Bamboo shoot fermentation is a traditional process that transforms nutrient-rich, but potentially toxic, shoots into safe and palatable foods. The main challenge addressed by this method is the presence of antinutritional factors such as cyanogenic glycosides, which can release toxic hydrogen cyanide if not removed. Indigenous and local communities use a combination of boiling, soaking, slicing, drying, and especially fermentation to reduce these harmful compounds. Fermentation, driven by beneficial microorganisms like lactic acid bacteria, yeasts, and fungi, lowers the pH and breaks down toxins, improving safety and imparting distinctive flavours and textures. This process not only enhances food safety and sensory qualities but also increases nutrient bioavailability and introduces probiotics, benefiting digestive health. The traditional knowledge behind these practices supports both community health and the development of safe, marketable bamboo shoot products, ensuring this valuable heritage continues sustainably.
Author(s) Details
Simson Soren
Department of Veterinary Physiology and Biochemistry, Lakhimpur College of
Veterinary Science, AAU, Joyhing North Lakhimpur, India.
Sanjib Borah
Department of Veterinary Physiology and Biochemistry, Lakhimpur College of
Veterinary Science, AAU, Joyhing North Lakhimpur, India.
Parijat Kashyap
Department of Veterinary Physiology and Biochemistry, Lakhimpur College of
Veterinary Science, AAU, Joyhing North Lakhimpur, India.
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