NISCAIR Online Periodicals Repository

NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR)  >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.11 [2012] >
IJTK Vol.11(2) [April 2012] >


Title: Bamboo shoot: Microbiology, Biochemistry and Technology of fermentation - a review
Authors: Choudhury, Debangana
Sahu, Jatindra K
Sharma, GD
Keywords: Bamboo Shoots
Canned Bamboo Shoots
Fermentation
Bamboo Shoot Bitterness
Hydrogen Cyanine
Issue Date: Apr-2012
Publisher: NISCAIR-CSIR, India
IPC CodeInt. Cl.8: C12, C12P, C12N, A21, A23
Abstract: Dried-fermented, fermented-canned and fermented-sliced bamboo shoots form a customary grace of different cookeries of the South-East Asian countries. Bamboo shoots are high moisture product, low in fat, cholesterol and high in carbohydrates and dietary fibers. Many nutrients and active materials can be extracted from them. Hence, bamboo shoots are more valuable in pharmaceutical and food processing industries, and can be processed into different beverages, medicines, additives and health foods. The production of bamboo shoots is however, very seasonal and processing of bamboo shoots into various fermented products is too rudimentary, unorganized, non-standardized, region specific and lacks quality control over the final products. There is hardly any product that has created their way into the national and international markets, which is due to the lack of technological advancement in the field of bamboo shoot processing. In this article, the quality attributes of bamboo shoot, its biochemistry and microbiology with note on various traditional fermented food items has been well documented. It is expected that, further study on these aspects help to promote establishment of a bamboo shoot based processing units and will boost the socio-economic and cultural status of the people, along with preservation of the diverse dietary cultures of various ethnic tribes of the country.
Page(s): 242-249
CC License:  CC Attribution-Noncommercial-No Derivative Works 2.5 India
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Source:IJTK Vol.11(2) [April 2012]

Files in This Item:

File Description SizeFormat
IJTK 11(2) 242-249.pdf126.69 kBAdobe PDFView/Open
 Current Page Visits: 1421 
Recommend this item

 

National Knowledge Resources Consortium |  NISCAIR Website |  Contact us |  Feedback

Disclaimer: NISCAIR assumes no responsibility for the statements and opinions advanced by contributors. The editorial staff in its work of examining papers received for publication is helped, in an honorary capacity, by many distinguished engineers and scientists.

CC License Except where otherwise noted, the Articles on this site are licensed under Creative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India

Copyright © 2012 The Council of Scientific and Industrial Research, New Delhi. All rights reserved.

Powered by DSpace Copyright © 2002-2007 MIT and Hewlett-Packard | Compliant to OAI-PMH V 2.0

Home Page Total Visits: 622463 since 06-Feb-2009  Last updated on 13-Nov-2014Webmaster: nopr@niscair.res.in