Effects of domestic cooking methods on the functional profile and cyanogenic toxicity of bamboo shoot: An Insight on achieving the food security and SDGs

Abstract

The consumption of bamboo shoots has been integral component of traditional food of tribal communities of north-eastern India. These communities have been applying various methods of bamboo shoot cooking. Sample of bamboo shoot of Bambusa vulgaris species was collected from Adi tribe of East Siang district of Arunachal Pradesh. After learning the cooking methods, the samples were subjected to three different domestic cooking processes (Ordinary cooking-OC, Pressure cooking-PC and Microwave cooking- MW) and were analyzed for cyanogen content, nutritional properties and antioxidant capacity using standard methods. Major nutrients like protein, carbohydrate and fat, macro and micro elements were found to decrease to significant levels with all the cooking treatments. The cyanogen content showed maximum reduction in MW sample (90.2 %). Antioxidant capacity was also found to decrease in the cooked sample. The present study suggests that OC, which is a common cooking method, can be recommended to reduce the toxicity and retain the nutrients ensuring the wellbeing and livelihood of tribal and marginalized communities.