Cyanogenic Glycoside Reduction of Bamboo Shoots Species and Their Prospective as Food Victuals

Abstract

Bamboo encompasses a diverse array of bioactive compounds along with cyanogenic glycoside (taxiphyllin) that has deleterious impacts on human health. In the present study, an assessment of the nutritional and antioxidant profiles has been evaluated for two species of bamboo shoots and a diverse array of processing techniques were adapted to mitigate the presence of harmful taxiphyllin. The results for proximate parameters showed that Bambusa vulgaris had high levels of protein (4.41g/100g) and fiber (3.81g/100g) whereas,Dendrocalamushamiltonii exhibits high levels of iron (2.45mg/100g), calcium (35.12mg/100g), and phosphorus (38.14mg/100g). The phytochemical analysis of Bambusa vulgaris and Dendrocalamushamiltonii revealed the total phenolic content 38.04±0.7 mgGAE/g and the total flavonoid content 46.12±0.05 mgQE/g was found to be higher to that ofBambusavulgaris.Furthermore, processing methods aimed the degradation of cyanogenic glycoside content in both bamboo shoot species which were 512.43 mg/kg and 1180.15 mg/kg in Bambusa vulgaris andDendrocalamushamiltoniirespectively, involving a sequence of processing techniques such as boiling, soaking, steaming, and blanching at various durations to attain optimal cyanogenic glycoside elimination. The process of blanching bamboo shoots in a 1% acetic acid solution for a period of 2 minutes was determined to be the most efficient technique for both species and recorded the reduction up to 0.04 mg/kg. The present research aims to emphasize the potential of two species of young bamboo shoots, as food victuals, and its efficacy as a nutritious food source that is lacking awareness due to an insufficient knowledge among common people.