A comparative study of nutrient components of freshly harvested, fermented and canned bamboo shoots of Dendrocalamus giganteus Munro

摘要

Bamboo shoots are largely consumed in different forms as fresh vegetable, fermented and canned. They are nutritionally very rich and are a complete health food. Dendrocalamus giganteus, the tallest bamboo, is a commercially important edible bamboo asit produces large sized shoots. The present study was conducted to determine changes in nutrient components in freshly harvested, fermented and canned shoots of this species. The study has revealed that the freshly harvested shoots are richer in nutrientcomponents as compared to canned and fermented shoots. There is an overall decrease of the nutrient components except the dietary fibre content during fermentation and canning. Fresh shoots have higher quantities of macronutrients such as amino acids, proteins, carbohydrates, fat and fibre than the fermented and canned shoots except vitamins (C and E) and mineral elements like calcium, iron, potassium and phosphorous. The moisture content was highest in the canned shoots. In view of the present findings, the freshly harvested shoots, being nutritionally richer than the fermented and canned shoots, are recommended for consumption as food.