Effect of different drying techniques on the nutritional, antioxidant and cyanogenic profile of bamboo shoots

Abstract

Bamboo shoot is widely eaten in different forms amongst the tribal communities during the rainy season of availability. However, due to its perishable nature and presence of high moisture content there is discoloration and lignifications because of the enzymatic reactions. Drying technology can help extend the shelf life of bamboo shoots and increase its usage when it is not available in season. Therefore, present study aims at drying of bamboo shoot by different methods viz. Tray drying (TD), Sun drying (SD), Oven drying (OD), Freeze drying (FD) and Microwave drying (MWD). The dried samples were analyzed for change in nutritional composition, cyanogenic toxicity and antioxidant capacity. It was found that there was a reduction in all the major nutrients like protein (ranging from 3.51-33.38%), fat (ranging from 47.59-70.56%), fiber (ranging from 1.32-6.76%) and vitamin C (ranging from 6.34-29.76%) during drying. All the major and micronutrients were reduced to considerable amounts during different drying methods. Highest reduction in the cyanogenic content was observed in the high heat treatments as compared to freeze dried sample. However, freeze drying treatment led to a lesser losses in the nutrients as compared to high heat treatments. Therefore, freeze drying technology could be suggested to preserve bamboo shoots for a longer time which can be used further as a supplement in cooking or as a therapeutic powder.