Changes in Organoleptic, Physicochemical and Nutritional Qualities of Shoots of an Edible BambooDendrocalamus hamiltoniiNees and Arn. Ex Munro During Processing

Abstract

Bamboo shoot has attracted significant attention worldwide due to its nutritive value and health promoting properties. But, a limitation is the short shelf life of the shoots which requires the shoots to be processed for long-term usage. Processing brings about changes in organoleptic and physicochemical qualities along with nutritional values but such studies are limited. The aim of the present study was to investigate the effects of boiling, salting, fermenting and drying on organoleptic, physicochemical and nutritional values of shoots of an edible bamboo Dendrocalamus hamiltonii. Results showed that boiling, salting and fermenting had significant effects on texture and taste of the shoots. Boiling for 15 min decreased the cyanogenic content upto 72% but carbohydrates, proteins and starch were retained. Fermentation caused increase in total phenols (4.3%) and phytosterols (119%), while decrease in total ash (52.42%), acid insoluble ash (31.25%), water soluble ash (55.14%) and pH value. Practical Applications Bamboo shoot with its high content of nutrients and bioactive compounds has great promise in both food and pharmaceutical industry. Freshly harvested shoots need to be processed for shelf life enhancement and removal of antinutrient. Boiling, salting and fermenting are the common processing methods used for making shoots antinutrient free for safe consumption. Boiled shoots, which are softer in texture and sweet in taste can be eaten as salad and for value addition in a number of food items such as bakery, dairy and meat products and beverages; fermented shoots with their better organoleptic and physicochemical properties can be used for food fortification to improve the taste, flavor and health beneficial properties of the fortified food.