. Nutritional analysis was done to determine the shelf life of the products. The nutrient content of processed products (chunks, sauce, pickle and papad) showed a gradual decrease and need to be consumed within 6 months from the date of making. However, in case of papad the carbohydrate content did not decrease much but the taste was not acceptable after 8 months. Whereas, in case of pickles, even nutrient content decreased but the product was acceptable even after two years after preparation as it was good in taste and texture. Thus, processing and value addition practices can be considered as key to the future of sustainable management of bamboo resources because they not only provide quality edible products but also enable harvesters/collectors to get better income opportunities.

Keywords

Bamboo shoots, Processing, Value addition, Utilization, Food products. Nutrition

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How to cite

Pandey, A.K., 2020. Processing and Value Addition of Bamboo Shoots for Utilization as Food Products. Journal of Non-Timber Forest Products, 27(1), pp.27-32. https://doi.org/10.54207/bsmps2000-2020-611G92

Publication History

Manuscript Received on 14 October 2020

Manuscript Revised on 04 November 2020

Manuscript Accepted on 08 November 2020

Manuscript Published on 31 December 2020

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