Toxicity Reduction in Bamboo Shoots: Field Survey and Scientific Validation of a Traditional Knowledge System

Abstract

AbstractBamboo shoots form an integral part of the local diet of the Northeastern states of India. Fermented shoots have been eaten by tribal communities there since ancient times, but with increasing globalization, the trend of processing bamboo shoots at the home level seems to be changing. This paper highlights the different methods used by members of the Adi tribe in the state of Arunachal Pradesh for fermenting and detoxifying bamboo. Data were collected using participation and interview methods. The detoxifaction process was also validated scientifically at the laboratory scale using Picrate method. It was observed that some newer practices of processing bamboo shoots have been adopted in place of traditional practices. The notion of detoxification through fermentation was found satisfactory through experimental analysis. Toxicity decreased from 495 to 164.8 ppm over a 30‐day fermentation time.