Shoots – An Emerging New Age Health Food Viewpoint

Sowmya Chandramouli and S.Viswanath Tree Improvement and Propagation Division, IWST, Bangalore - 560 003

Introduction

amboos are tall arborescent grasses belonging to the family , popularly known for their wide range of industrial uses and has been Bassociated with human civilization from time immemorial. Bamboo has been gaining increased global attention as an alternative horticulture/plantation crop with multiple uses and benefits, providing human beings with various resources. Bamboo is widely distributed, renewable resource, productive, versatile, low cost, easily accessed and environment-enhancing resource (Sastry, 2008). In recent times, bamboo has gained increased attention due to its carbon sequestration potential. At the ecosystem level, the carbon stock of a mature bamboo forest is on par with most other natural forests and plantations. Bamboo is synonymous with tradition and culture of rural and tribal populations and is an integral part of their cultural and social ethos (Tewari, 1988; Madhab, 2003). A lesser known fact of is utilization of its juvenile shoots as a food item. In , 18 native bamboo species have been identified as economically important of which around 10 species are edible (Table 1). In , shoots have been exploited as a traditional forest for more than 2,500 years and has been explicitly used in the traditional South for many centuries. Of all species, pubescens (Moso) has been largely cultivated and utilized for shoots in China. New culms or juvenile shoots in bamboos usually develop with the beginning of the rainy season in June/July, during which the

The main nutrients in Table 1. Economically important bamboo species in India S. no. Species S. no. Species bamboo shoots are 1. bambos 10. D. hamiltonii 2. B. nutans 11. D. stocksii protein, , 3. B. pallida 12. D. strictus 4. B. polymorpha 13. D. asper 5. B. tulda 14. Guadua angustifolia amino acids, minerals, 6. B. vulgaris 15. Meloconna baccifera 7. B. balcooa 16. Ochlandra travancorica , , fiber, and 8. brandisii 17. Schizostachym dullooa 9. D. giganteus 18. Phyllostachys bambusoides inorganic salts Source: NMBA (2011).

Forestry Bulletin, 12(2), 2012 21 young edible shoots are harvested. The shoot is actually a Xia, 1989; Shi and Yang, 1992). Sucrose is the most abundant culm that emerges from the ground in full diameter and sugar in . Bamboo shoots also contain high contains nodes and inter nodes in a vertically miniaturized proportion of linoleic acid. The major fatty acid in bamboo form and the young shoots are tightly clasped with shoots is palmitic acid. Glutamic acid and lysine are other overlapping sheaths that have to be removed to extract the abundant amino acids found in bamboo shoots (Soo-Jung edible part. Shoots are normally harvested 7-14 days after and Sung-Ja, 1993). As a source, the shoots the emergence from the ground and when the shoot height is have beneficial effects on lipid profile and bowel function. about 15-30 cm depending upon the species (Fig. 1). The An increase in dietary fiber from shoot consumption may typical ‘shooting season” of a species rarely exceeds 2 months also be useful in the management of hypertension and which may be extended by modifying the cultivation and obesity through its effect on energy density of food and management practices. At the time of harvest, a shoot may nutrient bioavailability (George et al., 1982; Anderson and contain as much as 90 per cent water. The percent of edible Strong, 1983). portion in extracted shoots may vary from species to species is an essential macroelement that helps (Fig. 2). to maintain normal blood pressure and a steady heart beat. The potassium (K) content in bamboo shoots ranges from Health Benefits of Bamboo 232 to 576 mg/100 g fresh weight. People prone to high blood pressure are often advised to increase K intake and Most bamboo species produce edible shoots but less than decrease sodium consumption. Bamboo shoots fill that 100 species out of 1,250 recorded are grown or utilized for need completely. The shoots are also reported to have their shoots (Midmore, 1998; Collins and Keiler, 2005). Fresh anticancer, antibacterial, and antiviral activity due to the shoots have a crispy crunchy texture and a unique taste. presence of lignans, which is an important component of China has the largest volume of trade in bamboo, producing ûber (Shi and Yang, 1992; Akao et al., 2004). It is also approximately 1.3 million metric tons of fresh bamboo alone. claimed that eating bamboo shoots imparts a freshness to Worldwide, more than two million tons of bamboo shoots are the skin and makes the skin fairer and smooth (Shi and consumed annually of which about 1.3 million tons are Yang, 1992). produced in China alone (Kleinhenz et al., 2000). In India, despite the fact that it is the second largest producer of Balanced Nutrition through Edible Shoots bamboo shoots after China, not much importance has been given to its usage as food item. This may be primarily due to For a balanced diet, the recommended dietary allowance (RDA) lack of awareness about the edible characteristics of the for protein is 0.8 g/kg of body weight for adults. In a study shoots. Consumption of tender shoots is confined mainly to conducted on 14 bamboo species, the protein content in the the Northeastern states and few parts of Southern peninsula juvenile shoots ranged from 2.31 to 3.72 g/100 g fresh weight, like Coorg, South Canara in and in Wayanad, Kerala the highest being reported in D. hamiltonii followed by where they are part of the traditional cuisine. B. bambos (Nirmala et al., 2011). Similar values were also Bamboo shoots are low in calories, high in dietary reported by other workers (Sundriyal and Sundriyal, 2001; Bhatt fiber, and rich in various nutrients. The nutritional value of et al., 2005). Shoots contain 17 amino acids (Qiu, 1992), eight edible shoots of different bamboo species has been worked of which (methionine, isoleucine, leucine, phenyalanine, lysine, out by several workers (Giri and Janmejoy, 1992; Shi and tryptophan, threonine and valine) are essential for the human Yang, 1992; Tripathi, 1998; Chen et al., 1999; Sharma et al., body. Since bamboo shoots have an average protein content 2004; Xu et al., 2005; Kumbhare and Bhargava, 2007; Nirmala of 2.65 g/100 g fresh weight, consuming shoots will supply a et al., 2007, 2008). The main nutrients in bamboo shoots are generous amount of protein essential for the body. Bamboo protein, carbohydrates, amino acids, minerals, fat, sugar, shoots are also a rich source of dietary fiber, with values ranging fiber, and inorganic salts. The shoots have a good profile of from 2.23 to 4.20 g/100 g fresh weight of shoot in some species. minerals, consisting mainly of potassium (K), calcium (Ca), In a balanced diet, the daily recommended intake of K is 2.0 to manganese (Mn), zinc (Zn), chromium (Ch), copper (Cu), 5.5 g/d. The K content in bamboo shoots ranges from 232 to iron (Fe), and lower amounts of phosphorus (P), and 576 mg/100 g fresh weight (Nirmala et al., 2007). selenium (Se) ( Shi and Yang, 1992; Nirmala et al., 2007). Composition of nutrients like carbohydrates, Fresh shoots are a good source of thiamine, niacin, proteins, and dietary fibers may vary considerably A, vitamin B6, and (Visuphaka, 1985; among different species and also on agroclimatic conditions

22 ENVIS (Fig 3). Thus it becomes imperative to understand the nutrient contain fairly high amounts of minerals like iron, manganese composition of a particular bamboo species growing in a and zinc as compared to some commonly used particular region to exploit its edible potential. A study on 14 like Brassica oleracea var. Botrytis (cauliflower), Solanum species of edible bamboo shows that the (CHO) tuberosum (potato), Abelmoschus esculentus (ladies finger) content is also found to vary between bamboo species with and Solanum melongena (brinjal). Selenium, another very highest in B.tulda and lowest in D. asper and D. brandisii. A important known for antioxidant properties, is also comparitive analysis of two species with common vegetables present in bamboo shoots unlike in other vegetables. The shows that both the bamboo species are rich in proteins and RDA of an adult person per day for protein, dietary fibre and also the protein content is much higher than the common minerals is more or less met from around 100gms of bamboo vegetables (Fig. 4). Apart from proteins and CHO, some shoots. Hence, daily consumption of shoots can be expected species (B. vulgaris, D. hamiltonii) were found to have high to be beneficial to the human body in so many ways besides concentration of vitamin C and vitamin E also. Shoots also helping in balanced nutrition.

Fig. 1. Newly emerging shoots of D.asper at exploitable height (L) Intensively managed D.asper plantations for shoot production in Coorg, Karnataka (R).

Fig. 3. Macronutrients (g/100 g fresh weight), vitamin C, vitamin E (mg/100 g fresh weight), dietary ûber, and ash content in the freshly emerged juvenile shoots of Fig. 2. Extractability of different bamboo species. various species. Source: NMBA (2011). Source: Nirmala et al. (2011).

Forestry Bulletin, 12(2), 2012 23 Fig. 4. Comparison of the nutritional composition of bamboo shoots with the winter and summer vegetables with regard to the recommended dietary allowance of an Indian adult. Source: ICMR (2009); Nirmala et al. (2011).

24 ENVIS Table 2. Hydrogen (HCN) content of five edible bamboo shoot species (mg/g of bamboo shoot) Region of the shoot Bamboo species D. hamiltonii B. pallida B. tulda B. balcooa M. bambusoides Tip 2.42 0.27 0.17 2.15 1.81 Middle portion 0.86 0.17 0.83 1.38 0.68 Base 0.15 0.13 0.28 0.62 0.35 Source: Choudhury et al. (2011b).

Why Are Bamboo Shoots Bitter? culture and tradition. Traditionally in rural areas of peninsular India, the shoots are processed by soaking in Bamboo shoots contain very high concentration of cyanogenic water for more than 24 hours before cooking. In North- glucosides, which on endogenic hydrolysis, yield hydrocyanic east India, processing is slightly different and shoots are acid lending a bitter taste to the bamboo shoots. Cooking largely generally allowed to ferment before consumption. destroys the enzymes responsible for the endogenic hydrolysis. However, different processing methods have varied impact Another constituent of bamboo shoot, homogentistic acid, is on the nutrient content of the edible shoots (Choudhury responsible for the disagreeable, pungent taste, characteristic et al., 2011a). A study on D. giganteus, a commonly used of bamboo shoot (Ferreira et al., 1995). Cyanogenic glycosides species in the sub-Himalayan and North-eastern parts of which are phytotoxins, occur in at least 2,000 plant species, of India, and also in and Bhutan in the fermented form, which a number of species are important food items in many suggests that fermentation considerably reduces the parts of the world. (Mannihot esculenta) and sorghum content of various nutrients like carbohydrates, proteins, (Sorghum vulgare), important staple food in many parts of India, vitamins and also minerals like sodium when compared to also contain cyanogenic glycosides. There are at least 2,650 nutrients in the fresh shoots (Table 3). It is possible that species of plants that produce cyanogenic glycosides. These some other processing methods like boiling, steaming, plants also possess a corresponding hemolytic enzyme (beta- treatment with common salt can also reduce the HCN glycosidase), which combine together when the cell structure content in the bamboo shoots (Ferreira et al., 1995; Sopade, of the plant is disrupted by a predator or as a result of physical 2000; Bindu et al., 2010). The impact of these treatments damage. This compound subsequently breaks down to a sugar on the nutrient composition needs to be worked on to and a cyanohydrin, and then rapidly decomposes to hydrogencyanide (HCN) and an aldehyde or a ketone. This Table 3. Nutrient composition of fermented and fresh shoots combination of cyanogenic glycosides and hydrolytic enzymes of D. giganteus Nutrient Fermented shoot Fresh shoot is primary deterrent or bioshield against predators. HCN thus (g/100g) (g/100g) formed, if present in very high concentrations is toxic. A fairly Dietary fiber high concentration of HCN is found in juvenile bamboo shoots. Cellulose 1.882 1.589 The HCN content varies from species to species and also within Lignin 1.398 0.560 the juvenile shoot (Table 2). The major cyanogenic glucoside Hemicellulose 0.900 0.495 found in edible part of bamboo shoots is taxiphyllin. This Proteins 2.170 3.108 compound is unusual amongst the 60 or so known similar Aminoacids 2.005 3.863 Carbohydrates 1.504 5.103 compounds in that it degrades readily in boiling water. Any Starch 0.455 0.506 normal cooking of bamboo shoots should be able to remove 0.315 0.387 this problem though. Mineral and trace element Sodium 3.620 8.220 Why Processing Is Required Potassium 2.70 2.88 Before Consumption? Calcium 3.644 6.802 Copper 0.420 0.560 Bamboo shoots need to be processed before consumption Iron 2.122 2.433 to remove bitterness. Communities which traditionally Zinc 0.540 1.086 have been using shoots may have evolved their own local Manganese 0.340 0.342 techniques for doing so. Processing of bamboo shoots Others Vitamin C 1.090 3.280 after harvest varies from region to region depending on Source: Choudhury et al. (2011a).

Forestry Bulletin, 12(2), 2012 25 standardise an effective technique since there is not much factor determining the recovery of edible portion which may published literature available on this aspect. also vary according to species. After harvest, deterioration of Cooking of raw shoots is usually done to enhance its shoot quality is rapid especially if the outer sheath is removed. palatability. Various cooking methods may also have different Hence transportation of shoots from the harvesting site to the degrees of impact on the nutrient composition and functional processing unit has to be well coordinated. ingredients as well. The actual nutrient value of the cooked Edible bamboo shoots may be highly nutritious but bamboo shoots may differ from that of the fresh raw bamboo lack of information on the various aspects is a limiting factor. shoots. A comparative study on the impact of different cooking There is a distinct lack of awareness on nutritional aspects methods (boiling, steaming and stir-frying) indicates that the and also on cultivation and management of bamboo clumps nutritive content of bamboo shoots are influenced by these for maximizing shoot production. The myth regarding toxicity methods. Boiling of bamboo shoots resulted in the loss of of bamboo shoots also restrict the usage of bamboo for edible crude proteins, soluble , ash, free amino acids, and L- purposes except perhaps in North East India and few parts of ascorbic acid and reduction of the antioxidant capacity. peninsular India where it is traditionally exploited. However, in steaming, the basic nutrient components, TFAA, and antioxidant capacity of the bamboo shoots changed very Prospects for Commercial Utilization in India little, but each free amino acid had been modified to varied extents and the L-ascorbic acid content was considerably There are lot of opportunities for exploitation of bamboo reduced. The addition of peanut oil during stir-frying increased shoots which can also be an alternate source of nutrition the crude fat content, while both the soluble sugar and TFAA during rainy season when other vegetables are scarce to contents decreased. High temperature and short time stir-frying come by and also in rural employment generation. Package promoted the occurrence of the Maillard reaction which gives of practices including clump management schedule, pest a unique flavor and generates antioxidant substances. Also, management practices like other horticulture crops also needs L-ascorbic acid was preserved to maximum extent as compared to be worked out species wise. to the other two methods of cooking (Sopade, 2000). Studies by the Institute of Wood Science and Technology (IWST) at Bangalore, on growth in Kodagu have Limitations in Utilization of indicated that D. asper has the potential to produce 25-30 Shoots for Consumption emerging shoots in the fifth year. However, an average of 25 extractable shoots/clump/year from fifth year onwards have been Even though there are around 130 species of bamboo, spread taken for financial analysis taking into account out of which 30 across India, 80 per cent of the world’s bamboo comes from per cent of the shoots may have to be retained and allowed to countries like China, and Malaysia. India accounts for a grow to culm size for the future sustenance of the clump Table 4. mere 4 per cent share in the global market. Nearly 65 per cent of Around 750 gm of edible portion can be extracted from a the bamboo harvested in India is used for non-commercial juvenile shoot if harvested at the right size after removal of the purposes. Around 26.2, 435 and 426.8 tonnes of bamboo shoots, sheath and nodal portions. This can be processed and sold at a respectively are harvested annually in the north eastern states minimum rate of Rs. 80/kg at farm gate prices. Potential revenue of India like Sikkim, and Mizoram. About 20-30 of Rs. 5.4 lakh year-1 can be expected from fifth year onwards million tonnes of bamboo shoots annually are utilized in these from approximately 9000 juvenile shoots after accounting 10 per three states for canning (Bhatt et al., 2003; Bhatt et al., 2005a cent mortality of clumps. Over a 40 year period of the plantation and b). Canned and preserved bamboo shoots currently at different discount rates like 10 per cent, 12 per cent and 15 per dominate international trade, but due to increased consumer cent, the net present value (NPV) is 24.91, 19.10 and 13.21 lakhs. demand for non processed food, it is projected that the share However, the benefit cost ratio is 2.70, 2.50 and 2.28 and the of fresh shoots will signiûcantly increase in the near future. internal rate of return (IRR) is 29 per cent, 27 per cent and 24 per Edible bamboo cultivation is also an intensively cent, respectively for the same discount rates. Equivalent managed process. The shoots have to be harvested within two annual net income (EAI) is 2.55, 2.32 and 1.99 lakhs can be weeks of emergence when they reach 30-40 cm height. reasonably expected from the sale of young shoots over a 40 Continuous monitoring is essential to harvest the shoots at the year period of plantation (Jagadish, 2012). appropriate time to get the maximum volume of edible portion. Devising appropriate methods for processing Shoot emergence within a clump should thus be closely bamboo shoots is very essential to make them edible. monitored since the height of harvestable shoot is an important Establishment of processing units will help in addressing

26 ENVIS Table 4. Financial indicators of D. asper plantations (5X5 m) maintained for shoot production in tropical humid conditions of Coorg, Karnataka Discount rates Net present value (NPV) Benefit cost ratio Internal rate of return Equivalent annual income (EAI) (%) (Rs. in lakh) (B/C) (IRR) (%) (Rs. in lakh) 10 11.32 3.50 21 1.16 12 8.51 3.07 19 1.03 15 5.88 2.67 18 0.88

the problem of timely shoot processing as well as in Bhatt, B.P.; Singha, L.B.; Singh, K. and Sachan, M.S. 2005b. generating additional employment opportunities for the Commercial edible bamboo species of the north rural sector. The processing methods may be refined keeping eastern Himalayan region, India. Part II. Fermented, in view the local tradition, cultural sensititivity and culinary roasted and boiled bamboo shoots. Journal of practices of the particular region. The nutrient composition Bamboo and , 4(1): 13-31. of the different species growing in the particular region has Chen, C.J.; Qiu, E.F.; Huang, R.Z.; Fan, H.H. and Jiang, J.X. to be evaluated before choosing the species for cultivation 1999. Study on the spring shoot nutrient content of for large scale edible shoot production since the nutrient Phyllostachys pubescens of different provenances. content varies between the species. Journal of Bamboo Research, 18(1): 6-11. Marketing strategy for edible shoots in India is an Choudhury, D.; Sahu, J.K. and Sharma, G.D. 2011a. Bamboo area of concern. Lack of a well thought out marketing strategy based fermented food products: A review. Journal has been a major impediment for the growth of the bamboo of Science and Industrial Research, 70: 199-203. shoot industry in India. Hence, appropriate marketing Choudhury, D.; Sahu, J.K. and Sharma, G.D. 2011b. Value technology with forward and backward linkages using an addition to bamboo shoots: A review. Journal of already well accepted brand name may increase awareness Food Science and Technology. [Available at: http:/ and consumer acceptance of the product. Bamboo shoots /www.springerlink.com/content/f017047801876727; may yet have an immense potential as a health food in a 15 June 2011]. country like India where malnutrition is highly prevalent and Collins, R.J. and Keilar, S. 2005. The Australian bamboo shoots especially when we are still grappling for appropriate industry: A supply chain approach. RIRDC report, solutions to tackle this problem among the rural populace. Australia, Rural Industries Research and Development Corporation. 92p. References Ferreira, V.L.P.; Yotsuyanagi, K. and Carvalho, C.R.L. 1995. Elimination of cyanogenic compounds from bamboo Akao, Y.; Seki, N.; Nakagawa, Y.; Yi, H.; Matusumoto, K.; Ito, shoots Dendrocalamus giganteus Munro. Tropical Y.; Ito, K.; Funaoka, M.; Maruyama, W.; Naoi, M. Science, 35: 342-346. and Nozawa, Y. 2004. A highly bioactive lignophenol George, K.; Noordhoff, M.G. and Slagman, J. 1982. Dietary derivative from bamboo lignin exhibit a potent activity fibre used in the management of hypertension and to suppress apoptosis induced by oxidative stress in obesity. Journal of the Science of Food and human neuroblastoma SH-SY5Y cells. Bioorganic Agriculture, 32: 494-497. and Medicinal Chemistry, 12(18): 4791-4801. Giri, S.S. and Janmejoy, L. 1992. Nutrient composition of three Anderson, J. and Strong, M F. 1983. The effect of fiber on edible bamboo species of . Frontiers in nutrition of man. Indian Journal of Nutrition and Biology, 4: 53-56. Diabetics, 81: 279-285. ICMR (Indian Council of Medical Research). 2009. Nutrient Bhatt, B.P.; Singh, K. and Singh, A. 2005a. Nutritional values requirements and recommended dietary allowances of some commercial edible bamboo species of the for Indians. Hyderabad, National Institute of north eastern Himalayan region, India. Journal of Nutrition, ICMR. Bamboo and Rattan, 4(2): 111-124. Jagadish, M.R. 2012. Studies on assessing field Bhatt, B.P.; Singha, L.B.; Singh, K. and Sachan, M.S. 2003. performance of Guaduaangustifolia Kunth. and Some commercial edible bamboo species of North Dendrocalamusasper Backer. under agroforestry East India: Production, indigenous uses, cost- systems in Karnataka. Ph.D thesis.FRI, Dehradun. benefit and management strategies. Bamboo Kleinhenz, V.; Gosbee, M.; Elsmore, S.; Lyall, T.W.; Blackburn, Science and Culture, 17(1): 4-20. K.; Harrower, K. and Midmore, D. J. 2000. Storage

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