Recent Papers

Bamboo is not only one of the plants that grows the quickest but also one of the most adaptable and significant plants commercially. It is known by a variety of names due to the numerous ways in which it can be utilised, including "The Cradle to Coffin Plant," "The Poor Man's Timber," "The Green gold," "Green Gasoline," "Miracle plant," "The Plants with thousand faces," "Friends of the people," and "My brother." In bamboo, the process of vegetative proliferation by rhizome branching is both an essential method and the quickest way that nature provides. The culm, also known as the stem, and the branches make up the aerial element of bamboo. The rhizome and the roots that it produces make up the underground component of the plant. Juvenile bamboo shoots are not only tasty, but also abundant in a variety of essential nutrients, including proteins, carbs, minerals, vitamins, and dietary fibre. Because of this, they have a significant amount of untapped potential as a food resource. The nutritional analysis of bamboo shoots has previously been emphasised by a number of studies, who have shown that bamboo shoots have a high level of dietary fibre, vitamins, minerals, protein, antioxidants, and polyphenols, while also containing a low amount of fat (Bhargava et al., 1996; Chen et al., 1999; Bhatt et al., 2005; Kumbhare and Bhargava, 2007; Nirmala et al., 2007, 2008; Satya et al., 2010; Choudhury et al., 2012). Additionally, shoots are a good source of bioactive compounds that are beneficial to one's health. Fermentation significantly lowered oxalate levels, improving mineral bioavailability. Drying retained more anti-nutrients compared to other methods, suggesting the need for additional processing steps like soaking before consumption. All processing methods significantly reduced cyanogenic glycosides, making bamboo shoots safer. The research shows that the processing and fortification have a significant impact on the nutrients of young bamboo shoots and fortified products.

Copyright © 2025 DR. VIKAS JAIN. This is an open access article distributed under the Creative Commons Attribution License.