Record Details

Nutritional and functional profile of traditional fermented bamboo shoot based products from Arunachal Pradesh and Manipur states of India

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/12376/
 
Title Nutritional and functional profile of traditional fermented bamboo shoot
based products from Arunachal Pradesh and Manipur states of India
 
Creator Sonar, N. R.
Vijayendra, S. V. N.
Prakash, M.
Saikia, M.
Tamang, J. P.
Halami, P. M.
 
Subject 02 Fermented foods
32 Antioxidants
 
Description 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 (
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/12376/1/International%20Food%20Research%20Journal%2022%282%29%20788-797%20%282015%29.pdf
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.