Abstract
Bamboo shoot fermentation is a traditional process carried out in different communities of the North-Eastern region. To understand the mechanism involved in the traditional process, its scientific validation was done in laboratory. The shoots were fermented for a period of 30 days with the addition of inoculum. Initial investigation showed that the acidity increased and cyanogenic toxicity decreased. The final fermented bamboo shoot product was further analyzed for the proximate composition, minerals and antioxidant capacity. An increase in the protein content (+17.28%) was found in the fermented sample while fat and vitamin C were found to decrease i.e. 90.2% and 35.77% respectively. A significant increase in the phenol, flavonoid content and antioxidant capacity was also found to increase indicating their potential to protect human health. Bamboo shoot serves a great means to food security and a source of functional food. Commercializing fermented shoot products will preserve traditional knowledge and provide livelihood and achieve development goals.
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