![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
The newly emerging, tender juvenile shoots of bamboos that belong to the tribe Bambuseae, subfamily Bambusoideae of family Poaceae, are edible. Their rich content of amino acids, proteins, carbohydrates, vitamins, minerals and low fat content attracts many people to consume bamboo shoots. A study was conducted to determine the nutrient changes in emerging juvenile shoots of five commercially important bamboos. It was observed that whereas nutrient components of the shoots depleted in all the five species with ageing, the dietary fibre and moisture content were increased. Vitamins and mineral content also decreased in the older shoots. The present study indicates that the freshly emerging juvenile shoots are nutritionally superior to the older emerged shoots.