CONTENTS OF ANTI NUTRITIONAL SUBSTANCES OF BAMBOO SHOOTS AND RELATION OF THESE TO SENSORY CHARACTERS OF THEIR INTACT AND FERMENTED FORMS

Abstract

With the displaying of increasing vertical distribution from base to tip portions, cyanide contents of bamboo shoots belonging to six species were compared. Interestingly it was noted that bamboo shoot of a non edible species locally known as ‘Utang’ (Bambusa sp.) and an edible species (Dendrocalamus giganteus) have lowest and highest values of cyanide such as 50.83-114.72 mg/kg and 1575.12-2165.21 mg/kg respectively. Occurrence of discriminated levels of each of the anti-nutritional factors such as total phenols, tannins and phytate in bamboo shoots of different species had no relevance with their variation of sensory characters as well as with that of specific Soibum products produced from them by natural fermentation. But possession of cyanide in low amount by bamboo shoot was a criterion for its better sensory quality and also for Soibum too prepared from it.