Loading...

​The Nutritional Facts of Bamboo Shoots have a Potential and Prospects for Utilization as a Health Food: A Review

DOI: 10.18805/ajdfr.DR-1586    | Article Id: DR-1586 | Page : 388-397
Citation :- ​The Nutritional Facts of Bamboo Shoots have a Potential and Prospects for Utilization as a Health Food: A Review.Asian Journal of Dairy and Food Research.2021.(40):388-397
Pooja Singh, Mamta Rathore, H.G. Prakash ps794743@gmail.com
Address : Department of Food Science and Nutrition, C.S. Azad University of Agriculture and Technology, Kanpur-208 002 Uttar Pradesh, India.
Submitted Date : 5-10-2020
Accepted Date : 24-03-2021

Abstract

In Indian tradition, bamboo shoot plays an important role in the traditional food of North East State of India. In India, it is used in the traditional food name as ushoi, soibum, rep, mesu, eup, hirring, etc. In the market, this crop fibre is applied in the bakery and meat products. It has lots of health benefits to the human because it is nutritionally important that contain huge amount of protein, carbohydrate, vitamin, fibre, minerals and very trace amount of fat. Mostly its shoot may be consumed as a food either in fresh form or canned form. The main aimed to study the bamboo shoot could be helpful in mitigating the problem of malnutrition and food security and boost immune system are the major challenges for humanity which facing during Covid-19 pandemic situation. The role of bamboo is increasing day-to-day. Due to the present of phytosterols and rich amount of fibre, it becomes nutraceuticals and apply as natural medicine in several diseases. In recent time, the people are aware to improve their immunity to fight against such type of diseases-to improve the digestion and appetite and recover weight or loss, to cure cardiovascular diseases (CVD) and cancer. The part of this crop mainly shoot has important role in the anticancer, antibacterial and also antiviral diseases. The bamboo smell is very strong due to the presence of phenolic compounds. In Tripura, new event are discovered such as bamboo shoot fortified cookies as a healthy snack. So that its unique characteristics, bamboo is known as miracle plant and green gold. It play an important role in the secondary metabolize formation, so that its taste is slightly acidic. Various bamboo shoot processing methods, effect of cooking, technological methods for removal of toxic constituent in shoots have also been discussed.

Keywords

​Antibacterial Anticancer Antiviral activity Bamboo fibre Cynogenic glycosides Functional foods Health foods Neutraceuticals Phytostrols


References

  1. Abumweis, S.S. and Jones, P.J.H. (2008). Plant sterols: Natural plant components with potential beneficial health effects. International News on Fats, Oils and Related Materials (Inform) 18: 825-08.
  2. Awad, A.B. and Fink, C.S. (2000). Phytosterols as anticancer dietary components: evidence and mechanism of action. J. Nutr. 130: 127-140. 
  3. Lewington, A. (1999). Bamboos are most valuable and alternative crop with multiple uses and benefits. 24(1): 83-90.
  4. Bao, J. (2006). The nutrition and bioactive function of bamboo shoots. Food Nut. in China 4: 2-3. 
  5. Benzhi, Z., Maoyi, F., Jinzhong, X., Xiaosheng, Y. and Zhengcai, L. (2005). Ecological functions of bamboo forest: Research and application. J. For. Res. 16(2): 143-150. 
  6. Bhatt, B.P., Singha, L.B., Sachan, M.S. and Singh, K. (2005). Commercial edible bamboo species of the north-eastern Himalayan region, India. Part II: fermented, roasted and boiled bamboo shoots sales. J. Bamboo Rattan. 4(1): 13-31. 
  7. Biesalski, H.K., Dragsted, L.O., Elmadfa, I., Grossklaus, R., Muller, M., Walter, P. and Weber,   P. (2009). Bioactive compounds: definition and assessment of activity. Nutrition. 25(12): 1202-1207. 
  8. Burkill, (1935). Phytosterols as anticancer compounds. Mol. Nut. Food Res. 2: 161-70. 
  9. Cost, (1988). Boiled bamboo shoots used as appetizers, decoction of the shoots are used for curing cough and cold, infected sores, ulcers etc. Food Technol. 46(4): 65-73. 
  10. Caitlin and Miles, (2000). Study on bamboo grows naturally or is cultivated in orchard and farms and is one of the natural resources in the international scenario. J. Bamboo Res. 18: 6-11. 
  11. Caragay, (1992). Bamboos have multiple role in different countries, various terms popular such as “designer foods or “functional foods”. J. Food Sci. Tech. 40: 622-5. 
  12. Daphne et al. (1996). Bamboo shoots used as a part of regular cookery and are consumed in various forms in many parts of the world. J. Sci. Food Agri. 32: 494-7. 
  13. De Felice, (1995). Study on Bamboo shoots have been coined to designate foods for health promotion and disease prevention. Nutrition. 23(13): 1102-1106. 
  14. Fu and Singh et al. (2009). Sour cherry (Prunus cerasus L) anthocyanins as ingredients for functional foods. J. Biomed Biotech. 5: 253-561. 
  15. Farooquee et al. (2007). Effects of ingredients and process conditions on ‘Amaretti’ cookies characteristics. Intl. J. Food Sci. Tech. 43(8): 1395-403. 
  16. Giri, S.S. and Janmejoy, L. (1992). Nutrient composition of three edible bamboo species of Manipur. Front Biol. 4: 53-6. 
  17. Greijmans et al. (2007). Effect of bamboo shoot fermentation and aging on nutritional and sensory qualities of soibum. J. Food Sci. Tech. 37(4): 423-6. 
  18. Hu, C. (1985). The changes in nutrient composition of bamboo shoots at different ages. In: Recent research on bamboos. Proceedings of the International Bamboo Workshop Hangzhou, China. 14(6): 304-312. 
  19. Hu et al. (1986). A study conducted on 5 commercially important bamboos, B. bambos, B. tulda, D. asper, D. giganteus and D. hamiltonii, showed that nutrient components of the shoots were depleted with aging and moisture content increased. J. Agric. Food Chem. 45: 3632-4.
  20. J.H. Hamman. (2008) and Park (2010). The edible bamboo shoots contain strong unique taste and flavor due to present of typical aroma, bio-flavonoids and antioxidant. Mayo. Clin. Proc. 78: 965-78.
  21. Kris-Ethertonn et al. (2004). Polyphenols: Chemistry, dietary sources, metabolism and nutritional significance. Nut. Rev. 56: 317-33. 
  22. Kozukue et al. (1998). Functional properties and antimicrobial activity of bamboo (Phyllostachys spp.) extracts. Korean J. Food Preser. 8: 475-80. 
  23. Kumbhare, V. and Bhargava, A. (2007). Effect of processing on nutritional value of central Indian bamboo shoots. Part 1. J. Food Sci. Tech. 44(1): 29-31. 
  24. Knechtges (1986). Bamboo shoots product commercially available in China, Japan, Thiland and Malaysia available in different forms such as bamboo pickle, powder, bamboo shoot juice, bamboo beer, vine, bamboo tea and vinegar etc. J. Sci. Food Agri. 32: 494-7.
  25. Visuphaka K. (1985). “The role of bamboo as a potential food source in Thailand,” in proceedings of the International Bamboo. Recent research on Bamboos, China. 22(6): 330-336.
  26. Liu.  (1992). Bamboo salt tablets used in Korea, its contain Cu, Zn and Fe are known to help treat internal maladies as well as work as natural detoxifying agent. Food Chem. 87(3): 361-367. 
  27. Lobovikov (2003). Thialand, India, China and Taiwan used bamboo (Phyllostachys spp.) for domestic consumption as food items. Korean J. Food Preser. 8: 475-80.
  28. Nirmala et al. (2007). Studies on slight destruction of protein and sugar contents in the shoots after boiling, the ash content also decreases on boiling, fermentation and canning. Journal of Food Science and Technology. 23(6): 332-339.
  29. Nirmala et al. (2008). Changes in nutrient components during aging of emerging juvenile bamboo shoots. International Journal of Food Science and Nutrition. 58: 345-52.
  30. NMBA (2009). Engineering Resource Group, Bangalore, reported that bamboo shoots used in the North and South Indian Cuisine as a healthy diets. 42(1): 41-45.
  31. Park and John (2012). In Northeast states bamboo shoots are taken either fresh or dried, fermented or pickled forms during offseason. Molecular Nutrition and Food Research. 51(2): 161-170.
  32. Pandey and Pandey. (2008). The antioxidant, angiotensin converting enzyme inhibition activity and phenolic compounds of bamboo shoot extracts. Food Science and Technology. 43(4): 655- 659.
  33. Puri. (2003). Bamboo shoots mixed with jiggery are known to induce parturition or abortion. The Journal of the American Medical Association. 294(22): 2849-2857.
  34. Qiu. (1992). Bamboo shoots based diet are rich source of fat, sugar, fibre and inorganic salts and contain 17 amino acids, 8 of are essential for the human body. Food Nut. in China 5: 2-3.
  35. Qing et al. (2008). Chinese bamboo shoot used for making beverages and specific liquors aside from medicines. Curr. Sci. 84: 1544-7. 
  36. Rostagno et al. (2010). Plant food contains many bioactive compounds, these physiologically active compounds referred to as “phytochemicals”. Front. Biol. 4: 53-6. 
  37. RFRI. (2008). Bambusa arundinacea species is considered as the excellent source of bamboo manna, which is known to be a good tonic for respiratory disorders. J. For Res. 15(2): 143-148.
  38. Shi and Yang. (1992). Cholesterol- lowering effects of dietary fibre with respects to nutritional and anti-nutritional components. The American Journal of Clinical Nutrition. 69(1): 30-40.
  39. Satya et al. (2009). Different quality attributes (Physical, chemical, nutritional and sensory) of bamboo shoots reported number of health benefits by lowering blood lipids and fighting heart ailments. The American Journal of Clinical Nutrition. 69(1): 30-40.
  40. Sarangthem, K. and Singh, T.N. (2003). Transformation of fermented bamboo (Dendrocalamus asper) shoots into phytosterols by microorganisms. J. Food Sci. Tech. 40: 622-5. 
  41. Thomas and Earl. (1994)). Nutritional summary for bamboo shoots, canned drained solids. U.S. Department of Agriculture, USDA, Nutrient Database for Standard Reference, Release 18. Available rom: www.nal.usda.gov/fnic/foodcomp/search/. 
  42. Tai and Fu et al. (1985). Two major species of edible bamboo shoots which are famous in Thiland  and Taiwan such as Dendrocalamus lactiferous and Bambusa oldhami. J. Agric. Food Chem. 46: 3630-4. 
  43. Tapiero, et al. (2001). Children and women before menopause during pregnancy while nursing, require high amount of Iron. Trends Food Sci Technol 6:59-61.
  44. Visuphaka, K. (1985). The role of bamboo as a potential food source in Thailand. Proceedings of the International Bamboo Workshop, Hangzhou, China: Recent Research on Bamboos. 14(6): 301-303. 
  45. Yang et al. (2008).  At present, over two million tons of edible bamboo shoots are consumes in the world in each year. Food Sci. 26: 222-7. 
  46. Yuming and Jiru (1999). The properties of bamboo shoots were recorded in the pharmaceutical text book, “It’s slightly cold, sweet, non-toxic and cn be served as a daily dish”. The Journal of the American Medical Association. 294 (22): 2849-2857.

Global Footprints