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Bamboo Shoots – An Emerging New Age
Health Food
Sowmya Chandramouli and S.Viswanath
Tree Improvement and Propagation Division, IWST, Bangalore - 560 003
Introduction
B
amboos are tall arborescent grasses belonging to the family Poaceae,
popularly known for their wide range of industrial uses and has been
associated with human civilization from time immemorial. Bamboo has
been gaining increased global attention as an alternative horticulture/plantation
crop with multiple uses and benefits, providing human beings with various
resources. Bamboo is widely distributed, renewable resource, productive,
versatile, low cost, easily accessed and environment-enhancing resource
(Sastry, 2008). In recent times, bamboo has gained increased attention due to
its carbon sequestration potential. At the ecosystem level, the carbon stock of
a mature bamboo forest is on par with most other natural forests and plantations.
Bamboo is synonymous with tradition and culture of rural and tribal populations
and is an integral part of their cultural and social ethos (Tewari, 1988; Madhab,
2003).
A lesser known fact of bamboos is utilization of its juvenile shoots as a
food item. In India, 18 native bamboo species have been identified as economically
important of which around 10 species are edible (Table 1). In China, shoots have
been exploited as a traditional forest vegetable for more than 2,500 years and has
been explicitly used in the traditional South Asian cuisine for many centuries. Of
all species, Phyllostachys pubescens (Moso) has been largely cultivated and
utilized for shoots in China. New culms or juvenile shoots in bamboos usually
develop with the beginning of the rainy season in June/July, during which the
The main nutrients in
bamboo shoots are
protein, carbohydrates,
amino acids, minerals,
fat, sugar, fiber, and
inorganic salts
Forestry Bulletin, 12(2), 2012
Table 1. Economically important bamboo species in India
S. no.
1.
2.
3.
4.
5.
6.
7.
8.
9.
Species
Bambusa bambos
B. nutans
B. pallida
B. polymorpha
B. tulda
B. vulgaris
B. balcooa
Dendrocalamus brandisii
D. giganteus
S. no.
10.
11.
12.
13.
14.
15.
16.
17.
18.
Species
D. hamiltonii
D. stocksii
D. strictus
D. asper
Guadua angustifolia
Meloconna baccifera
Ochlandra travancorica
Schizostachym dullooa
Phyllostachys bambusoides
Source: NMBA (2011).
21
young edible shoots are harvested. The shoot is actually a
culm that emerges from the ground in full diameter and
contains nodes and inter nodes in a vertically miniaturized
form and the young shoots are tightly clasped with
overlapping sheaths that have to be removed to extract the
edible part. Shoots are normally harvested 7-14 days after
the emergence from the ground and when the shoot height is
about 15-30 cm depending upon the species (Fig. 1). The
typical ‘shooting season” of a species rarely exceeds 2 months
which may be extended by modifying the cultivation and
management practices. At the time of harvest, a shoot may
contain as much as 90 per cent water. The percent of edible
portion in extracted shoots may vary from species to species
(Fig. 2).
Health Benefits of Bamboo
Most bamboo species produce edible shoots but less than
100 species out of 1,250 recorded are grown or utilized for
their shoots (Midmore, 1998; Collins and Keiler, 2005). Fresh
shoots have a crispy crunchy texture and a unique taste.
China has the largest volume of trade in bamboo, producing
approximately 1.3 million metric tons of fresh bamboo alone.
Worldwide, more than two million tons of bamboo shoots are
consumed annually of which about 1.3 million tons are
produced in China alone (Kleinhenz et al., 2000). In India,
despite the fact that it is the second largest producer of
bamboo shoots after China, not much importance has been
given to its usage as food item. This may be primarily due to
lack of awareness about the edible characteristics of the
shoots. Consumption of tender shoots is confined mainly to
the Northeastern states and few parts of Southern peninsula
like Coorg, South Canara in Karnataka and in Wayanad, Kerala
where they are part of the traditional cuisine.
Bamboo shoots are low in calories, high in dietary
fiber, and rich in various nutrients. The nutritional value of
edible shoots of different bamboo species has been worked
out by several workers (Giri and Janmejoy, 1992; Shi and
Yang, 1992; Tripathi, 1998; Chen et al., 1999; Sharma et al.,
2004; Xu et al., 2005; Kumbhare and Bhargava, 2007; Nirmala
et al., 2007, 2008). The main nutrients in bamboo shoots are
protein, carbohydrates, amino acids, minerals, fat, sugar,
fiber, and inorganic salts. The shoots have a good profile of
minerals, consisting mainly of potassium (K), calcium (Ca),
manganese (Mn), zinc (Zn), chromium (Ch), copper (Cu),
iron (Fe), and lower amounts of phosphorus (P), and
selenium (Se) ( Shi and Yang, 1992; Nirmala et al., 2007).
Fresh shoots are a good source of thiamine, niacin, vitamin
A, vitamin B6, vitamin C and vitamin E (Visuphaka, 1985;
22
Xia, 1989; Shi and Yang, 1992). Sucrose is the most abundant
sugar in bamboo shoot. Bamboo shoots also contain high
proportion of linoleic acid. The major fatty acid in bamboo
shoots is palmitic acid. Glutamic acid and lysine are other
abundant amino acids found in bamboo shoots (Soo-Jung
and Sung-Ja, 1993). As a dietary fiber source, the shoots
have beneficial effects on lipid profile and bowel function.
An increase in dietary fiber from shoot consumption may
also be useful in the management of hypertension and
obesity through its effect on energy density of food and
nutrient bioavailability (George et al., 1982; Anderson and
Strong, 1983).
Potassium is an essential macroelement that helps
to maintain normal blood pressure and a steady heart beat.
The potassium (K) content in bamboo shoots ranges from
232 to 576 mg/100 g fresh weight. People prone to high
blood pressure are often advised to increase K intake and
decrease sodium consumption. Bamboo shoots fill that
need completely. The shoots are also reported to have
anticancer, antibacterial, and antiviral activity due to the
presence of lignans, which is an important component of
ûber (Shi and Yang, 1992; Akao et al., 2004). It is also
claimed that eating bamboo shoots imparts a freshness to
the skin and makes the skin fairer and smooth (Shi and
Yang, 1992).
Balanced Nutrition through Edible Shoots
For a balanced diet, the recommended dietary allowance (RDA)
for protein is 0.8 g/kg of body weight for adults. In a study
conducted on 14 bamboo species, the protein content in the
juvenile shoots ranged from 2.31 to 3.72 g/100 g fresh weight,
the highest being reported in D. hamiltonii followed by
B. bambos (Nirmala et al., 2011). Similar values were also
reported by other workers (Sundriyal and Sundriyal, 2001; Bhatt
et al., 2005). Shoots contain 17 amino acids (Qiu, 1992), eight
of which (methionine, isoleucine, leucine, phenyalanine, lysine,
tryptophan, threonine and valine) are essential for the human
body. Since bamboo shoots have an average protein content
of 2.65 g/100 g fresh weight, consuming shoots will supply a
generous amount of protein essential for the body. Bamboo
shoots are also a rich source of dietary fiber, with values ranging
from 2.23 to 4.20 g/100 g fresh weight of shoot in some species.
In a balanced diet, the daily recommended intake of K is 2.0 to
5.5 g/d. The K content in bamboo shoots ranges from 232 to
576 mg/100 g fresh weight (Nirmala et al., 2007).
Composition of nutrients like carbohydrates,
proteins, vitamins and dietary fibers may vary considerably
among different species and also on agroclimatic conditions
ENVIS
(Fig 3). Thus it becomes imperative to understand the nutrient
composition of a particular bamboo species growing in a
particular region to exploit its edible potential. A study on 14
species of edible bamboo shows that the carbohydrate (CHO)
content is also found to vary between bamboo species with
highest in B.tulda and lowest in D. asper and D. brandisii. A
comparitive analysis of two species with common vegetables
shows that both the bamboo species are rich in proteins and
also the protein content is much higher than the common
vegetables (Fig. 4). Apart from proteins and CHO, some
species (B. vulgaris, D. hamiltonii) were found to have high
concentration of vitamin C and vitamin E also. Shoots also
contain fairly high amounts of minerals like iron, manganese
and zinc as compared to some commonly used vegetables
like Brassica oleracea var. Botrytis (cauliflower), Solanum
tuberosum (potato), Abelmoschus esculentus (ladies finger)
and Solanum melongena (brinjal). Selenium, another very
important mineral known for antioxidant properties, is also
present in bamboo shoots unlike in other vegetables. The
RDA of an adult person per day for protein, dietary fibre and
minerals is more or less met from around 100gms of bamboo
shoots. Hence, daily consumption of shoots can be expected
to be beneficial to the human body in so many ways besides
helping in balanced nutrition.
Fig. 1. Newly emerging shoots of D.asper at exploitable height (L) Intensively managed D.asper plantations for shoot
production in Coorg, Karnataka (R).
Fig. 2. Extractability of different bamboo species.
Fig. 3. Macronutrients (g/100 g fresh weight), vitamin C,
vitamin E (mg/100 g fresh weight), dietary ûber, and
ash content in the freshly emerged juvenile shoots of
various species.
Source: NMBA (2011).
Source: Nirmala et al. (2011).
Forestry Bulletin, 12(2), 2012
23
Fig. 4. Comparison of the nutritional composition of bamboo shoots with the winter and summer vegetables with regard to
the recommended dietary allowance of an Indian adult.
Source: ICMR (2009); Nirmala et al. (2011).
24
ENVIS
Table 2. Hydrogen cyanide (HCN) content of five edible bamboo shoot species (mg/g of bamboo shoot)
Region of the shoot
Tip
Middle portion
Base
Bamboo species
D. hamiltonii
B. pallida
B. tulda
B. balcooa
M. bambusoides
2.42
0.86
0.15
0.27
0.17
0.13
0.17
0.83
0.28
2.15
1.38
0.62
1.81
0.68
0.35
Source: Choudhury et al. (2011b).
Why Are Bamboo Shoots Bitter?
Bamboo shoots contain very high concentration of cyanogenic
glucosides, which on endogenic hydrolysis, yield hydrocyanic
acid lending a bitter taste to the bamboo shoots. Cooking largely
destroys the enzymes responsible for the endogenic hydrolysis.
Another constituent of bamboo shoot, homogentistic acid, is
responsible for the disagreeable, pungent taste, characteristic
of bamboo shoot (Ferreira et al., 1995). Cyanogenic glycosides
which are phytotoxins, occur in at least 2,000 plant species, of
which a number of species are important food items in many
parts of the world. Cassava (Mannihot esculenta) and sorghum
(Sorghum vulgare), important staple food in many parts of India,
also contain cyanogenic glycosides. There are at least 2,650
species of plants that produce cyanogenic glycosides. These
plants also possess a corresponding hemolytic enzyme (betaglycosidase), which combine together when the cell structure
of the plant is disrupted by a predator or as a result of physical
damage. This compound subsequently breaks down to a sugar
and a cyanohydrin, and then rapidly decomposes to
hydrogencyanide (HCN) and an aldehyde or a ketone. This
combination of cyanogenic glycosides and hydrolytic enzymes
is primary deterrent or bioshield against predators. HCN thus
formed, if present in very high concentrations is toxic. A fairly
high concentration of HCN is found in juvenile bamboo shoots.
The HCN content varies from species to species and also within
the juvenile shoot (Table 2). The major cyanogenic glucoside
found in edible part of bamboo shoots is taxiphyllin. This
compound is unusual amongst the 60 or so known similar
compounds in that it degrades readily in boiling water. Any
normal cooking of bamboo shoots should be able to remove
this problem though.
Why Processing Is Required
Before Consumption?
Bamboo shoots need to be processed before consumption
to remove bitterness. Communities which traditionally
have been using shoots may have evolved their own local
techniques for doing so. Processing of bamboo shoots
after harvest varies from region to region depending on
Forestry Bulletin, 12(2), 2012
culture and tradition. Traditionally in rural areas of
peninsular India, the shoots are processed by soaking in
water for more than 24 hours before cooking. In Northeast India, processing is slightly different and shoots are
generally allowed to ferment before consumption.
However, different processing methods have varied impact
on the nutrient content of the edible shoots (Choudhury
et al., 2011a). A study on D. giganteus, a commonly used
species in the sub-Himalayan and North-eastern parts of
India, and also in Nepal and Bhutan in the fermented form,
suggests that fermentation considerably reduces the
content of various nutrients like carbohydrates, proteins,
vitamins and also minerals like sodium when compared to
nutrients in the fresh shoots (Table 3). It is possible that
some other processing methods like boiling, steaming,
treatment with common salt can also reduce the HCN
content in the bamboo shoots (Ferreira et al., 1995; Sopade,
2000; Bindu et al., 2010). The impact of these treatments
on the nutrient composition needs to be worked on to
Table 3. Nutrient composition of fermented and fresh shoots
of D. giganteus
Nutrient
Fermented shoot
(g/100g)
Fresh shoot
(g/100g)
Dietary fiber
Cellulose
1.882
1.589
Lignin
1.398
0.560
Hemicellulose
Proteins
0.900
2.170
0.495
3.108
Aminoacids
2.005
3.863
Carbohydrates
1.504
5.103
Starch
0.455
0.506
Fats
0.315
0.387
Sodium
3.620
8.220
Potassium
2.70
2.88
Calcium
3.644
6.802
Mineral and trace element
Copper
0.420
0.560
Iron
2.122
2.433
Zinc
Manganese
Others
Vitamin C
0.540
0.340
1.086
0.342
1.090
3.280
Source: Choudhury et al. (2011a).
25
standardise an effective technique since there is not much
published literature available on this aspect.
Cooking of raw shoots is usually done to enhance its
palatability. Various cooking methods may also have different
degrees of impact on the nutrient composition and functional
ingredients as well. The actual nutrient value of the cooked
bamboo shoots may differ from that of the fresh raw bamboo
shoots. A comparative study on the impact of different cooking
methods (boiling, steaming and stir-frying) indicates that the
nutritive content of bamboo shoots are influenced by these
methods. Boiling of bamboo shoots resulted in the loss of
crude proteins, soluble sugars, ash, free amino acids, and Lascorbic acid and reduction of the antioxidant capacity.
However, in steaming, the basic nutrient components, TFAA,
and antioxidant capacity of the bamboo shoots changed very
little, but each free amino acid had been modified to varied
extents and the L-ascorbic acid content was considerably
reduced. The addition of peanut oil during stir-frying increased
the crude fat content, while both the soluble sugar and TFAA
contents decreased. High temperature and short time stir-frying
promoted the occurrence of the Maillard reaction which gives
a unique flavor and generates antioxidant substances. Also,
L-ascorbic acid was preserved to maximum extent as compared
to the other two methods of cooking (Sopade, 2000).
Limitations in Utilization of
Shoots for Consumption
Even though there are around 130 species of bamboo, spread
across India, 80 per cent of the world’s bamboo comes from
countries like China, Japan and Malaysia. India accounts for a
mere 4 per cent share in the global market. Nearly 65 per cent of
the bamboo harvested in India is used for non-commercial
purposes. Around 26.2, 435 and 426.8 tonnes of bamboo shoots,
respectively are harvested annually in the north eastern states
of India like Sikkim, Meghalaya and Mizoram. About 20-30
million tonnes of bamboo shoots annually are utilized in these
three states for canning (Bhatt et al., 2003; Bhatt et al., 2005a
and b). Canned and preserved bamboo shoots currently
dominate international trade, but due to increased consumer
demand for non processed food, it is projected that the share
of fresh shoots will signiûcantly increase in the near future.
Edible bamboo cultivation is also an intensively
managed process. The shoots have to be harvested within two
weeks of emergence when they reach 30-40 cm height.
Continuous monitoring is essential to harvest the shoots at the
appropriate time to get the maximum volume of edible portion.
Shoot emergence within a clump should thus be closely
monitored since the height of harvestable shoot is an important
26
factor determining the recovery of edible portion which may
also vary according to species. After harvest, deterioration of
shoot quality is rapid especially if the outer sheath is removed.
Hence transportation of shoots from the harvesting site to the
processing unit has to be well coordinated.
Edible bamboo shoots may be highly nutritious but
lack of information on the various aspects is a limiting factor.
There is a distinct lack of awareness on nutritional aspects
and also on cultivation and management of bamboo clumps
for maximizing shoot production. The myth regarding toxicity
of bamboo shoots also restrict the usage of bamboo for edible
purposes except perhaps in North East India and few parts of
peninsular India where it is traditionally exploited.
Prospects for Commercial Utilization in India
There are lot of opportunities for exploitation of bamboo
shoots which can also be an alternate source of nutrition
during rainy season when other vegetables are scarce to
come by and also in rural employment generation. Package
of practices including clump management schedule, pest
management practices like other horticulture crops also needs
to be worked out species wise.
Studies by the Institute of Wood Science and
Technology (IWST) at Bangalore, on growth in Kodagu have
indicated that D. asper has the potential to produce 25-30
emerging shoots in the fifth year. However, an average of 25
extractable shoots/clump/year from fifth year onwards have been
taken for financial analysis taking into account out of which 30
per cent of the shoots may have to be retained and allowed to
grow to culm size for the future sustenance of the clump Table 4.
Around 750 gm of edible portion can be extracted from a
juvenile shoot if harvested at the right size after removal of the
sheath and nodal portions. This can be processed and sold at a
minimum rate of Rs. 80/kg at farm gate prices. Potential revenue
of Rs. 5.4 lakh year-1 can be expected from fifth year onwards
from approximately 9000 juvenile shoots after accounting 10 per
cent mortality of clumps. Over a 40 year period of the plantation
at different discount rates like 10 per cent, 12 per cent and 15 per
cent, the net present value (NPV) is 24.91, 19.10 and 13.21 lakhs.
However, the benefit cost ratio is 2.70, 2.50 and 2.28 and the
internal rate of return (IRR) is 29 per cent, 27 per cent and 24 per
cent, respectively for the same discount rates. Equivalent
annual net income (EAI) is 2.55, 2.32 and 1.99 lakhs can be
reasonably expected from the sale of young shoots over a 40
year period of plantation (Jagadish, 2012).
Devising appropriate methods for processing
bamboo shoots is very essential to make them edible.
Establishment of processing units will help in addressing
ENVIS
Table 4. Financial indicators of D. asper plantations (5X5 m) maintained for shoot production in tropical humid conditions
of Coorg, Karnataka
Discount rates
(%)
10
12
15
Net present value (NPV)
(Rs. in lakh)
11.32
8.51
5.88
Benefit cost ratio
(B/C)
3.50
3.07
2.67
the problem of timely shoot processing as well as in
generating additional employment opportunities for the
rural sector. The processing methods may be refined keeping
in view the local tradition, cultural sensititivity and culinary
practices of the particular region. The nutrient composition
of the different species growing in the particular region has
to be evaluated before choosing the species for cultivation
for large scale edible shoot production since the nutrient
content varies between the species.
Marketing strategy for edible shoots in India is an
area of concern. Lack of a well thought out marketing strategy
has been a major impediment for the growth of the bamboo
shoot industry in India. Hence, appropriate marketing
technology with forward and backward linkages using an
already well accepted brand name may increase awareness
and consumer acceptance of the product. Bamboo shoots
may yet have an immense potential as a health food in a
country like India where malnutrition is highly prevalent and
especially when we are still grappling for appropriate
solutions to tackle this problem among the rural populace.
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Food Science, 26(7): 222-227. z
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