Bamboo for Nutrition and Health as a Natural Resource for Sustainable Socio-Economic Development of North-East Region: as Food

M. S. BISHT, Professor DEPARTMENT OF ENVIRONMENTAL STUDIES, NORTH-EASTERN HILL UNIVERSITY, SHILLONG – 793 022, MEGHALAYA, INDIA [email protected] ; Phone: 9436769172 Origin and evolution of bamboo The studies indicate that woody have evolved in lowland tropics of Gondwanaland during the tertiary period (Clark, 1997) and Bamboos dispersed to Asia from India after the land connection was established between the Indian and Eurasian plates (Srivastava et al 2018). વાંસ Vānsa ಬಿದಿರಿನ Bidirina बांबू Zhu Siet Bāmbū

Bamboo बांस Take बाँसको Wa Bām̐sakō

A simple grass The word “Bamboo”

No one knows for sure how bamboo became “bamboo”. There are two primary speculations. One is that the origin is from the ancient Indian name for bamboo, "mambu". The other speculation is that it is Malayan in origin and comes from the sound bamboo makes when it burns. "Bam-Boom". “Mambu” to “bamboo” The earliest mention of the word from which the present word, “bamboo” has come, is in the book ‘Canon’ by Avicenna in 11th century. Here author refers to a medicine called “Tabaxir”which in Arabic means milk, juice or a liquid in condensed form. In this book a word, “mambu” was also mentioned which is taken by later authors for the origin of the present word “bamboo”. Garcia da Orta described many from India in his book, ‘Coloquis dos Simples Drogas da India’ in 1563 and also mentioned about “Tabaxir”. According to Garcia da Orta the local people around Goa at that time called this medicine ‘saccar mambu’ (Saccar in Portuguese is sugar and mambu in Goan language is cane or branch of a tree). Gaspard Bauhin or Caspar Bauhin (Swiss Botanist) used the word “” for reed grass of India in his book, ‘Phytopinax’. Arundo arbor was a reed described by Bauhin as a woody or tree like reed. Bauhin mentions that the substance derived from Arundo was called “Tabaxir” by Avicenna and Arabs and that the producing Tabaxir was called “mambu” by Indians. This “mambu” became, “” the basis of “Bambusa” of Linneaus (1753)and “Bamboo” in English. Bamboo in our past

Lord Indra was advised to propagate bamboo for his armory.

Bamboo flute (ban-suri) for soothing music is known since the time of Shri Krishna Bamboo for sports and games Bamboo rhizome ball in the Polo game (Sagol Kangjei) Sagol Kangjei or Polo is the game of Gods originated around 3100 B.C. or according to Guinness Book of Records around 525 B.C. in the state of Manipur. Polo was also played in China and Persia but now it is settled the present day Polo game was originated from Sagol Kangjei (oldest one) the Manipuri version of Polo. The origin of Polo (Sagol Kangjei) is attributed to King Kangba who ruled the region around 5000 to 3100 B.C. The Polo match of 48 AD is famous which was played on the occasion of the marriage of King Pakhangba and King Poireiton’s sister Laisana. The description of the match is given in the book “Kangjeirol Puya” (Book of Polo). Sagol Kangjei is is played sitting on horseback (Sagol) and hitting a ball (of bamboo rhizome) with stick again of bamboo. Bamboo symbolized as deity Auspicious decorations from bamboo Bamboo as food and medicines to the animal and man

North-East,the bamboo paradise of India Bamboo is a complete food

Giant panda (Ailuropoda melanoleuca) has 99 % of bamboo in its diet A giant panda eats 42 to 64 kg of bamboo per day Giant panda is carnivore with a digestive system of carnivore animals, so most of the bamboo goes undigested in the digestive track. To get sufficient nutrient a giant panda forage for 10 to 16 hours a day and rest of the time sleeping or taking rest Red panda (Ailurus fulgens) is also herbivorous carnivore bamboo eater Red panda has a diet of 77 to 90 per cent of bamboo, mainly Thamnocalamus sps I will also be finished if bamboo is gone please save me

Golden bamboo lemur (Hepalemur sps and Prolemur sps) endemic to Madagascar are also exclusive bamboo eaters. These lemurs eat different species or eat different parts of bamboo Some species of lemur have the ability to digest very high amount of cyanogenic glycoside Bamboo as partial diet Animals and curiosity have taught man to eat bamboo Tortoise story of Mizoram for eating bamboo shoots

Bamboo for Human Nutrition and Health Development of novel shoot processing technologies due to an accident Bamboo as food, medicine and health food in our ancient literature

Bhavpraksh Nighantu: 153-154 Use of bamboo (banslochan) since centuries in health products

Chyawanprash I. Pradhan (main) ingredients- Amla 5kg II. Sansadhan ingredients- 1. Bidrikhand, 2. Safed Chnadan, 3. Vasaka, 4. Akarkara, 5. Brahmi, 6. Bitva, 7. Chhoti Harr, 8. Kamal Kesar, 9. Jatamansi, 10. Gokhru, 11. Bel, 12. Kachoor, 13. Nagarmotha, 14. Laung, 15. Dushkarmoola, 16. Kakadsinghi, 17. Dushamoola, 18. Jiwanti, 19. Punarnava, 20. Anjeer, 21. Ashwagandha, 22. Giloya, 23. Tulsi leaves, 24. Meetha neem, 25. Saunth, 26. Munakha, 27. Mulathi (All ingredients in 50 g each). III. Yamak ingredients- 1. Ghee 250 g, 2. Til oil 250 g IV. Samvahak ingredients- 1. Sugar 3 kg V. Prekshap ingredients- 1. Pippali 100 g, 2. Banslochan 150 g, 3. Dalchini 50 g, 4. Tejpatra 20 g, 5. Nagakesar 20, 6. Chhoti illaichi 20 g, 7. Keasr 2 g, Shahad 250 g Traditional methods of getting the health benefits of bamboo, Assam Wine seasoning in bamboo culms, South Korea Seasoning of wine and getting the health benefits of bamboo, China Green bamboo leaf tea in South Korea, a source of antioxidants Bamboo Tea : Polyphenols

 Antioxidant  Constipation  Weight loss  Relaxing and soothing to stomach  Respiratory problems Panda Dung Tea

£ 46,000 per kg, £ 152 for a cup of tea!!

Ya’an Sichuan Province of China

Fertilized by the dung of Pandas who feed only on bamboos

The tea is considered healthy as Pandas absorb only 30% of the Nutrients from the eaten bamboo

Excrement is rich in fibers and nutrients and it has anti-cancerous property INVENTOR: An Yanshi, a panda enthusiast from Sichuan and a lecturer at Sichuan University Bamboo shoots as nutritious health food Fresh Bamboo Shoots in the Market Processed bamboo shoots in the market of NE India Processed bamboo shoots in the market of NE India Processed bamboo shoots in the market of NE India Processed bamboo shoots in the market of NE India Bamboo shoot fermentation and processing in NE India Fermented bamboo shoot Tribe and state Process of fermentation products Soibum Meetei, Manipur Fermentation in pots or bamboo basket

Soijin Meetei, Manipur Boiled and fermented in basket Soidon Meetei, Manipur Fermented in earthen pots

Hikhu Apatani, Arunachal Fermented in banana leaves Pradesh Hiring Apatani,Arunachal Fermented in bamboo cylinders Pradesh Ekung Adi, Arunachal Pradesh Fermented in ekkam (Phrynium leaves)

Edung Adi, Arunachal Pradesh Fermented in bamboo cylinders

Eup Nyishing, Arunachal Fermented in bamboo basket Pradesh Mesu Limboo, Sikkim Fermented in green bamboo cylinders Rawtuai rep Mizo, Mizoram Sun dried (partial fermetation)

Moiya-Koshak Debbarma, Tripura Fermented in banana leaves

Midukye Chakma, Tripura Fermented in banana leaves Moiya-Pangsung Uchoi, Tripura Fermented in water

Padem Khasi, Meghalaya Fermented and stored in water Bamboo shoot eating countries (traditionally) China -(Tang Dynasty 618-907- Treasure dish, “there is no banquet without bamboo shoot”) Japan- Bamboo shoot is the “king of forest vegetables” Korea (North and South) Indonesia Thailand Taiwan India Myanmar Bhutan Philippines Nepal Bangladesh Bamboo shoots for food Country Bamboospecies for shoot consumption Australia B. oldhamii, D. asper, D. brandisii, D. latiflorus, B. arnhemica, G. atter, P. pubescens Bhutan D. giganteus, D. hamiltonii, D. hookrii, D. sikkimensis China B. oldhamii, D. asper, D. brandisii, D. latiflorus, P. praecox, P. iridescens, P. nuda, P. makinoi, P. pubescens, P. viridis, Pleioblastus amarus, Thyrsostchys siamenisis India B. balcooa, B. bambos, B. kingiana, B. nana, B. nutans, B. pallida, B.polymorpha, B. tulda, B. vulgaris, Chimonobambusa hookeriana, D. asper, D. giganteus, D. hamiltonii, D. hookerii, D. longispathus, D. membranaceus, D. sikkimensis, D. strictus, rostrata, baccifera, P. bambusoides, capitatum, Teinostachyum wightii, T. siamensis, T. oliverii, Schizostachyum dullooa Japan B. oldhamii, D. asper, P. edulis, P. bambusoides, P. pubescens, P. mitis Nepal D. giganteus, D. hamiltonii, D. hookerii, D. sikkimensis Korea P. pubescens, P. nigra, P. heterocycla Taiwan B. edulis, B. oldhamii, B. multiplex, B. pallida, D. asper, D. latiflorus, P. makinoi, P. pubescens, Th. siamensis Thailand B. edulis, B. oldhamii, B. pallida, D. asper, D. latiflorus, Th. siamensis United States P. dulcis, P. edulis, P. bambusoides, P. pubescense, P. nuda, P. viridis Bamboo shoots packed for sale Traditional Bamboo Shoot cuisines of North East India

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There are more than 100 different ways of bamboo shoot consumption in NE Indias Traditional bamboo shoot recipes in NE India Recipes Tribe and state Method of preparation Rawtuai-bawl (non-veg) Mizo, Mizoram Boiled shoots with fermented pork Rawtuai-rep Mizo, Mizoram Sun dried shoots with fermented pork Usoi-ooti Meetei, Manipur Shoots with dried pea with a pinch of sodium bicarbonate Usoi-kangsu Meetei, Manipur Shoots with fermented fish Soijin-eromba Meetei, Manipur Fermented shoots with dried fish, potato, etc. Mia-gudong Jamatia, Tripura Shoots with fermented fish Moiya-koshak-shidal Debbarma, Fermented shoots with fermented fish Tripura Chakhoi Uchoi, Tripura Fermented shoots with vegetables Perok-Ikung Adi, Arunachal Fermented shoots with dried chicken Pradesh Dohsniang - Lungsiej Khasi, Meghalaya Padem (fermented shoots) with pork Some cotemporary food items fortified with bamboo shoots Bamboo/bamboo shoot in the form of nutraceuticals

Bamboo salt Nutritive and health values of Indian bamboo shoots BAMBOO SHOOT CONTAINS

Macronutrients Protein Amino acids Carbohydrates Starch

Bioactive Compounds Phytosterols Phenols Dietary Fiber

Thiamine; Niacin;Vitamin A, Vitamins B6, C and E

Minerals K, P, Mg, S, Ca, Si, Na, Fe, Zn, Mn, Se Macronutrients (g/100 g fresh weight), content in the juvenile shoots

Name of species Amino Protein Carbohy Starch Fat acids -drates

Bambusa bambos 3.98 3.57 5.42 0.25 0.50

B. kingiana 3.70 3.57 5.45 0.34 0.35

B. nutans 3.89 2.84 5.47 0.21 0.40

B. polymorpha 3.42 3.64 5.44 0.38 0.46

B. tulda 3.65 3.69 6.92 0.59 0.48

B. vulgaris 3.57 3.64 6.51 0.27 0.50

Dendrocalamus 3.12 3.59 4.90 0.36 0.40 asper D. brandisii 3.01 2.31 4.90 0.49 0.24

D. giganteus 3.86 3.11 5.10 0.51 0.39

D. hamiltonii 3.18 3.72 5.50 0.47 0.41 Amino acids (μ g/mg d.w.) in bamboo shoots of some bamboo species Amio acids B. balcooa D. giganteus D. hamiltonii D. P. mannii Membranace us Essential Amino Acids Histidine 1.63 ± 0.08 3.66 ± 0.27 2.41 ± 0.26 1.77 ± 0.10 4.21 ± 0.26 Isoleucine 1.66 ± 0.08 2.45 ± 0.11 2.64 ± 0.21 2.26 ± 0.13 7.80 ± 0.30 Leusine 2.77 ± 0.07 4.36 ± 0.11 1.59 ± 0.07 2.97 ± 0.20 12.84 ± 0.13 Lysine 1.71 ± 0.10 2.11 ± 0.23 1.05 ± 0.12 1.50 ± 0.10 3.96 ± 0.14 Methionine 5.48 ± 0.88 9.02 ± 0.31 5.01 ± 0.34 4.58 ± 0.40 6.39 ± 0.66 Phenylalanine 1.98 ± 0.04 3.63 ± 0.15 2.74 ± 0.12 4.03 ± 0.13 7.54 ± 1.04 Threonine 0.46 ± 0.03 2.74 ± 0.13 1.28 ± 0.05 0.0 8.91 ± 1.09 Valine 2.51 ± 0.05 9.60 ± 0.31 2.89 ± 0.06 3.78 ± 1.10 21.11 ± 2.40 Conditionally Essential Amino Acids Arginine 7.39 ±1.20 2.50 ±0.11 2.67 ±0.03 1.64 ±0.03 14.70±1.98 Glutamine 3.53 ±0.23 5.05 ±0.29 9.72 ±1.02 3.40 ±0.45 5.48 ±0.88

Continued….. Amino acids B. balcooa D. giganteus D. hamiltonii D. P. mannii Membranace us Glycine 4.84 ± 0.13 3.85 ± 0.17 3.68 ± 0.18 3.95 ± 0.13 3.62 ± 0.11 Taurine 2.30 ±0.23 7.77 ±0.96 1.33±0.01 1.42 ±0.03 9.77 ±0.47 Tyrosine 29.41 ± 2.48 38.25 ± 2.24 33.81 ± 2.47 74.64 ± 6.8 41.21 ± 3.21 Non-essential amino acids Alanine 4.49 ±0.13 5.30 ±0.18 6.66 ±0.22 4.71 ±0.18 10.22 ±1.09 Aparagine 12.81 ±1.23 24.73 ±3.07 36.43 ±3.56 47.11 ±3.40 111.04 ±9.59 Aspartic acid 6.74 ± 0.41 5.69 ± 0.36 7.53 ± 0.48 7.86 ± 0.52 16.28 ± 1.48 Glutamic acid 2.49 ± 0.09 3.39 ± 0.05 3.83 ± 0.08 4.06 ± 0.42 10.81 ± 2.06 Serine 1.97 ± 0.07 4.29 ± 0.98 2.62 ± 0.23 7.82 ± 1.08 9.57 ± 1.28 Ornithine 1.68 ± 0.24 3.46 ± 0.26 1.98 ± 0.20 2.68 ± 0.08 1.05 ± 0.19 Minerals (mg/100g) in shoots of some bamboo species

Minerals B. balcooa D. D. hamiltonii D. P. mannii giganteus membranace us Macro-mineral elements Potassium 4230 4590 5230 6120 6660 Phosphorus 560 540 560 620 930 Magnesium 210 190 200 200 230 Sulphur 230 270 220 240 330 Calcium 180 210 150 160 130 Micro-mineral elements Sodium 20 40 40 90 60 Chlorine 1220 590 870 930 850 Silicon 150 120 190 160 70 Iron 8.2 6.9 7.4 6.8 9.1 Zinc 6.8 6.1 6.8 8.5 10 Continued… Mineral B. balcooa D. giganteus D. hamiltonii D. P. mannii membranace us Manganese 2.5 1.3 1.2 1.5 9 Nickel 0.9 0.8 0.7 0.9 0.8 Dietary fiber in shoots of some edible bamboo species

Bamboo species Dietary fiber (g/100 g fresh weight) 3.45 ± 0.02 B. kingiana 4.5 ± 0.06 B. nutans 2.28 ± 0.0 B. polymorpha 3.82 ± 0.06 B. tulda 3.82 ± 0.02 B. vulgaris 4.24 ± 0.01 asper 3.54 ± 0.07 D. brandisii 4.03 ± 0.09 D. giganteus 2.65 ± 0.03 D. hamiltonii 3.90 ± 0.03 D. membranaceous 2.91 ± 0.06 D. strictus 2.26 ± 0.01 Gigantochloa albociliata 4.15 ± 0.11 G. rostrata 4.15 ± 0.09 Table: Vitamin C and E content (mg/100g fresh weight) in bamboo shoots

Sl.no. Species Vit C VitE 1. Bambusa. arundinacea 7.50 - 2. B. balcooa 6.60 - 3. B. kingiana 2.10 0.50 4. B. polymorpha 2.60 0.49 5. B. tulda 1.42 0.61 6. B. vulgaris 4.80 0.52 7. Dendrocalamus asper 3.20 0.91 8. D. giganteus 3.28 0.69 9. D. hamiltonii 2.45 0.71 10. D. hookerii 9.90 - 11. D. longispathus 23.0 - 12. D. membranaceus 1.58 0.65 13. D. strictus 2.43 0.58 14. Gigantochloa. rostrata 3.20 0.49 15. Melocanna. bacciferra 7.60 - 16. Phyllostachys. amarus 15.4 - Phenolic content in bamboo shoots

Species Phenols (mg/100 g, Phenols fresh weight) Benzene Rings B. bambos 360.0 with an OH group B. balcooa 191.37 B. tulda 390.0-443.97 B. nutans 275.36-489.83 D. asper 580.0 D. giganteus 347.27 D. hamiltonii 505.93-586.36 D. latiflorus 612.24 B. membranaceus 302.73 D. strictus 271.23-630.0 The Importance of Bamboo Shoots as Nutritious health Food Nutritional and health benefits of bamboo shoots Low in calories Low in fats and cholesterol High in phytosterols High in phenols and other bioactive compounds High in many vitamins like C, E, etc. High in amino acids, contain all the essential amino acids as well as other non-essential or conditionally essential amino acids High in minerals like potassium, silica, manganese, magnesium, etc. High in dietary fiber Bamboo as low calories food Calories (energy) we take from our food and drinks to keep us alive and perform all functions. An average man needs 2,700 and woman 2,200 calories, generally depends on nature of work. Calories from foods and drinks which have nutritional value as well, Fats 1g= 9calories, Protein 1g= 4 calories, carbohydrates 1g= 4 calories . Calories from food items without nutrition is called empty calories, solid fats and added sugars are empty calories. Ice cream, donuts, pastries, cookies, cakes have solid fats and sugars (a lot of calories). Ribs, bacons, hot dogs, sausages, pizza have solid fats (lot of calories). Fruit drinks, sports drinks, energy drinks, soda have added sugars (lot of calories) These food items have lot of empty calories and no nutritional value like dietary fiber, amino acids, proteins, minerals, bioactive compounds, etc. If these calories are not burnt then, there will be a number of health problems. In take of calories should be according to the requirement of the body. Bamboo shoot is low in calories, fats, carbohydrates and high in dietary fiber

Food items Calories in Protein, Fat g/100g Carbohydrate Dietary fiber 100g g/100g g/100g g/100g

Bamboo 27 2.6 0.3 5 2.3-4.2 shoots

Wheat 339 14 2.5 71 12.48

Rice 111 2.6 0.9 28 4.11

Corn 365 9 4.7 74 2.0

Potato 77 2 0.1 17 2.2 chicken 239 20 14 + 4 0 0

Beef 250 26 15 0 0

Pork 242 25 14 0 0

Lamb 249 25 21 0 0 Health benefits of potassium (K) The daily requirement of potassium for an adult is around 4,700 mg Potassium is important cation in intracellular fluid and participates in acid-base balance. Regulates osmotic pressure. Conducts nerve impulse, muscle contraction and cell membrane function. Controls blood pressure-increased potassium intake reduces systolic (maximum) and diastolic (minimum) blood pressure in adults both hypertensive (High BP) and non-hypertensive (Low BP) patients. High intake of potassium will reduce sodium level. High sodium level increases the blood pressure. The ratio of Na: K should be 1:1 but generally it is 2:1. The high intake of potassium may decrease the risk of stroke and coronary artery disease. It has been observed that for 1640 mg every day of potassium there is reduction in 21 % of risk in strokes. High dietary intake of potassium is related with bone mineral density and bone mass. High intake of potassium reduces calcium release in urine. High urinary calcium (hypercalciuria) increases the risk of developing kidney stones. Daily intake of potassium around 4000-4700 mg will reduce the risk of kidney stones. Potassium content (mg in 100g) in bamboo shoots and other food items Food items Potassium Food items Potassium Bambooshoots 4231-6660 Cashew 660 Barley 470 Walnut 441 Wheat (white) 420 Brazil nut 659 Rice 150 Pecan 410 Corn 370 Cod 516 Cherry 222 Dark Chocolate 830 Avocado 485 Curd 234 Apple 107 Salmon 628 Grape 191 Lamb 310 Orange 181 Pork 423 Dried apricot 1,900 Beef 318 Pistachio ,025 Milk 154 Almond 705 Chicken 310 Silica for human health benefits

Silica is found in the form of Silicon dioxide, the second most common element on earth after oxygen. In human body it is around 7g found in bones, skin, hairs, nails, blood, collagen, heart muscle, etc. It is the third most abundantly available microelement in our body after Fe and Zn. Traditionally importance of Silica for health was known since centuries, but scientifically it was proved in 1972. Silica is available in grains, legumes, vegetables, water, beer, wine, etc. but during processing of foods most of the Silica is discarded. Bio-available form of Silica is Orthosilicic acid. Silicates from food are hydrolyzed into readily available orthosilicic acid in the gastro-intestinal tract. Silica is closely associated with calcium and calcification for making bones, collagen, ligaments , etc. Dietary silicon lowers the plasma VLDL (very low density lipoprotein) and LDL (low density lipoprotein) cholesterol and inhibit the atherosclerotic process induced by cholesterol. We born with high amount of Silica but with age it is reduced, the soft tissue becomes stiff and loose elasticity, they become over calcified. At older age silica is required more. Silica and aluminum concentration are closely related. Silica reduces the aluminum level in the brain and thus helps in preventing Alzheimer’s disease. Silica content in bamboo shoots and in different food items Food items Silica (mg/100g Food items Silica (mg/100g) Bamboo shoots 70-150 Dates dried 16.61 Wheat flour whole 11.42 Mango 3.15 Oat bran 23.36 Pineapple 3.93 Apricot 1.11 Cheese hard 0.47 Avocado 0.64 Milk semi-skimmed 0.07 Apples 0.21 Cabbage 0.53 Banana 4.77 Coriander 8.42 Spinach 5.12 Cashewnuts 0.60 Water 0.25 –0.50 Beer 1.43-1.83 Horsetail 2.1-4.80 Silica and other minerals in the bamboo shoot amorphous substance

Mineral mg/10 g Mineral mg/10 g Si 550 mg S 50 mg Ca 230 mg Na 30 mg K 160 mg P 30 mg Al 80 mg Mn 20 mg Cl 80 mg Ni 10 mg Mg 80 mg Cr 6 mg Fe 80 mg Dietary fiber in our diet

The word “dietary fiber” is not much old, it was coined by Hipsley in 1953 only. It is also called roughage, bulk or blast. Dietary fiber is part of food which is not digested and absorbed in small intestine. Dietary fiber is available only in plant food items. It includes polysaccharides (cellulose, hemicelluloses, beta-glucans, arabinoxylans, arabinogalactans), oligosaccharides, lignin, associated plant substances such as waxes, cutin, suberin, etc. The recommended daily intake of dietary fiber is 25g per day. But most of the people are deficit of it, particularly those who are taking meat and processed food more. Dietary Fiber Intake by the Population (Recommended Amount is 25g/ day or More )

Countries Daily dietary fiber intake at present in grams Japan 15-18 UnitedKingdom 14.2 United States 15 France 16 Finland 16.7 Netherlands 20-25 Germany 21 Sweden 22.1 Switzerland 30-33 India 39-43

Nakaji et al 2002 Dietary Fiber in Different Food Items Food items Dietary fiber, g/100 g Food items Dietary fiber g/100 g

Bamboo shoots (fresh, 4.5-6.0 Green soya bean 5 which are consumed Dried pea 17.4 Cauliflower 3.7

Dried soya beans 17.1 Squash 2.8

Dried Japanese 14 Spinach 2.8 parsimmon

Wheat flour (whole) 12.48 Carrot 2.7

Dried fig 10.9 Japanese reddish 1.4

Dried prune 7.2 Strawberry 1.4

Rye flour 12.9 Apple 1.5

Oatmeal 9.4 Cucumber 1.1

Parsley 6.8 Banana 1.1

Avocado 5.3 Dried kidney beans 19.3 Health Problems Associated with Inadequate Intake of with Less intake of Dietary Fiber Firm and small amount of stool, which passes through gut very slowly. Cause of diverticulosis coli and appendicitis. Constipation is common among those having less fibrous food. Rise of serum cholesterols and sugar. Malignant tumours and colon cancer These diseases or health problems are of New World or of developed countries due to less dietary fiber in their diet and depending more on non-vegetarian foods. Health Problems Associated with Inadequate Intake of Dietary Fiber Firm and small amount of stool, which passes through gut very slowly. Cause of diverticulosis coli and appendicitis. Constipation is common among those having less fibrous food. Rise of serum cholesterols and sugar. Malignant tumours and colon cancer These diseases or health problems are of New World or of developed countries due to less dietary fiber in their diet and depending more on non-vegetarian foods. Comparison of recommended daily allowance (RDA) with available nutrients in bamboo shoots

Components Amount for RDA Amount available in 100 g fresh wt of bamboo shoots Protein 60 g/day 3.69 g (6.15%) Fat 30 g/day 0.56 g (1.87%) Carbohydrates 300 g/day 6.92 g (2.31%) Starch 189 g/day 0.59 g (0.31%) Calcium 600 mg/day 180 mg (30%) Zinc 12 mg/day 0.72 mg (6.0 %) Magnesium 400 g/day 212 mg (53%) Selenium 40 μg/day 0.8 μg (2 %) Sodium 2500 mg/day 90 mg (3.6%) Potassium 2500 mg/day 4590 mg (183%) Copper 2 g/day 0.44 mg (22%) Phosphorus 700 g/day 560 mg (80%) Manganese 340 mg/day 2.5 mg (0.73 %) Iron 20.5 mg/day 8.2 mg (40%) Amino acids 12.8 g/day 3.98 g (31.1%) Fiber 40 g/day 4.5 g (11.25%) A to A – Abundance to Adversity or for Prosperity

Famine due to bamboo flowering in Mizoram and adjoining areas of NE india 1739 Thingtam (Famine) 1769 Mautam (Famine) 1862 Mautam 1882 Thingtam 1911 Mautam 1929 Thingtam 1959 Mautam 1977 Thingtam 2006-2008 Mautam 2025 Thingtam ? Conclusions Bamboo shoots have a great potential for becoming big industry in North-East region of India.

Bamboo shoots consumed in fresh, dried and fermented. There are a number of locally developed fermentation and other processing technologies for bamboo shoots in the region. There are places like Ando, Bishnupur, Kwatha and Nongpo which are famous for fermentation and processing of bamboo shoots. Fermentation is the best method of processing bamboo shoots for increasing shelf life, easy transportation and handling as well as increasing the nutritional values. Bamboo shoots are low in calories, fats and cholesterol and high in dietary fibers, minerals, phytosterols and various bioactive compounds like phenols. Consumption of shoots will give health benefits, food security and better management of bamboo plantation, particularly of sympodial types. In past bamboo was considered best food and medicine in oriental countries and now in 21st century it has come in a new avatar as health food and much more for entire world. Funding Agencies are Gratefully Acknowledged

1. Ministry of Food Processing, Government of India, India

2. Department of biotechnology, Government of India, India

3. American Bamboo Society, USA

4. Ned Jaquith, USA

My collaborators are: 1. Prof. Kanan Bala, Department of Life Sciences, Manipur University, Manipur 2. Prof. C. Nirmala, Department of Botany, Panjab University, Chandigarh Bamboo Team, Panjab University, Chandigarh

In particular I am thankful to our following students for the data Vivek Sharma Harjit Kaur Natasha Saini Kanchan Rawat Premlata Oinam Santosh Our Group at NEHU, Shillong

My team at NEHU, Shillong

In particular I am thankful to our following students for the data Bimola Reidalin Wana Lingdoh Sanju Basket of full Nutrition and Health

Thagatchari Dhanyavad Thanks

M. S. BISHT, Professor DEPARTMENT OF ENVIRONMENTAL STUDIES, NORTH-EASTERN HILL UNIVERSITY SHILLONG – 793 022, MEGHALAYA, INDIA [email protected]; +943676972