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Bamboo Shoot: Superfood for Nutrition, Health and Medicine

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Bamboo is an ordinary plant with extraordinary properties. With its high growth rate and self-renewing ability, bamboo’s sustainability is unparalleled. Bamboo is an important resource for a healthy planet, and its shoots hold manifold nutritional benefits. Based on 18 years of research, Bamboo Shoot: Superfood for Nutrition, Health and Medicine details health-promoting bioactive compounds found in bamboo and offers practical guidance on how this vegetable, bamboo shoot, is used for food fortification. Already a delicacy in many Asian countries, bamboo shoots aid in the prevention of cardiovascular disease, cancer, diabetes, hypertension and obesity. Exploring the tradition and culture of bamboo in Asian countries, this book also provides information on the science behind the nutritional value of bamboo shoots.

Written by individuals with expertise in bamboo shoot nutrition and fully illustrated in colour, this book reveals the antioxidant activity of bamboo shoots and discusses the potential for bamboo to be used as an ingredient in functional foods and nutraceuticals. This highly practical book discusses processing and packaging of shoots for long term storage and using bamboo in the development of novel food products.

Features:

  • Elucidates the nutrients and phytochemicals in over 30 bamboo species and includes a glossary of scientific names
  • Highlights the nutraceutical and antioxidant properties of bamboo
  • Describes novel healthy food products fortified with bamboo shoots and provides food recipes using bamboo
  • Explains how bamboo can help countries achieve their sustainable development goals, from poverty reduction, food security, improved nutrition and prevention of diseases to climate change mitigation and inclusive green economic development

Aimed at professionals in the nutrition and food processing industry, this book appeals to those with an interest in incorporating bamboo into a healthier lifestyle.

 

Endorsements                         

This is a unique book interestingly crafted to highlight the important nutritional, health and medicinal aspects of Bamboo, an area that is greatly underexplored. It will bring awareness that bamboo shoots are a low calorie, high fibre nutritious vegetable packed with vitamins and minerals. 

-       Prof. Cherla Sastry, Founding Director General INBAR and Adjunct Professor, University of Toronto, Canada

 

 

This book brings a series of answers to all questions related to bamboo as a superfood [and will] enlighten readers how to transform bamboo shoots using either traditional or modern techniques, how to package them and how to use them as a functional and nutraceutical food. It also provides a series of cooking recipes for healthy eating while we enjoy our food.

-       Ximena Londoño, Founder, A Bamboo and Guadua Paradise, Colombia

 

Author(s): Nirmala Chongtham, Madho Singh Bisht
Publisher: CRC Press
Year: 2020

Language: English
Pages: 270
City: Boca Raton

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Foreword
Endorsement
Preface
Authors
Abbreviations
Chapter 1 Introduction
1.1 Bamboo for a Healthy Planet
1.2 Origin of Bamboo
1.3 Bamboo in the Tradition and Culture of Asian Countries
1.4 Diversity and Distribution of Bamboo
1.5 Bamboo as a Plant
1.5.1 Plant Morphology
1.5.2 Rhizomes
1.5.3 Roots
1.5.4 Culms
1.5.5 Leaves
1.5.6 Shoots
1.5.7 Flowering
1.6 Multifarious Uses of Bamboo
1.6.1 Substitute for Wood in Housing and Building
1.6.2 Bamboo-Based Paper and Pulp Industries
1.6.3 Bamboo-Based Fibre and Fabric
1.6.4 Bamboo as Fuel
1.6.4.1 Charcoal
1.6.4.2 Gas
1.6.4.3 Biofuel
1.6.5 Bamboo as Food
1.6.5.1 Seeds
1.6.5.2 Leaves
1.6.5.3 Shoots
1.6.6 Bamboo as Medicine
1.6.7 Bamboo Salt
1.6.8 Miscellaneous
Chapter 2 Bamboo as Food and Medicine
2.1 Bamboo Shoots as a Nutrient-Rich Food
2.2 The Traditional Way of Bamboo Shoot Consumption
2.2.1 Fresh Shoots
2.2.2 Fermented Shoots
2.3 Bamboo as Medicine
2.3.1 Traditional Knowledge and Practices
2.3.2 Scientific Documentations about Health Benefits of Bamboo
2.3.2.1 Anti-Cancer Properties
2.3.2.2 Anti-Diabetic Properties
2.3.2.3 Anti-Fatigue Properties
2.3.2.4 Anti-Obesity Properties
2.3.2.5 Anti-Microbial Activity
2.3.2.6 Anti-Inflammatory Effect
2.3.2.7 Cardioprotective Properties
2.3.2.8 Hepatoprotective Activity
2.3.2.9 Immunomodulatory Activity
2.3.2.10 Bamboo as a Prebiotic
Chapter 3 Nutrients in Bamboo Shoots
3.1 Macro-Nutrients
3.1.1 Protein
3.1.2 Amino Acids
3.1.3 Carbohydrates
3.2 Micronutrients
3.2.1 Minerals
3.2.2 Macro-Minerals
3.2.2.1 Potassium
3.2.2.2 Calcium
3.2.2.3 Phosphorus
3.2.2.4 Sodium
3.2.2.5 Magnesium
3.2.2.6 Sulphur
3.2.2.7 Silicon
3.2.3 Micro-Mineral Elements
3.2.3.1 Iron
3.2.3.2 Zinc
3.2.3.3 Copper
3.2.3.4 Manganese
3.2.3.5 Selenium
3.3 Vitamin C (Ascorbic Acid)
3.4 Vitamin E (Tocopherols)
Chapter 4 Bioactive Compounds in Bamboo Shoots
4.1 Phenolic Compounds
4.2 Phytosterols
4.3 Dietary Fibres
Chapter 5 Anti-Nutrients in Bamboo Shoots
5.1 Cyanogenic Glycosides
5.2 Oxalates
5.3 Glucosinolates
5.4 Phytates
5.5 Saponins
5.6 Tannins
Chapter 6 Processing of Bamboo Shoots
6.1 Harvesting of Bamboo Shoots
6.2 Pre-Cooking Processing of Shoots
6.3 Traditional Methods of Bamboo Shoot Processing
6.3.1 Soaking
6.3.2 Heat Treatment
6.3.3 Drying
6.3.4 Sun-Drying
6.3.5 Oven-Drying
6.3.6 Fermentation
6.3.7 Fermented Shoots
6.4 Modern Methods of Processing
6.4.1 Solar-Drying
6.4.2 Microwave Drying
6.4.3 Convective Tray-Drying/Hot Air-Drying
6.4.4 Freeze-Drying
6.4.5 Osmotic Dehydration
6.4.6 Canning
6.5 Processing Methods for Removal of Anti-Nutrients
6.5.1 Cyanogenic Glycoside
6.5.2 Effect of Processing on Other Anti-Nutrients
6.6 Effect of Processing on Nutrient Content
6.6.1 Protein
6.6.2 Carbohydrate
6.6.3 Total Free Amino Acids
6.6.4 Starch
6.6.5 Fat
6.6.6 Ash
6.6.7 Moisture
6.6.8 Vitamins
6.7 Effect of Processing on Minerals
6.8 Effect of Processing on Bioactive Compounds
6.8.1 Phenol
6.8.2 Phytosterol
6.8.3 Dietary Fibre
6.9 Organoleptic Properties of Fresh and Processed Shoots
Chapter 7 Packaging and Shelf-Life Evaluation of Shoots
7.1 Bamboo Shoot Packaging
7.1.1 Polyethylene Packaging
7.1.2 Polyvinyl Chloride Film
7.1.3 Vacuum Packaging
7.1.4 Modified Atmospheric Packaging
7.1.5 Edible Film and Coatings
Chapter 8 Bamboo Shoots as Functional Foods and Nutraceuticals
8.1 Food Fortification and Functional Foods
8.2 Fortifying Food Products with Bamboo Shoots
8.2.1 Biscuits/Cookies
8.2.2 Nuggets
8.2.3 Candies
8.2.4 Chips
8.2.5 Crackers
8.2.6 Pickles
8.3 Nutraceuticals
8.4 Bamboo Shoots as Nutraceuticals
8.4.1 Anti-Oxidant Activity of Bamboo
8.4.2 In-vivo Studies in Balb/c Mice
8.4.3 Effect of Bamboo Shoots on Body and Organ Weight
8.4.4 Effect of Bamboo Shoots on the Anti-Oxidant Defense System
8.4.5 Effect of Bamboo Shoots on Glucose and Lipid Profile
8.4.6 Effect of Bamboo Shoots on Liver Function
8.4.7 Effect of Bamboo Shoots on Kidney Function
Epilogue
Glossary of Scientific Names
References
Index