Bamboo Shoots as an Alternative Source of Functional Food | Chapter 10 | Food Science and Agriculture: Research Highlights Vol. 4

 

Bamboo shoots, the young sprouts of bamboo plants, have long been consumed as traditional food in many Asian countries. Beyond their culinary appeal, they are rich in essential nutrients such as dietary fiber, protein, vitamins, and minerals and are increasingly recognized as a promising source of functional food. This book chapter explores the nutritional composition, bioactive compounds, and health benefits of bamboo shoots, particularly their antioxidant, anti-inflammatory, antimicrobial, and hypocholesterolemic properties. It also addresses the presence of cyanogenic compounds in raw shoots and emphasizes the importance of proper processing methods, such as boiling, soaking, and fermentation, to ensure food safety. The chapter discusses the future potential of bamboo shoots in functional food innovation, highlighting their applications in ready-to-eat meals, supplements, probiotic beverages, and healthy snacks. Case studies from India and Japan illustrate the real-world development of bamboo shoot-based products, demonstrating their commercial and health-promoting value. From a multidimensional perspective, the sustainable utilization of bamboo shoots aligns with goals in nutrition, economic empowerment of local communities, and ecological conservation. This review aims to bridge scientific insight and practical development pathways to support bamboo shoots as a viable component of the functional food industry.

 

 

Author(s) Details

Noer Rahmi Ardiarini
Department of Agronomy, Faculty of Agriculture, Brawijaya University, Malang-65145, Indonesia.

 

Nanang Wahyu Prajaka
Study Program of Horticultural Crop Production Technology, Department of Food Crop Cultivation, Lampung State Polytechnic, Lampung-35141, Indonesia.

 

Agus Susilo
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Indha Fitria Pangesti
Department of Animal Science, Faculty of Animal Science, Brawijaya University, Malang-65145, Indonesia.

 

Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v4/6399

Roselle Reclaimed: Pioneering Value-added Products from a Forgotten Plant |Chapter 6 | Food Science and Agriculture: Research Highlights Vol. 3

 

Roselle (Hibiscus sabdariffa Linn), a multipurpose underutilised crop, has immense potential for value addition toward food, nutraceutical, and industrial purposes. The development, optimisation and determination of the quality of Roselle-based products (jam, jelly, and soup premix powder) is reported here. As global food industries shift towards sustainable and health-oriented practices, the role of underutilised crops like Roselle becomes increasingly critical. By developing innovative products and exploring their commercial viability, this chapter highlights the importance of Roselle in bridging the gap between traditional knowledge and modern food science, thus contributing to global health and economic development. An all-inclusive approach comprising raw material selection, product development, and quality standardisation from Roselle’s specialised nutrition profile of anthocyanins, flavonoids, and fibres was implemented. Results revealed that Roselle products have good sensory properties, nutritional qualities, and are shelf-stable, making them possible for commercialisation. Proximate analysis indicated that the products were high in carbohydrate and fibre, while sensory evaluations indicated that taste, texture and appearance were the most preferred attributes by consumers. The proximate analysis revealed notable differences among the products. In the case of Roselle Jam, carbohydrates constituted the majority of the jam’s nutritional content (21.94% to 36.21%). Protein levels ranged from 0.21% to 1.82%, while fat content ranged from 0.6% to 0.19%. The fibre content was relatively high (1.61%–4.57%). Moisture content ranged from 59.15% to 74.7%. For Roselle Jelly, the jelly exhibited values ranging from 24.50% to 35.10%. For Soup Premix Powder, the soup premix powder had a balanced nutritional profile, with carbohydrates at 35.78%–42.30%, proteins at 5.21%–8.14%, and fats at 1.02%–2.45%. Its high fibre content (4.87%–8.12%) was a standout feature, attributed to the inclusion of dried vegetables and spices. Moisture content was kept below 5% to ensure shelf stability. Moreover, stability studies proved the shelf-life for the product at room temperature and refrigerated conditions. The research then explores the more wide-ranging benefits of adopting Roselle, amongst which are its economic advantages to smallholder farmers, its nutraceutical application in the support of functional foods and its economic potential in terms of encouraging sustainable agriculture. As global demand for natural and functional products grows, Roselle emerges as a promising crop with the potential to address food security, health challenges, and environmental sustainability.

 

Author(s) Details

 

Takam Yari
Food Science and Nutrition Department, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur, Uttar Pradesh, India.

Seema Sonkar
Food Science and Nutrition Department, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur, Uttar Pradesh, India.

 

 

Please see the book here:- https://doi.org/10.9734/bpi/fsarh/v3/5975

Planning for Food Security Using Roots and Tubers as Functional Foods in Nigeria: A Review | Chapter 3 | Emerging Challenges in Agriculture and Food Science Vol. 2

 The worldwide food crisis poses a serious threat to world peace and security, hence this study focuses on food security planning in Nigeria using roots and tubers as functional foods. Root and tuber crops as staple foods have the potential to adapt to a wide range of soil and environmental circumstances, and they may all be replicated through the vegetative propagation process. Because the potential utility of these roots and tubers is being examined, this assessment is required. Roots and tubers are important parts of the human diet, and they are widely grown and consumed as staple foods in Nigeria. The most important roots and tubers in Nigeria are cassava (Manihot esculentus Crantz), yam (Dioscorea spp), sweet potato (Ipomoea batatas Poir), potato (Solanum spp), and edible aroids (Colocasia spp and Xanthosoma sagittifolium Schott). These crops hold a lot of promise because they are diverse and bring variety to the human diet. They also offer a wide range of medical benefits. Cassava (Manihot esculentus Crantz), yam (Dioscorea rotundata Poir, D. bulbifera L., D. Cayenensis Lam, D. alata Linn, D. Dumentorium Pax and D. esculenta (Lour.) Burk), sweet potato (Ipomoea batatas Poir), potato (Solanum tuberosome Linn), and edible aroid These plants, which give a variety of benefits to people, are in peril as a result of population growth, urbanisation, and changing food preferences. They haven't been fully utilised in terms of nutrition and health. These plants have been discovered to have significant nutritional content and have been utilised for various medical purposes in the past. More attention should be paid to these beneficial plants in terms of production, preservation, and consumption, as this will aid Nigerians in improving their food security.

Author(S) Details

Aniama Salome Ojone
Department of Biology, Federal College of Education, Okene, Kogi State, Nigeria.

K. A. Oricha
Department of Biology, Federal College of Education, Okene, Kogi State, Nigeria.

Owa Dele Frank
Department of Biology, Federal College of Education, Okene, Kogi State, Nigeria.

View Book:- https://stm.bookpi.org/ECAFS-V2/article/view/4900