![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Nutritional and functional profile of traditional fermented bamboo shoot based products from Arunachal Pradesh and Manipur states of India
Sonar, N. R. and Vijayendra, S. V. N. and Prakash, M. and Saikia, M. and Tamang, J. P. and Halami, P. M. (2015) Nutritional and functional profile of traditional fermented bamboo shoot based products from Arunachal Pradesh and Manipur states of India. International Food Research Journal, 22 (2). pp. 788-797.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
International Food Research Journal 22(2) 788-797 (2015).pdf - Published Version Restricted to Registered users only Download (463kB) |
Abstract
Fermented bamboo shoot (FBS) is intricately associated with human diet. Traditionally prepared FBS products like hirring, soibum, soidon, hecche, ekung and eup collected from Arunachal Pradesh and Manipur states were analyzed for nutritional and functional composition. All products were acidic with high crude fibre content (3.79-20.84%) and very low fat content (2.19-3.64%). The protein content was significantly high (19.53-27.55%), carbohydrates, moisture and ash content (%) was found to be in the range of 7.27-25.88, 31.05-52.58 and 6.22-14.36, respectively. Phenolics, flavonoids and tannin varied between 718.03 and 920.1.01, 308.72-568.54 and 20.093-33.602 μg/g, respectively. All products exhibited significant radical scavenging activity and α-glucosidase inhibitory activity; IC50values found to be in the range of 23.70-31.16 ppm. Volatile organic compounds (VOCs) and vitamins (B9, B12 and vitamin C) were also detected. Cyanogen glycosides content was within the limit (<10 ppm). This study provides potential evidence for FBS products as health enhancing foods due to its rich nutritional and functional properties.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Antioxidant capacity α-glucosidase Cyanogenic glycoside Fermented bamboo shoot Volatile organic compounds |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Food Microbiology Sensory Science |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 03 Nov 2016 10:40 |
| Last Modified: | 22 Oct 2018 06:16 |
| URI: | http://ir.cftri.res.in/id/eprint/12376 |
Actions (login required)
 |
View Item |