International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (1015) Last page : (1023)
Article doi: http://dx.doi.org/10.18782/2320-7051.5562

Effect of Fermentation on Nutrient Composition of Bamboo Shoot

Yombom Bam* and Usha Malagi
Department of Food Science and Nutrition, College of Rural Home Science
University of Agricultural Sciences, Dharwad-580005
*Corresponding Author E-mail: bamyombom@gmail.com
Received: 29.08.2017  |  Revised: 26.09.2017   |  Accepted: 1.10.2017  

 ABSTRACT

Bamboo shoot (BS) an ethnic food is one of the main gastronomy consumed by the tribes of Arunachal Pradesh. It is used in different form viz., raw, fermented, chutney, pickle and in various dishes and broths. However, the tribes prefer to eat in fermented form. Various products are made out of BS among the different tribes, as such Eiku (fermented BS) and Eip (sun dried fermented BS) of Galo tribe were taken for the present investigation to estimate the nutrient component of fermented BS.  The traditionally consumed BS (fresh) was collected from the local area of Arunachal Pradesh. The fresh BS was fermented and estimated for nutrient composition. Significant decrease was observed in fat and ash content with the fermentation process. An increase in crude fiber (10.76 per cent) and protein (15.20 per cent) content was observed for Eip, where the protein content for fresh BS and Eiku was (12.52 and 9.14 per cent) and crude fiber was (7.38 and 5.63 per cent), respectively. The mineral content (Fe, Mn and Cu) showed significant difference among the fermented BS where the Fe content was found to be 4.50, 6.45 and 26.35 mg/100gm for Eiku, fresh and Eip, respectively. Hence it is concluded that fermentation processes can have direct effects on the nutritive qualities of BS. Higher nutrient content of BS makes it useful as health food, but its significance is not largely known by general public. Therefore BS can be popularized as food product and commercialized in large scale for capital needs and health security.

Key words: Bamboo shoot (BS), Fresh BS, Eiku (Fermented BS), Eip (sun dried fermented BS), Ethnic, Gastronomy, Nutrient Content

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Bam, Y. and Malagi, U., Effect of Fermentation on Nutrient Composition of Bamboo Shoot, Int. J. Pure App. Biosci.5(6): 1015-1023 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5562