Bamboo Shoots: Nutritional potential, Antinutritional challenges and detoxification
DOI:
https://doi.org/10.66167/ijlsci/2025113251Keywords:
Traditional knowledge, fermentation, bamboo shoot, Cyanogenic glycosidesAbstract
The traditional knowledge system embodies the collective, intergenerational wisdom and practices of indigenous and local communities, developed and refined over time through observation, experimentation, and adaptation. Fermented foods, known for their rich flavors and diversity, have long been a staple in diets worldwide. This ancient biotechnology, passed down through generations, remains one of the simplest and most effective methods for enhancing food quality. Bamboo shoots, while nutritious, contain cyanogenic glycosides and other antinutritional factors. However, traditional processing methods such as boiling, soaking, slicing, drying, and fermenting are used to reduce toxicity and improve both the nutritional value and palatability of bamboo shoots. Cyanogenic glycosides, if present in significant amounts, pose a health risk. In this review, we explore the mechanisms behind antinutritional factors, the beneficial microorganisms in fermented bamboo shoots, and the potential for producing safe, hygienic products that could drive commercialization while benefiting local communities.
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