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

Qualitative Analysis of Flours from Five Varieties of Yam: A Study in Benue State Nigeria | Chapter 8 | Food Science and Agriculture: Research Highlights Vol. 4

 

Huge post-harvest losses of yams are a recurring experience of stakeholders in Nigeria, particularly Benue State, which produces yams in the largest quantities. The need to reduce post-harvest losses of Benue yams birthed this research. The study investigated the functional, pasting properties and nutritional composition of high-quality flours produced from five Yam varieties in Benue State, Nigeria. Their bulk density (0.70-0.84 g/cm3), dispersibility (23.17-39.33g/mL), water (0.87-2.53mL/g) and oil (0.93-2.03mL/g) absorption capacities, swelling index (0.92-2.07mL/g) and capacity ranged from 146.30-265.82%. The peak viscosity, trough, breakdown, final viscosity, set back, peak time and pasting temperature ranged from 1285.00-4586.33 RVU, 1102.00-4035.00 RVU, 57.07-1046.00 RVU, 1878.33-6428.00 RVU, 688.00-2393.33 RVU (Rapid Viscometric Unit), 5.40-7.20 mins and 81.50 - 88.85 oC. The moisture content, ash, crude fiber, protein, fat, carbohydrates and energy values ranged from 7.61-9.70%, 0.05-3.80%, 0.10-4.82%, 7.77-9.27%, 1.19-1.51%; 75.09-79.55% and 326.50-343.52 kcal. The Vitamins: A (0.66.41-807.55 mg/100 g), C (23.40-28.73mg/100 g), E (0.08-1.24 mg/100 g), K (0.12-0.74 mg/100 g) and B1 ranged from 0.73-0.83 mg/100 g, while vitamin D was negligible in all samples. The Minerals sodium, potassium, Calcium, magnesium, phosphorus, manganese and zinc ranged from 47.42-59.73 mg/100 g, 69.01-123.51 mg/100 g, 25.28-33.01 mg/100 g, 39.18-58.02 mg/100 g, 0.04-0.12 mg/100 g, 2.95-5.43 mg/100 g and 0.79-1.25 mg/100 g, respectively. Results revealed that sample AR (Amura yam flour) had the best quality of all parameters evaluated compared to all the other yam flours. Generally, the physico-chemical properties of the yam flours compared favourably with the wheat flour used as control; therefore, they all exhibited good qualities of flours for baking of confectioneries. Thus, it can be concluded that the sample Amura yam flour had higher values of most of the minerals, the highest values of all vitamins and protein content, along with retaining flavor more than the other flours.

 

 

Author(s) Details

Dorcas Nguemo Kundam
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria.

 

Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v4/4117

 

Nutritional Value and Fatty Acid Profile of Dry Sausages Traditionally Prepared in Eastern Serbia | Chapter 13 | Current Perspectives in Agriculture and Food Science Vol. 4

 In this study, the main aim was to test traditionally planned home-made dry fermented sausages popular as peglana sausages. The nutritional arrangement, moisture and sketch of fatty acids were resolved. The analysis dry ripened sausages were traditionally produced in eastward Serbia since the 19th centennial, and some trust much earlier. These sausages are created in this way only in the township of Pirot, for which this town is legendary, because peglana sausages are a familiar specialty when speaking about the uniqueness and characteristic of food. The reason is the characteristic way of readiness, the special habit of drying and their specific taste. The arrangement of preparation includes the use of high-quality inexperienced meat from autochthonous mammals from the mountain of the Stara Planina property, which is nearly Pirot. During the preparation, the cook extraction form of fatty acids was used in parallel, and the results acquired were compared accompanying the results obtained by common preparation. Sausages are typified as products accompanying low moisture content and extreme protein content. The amount of saturated, monounsaturated and polyunsaturated acids as the ration of the total oily acids was 53.6%, 34.35% and 12.03% respectively. Fatty acids were driven in the form of methyl esters of fatty acids afterwards extraction and esterification of grease based on calibration curves of 37 various acids and by measuring the percentage of peak area, standard peak region and internal standard field. The main essential fatty acids present in dry peglana sausage are palmitic acid, stearic acid and oleic acid. Using the mean principles obtained for the arrangement of fatty acids, well-being indices were premeditated and a low profit of atherogenic index (AI) was obtained. Gas chromatography with flame ionization discovery (GC/FID) was used to quantify the greasy acid profile.

Author(s) Details:

Aleksandra Tasic,
Scientific Institute of Veterinary Medicine of Serbia, Janisa Janulisa 14, 11107, Belgrade, Serbia.

Ivan Pavlovic,
Scientific Institute of Veterinary Medicine of Serbia, Janisa Janulisa 14, 11107, Belgrade, Serbia.

Please see the link here: https://stm.bookpi.org/CPAFS-V4/article/view/10841

Determination of Bioactive Compounds, Biochemical and Antioxidant Properties of Selected Minor Indigenous Fruits in Bangladesh | Chapter 5 | Cutting-edge Research in Agricultural Sciences Vol. 11

 Minor fruits may contain antinutrients, but there isn't enough primary data in Bangladesh. As a result, the current study was conducted to collect data for a database of minor fruit composition. The antioxidant activity of 1,1-diphenyl-2picryl hydrazyl (DPPH) scavenging and reducing power assays were used to assess the total phenolic (TPH), vitamin C, total carotene, and ß-carotene contents, as well as the antioxidant activity of selected minor fruits (RPA). To analyze phenolic compounds, high-performance liquid chromatography with a photodiode array detector and autosampler was used. Minor fruits contain a variety of phytochemicals, according to the findings. TPH, ascorbic acid, total flavonoid (TF), ß-carotene, total carotenoid (TC), and total anthocyanin content (TAC) were particularly high, with values ranging from 0.23-176.50 mg GAE/g, 16.67-664.92 mg/100 g, 2.26-150.02 mg QE/100 g, 1.41-6897.57 g/100 g, 1.26-98.24 mg/100 The IC50 ranged from 0.01-278.24 g of ascorbic acid/mg of extract for the parameters antioxidant activity, total antioxidant capacity, DPPH, reducing power capacity (RPC), ferric reducing antioxidant power (FRAP), metal chelating capacity (MCC), nitric oxide (NO), and free radical scavenging activity. 39.70-250.00 %, 3.21-634.00 %, 0.02-1817.88 % Fe2SO4/100g, 22.29-210.43 %, 0.02-70.50 %, and 4.98-856.70 g/g, respectively. Gallic acid (279.06 mg/100 g), vanilic acid (43.77 mg/100 g), -courmaric acid (178.96 mg/100 g), ferulic acid (20.44 mg/100 g), and lutein (91.13 g/100 g) have all been found and quantified in aonla, day fruit, elephant apple, and bilimbi. Furthermore, all of the minor fruits contain a high concentration of bioactive, biochemical, and antioxidant compounds that could be used in therapeutic applications.

Author (s) Details

Dr. M. M. Molla
Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur 1701, Bangladesh.

A. A. Sabuz
Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur 1701, Bangladesh.

M. G. F. Chowdhury
Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur 1701, Bangladesh.

M. H. H. Khan
Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur 1701, Bangladesh.

M. Alam
Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur 1701, Bangladesh.

T. A. A. Nasrin
Postharvest Technology Section, HRC, BARI, Gazipur, Bangladesh.


A. Khatun
Institute of Food Science and Technology, BCSIR, Dhaka, Bangladesh.

M. M. Islam
Nutrition Unit, Bangladesh Agricultural Research Council (BARC), Dhaka, Bangladesh.

View Book :- https://stm.bookpi.org/CRAS-V11/article/view/1964

Avocado and Its By-products: Natural Sources of Nutrients, Phytochemical Compounds and Functional Properties | Chapter 9 | Current Research in Agricultural and Food Science Vol.1

Avocado (Persea americana Mill.) is a tropical and subtropical fruit that is native to Mexico and
Central America. This fruit is gaining increasing worldwide acceptance and has received extensive
marketing and a wide distribution due to its relevant nutritional benefits for human health. This work
presents relevant information on the production, composition and application of avocado, with an
emphasis on its by-products, focusing on the proper use of waste and the possibility of monetizing
waste for nutritional and environmental purposes. The entire avocado is rich in bioactive compounds
(pulp, peel and seed) and presents several health benefits, such as antimicrobial, antioxidant
and anticancer activities, as well as dermatological uses and others. Therefore, several food grade
ingredients can be obtained from avocado wastes, particularly premium-grade fats or extracts with a
high functional power. Studies should continue to identify the profiles and phytochemicals available to
the business sector, which can also be implemented to valorize the nutritional and functional potential
of avocado seeds and peels.

Author (s) Details

Ana F. Vinha
FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal and REQUIMTE/LAQV, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.

Carla Sousa
FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal.

Marta O. Soares

INNFACTS, CESPU - Cooperativa de Ensino Superior Politécnico e Universitário, Gandra, Portugal.

Sérgio V. P. Barreira
FP-ENAS (Unidade de Investigação UFP em Energia, Ambiente e Saúde), CEBIMED (Centro de Estudos em Biomedicina), Universidade Fernando Pessoa, Porto, Portugal.

View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/221