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Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot

Articles

Journal/Conference:

FOOD SCIENCE AND TECHNOLOGY RESEARCH

Language:

English

Author:

Borah Pallab Kumar; Borah Kankana; Das Amp J.; Deka Sankar C.; Sharma Harish Kumar

Experts:

Badwaik Laxmikant S.

Year:

2014

Volume:

20

Issue:

2

Pages:

255-262

Keywords:

bamboo shoot; lactic acid fermentation; Garcinia pedunculata Roxb.; total phenolics; antioxidant activity

Physicochemical and microbiological changes during the fermentation of bamboo shoot were investigated for 12 days at regular intervals of 48 hours. Bamboo shoot was fermented in two batches. In one batch, bamboo shoots were grated and kept for natural anaerobic fermentation at 32 C for 12 days (Batch-1) and in the second batch pieces of Garcinia peduneulata Roxb. were mixed (1%) along with shoot (Batch-2). Fresh and fermented shoots were analyzed for proximate constituents, total phenol content, antioxidant activity, reducing sugars, pH, acidity, total plate count, yeast and mould, lactic acid bacteria, Salmonella and Shigella, FTIR, and HPLC analysis for organic acids and carbohydrate profile. Marked increase in total phenolics from 97.5 mg/100 g to 255 mg and 239 mg/100 g were observed for batch-1 and batch-2 respectively. The antioxidant activity for fresh and fermented shoot (batch-1 & batch-2) was found to be 26.62, 49.20 and 55.35% DPPH radical scavenging activity respectively.