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Journal of Food Science and Technology

, Volume 49, Issue 4, pp 407–414 | Cite as

Value addition to bamboo shoots: a review

  • Debangana Choudhury
  • Jatindra K. Sahu
  • G. D. Sharma
Review Article

Abstract

Bamboo shoot forms a traditional delicacy in many countries. Being low in fat content and high in potassium, carbohydrate, dietary fibres, Vitamins and active materials, bamboo shoots are consumed in raw, canned, boiled, marinated, fermented, frozen, liquid and medicinal forms. Although the fresh bamboo shoots of species like Dendraocalamus giganteus are healthier and nutritionally rich, the young shoots, after fortification, can be consumed by processing into a wide range of food products with longer shelf-life and better organoleptic qualities. However, the consumption pattern of bamboo shoots in most of the countries is traditional, non-standardized, seasonal and region-specific with little value addition. Therefore, there exists a great opportunity, especially for the organized food processing sectors to take up the processing of bamboo shoot-based food products in an organized manner. The present article gives an insight into the global scenario of bamboo shoot-based food products and their consumption pattern, the quality attributes, and the opportunities for value addition along with future prospects in view of international food safety, security and nutrition.

Keywords

Bamboo shoot Value addition Shelf stability Fermented foods HCN 

Notes

Acknowledgement

The authors are thankful to the University Grants Commission (UGC), New Delhi for providing financial support to carry out the research work.

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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Debangana Choudhury
    • 1
  • Jatindra K. Sahu
    • 2
  • G. D. Sharma
    • 1
  1. 1.Department of Life Science, School of Life SciencesAssam UniversitySilcharIndia
  2. 2.Department of Biological Systems EngineeringVirginia Polytechnic Institute and State UniversityBlacksburgUSA

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