Nutritional impact of processing techniques on vitamins and minerals in Bambusa nutans shoots

Abstract

Vitamins and minerals are the micronutrients needed by the body for its proper functioning that are involved in diverse functions. Bamboo shoots, now considered a superfood, are a good source of micronutrients. However, fresh shoots contain anti-nutrients and must be removed by processing. Though processing food enhances their palatability, taste, shelf life, and removes antinutrients, it also alters their nutrient content. The present article is a comparative study of vitamin and mineral content of fresh and processed (boiled and fermented) bamboo shoots evaluated using HPLC and WDXRF. Boiling reduced vitamin A, B₆, C, D and E by 20%, 60.83%, 54.73%, 32.41% and 60.38% respectively whereas fermentation improved the vitamin A content and less than 20% reduction was detected in case of vitamin C and D. All macromineral elements were reduced due to processing except calcium and sulfur which increased by 6.33% and 19.86% respectively after fermentation. No significant difference was detected in iron, manganese, and copper content in the processed forms. The selective increase of calcium and sulfur content is likely due to their inherent stability during processing and the concentrating effect of fermentation, which may enhance mineral bioavailability. Both boiling and fermentation of bamboo shoots retained adequate amounts of nutrients as per standard requirement. Fermented shoots are better than boiled shoots in terms of increased availability of essential micronutrients. It can be utilized as a nourishing vegetable which will also help in improving food security and combating hidden hunger. Moreover, its commercialization can help to preserve ethnic knowledge by revitalizing their consumption and integrating them into the modern food system.