Fermented Bamboo Shoots: A Potential Source of Nutritional and Health Supplements

Abstract

Juvenile bamboo shoots have long been a part of the traditional food and medicinal systems of many countries, particularly in south-east Asia, where it shows the wide distribution and natural abundance. Recent reports and studies have transformed bamboo shoots from a traditional delicacy to health food, as they are proven to be a rich source of protein, carbohydrates, minerals, fibre and bioactive compounds and are low in fat and sugars. The nutritional richness and scientific validation of traditional health benefits make them an important commodity as nutraceuticals and boost nutritional security. With about 149 species, India has rich bamboo resources, with Bambusa and Dendrocalamus as major edible genera. However, their full potential in the food and pharmaceutical industry is still untapped due to a lack of appropriate processing and preservation methods, as they have limited seasonal availability, short shelf-life, and the presence of anti-nutrients. Different processing and preservation methods have been traditionally practised in many countries and fermentation are one of the widely accepted methods of processing in many cultures, especially in northeastern states of India. Lactic acid bacteria (LAB) such as Lactobacillus plantarum, L. brevis, L. fermentum, L. mesenteroides, Enterococcus durans and Streptococcus lactis are predominant microflora involved in the fermentation of ethnic Himalayan bamboo shoots. They produce various aroma components, acids, bacteriocins and exopolysaccharides, which not only make bamboo shoots palatable in terms of flavour, aroma, texture and appearance but also extend their shelf life, enhance their safety and make them highly nutritious with many health benefits, such as a source of functional probiotic as well as a vitamin-B supplier to the human body. The present chapter aims to deliberate on the nutritional and medicinal properties of fermented bamboo shoots, and their potential in pharmaceutical and food processing industries for medicines, additives and health foods.