Impact of Different Boiling and Soaking Treatments on the Release and Retention of Antinutrients and Nutrients from the Edible Shoots of Three Bamboo Species
[1]
Kanchan Rawat, Department of Botany, Panjab University, Chandigarh, India.
[2]
Vivek Sharma, Department of Botany, Panjab University, Chandigarh, India.
[3]
Natasha Saini, Department of Botany, Panjab University, Chandigarh, India.
[4]
C. Nirmala, Department of Botany, Panjab University, Chandigarh, India.
[5]
M. S. Bisht, Centre for Science Education, North-Eastern Hill University, Shillong, India.
Young shoots of some bamboo species require precooking processing to remove antinutrients to make them palatable and safe for consumption; however some nutrient elements are also removed during the process. This study was conducted to select appropriate precook processing treatments that retain nutrients with maximum release of antinutrients. Different durations of boiling (10, 20 and 30 minutes) and soaking (6, 12 and 24 hours) as precooking methods, were studied on the antinutritional, nutritional, phytochemical and organoleptic characteristics on shoots of three species of Dendrocalamus namely, D. giganteus, D. latiflorus and D. sikkimensis. These precooking processes affected shoots variously. Nutrients viz carbohydrate, amino acid, protein, fat, ash, vitamin E and vitamin C showed a decrease in processed shoots as compared to the fresh shoots, whereas an increase in starch (2.52%-27.61%) and moisture (0.09%-4.91%) was observed after boiling. Neutral detergent fiber (NDF) and total phenolic content reduced significantly (p<0.05) with all the processing treatments; acid detergent fiber (ADF) increased (13.25%-26.88%) after boiling and decreased (1.20%-2.33%) after soaking and the phytosterol increased (2.54%-5.67%) after all treatments in all the three species. Antinutrients (cyanogenic glycosides) were reduced by 75.76% - 96.10% after boiling and 51.71% - 86.59% after soaking treatments. Contemplating overall antinutritional, nutritional, phytochemical and organoleptic characteristics, 20 minutes boiling and 12 hours soaking treatments were found to be the most appropriate and time efficient preparatory method of shoots for safe consumption. Current optimized treatments for shoot processing can be utilized in preparation of traditional and contemporary gastronomies as well as in pharmaceutical industries and for fortification of various food items.
[1]
Nirmala C, Bisht M. S. (2015). Bamboo: A Prospective Ingredient for Functional Food and Nutraceuticals. In: Proceedings of 10th World Bamboo Congress, theme: Food and Pharmaceuticals, September 17-22, 2015, Damyang, Korea. http://www.worldbamboo.net/proceedings/wbcx
[2]
Park EJ, Jhon DY. (2010). The antioxidant, angiotensin converting enzyme inhibition activity and phenolic compounds of bamboo shoot extracts. Food Science and Technology. 43, 655–659.
[3]
Nirmala C, Bisht, MS, Sheena, H. (2011). Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food. Comprehensive Reviews in Food Science & Food Safety. 10, 153-165.
[4]
Pandey AK, Ojha V, Choubey SK. (2012). Development and shelf-life evaluation of value added edible products from bamboo shoots. American Journal of Food Technology, 7(6), 363-371.
[5]
Pandey AK, Ojha V. (2014). Precooking processing of bamboo shoots for removal of antinutrients. Journal of Food Science and Technology. 51(1), 43-50.
[6]
Uchoi D, Roy D, Majumdar RK, Debbarma P. (2015). Diversified traditional cured food products of certain indigenous tribes of Tripura, India. Indian Journal of Traditional Knowledge. 14(3), 440-446.
[7]
Bisht MS, Nirmala C, Meetei OS. (2015). Bamboo shoots for food in North-East India: Conventional and contemporary. In: Proceedings of 10th World Bamboo Congress, theme: Food and Pharmaceuticals, September 17-22, 2015, Damyang, Korea. http://www.worldbamboo.net/proceedings/wbcx
[8]
Nayak B, Liu RH, Tang J. (2015). Effect of processing on phenolic antioxidants of fruits, vegetables and grains - a review. Critical Reviews in Food Science and Nutrition. 55(7), 887-918.
[9]
Bajwa HK, Nirmala C, Kaul A, Bisht MS. (2016). Changes in organoleptic, physicochemical and nutritional qualities of shoots of an edible bamboo Dendrocalamus hamiltonii Nees and Arn. ex Munro during processing. Journal of Food Processing and Preservation. doi:10.1111/jfpp.12716
[10]
Lee YP, Takahashi T. (1966). An improved colorimetric determination of amino acids with the use of ninhydrin. Annals of Biochemistry. 14, 71-77.
[11]
Whistler RL. (1971). Methods in carbohydrate chemistry. New York: Academic Press Inc. Pp. 1-6.
[12]
Mecreddy RM, Guggolz J, Silviera V, Owens, HS. (1958). Determination of starch and amylase in vegetables. Analytical Chemistry. 22, 1156.
[13]
Bradford MM. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Bio-chemistry. 72, 248-254.
[14]
Harbers LH. (1994). Ash analysis. In: Introduction to Chemical Analysis of Foods (edited by S. S. Nielsen). London: Jones & Bertlett. Pp, 113-121.
[15]
AOAC. (1990). Official Methods of Analysis (15th edn.) Association of Official Analytical Chemists, Washington, DC.
[16]
Raghu V, Platel K, Srinivasan K. (2007). Comparison of ascorbic acid content of Emblica officinalis fruits determined by different analytical methods. Journal of Food Composition and Analysis. 20(6), 529-533.
[17]
Baker H, Frank O, De Angelis B, Feingold S. (1980). Plasma tocopherol in man at various times after ingesting free or acetylated tocopherol. Nutrition Research International. 21, 531-536.
[18]
Van Soest PJ, Robertson JB, Lewis BA. (1991). Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal of Dairy Science. 74, 3583–3597.
[19]
Singleton VL, Rossi JA. (1965). Colorimetry of total phenolics with phospho-molybdic- phosphotungstic acid reagents. American Journal of Enology and Viticulture. 16, 144-153.
[20]
Srivastava RC. (1990). Bamboo: new raw materials for phytosterols. Current Science. 59, 1333–1334.
[21]
Haque, MR, Bradbury, JH. (2002). Total cyanide determination of plants and foods using the picrate and acid hydrolysis methods. Food Chemistry. 77(1), 107-114.
[22]
Kajihausa OE, Fasasi RA, Atolagbe YM. (2014). Effect of Different Soaking Time and Boiling on the Proximate Composition and Functional Properties of Sprouted Sesame Seed Flour. Nigerian Food Journal. 32(2), 8-15.
[23]
Xu F, Zheng Y, Yang Z, Cao S, Shao X, Wang H. (2014). Domestic cooking meth-ods affect the nutritional quality of red cabbage. Food chemistry. 161, 162-167.
[24]
Singh S, Swain S, Singh DR, Salim KM, Nayak D, Roy S. D. (2015). Changes in phytochemicals, anti-nutrients and antioxidant activity in leafy vegetables by microwave boiling with normal and 5% NaCl solution. Food chemistry. 176, 244-253.
[25]
Badwaik, LS, Gautam G, Deka SC. (2015). Influence of blanching on antioxidant, nutritional and physical properties of bamboo shoot. Journal of Agricultural Sciences. 10(3), 140-150.
[26]
Bello M, Tolaba MP, Suarez C. (2004). Factors affecting water uptake of rice grain during soaking. LWT-Food Science and Technology. 37(8), 811-816.
[27]
Chandra AK, Mukhopadhyay S, Lahari D, Tripathy S. (2004). Goitrogenic content of Indian cyanogenic plant food & their in vitro anti-thyroidal activity. Indian Journal of Medical Research. 119, 180-185.
[28]
Rehman ZU, Salariya AM, Zafar, SI. (2001). Effect of processing on available carbohydrate content and starch digestibility of kidney beans (Phaseolus vulgaris L.). Food Chemistry. 73(3), 351-355.
[29]
Kumbhare V, Bhargava A. (2007). Effect of processing on nutritional value of central Indian bamboo shoots. Part I. Journal of Food Science and Technology. 44(1), 29–31.
[30]
Udensi, EA, Arisa, NU, Ikpa E. (2010). Effects of soaking and boiling and autoclaving on the nutritional quality of Mucuna flagellipes (“ukpo”). African Journal of Biochemistry Research. 4(2), 47-50.
[31]
Nwaoguikpe RN, Braide W, Ujowundu, CO. (2011). The effects of processing on the proximate and phytochemical compositions of Mucuna pruriens seeds (velvet beans). Pakistan Journal of Nutrition. 10(10), 947-951.
[32]
Khalil MM. (2001). Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean. Nahrung. 45, 246–250.
[33]
de Almeida Costa GE, da Silva Queiroz-Monici K, Reis SMPM, de Oliveira AC. (2006). Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry. 94(3), 327-330.
[34]
Vaidya RH, Sheth MK. (2011). Processing and storage of Indian cereal and cereal products alters its resistant starch content. Journal of Food Science and Technology. 48(5), 622-627.
[35]
Alajaji SA, El-Adawy TA. (2006). Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. Journal of Food Composition and Analysis. 19(8), 806-812.
[36]
NRFBT. (2008). Project report of national resource facility for bamboo Technology New Delhi, India: Indian Institute of Technology.
[37]
NMBA. (2009). Bamboo shoot composition. National Mission on Bamboo Application, India.
[38]
Rawat K, Nirmala C, Bisht MS. (2015). Processing Techniques for Reduction of Cyanogenic Glycosides from Bamboo Shoots. In: Proceedings of 10th World Bamboo Congress, theme: Food and Pharmaceuticals, September 17-22, 2015, Damyang, Korea. http://www.worldbamboo.net/proceedings/wbcx
[39]
Rana B, Awasthi P, Kumbhar BK. (2012). Optimization of processing conditions for cyanide content reduction in fresh bamboo shoot during NaCl treatment by response surface methodology. Journal of Food Science and Technology. 49(1), 103–109.
[40]
Rumm-Kreuter D, I. Demmel. (1990). Comparison of Vitamin Losses in Vegetables due to Various Cooking Methods. Journal of Nutritional Science and Vitaminology. 36(4), 7-15.
[41]
Afify AE, MM, El-Beltagi H S, El-Salam S M A, Omran AA. (2012). Biochemical changes in phenols, flavonoids, tannins, vitamin E, β–carotene and antioxidant activity during soaking of three white sorghum varieties. Asian Pacific Journal of Tropical Biomedicine. 2(3), 203-209.
[42]
Kaloustian J, Alhanout K, Amiot-Carlin MJ, Lairon D, Portugal H, Nicolay A. (2008). Effect of water cooking on free phytosterol levels in beans and vegetables. Food chemistry. 107(4), 1379-1386.
[43]
Schempp H, Christof S, Mayr U, Treutter D. (2016). Phenolic compounds in juices of apple cultivars and their relation to antioxidant activity. Journal of Applied Botany and Food Quality. 89, 11-20.
[44]
Woyengo TA, Ramprasath VR, Jones PJH. (2009). Anticancer effects of phytosterols. European Journal of Clinical Nutrition. 63, 813–820.
[45]
Abumweis SS, Barake R, Jones PJH. (2008). Plant sterols/stanols as cholesterol lowering agents: a meta-analysis of randomized controlled trials. Food and Nutrition Research. 52, 10.3402/fnr.v52i0.1811.
[46]
Bouzari A, Holstege D, Barrett DM. (2015). Mineral, Fiber, and Total Phenolic Retention in Eight Fruits and Vegetables: A Comparison of Refrigerated and Frozen Storage. Journal of Agricultural and Food Chemistry. 63(3), 951-956.
[47]
Vidal‐Valverde C, and Frias J. (1991). Legume processing effects on dietary fiber components. Journal of Food Science. 56(5), 1350-1352.
[48]
Kunzek H, Kabbert R, Gloyna, D. (1999). "Aspects of material science in food processing: changes in plant cell walls of fruits and vegetables." Zeitschrift für Lebensmitteluntersuchung und-Forschung A. 208(4), 233-250.
[49]
Muller S, Jardine WG, Evans BW, Vietor RJ, Snape, CE, Jarvis M. C. (2003). Cell wall composition of vascular and parenchyma tissues in broccoli stems. Journal of the Science of Food and Agriculture. 83, 1289−1292.
[50]
Luo Z, Xu X, Cai Z, Yan B. (2007). Effects of ethylene and 1-methylcyclopropene (1-MCP) on lignification of postharvest bamboo shoot. Food Chemistry. 105(2), 521-527.
[51]
Nirmala C, Bisht MS, Sharma V. (2014). Bioactive compounds in Bamboo Shoots: Health Benefits and Prospects of Developing Nutraceuticals. In: Current Topics in Redox Biology (G. J. Sharma and R. N Sharma eds.) McGraw Hill Education (India), New Delhi, 2014. Pp. 82-100.
[52]
Mustafa U, Naeem N, Masood S, Farooq Z. (2016). Effect of Bamboo Powder Supplementation on Physicochemical and Organoleptic Characteristics of Fortified Cookies. Food Science and Technology. 4(1), 7-13.
[53]
Bisht M. S, Nirmala C, Vyas P. (2012). Bamboo shoot a neglected natural resource: A source of Food and Prosperity for North-East India. Proceedings of National Seminar: Recent Advances in Natural Product Research, Mizoram University Aizawl, 29 Nov-1 Dec. 2012. Pp. 18-22.
