Debangana Choudhury
Department of Life Science, School of Life Sciences, Assam University, Silchar, 788 011 Assam India
Jatindra Sahu
Department of Biological Systems Engineering, Virginia Polytechnic Institute and State University, Blacksburg, 24061 VA USA
G Sharma
Department of Life Science, School of Life Sciences, Assam University, Silchar, 788 011 Assam India
Keywords:
Bamboo shoot, Value addition, Shelf stability, Fermented foods, HCN
Abstract
Bamboo shoot forms a traditional delicacy in many countries. Being low in fat content and high in potassium, carbohydrate, dietary fibres, Vitamins and active materials, bamboo shoots are consumed in raw, canned, boiled, marinated, fermented, frozen, liquid and medicinal forms. Although the fresh bamboo shoots of species like Dendraocalamus giganteus are healthier and nutritionally rich, the young shoots, after fortification, can be consumed by processing into a wide range of food products with longer shelf-life and better organoleptic qualities. However, the consumption pattern of bamboo shoots in most of the countries is traditional, non-standardized, seasonal and region-specific with little value addition. Therefore, there exists a great opportunity, especially for the organized food processing sectors to take up the processing of bamboo shoot-based food products in an organized manner. The present article gives an insight into the global scenario of bamboo shoot-based food products and their consumption pattern, the quality attributes, and the opportunities for value addition along with future prospects in view of international food safety, security and nutrition.
Keywords: Bamboo shoot, Value addition, Shelf stability, Fermented foods, HCN
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