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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.

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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.com/id/eprint/12376

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