Bamboo shoot as a source of nutraceuticals and bioactive compounds: A review

Abstract

Bamboo has a vital importance in the lives of the native tribes and is extensively grown in varied climatic zones. It is a valuable and renewable natural resource. India is one of the richest countries in terms of bamboo resources with about 136 species. In this review, we tried to collect and systematically arrange all the available important literature on nutritional importance of bamboo with special emphasis on the traditional foods and future processing avenues. New bamboo culms that come out of the ground, called shoots are usually used in Asian cookery in various ways (raw, canned, boiled, marinated, fermented, frozen and liquid). Bamboo provides moisture (89.3 %), low fat (0.41 g/100g), high dietary fibre (3.90 %), and mineral content (1.03 %). It is also a good source of thiamine, niacin, vitamin A, vitamin B6, and vitamin E. However, they contain a potentially toxic glycoside of α -hydroxynitrile, called taxiphyllin. Trade potential of bamboo is not fully exploited, though it has the prospective to ensure livelihood security, in both rural and urban areas. As it is a seasonal product and delicate in nature, processing and preservation of bamboo products are the important steps to make bamboo accessible in developing countries. Nutraceutical potential of bamboo shoot is also explored in this review.