Skip to main content
Download PDF

Bamboo shoots: an exploration into its culinary heritage in India and its nutraceutical potential

Journal of Ethnic Foods volume 10, Article number: 22 (2023) Cite this article

Abstract

Bamboo shoots are a unique and versatile ingredient that has been a part of traditional cuisine and medicine in India for centuries. This review article provides an overview of the culinary heritage of bamboo shoots in India, with a particular focus on the Northeast region. The article discusses the traditional methods of consumption and processing of bamboo shoots, along with the various traditional recipes that use bamboo shoots. The article also explores the nutraceutical potential of bamboo shoots and its bioactive components, along with the role of hydrogen cyanide in bamboo shoots. Furthermore, the impact of bamboo shoots on human health is analyzed. The review concludes with future prospects and the need for further research to fully understand the potential of bamboo shoots as a source of food and medicine.

Introduction

Bamboo, a member of the Poaceae family, is a tall, arborescent grass that is highly valued globally due to its ecological significance, versatility, and various human uses [1]. According to the Food and Agricultural Organisation of the United Nations (FAO), 800 million people are currently food and nutrition insecure [2]. To fulfill rising global demand, FAO estimates that worldwide food production must be raised by 60% by 2050. However, due to water constraints, agricultural land cannot be increased [3]. The circumstances sparked interest in searching for alternative food supplies that may be cultivated in underutilized areas and are resistant to stressful environmental conditions [4]. Bamboo is one such underutilized plant with enormous potential to battle hunger and enhance health due to its nutritional and health-promoting characteristics [5, 6]. Bamboo can grow on degraded and marginal lands or in combination with other crops in agro-forestry systems [7, 8]. Bamboos assist to maintain and improve soil’s physical, chemical, and biological qualities due to their high biomass build-up and plentiful litterfall [9]. The local ethnic people rely extensively on bamboo bioresources for a variety of reasons; further, many ethnobotanical applications of bamboo are unknown. The versatile applications of bamboo have led to the creation of monikers such as "Green Gold" and "Poor Man's Timber" [10]. In particular, it is a renewable, low-cost resource that is highly beneficial in remote areas of the developing world, where it helps to meet the basic needs of over two billion people. Bamboo shoots, which are considered a delicacy, can be consumed fresh, fermented, or roasted, and are a common vegetable in Asia, where they are prepared in various ways [11, 12]. Aside from being a dietary staple, and environmental protection, bamboo shoots have significant therapeutic potential due to their high nutritional value. They contain vitamins, amino acids, beta-carotene, phenolics, and phytosterols, which have numerous health benefits, including cholesterol-lowering, anticarcinogenic, neuroprotective, and antioxidant properties [13, 14]. Bamboo shoots are also an excellent source of fiber, which can prevent colon cancer and regulate blood cholesterol levels while being low in calories [15]. Despite the benefits of bamboo and its products, there is a lack of comprehensive scientific information on bamboo shoot cuisine in India, particularly in the Northeast region. Therefore, this review aims to provide an overview of traditional bamboo shoot preparation methods and their nutritional and therapeutic values. This study collected data from various high-citation publications and recent works in the field. Understanding the importance of bamboo and its culinary practices in India can contribute to the preservation of traditional knowledge and practices and promote the sustainable use of this valuable resource.

Methodology

The review was conducted by searching various databases, including Scopus, PubMed, Science Direct, Biorender, and Google Scholar, for high-citation publications and recent works on bamboo shoots. The search was focused on traditional methods of preparing bamboo shoot cuisine in India, particularly in the northeast, as well as scientific data regarding their nutritional status, therapeutic effects, and preference for bamboo shoots over other vegetables. The selection process involved screening titles, abstracts, and full texts of articles for relevance and quality, followed by data extraction and synthesis. The review followed a systematic and rigorous approach to ensure the accuracy and validity of the findings.

Bamboo shoots in India: a brief overview

Bamboo is widely distributed throughout India, with over 100 species available in the country. Bamboo shoots have been a part of the Indian diet for centuries, particularly in the northeastern states of the country, including Assam, Arunachal Pradesh, Manipur, Mizoram, Nagaland, and Tripura [16]. Additionally, efforts are being made to promote bamboo cultivation and processing as a sustainable source of income for local communities. Locals in Odisha collect young bamboo culm sprouts (Karadis) from the woods to use in pickles and other food and drink preparations [17]. Additionally, it is flavor-added to various tomato- and lady's finger-based meals. Since young shoots are only accessible during the rainy season, the locals cut them into little pieces similar to noodles, dry them, and store them for the remainder of the year and called them "Hendua". It is the name for the dried shoots [18]. In Sambalpur, Orissa, India, the delicate bamboo shoots are shredded into juliennes and fermented to make kardi. It is a typical element in the Indian regions of Western Orissa and Kosal [19]. This fermented bamboo stalk is incorporated into several dishes, most notably the "amil", a sour vegetable soup [20]. Additionally, rice flour is used as a binder to create pancakes from it. To create a wonderful "saag" green leafy meal, the fragile shoots are cooked together with tender pumpkin leaves [21]. In southern India, rice is cooked over an open flame while soups are boiled in the hollows of young bamboo stalks. A variety of hot meat curries are placed in the bigger bamboo hollow and cooked over the fire. Food that has been cooked in bamboo has a flavor that is faint yet unique [22]. In Goa, bamboo shoots, often referred to as kill, are frequently consumed during the monsoon season [23]. In the Indian state of Jharkhand, curries and pickles are made using bamboo shoots. The "ginataanglabong" (labong with coconut milk and chiles) and "dinengdengnalabong" are the two most popular dishes for this (labong in fish bagoong with string beans, saluyot, and tinapa). They may be added to soups, salads, fried rice, curries, stir-fries, and snacks. Bamboo shoots are harvested in South Karnataka during their preferred season and preserved and salted in large quantities to be used out of season [24]. Figure 1 depicts a few newly gathered raw bamboo shoots from various sources in India.

Fig. 1
figure 1

Bamboo shoots that have been collected from a variety of sources for the purpose of food processing in various bamboo species such as Dendrocalamus hamiltonii, Dendrocalamus longispathus, Bambusa pallida, Bambusa vulgaris, and Bambusa jaintiana in the Northeast India region. (Created with Biorender.com)

Full size image

Peoples of Northeast India and their culture

The Northeast region of India includes Arunachal Pradesh, Manipur, Assam, Mizoram, Meghalaya, Tripura, Nagaland, and Sikkim. [25]. Northeast India is divided into three geographical regions: the Eastern Himalayas, the North-Eastern Highlands, and the Brahmaputra and Barak valleys and plains [26]. Assam, Manipur, and Tripura all have hilly and plain regions. Bhutan, Burma/Myanmar, Bangladesh, Tibet (the People's Republic of China), and Nepal shared international boundaries. Ethno-history implies that individuals from Southeast Asia immigrated to Northeast India as Mongoloid tribes, forming significant ethnic-linguistic linkages [27]. Colonial control prevented Northeast Mongoloid ethnic groups from connecting with other regions of Southeast Asia. Mongoloid people are divided into four primary groups: the Nagas, Kuki-Chin-Mizos, Khasi-Jintia-Garos, and Arunachal Pradesh tribes. Figure 2 depicts the location and visual depiction of Northeast India [28].

Fig. 2
figure 2

An image depicting the numerous states in the region of Northeast India where bamboo shoots are the primary ingredient in the preparation of a variety of traditional fermented, dried foods and dishes (Created with Biorender.com)

Full size image

Culinary heritage of bamboo shoots in Northeast India

The culinary heritage of bamboo shoots has been a part of the Northeast region's food culture for centuries [29]. The use of bamboo shoots in various dishes is a testament to the rich and diverse culture of the area. Earlier, it served as a solution for food security during times of famine in distant and densely forested places [30]. Nearly all of the tribes in the area like eating bamboo shoots, and they each have their unique recipes and techniques for cooking with or flavoring bamboo shoots. According to the species or variation present in their localities, people have created culinary arts and processing techniques for using shoots as food [31]. Bamboo shoots may be eaten fermented, dried, or fresh depending on the species or variation. Species or varieties of bamboo with bitter-tasting shoots are often fermented or dried, whereas those with sweet tastes are typically flavored fresh [32, 33]. Figure 3 depicts the many traditional cuisines of Northeast India, particularly the states of Arunachal Pradesh, Manipur, Meghalaya, Mizoram, and Tripura.

Fig. 3
figure 3

Traditional cuisine made from Bamboo shoots by the Northeast India people, A Usoi ooti, which is made by combining many vegetables like as maize, cucumber, and milk, is typically served with chapathi or paratha, B Soibam, which is made by combining other common spices like as coriander, is typically used as a diet meal, C Rawtui-bai, which is made by combining chillies and other spices, is typically eaten as salad, D Eromba, which is made by properly combining various types of vegetables such as potatoes, beans, and tomatoes with aromatic spices, E Singju, which is made by finely chopping bamboo shoots, is eaten as a salad, F Mia-Mosho is a mixed juice that is typically made by combining curd, chilies, coriander leaves, and other ingredients and then consumed (Created with Biorender.com)

Full size image

Fresh shoots as food

People in the area have classified various types of bamboo shoots into distinct dietary groups according to their extensive knowledge. There are many varieties of bamboo in the area that people love to use as fresh food, including Phyllostachys mannii, Melocannabaccifera, Bambusa nutans, B. tulda, Dendroclamussikkimensis, D. giganteus, and Chimonobambusacallosa (apical shoots) [34]. During the monsoon season, young shoots are collected, and the culm sheaths are removed to reveal the soft edible section. After being rinsed in water and sometimes immersed in water for a short while, the shoots are then cooked or fried in oil and eaten as vegetables or combined with pork and other vegetables [35]. Fresh bamboo shoots from these species are often made into pickles by other people. Some of the notable dishes made from fresh bamboo shoots are the Manipuri dish Usoi-Ooti, the Mizoram dish Rawtui-bai, and the Tripura dish Mia-gudhog [36].

Shoots dried and fermented for food

Another extremely typical activity in the area is drying bamboo shoots for sustenance. Due to the bamboo shoots' rapid development and short shelf life (two to three days), it takes relatively little time for the shoots to reach the proper eating stage (just one to two days after the shoots emerge out of the soil) [37]. People in the area began drying bamboo shoots in the sun or over the fire to get around these issues by using bamboo shoots as food. These dried shoots may be used as a seasoning for a variety of meat and vegetable dishes throughout the year. In the Northeast area, notably in states like Manipur, Tripura, Arunachal Pradesh, and Meghalaya, young bamboo shoots are often fermented [38]. Several fermenting techniques are unique to a tribe, location, or species, or type of bamboo. The fermentation process was created locally, utilizing local resources, and verbally transmitted from one generation to the next [39]. Some Meghalayan tribes, including the Khasi, Garo, and Jaintia, primarily ferment the cut bamboo shoots in a water-filled container. The fermented shoots retain their crunchiness while acquiring a sour flavor that the locals like [40]. For fermenting using this water technique, the inhabitants of Meghalaya mostly favor the shoots of Dendrocalamushamiltonii. The bamboo shoots are fermented by the Adi tribe in Arunachal Pradesh in a bamboo basket covered with ekkam (Phryniumpubenerve) leaves [41]. The Meetei people of Manipur ferment bamboo shoots either in an earthen pot or a bamboo basket. These fermented bamboo shoot products are known to the Meetei as soibum or soijin [42]. To collect the exudates from fermented bamboo shoots, certain Naga tribes in the state of Nagaland ferment bamboo shoots in a conical bamboo basket with a hole at the bottom. The exudates are utilized all year round to flavor a variety of foods [43]. Bamboo shoots are also fermented by many tribes (Debbarma, Uchoi, and Chakma) in the state of Tripura, mostly in clay pots. According to the Debbarman and Uchoi tribes, fermented foods are known as Moiyakoshak, Medukeye, or Melyeamiley (Chakma tribe) [44]. The nutritional content of bamboo shoots is increased by the fermentation of the shoots using various techniques, which is also linked to a special group of bacteria. The proteins, vitamins, vital amino acids, and different beneficial substances are all increased throughout the fermentation process [45]. Table 1 displays several fermented and dried products of bamboo shoots prepared by different tribe communities of Northeast India.

Table 1 Traditional fermentation and drying of bamboo shoots in Northeast India by their native tribals
Full size table

Traditional other recipes for bamboo shoots

Shoots are eaten virtually all year long in Northeast India, either fresh (for around 6–7 months) or dried and fermented. Different areas' residents consume bamboo shoots in various ways. Some populations enjoy fresh foods, such as the Mizo, while others choose both fresh and fermented foods, such as the Meetei people of Manipur and the Debbarma, Uchoi, and Chakma tribes of Tripura [50]. Manipur's Meetei people produce delectable usoi-kangsu and Usoi-Ooti from young bamboo shoots. For Usoi-Kangsu or Usoi-Ooti, the fresh shoots are either cooked with pre-soaked peas and a little sodium bicarbonate after being cut into slices and soaked in water overnight to eliminate cyanogenic glycosides [51]. Fresh Melocannabaccifera and Phyllostachys mannii bamboo shoots are a favorite among Mizo people in the state of Mizoram [52]. Fresh P. mannii or M. baccifera shoots are cooked and combined with green chilies, either with fermented pork or with native bean leaves. The dish is known as rawtui-bai. Additionally, fermented bamboo shoots are used in several cuisines, notably in Manipur, Nagaland, and Arunachal Pradesh [53]. The fermented shoots are used to prepare a variety of foods, either by themselves or with other ingredients, including pork, fresh or fermented fish, various vegetables, and spices [54]. Manipur's Meetei people make Soijin-Eromba from bamboo shoots that have partly fermented. The fermented bamboo shoots are combined with fermented fish, chillies, and potatoes after being cooked. Catfish is also used to prepare soijin, along with a healthy dose of oil and seasonings. The fermented bamboo shoots are used by the Khasi-Jaintia people to make pickles or to prepare pork. Different tribes in the state of Tripura, such as the Debberma, Uchoi, Chakma, and Jamatia, employ fermented bamboo shoots to make chutney and other foods that are blended with fermented fish or other vegetables [55, 56]. Table 2 shows some noble dishes and cuisines prepared from bamboo shoots by the same communities in Northeast India.

Table 2 Northeast India's traditional bamboo shoot recipes
Full size table

Food items with bamboo shoot chunks and shreds

Bamboo shoots are a great ingredient for a variety of dishes, including stir-fries with noodles and other vegetables, cooking with rice, and preparing omelets and egg curries [60]. Along with beans, sambar, and other vegetables like Carica papaya and Sechium edule, bamboo shoots that have been chopped up taste great [61]. The crunchiness of papaya and S. edule, which cook into a paste, is preserved by little bits of bamboo shoots. Fried rice, ground nuts (like peanuts), and fresh or frozen peas go extremely well with bamboo shreds and little bits. Additionally, bamboo pieces are excellent for use in the preparation of besan-based foods like pakora and finger chips (gram flour) [62]. For creating these foods, fresh shoots of bamboo species like P. mannii and B. tulda are ideal since they have a pleasant flavor. Due to their hardness, the D. hamiltonii shoots' shreds and tiny bits may also be used to make these foods, but they must first be boiled for at least 30 min [63].

Food items with bamboo shoot paste

One of the most practical and simple methods of long-term preservation is to turn bamboo shoots into a paste, which is also easier to pack and transport from one location to another [64]. The paste made from bamboo shoots may be kept in plastic bags or bottles made of glass. This paste may be used to make chapati and paratha, as well as bakery goods including cookies, bread, and biscuits. Additionally, the paste is used to season and thicken mutton or egg curries. The bamboo paste complements paneer (cottage cheese) quite nicely. Chapatti and paratha may be quite well-made using bamboo shoot paneer [65]. Table 3 provides an in-depth look at both the conventional and innovative meals that are made using different forms of bamboo shoots and other food substances that contribute to the dishes' enhanced deliciousness.

Table 3 The use of bamboo shoots as a food source in India in modern times
Full size table

Nutraceutical potential of bamboo shoots

Bamboo shoots contain bioactive substances that can promote health and protect against chronic and degenerative diseases [66]. They are rich in fiber, which can prevent colon cancer and help manage blood cholesterol levels, and they are low in calories. Bamboo shoots are also an excellent source of vitamins, proteins, amino acids, beta-carotene, and various phenolics. Additionally, they contain phytosterols, which have cholesterol-lowering and anticarcinogenic properties, neuroprotective actions, and antioxidant actions [67, 68].

Incorporating bamboo shoots into one's diet can be a great way to improve overall health and well-being. However, it is important to note that not all bamboo shoots have the same nutritional composition, and some may contain harmful toxins if not prepared properly [69]. It is best to seek advice from a healthcare professional or a reliable source before consuming bamboo shoots. Table 4 includes a list of the necessary nutrient content in different species of bamboo shoots in three forms: fermented, raw, and cooked bamboo shoots.

Table 4 A comparison of essential nutrition content in different species of bamboo shoots with normal diet
Full size table

A study on five bamboo species found in Northeast India showed that they contain important bioactive components that support various pharmacological and nutraceutical actions. These species include Dendrocalamushamiltonii, Dendrocalamuslongispathus, Bambusa pallida, Bambusa vulgaris, and Bambusajaintiana [72]. Bamboo shoots contain various bioactive substances, such as phenolic acids, catechin, caffeic acid, protocatechuic acid, p-coumaric acid, p-hydroxybenzoic acid, ferulic acid, syringic acid, chlorogenic acid, gallic acid, vanillic acid, and several flavonoids, including isovitexin, isoorientin, tricin, orientin, and vitexin [73]. Many of these substances have anti-inflammatory and antioxidant properties, which make bamboo shoots a potentially beneficial addition to one's diet. For example, isovitexin has been shown to help protect against liver damage, and orientin has been linked to a decreased risk of cardiovascular disease [74]. Several bioactive components of Bambusa vulgaris are listed in Fig. 4 along with their IUPAC names. Table 5 provides a summary of various bioactive constituents from various categories, as well as their availability and pharmacological activity.

Fig. 4
figure 4

Chemical structures of bioactive compounds of Bamboo species (Dendrocalamus hamiltonii, Dendrocalamus longispathus, Bambusa pallida, Bambusa vulgaris, and Bambusa jaintiana) in the Northeast India region. The chemical name and IUPAC names are as follows: Cholesterol-(3S,8S,9S,10R,13R,14S,17R)-10,13-dimethyl-17-[(2R)-6-methylheptan-2-yl]-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-ol); Stigmasterol- (butanedioate;(3S,8S,9S,10R,13R,14S,17R)-17-[(E,2R,5S)-5-ethyl-6-methylhept-3-en-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-ol); Campesterol- (3S,8S,9S,10R,13R,14S,17R)-17-[(2R,5R)-5,6-dimethylheptan-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-ol); Stigmastanol-(3S,5S,8R,9S,10S,13R,14S,17R)-17-[(2R,5R)-5-ethyl-6-methylheptan-2-yl]-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1H-cyclopenta[a]phenanthren-3-ol); Beta-sitosterol- (3S,8S,9S,10R,13R,14S,17R)-17-[(2R,5R)-5-ethyl-6-methylheptan-2-yl]-10,13-dimethyl-2,3,4,7,8,9,11,12,14,15,16,17-dodecahydro-1H-cyclopenta[a]phenanthren-3-ol); Ergosterol- (3S,9S,10R,13R,14R,17R)-17-[(E,2R,5R)-5,6-dimethylhept-3-en-2-yl]-10,13-dimethyl-2,3,4,9,11,12,14,15,16,17-decahydro-1H-cyclopenta[a]phenanthren-3-ol); Phenolic acid- (O-hydroxybenzoic acid); Protocatechuic acid- (3,4-dihydroxybenzoic acid); P-hydroxybenzoic acid- (4-Hydroxybenzoic acid); Catechin- (2R,3S)-2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol); Caffeic acid- (E)-3-(3,4-dihydroxy phenyl) prop-2-enoic acid); Syringic acid- (4-hydroxy-3,5-dimethoxy benzoic acid); Ferulic acid-(E)-3-(4-hydroxy-3-methoxyphenyl)prop-2-enoic acid); Vanillic acid- (4-hydroxy-3-methoxy benzoic acid); Gallic Acid-  (3,4,5-trihydroxy benzoic acid); Chlorogenic acid- (1S,3R,4R,5R)-3-[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy-1,4,5-trihydroxycyclohexane-1-carboxylic acid); Orientin- (2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-8-[(2S,3R,4R,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]chromen-4-one); Iso-orientin- (2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-6-[(2S,3R,4R,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]chromen-4-one); Vitexin- (5,7-dihydroxy-2-(4-hydroxyphenyl)-8-[(2S,3R,4R,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]chromen-4-one); Isovitexin- (5,7-dihydroxy-2-(4-hydroxyphenyl)-6-[(2S,3R,4R,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]chromen-4-one); Tricin-  (5,7-dihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)chromen-4-one)

Full size image
Table 5 Major phytochemicals in several bamboo species found in Northeast India
Full size table

Role of cyanogenic glycosides in bamboo shoots

Cyanogenic glycosides are a class of nitrile-containing plant secondary metabolites that, upon enzymatic breakdown, produce cyanide (cyanogenesis) [77]. At least 2000 plant species, some of which are consumed as food, contain cyanogenic glycosides. They are components of plants generated from amino acids and created as secondary metabolites. The cyanogenic glycoside taxiphyllin, a p-hydroxylated mandelonitrile tiglochinin, is found in bamboo shoots. In the hydrolysis of taxiphyllin, glucose and hydroxybenzaldehyde cyanohydrin are produced. The further breakdown of benzoaldehyde cyanohydrin yields hydroxybenzaldehyde and hydrogen cyanide [78, 79]. The emission of hydrogen cyanide determines how dangerous cyanogenic glycosides and their derivatives are. Toxicity has been linked to the genesis of various chronic disorders and may cause acute cyanide poisoning. Animals, including humans, may become poisonous to cyanide at concentrations of 0.5–3.5 mg HCN per kilogram of body weight. Human cyanide poisoning has been associated with symptoms including vomiting, stomach pain, diarrhea, convulsions, and in extreme instances, death [80]. The capacity of cyanogenic glycosides to hydrolyze either spontaneously or in the presence of an enzyme to create cyanide as the end product of their hydrolysis is connected with their toxicity [81]. Thus, the amount of free cyanide produced during hydrolysis is used to assess the hazardous amounts of cyanogenic glycosides. The overall amount of cyanogenic glycosides in the diet is thus difficult to quantify.

Employing appropriate processing techniques can mitigate the risk of HCN toxicity in bamboo shoots. The traditional methods used by Adi women, as well as the techniques discovered by Bhatt et al. [82], offer promising solutions. Additionally, the optimal cooking parameters and pre-soaking methods may be effective in reducing cyanide levels [83]. Finally, It has been also reported that, the low-temperature superheated steam drying can eliminate HCN from bamboo shoots [84]. These findings provide valuable insights into the safe preparation of bamboo shoots, allowing individuals to enjoy their nutritional benefits without concern for toxicity.

Therapeutic use of bamboo shoots

Bamboo shoots' therapeutic characteristics may be used pharmacologically. Research on bamboo's traditional application has been conducted extensively. Various plant products are assessed based on their traditional uses and medicinal benefits based on the efficacy of treatment, leading to the discovery of newer and more cost-efficient drugs for treating a variety of ailments [85]. Bamboo has been used in traditional medical practices in South Asian nations to treat hypertension, sweating, and paralysis [86].

According to recent studies, the presence of phytosterols in bamboo shoots has a variety of health benefits, including the prevention of cancer, aiding in weight loss, lowering cholesterol levels, and enhancing appetite and digestion. People on sugar-restricted diets can use it because it is also low in sugar. The shoots also contain anticarcinogenic compounds and including them regularly in the diet significantly lowers the number of free radicals that can result in dangerous carcinogens [87]. It is thought that bamboo extract may have anti-inflammatory and antioxidant properties. Bamboo shoots are reported to have antiviral, antibacterial, and anticancer qualities due to the presence of lignans, a key component of fiber [88]. Additionally, they include other potential phytochemicals, which are strong antioxidants and may be anti-cancer, anti-bacterial, and anti-fungal [89]. Bambusa vulgaris also has pharmacological properties, including antipyretic [90], analgesic [91], anti-inflammatory [92], antidiabetic [93], antioxidant [94], antiviral [95], diuretic [96], abortifacient [97], hepatoprotective [98], anti-anxiety [99], and is effective in renal impairment [100]. Table 5 includes other major pharmacological actions with appropriate literature and citations. Figure 5 depicts another function of the bamboo plant, whose societal worth is growing by the day and should be investigated further.

Fig. 5
figure 5

Application of bamboo in multi-sector like food and drug preparation, several wooden stuff preparations, managing bio-diversities, etc. (Created with Biorender.com)

Full size image

Conclusion with prospects

The increasing interest among scientists, consumers, and the food industry in foods that promote health and well-being is due to our society's economic, cultural, and scientific growth, resulting in a significant shift in our eating habits and way of life. As a result, there is a growing demand for functional and nutraceutical foods that contain bioactive chemicals that have health-promoting properties. Bamboo shoots have been widely consumed in India and have a lot of potential to be used in various meals worldwide. There are several edible species of bamboo found across the globe that are consumed in various ways and have local names.

Bamboo plays an essential role in the daily lives of indigenous people in Northeast India because of its vast usefulness as a source of traditional food, building materials for homes, and raw materials for the creation of practical household goods and handicraft products. Bamboo shoots are not only tasty and healthy, but they also contain bioactive chemicals that are good for health and possess many pharmacological actions that need to be discovered. Although the presence of cyanogen glycosides in bamboo shoots is a risk, boiling them in water or brine is an effective technique to remove them. The distinct aroma of bamboo shoots encourages people to adopt them as a part of food by processing traditional cuisine with different components.

Despite the numerous health benefits of bamboo shoots, limitations still exist, and future studies are needed to discover more potential uses. For instance, while the presence of phytosterols in bamboo shoots has many health benefits, including the prevention of cancer, aiding in weight loss, and lowering cholesterol levels, additional studies are needed to determine the exact mechanisms and effects. Additionally, more research is needed to investigate the pharmacological properties of specific bamboo species, including Bambusa vulgaris, which has shown to have antipyretic, analgesic, anti-inflammatory, antioxidant, antiviral, diuretic, hepatoprotective, anti-anxiety, and renoprotective properties. Innovative techniques of preparation should also be widely publicized to increase the demand for bamboo shoots.

Availability of data and materials

Not applicable.

References

  1. Mudjanarko SW, Limantara AD, Mayestino M, Sutrisno AEA, Ibrahim MHW, Wiwoho FP. The utilization of bamboo innovation as aggregate substitute for paving block. J Phys Conf Ser. 2020;1573(1):012014.

    Article  Google Scholar 

  2. Da Silva JG. Don’t just produce more food-produce better food. Natl Geograph Spec Ser Fut Food. 2014;5:1–2.

    Google Scholar 

  3. Tilman D. Global environmental impacts of agricultural expansion: the need for sustainable and efficient practices. Proc Natl Acad Sci. 1999;96(11):5995–6000.

    Article  Google Scholar 

  4. Scherr SJ, McNeely JA, editors. Farming with nature: the science and practice of ecoagriculture. Island Press; 2012.

    Google Scholar 

  5. Chongtham N, Bisht MS, Haorongbam S. Nutritional properties of bamboo shoots: potential and prospects for utilization as a health food. Compr Rev Food Sci Food Saf. 2011;10(3):153–68.

    Article  Google Scholar 

  6. Chand R, Singh AN, Nirmala C. Ethnoecological survey of underutilized plant diversity of Hamirpur district, Himachal Pradesh, India: an edibility assessment. Environ Ecol Res. 2017;5(1):13–29.

    Article  Google Scholar 

  7. Carvalho AL, Nelson BW, Bianchini MC, Plagnol D, Kuplich TM, Daly DC. Bamboo-dominated forests of the southwest Amazon: detection, spatial extent, life cycle length and flowering waves. PLoS ONE. 2013;8(1):e54852.

    Article  Google Scholar 

  8. Bajwa HK, Santosh O, Nirmala C. Bamboo shoot for food and nutritional security. J Pharm Phytochem. 2021;10(4S):24–30.

    Google Scholar 

  9. Shanmughavel P, Peddappaiah RS, Muthukumar T. Litter production and nutrient return in Bambusa bambos plantation. J Sustain For. 2000;11(3):71–82.

    Article  Google Scholar 

  10. Tewari S, Negi H, Kaushal R. Status of bamboo in India. Int J Econ Plants. 2019;6(1):30–9.

    Article  Google Scholar 

  11. Van Dung D, Thao LD, Ngoan LD, et al. Effects of biochar produced from tropical rice straw, corncob, and bamboo tree at different processing temperatures on in vitro rumen fermentation and methane production. Biomass Conv Bioref. 2022. https://0-doi-org.brum.beds.ac.uk/10.1007/s13399-022-02592-0.

    Article  Google Scholar 

  12. Choudhury D, Sahu JK, Sharma GD. Value addition to bamboo shoots: a review. J Food Sci Technol. 2012;49(4):407–14.

    Article  Google Scholar 

  13. Kumar PS, Kumari U, Devi MP, Choudhary VK, Sangeetha A. Bamboo shoot as a source of nutraceuticals and bioactive compounds: a review. Indian J Nat Prod Resour. 2017;8(1):32–460.

    Google Scholar 

  14. Saini N, Nirmala C, Bisht MS (2015) Bamboo resource of Himachal Pradesh (India) and potential of shoots in socio-economic development of the state. In: Proceedings of the 10th world bamboo congress. 2015.

  15. Sohgaura A, Bigoniya P, Shrivastava B. Diuretic potential of Cynodondactylon, Emblica officinalis, Kalanchoe pinnata and Bambusa nutans. J Pharm Phytochem. 2018;7(3):2895–900.

    Google Scholar 

  16. Nongkynrih C, Kumar Y, Mipun P. Bamboos: diversity and its utilization in Meghalaya, northeast India. Plant Archives. 2019;19(2):3106–10.

    Google Scholar 

  17. Panda T, Mishra N, Rahimuddin S, Pradhan BK, Mohanty RB. Bamboo: a source of multiple uses for adoption as an alternative livelihood in Odisha, India. J Tropic Biol Conserv. 2022. https://0-doi-org.brum.beds.ac.uk/10.51200/jtbc.v19i.3937.

    Article  Google Scholar 

  18. Chongtham N, Bisht MS. Bamboo shoot: superfood for nutrition, health and medicine. CRC Press; 2020.

    Book  Google Scholar 

  19. Huang Y, Peng Y, Yang Z, Chen S, Liu J, Wang Z, Lan S. Effects of fermented bamboo shoot processing waste on growth performance, serum parameters, and gut microbiota of weaned piglets. Animals. 2022;12:20.

    Article  Google Scholar 

  20. Rawat K, Kumari A, Kumar S, Kumar R, Gehlot R. Traditional fermented products of India. Int J CurrMicrobiol App Sci. 2018;7:4.

    Google Scholar 

  21. Oriwo V, Wairagu N, Oduor N, Durai J. Nutrient content of bamboo shoots from selected species in Kenya. Am J Agric For. 2022;10(1):14–20.

    Google Scholar 

  22. Mishra S, Chaudhury SS. Ethnobotanical flora used by four major tribes of Koraput, Odisha, India. Genet Resour Crop Evol. 2012;59(5):793–804.

    Article  Google Scholar 

  23. Satya S, Bal LM, Singhal P, Naik SN. Bamboo shoot processing: food quality and safety aspect (a review). Trends Food Sci Technol. 2010;21(4):181–9.

    Article  Google Scholar 

  24. Kapai VY, Judith L, Muivah G. Indigenous fermented food and beverages of Manipur. In: Microbial products. CRC Press; 2022. p. 119–35

  25. Humtsoe C, Marak Q. Naga ethnic food history, traditional knowledge system and cultural meanings. In: The cultural heritage of Nagaland, Routledge; 2022. p. 301–13.

  26. Tamang JP. Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages. J Ethnic Foods. 2022;9:1.

    Article  Google Scholar 

  27. Karlsson BG. Indigenous politics: community formation and indigenous peoples’ struggle for self-determination in northeast India. Ident Global Stud Culture Power. 2001;8(1):7–45.

    Google Scholar 

  28. Singh A, Ranjay KS. Cultural significance and diversities of ethnic foods of Northeast India. 2007.

  29. Nayak BP, Palta A. Development of bamboo (Dendrocalamusstrictus) shoot powder and its nutritional value. 2022. https://0-doi-org.brum.beds.ac.uk/10.54876/ijfans_72-21

  30. Zhao L, Wu J, Liu Y, Wang H, Cao C. Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread. J Food Biochem. 2022. https://0-doi-org.brum.beds.ac.uk/10.1111/jfbc.14231.

    Article  Google Scholar 

  31. Sarma U, Gupta S. An overview on ethnic fermented food and beverages of India: Interplay of microbes, immunity and nutrition. Nutr Health. 2022. https://0-doi-org.brum.beds.ac.uk/10.1177/02601060221085138.

    Article  Google Scholar 

  32. Sivamaruthi BS, Alagarsamy K, Suganthy N, Thangaleela S, Kesika P, Chaiyasut C. The role and significance of bacillus and lactobacillus species in Thai fermented foods. Fermentation. 2022;8:11.

    Article  Google Scholar 

  33. Setiawati E, et al. Potential of modified flour derived from the bamboo shoot and swamp tuber origin from south Kalimantan as environmentally friendly food. In: IOP conference series: earth and environmental science. IOP Publishing; 2022. p. 012034

  34. Lee CH. The history of kimchi and (fermented fish). In: Korean food and foodways. Springer, Singapore; 2022. p. 157–81

  35. Bhuiyan MHR, Hossain MA, Yeasmen N. Local-traditional foods of Bangladesh: a treasure to be preserved. Int J Gastr Food Sci. 2022. https://0-doi-org.brum.beds.ac.uk/10.1016/j.ijgfs.2022.100602.

    Article  Google Scholar 

  36. Lalthansangi R. Food, memory and identity: tracing Mizo Foodways. Litinfinite. 2022;4(1):13–20.

    Article  Google Scholar 

  37. Fusco V, Chieffi D, Benomar N, Abriouel H. Indigenous probiotic microorganisms in fermented foods. Probiot Human Nutr Health Dis. 2022. https://0-doi-org.brum.beds.ac.uk/10.1016/B978-0-323-89908-6.00014-5.

    Article  Google Scholar 

  38. Milião GL, de Oliveira APH, de Souza Soares L, Arruda TR, Vieira ÉNR, Junior BRDCL. Unconventional Food Plants: nutritional aspects and perspectives for industrial applications. Fut Foods. 2022. https://0-doi-org.brum.beds.ac.uk/10.1016/j.fufo.2022.100124.

    Article  Google Scholar 

  39. Sood S, Walia S, Gupta M, Sood A. Nutritional characterization of shoots and other edible products of an edible bamboo–Dendrocalamushamiltonii. Curr Res Nutr Food Sci J. 2013;1(2):169–76.

    Article  Google Scholar 

  40. Nyamayi DA, Anyango JO, Omwamba M. Sensory evaluation of wheat-cassava-bamboo shoot composite bread. J Food Nutr Sci. 2022;10(3):86–96.

    Google Scholar 

  41. Rusli AS, Rusmarilin H, Karo-Karo T. The making of meat satay by using bamboo shoot flour and mackerel flour (Rastrelliger sp.) fortified with bamboo shoot tempeh and different concentration of stabilizers. JurnalRekayasaPangan dan Pertanian. 2016;4(2):138–49.

    Google Scholar 

  42. Kikon D. Bamboo shoot in our blood: fermenting flavors and identities in Northeast India. Curr Anthropol. 2021;62(S24):S376–87.

    Article  Google Scholar 

  43. Bajwa HK, et al. Bioactive compounds in bamboo shoot. In: Bioactive compounds in underutilized vegetables and legumes, 2020; p. 1–22.

  44. Saswati C, Sinha RK. Market potential of Muli [Melocannabaccifera (Roxb.) Kurz] bamboo shoots and its traditional recipes in Tripura. Vegetos. 2009;22(1):23–32.

    Google Scholar 

  45. Ahmad MI, Farooq S, Zhang H. Recent advances in the fabrication, health benefits, and food applications of bamboo cellulose. Food Hydroc Health. 2022. https://0-doi-org.brum.beds.ac.uk/10.1016/j.fhfh.2022.100103.

    Article  Google Scholar 

  46. Tamang B, Tamang JP, Schillinger U, Franz CM, Gores M, Holzapfel WH. Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India. Int J Food Microbiol. 2008;121:1.

    Article  Google Scholar 

  47. Bashir T. Prospects of bamboo shoot processing in north-east India. Curr Sci. 2010;98(3):288–9.

    Google Scholar 

  48. Nongdam P. Traditional fermented bamboo shoot foods of North-East India and their characteristic natural microbial flora. In: 10th world bamboo congress, Korea; 2015. p. 1–13.

  49. Basumatary A, Middha SK, Usha T, Brahma BK, Goyal AK. Bamboo, as potential sources of food security, economic prosperity and ecological security in North-East India: an overview. Res Plant Biol. 2015;5:2.

    Google Scholar 

  50. Sarkar D, Chakraborty A, Mahapatra D, Chandra AK. Morphological and functional alterations of female reproduction after regular exposure of bamboo shoots of North East India. Asian Pacif J Reprod. 2017;6:4.

    Google Scholar 

  51. Thakur K, Rajani CS, Tomar SK, Panmei A. Fermented bamboo shoots: a riche niche for beneficial microbes. J Bacteriol Mycol. 2016;2:4.

    Google Scholar 

  52. Mao AA, Odyuo N. Traditional fermented foods of the Naga tribes of Northeastern. India. 2007;6:1.

    Google Scholar 

  53. Das AJ, Deka SC. Fermented foods and beverages of the North-East India; 2012.

  54. Singh KA. Boon of bamboo resources in North East India. In: Resource management perspective of Arunachal agriculture; 2002. p. 69–112.

  55. Kalita T, Dutta U. A comparative study on indigenous usage of Bambo shoot in the health care practices in NE India. Clarion-Int Multidiscipl J. 2012;1(2):130–41.

    Google Scholar 

  56. Felisberto MHF, Miyake PSE, Beraldo AL, Clerici MTPS. Young bamboo culm: potential food as source of fiber and starch. Food Res Int. 2017. https://0-doi-org.brum.beds.ac.uk/10.1016/j.foodres.2017.08.058.

    Article  Google Scholar 

  57. Deka P, Mehetre GT, Lalnunmawii E, Upadhyaya K, Singh G, Hashem A, Al-Arjani AB, FathiAbd-Allah E, Singh BP. Metagenomic analysis of bacterial diversity in traditional fermented foods reveals food-specific dominance of specific bacterial taxa. Fermentation. 2021;7(3):167.

    Article  Google Scholar 

  58. Santosh O, Bajwa HK, Bisht MS, Chongtham N. Application of bamboo in the food and pharmaceutical industry. In: Biotechnological advances in bamboo. Springer, Singapore; 2021. p. 401–29

  59. Ranglong K, Tripura M, Molsom D, Mog B, Chorai U. KhakchangDebbarma. Northeast India: A Reader. 2018.

  60. Singha LB, Khan ML, Devi R. Understanding bamboo sector for income generation, employment opportunity and sustainable development of the North-East India. Indian Forest. 2008;134(9):1147–56.

    Google Scholar 

  61. Chandramouli S, Viswanath S. Nutritional composition of edible bamboo shoots of some commercially important bamboo species in Peninsular India. Int J Basic Lif Sci. 2015;3(6):275–87.

    Google Scholar 

  62. Nehal N. Knowledge of traditional fermented food products harbored by the tribal folks of the Indian Himalayan belt. Int J Agric Food Sci Technol. 2013;4(5):401–14.

    Google Scholar 

  63. Chauhan OP, Unni LE, Kallepalli C, Pakalapati SR, Batra HV. Bamboo shoots: composition, nutritional value, therapeutic role and product development for value addition. Int J Food Ferment Technol. 2016;6:1.

    Article  Google Scholar 

  64. Kithan N, Goswami S, Biswas S. Traditional techniques for processing bamboo shoots in Northeast India as food resource. Int J Curr Res. 2015;7(3):13524–8.

    Google Scholar 

  65. Ray I, et al. Thyroid functions in bamboo-shoots consuming children of Tripura, North-east India. 2021. https://0-doi-org.brum.beds.ac.uk/10.21203/rs.3.rs-615916/v1

  66. Benton A. Priority species of bamboo. In: Bamboo. Springer, Cham; 2015. p. 31–41.

  67. Santosh O, et al. Application of bamboo in the food and pharmaceutical industry. In: Biotechnological advances in bamboo. Springer, Singapore; 2021. p. 401–29

  68. Ram D, Singh MK, Prasad A. Prospects of agriculture and allied entrepreneurship development in North-East India. In: Food bioresources and ethnic foods of Manipur, North East India, 2012; p. 112.

  69. Satya S, Singhal P, Bal LM, Sudhakar P. Bamboo shoot: a potential source of food security. Mediterr J Nutr Metab. 2012;5:1.

    Article  Google Scholar 

  70. Zhongai CH, Yangyang GE, Huang S, Du LÜ, Jianbo TA, Mei WA, Debin WA. Analysis and comprehensive evaluation of nutritional quality of bamboo shoots from different cultivars.

  71. Joshi B, Indira A, Oinam S, Koul A, Chongtham N. Fermented bamboo shoots: a potential source of nutritional and health supplements. In: Bamboo science and technology. Springer Nature Singapore, Singapore; 2023. p. 201–36.

  72. Jha V, Kore S, Bhosale A, Yadav H, Pendse S, Sawant D, Kamble T. Unveiling the pharmaceutical and therapeutic potentials of Bambusa vulgaris essential oil. Vegetos. 2023;11:1–3.

    Google Scholar 

  73. Jayarambabu N, Velupla S, Akshaykranth A, Anitha N, Rao TV. Bambusaarundinacea leaves extract-derived Ag NPs: evaluation of the photocatalytic, antioxidant, antibacterial, and anticancer activities. Appl Phys A. 2023;129(1):13.

    Article  Google Scholar 

  74. Benjamin MA, Saikim FH, Ng SY, Rusdi NA. A comprehensive review of the ethnobotanical, phytochemical, and pharmacological properties of the genus Bambusa. J Appl Pharm Sci. 2023.

  75. Zhang W, Wang S, Lan M. Comparison of physicochemical properties of three types of bamboo shoot powders. Food Sci Technol. 2023;10(43):e119522.

    Article  Google Scholar 

  76. Bhardwaj DR, Rana S, Kumar D, Sharma P. Nutritive value of tender shoots of different bamboo species in relation to harvesting height in mid-hills of north-western Himalayas. Appl Food Res. 2023;3(1):100244.

    Article  Google Scholar 

  77. Ramful R, Sunthar TP, Marin E, Zhu W, Pezzotti G. Investigating the effect of smoke treatment on hygroscopic characteristics of bamboo by FTIR and raman spectroscopy. Materials. 2022;15(4):1544.

    Article  Google Scholar 

  78. Darmajana DA, Wulandari N. The reduction of hydrogen cyanide (HCN) and the measurement of antioxidant activity in bamboo shoot as the raw material for cookies. AIP Conf Proc. 2019;2175(1):020036.

    Article  Google Scholar 

  79. Ferdiansyah MK, Pramitasari W, Nurlaili EP, Affandi AR. The effects of pretreatments on physicochemical properties of bamboo shoots (Bambusa vulgaris schard var vitula) flour. IOP Conf Ser Earth Environ Sci. 2019;292(1):012059.

    Article  Google Scholar 

  80. Dai G, Shen B, Zhang H, Qu G. Effects of the bamboo shoot biochar on indexes of serum, antioxidant indexes of kidney and gut microbiota in db/db diabetic mice.

  81. Wafula NW, Omwamba M, Mahungu SM. Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice (Oryza sativa), sorghum [Sorghum bicolor), and bamboo (Yushaniaalpina) shoots. J Food Process Preserv. 2021;45:1.

    Article  Google Scholar 

  82. Bhatt BP, Singha LB, Singh K, Sachan MS. Some commercial edible bamboo species of North East India: production, indigenous uses, cost-benefit and management strategies. Sci Cult. 2003;17(1):4–20.

    Google Scholar 

  83. Pandey AK, Ojha V. Precooking processing of bamboo shoots for removal of anti-nutrients. J Food Sci Technol. 2014;51:43–50.

    Article  Google Scholar 

  84. Kepa U, Stanczyk-Mazanek E, Stepniak L. The use of the advanced oxidation process in the ozone+ hydrogen peroxide system for the removal of cyanide from water. Desalination. 2008;223(1–3):187–93.

    Article  Google Scholar 

  85. Ashour A, Elbermawi A, Amen Y, Allam AE, Ikeda H, Nagata M, Kumagae K, Azuma T, Taguchi A, Takemoto T, Matsumoto M. Melanin synthesis inhibition activity of compounds isolated from bamboo shoot skin (phyllostachys pubescens). Molecules. 2023;28(1):23.

    Article  Google Scholar 

  86. Cheng Y, Wan S, Yao L, Lin D, Wu T, Chen Y, Zhang A, Lu C. Bamboo leaf: a review of traditional medicinal property, phytochemistry, pharmacology, and purification technology. J Ethnopharmacol. 2023;14:116166.

    Article  Google Scholar 

  87. Noremylia MB, Aufa AN, Ismail Z, Hassan MZ. An overview of the potential usage of bamboo plants in medical field. Bamboo Sci Technol. 2023;15:55–66.

    Article  Google Scholar 

  88. Patil S, Singh D, Baghel A. Pharmacognosy, physicochemistry, phytochemistry, pharmacological and ethnomedicinal profiles of Bambusaarundinacea (Retz.) Willd. seeds: a scoping review. Plant Science Today. 2023.

  89. Zuo Y, Qu H, Xia C, Zhang H, Zhang J, Deng H. Moso bamboo invasion reshapes community structure of denitrifying bacteria in rhizosphere of Alsophila spinulosa. Microorganisms. 2022;10:1.

    Article  Google Scholar 

  90. Haque AM, Das AK, Bashar SS, Al-Mahamud R, Rahmatullah M. Analgesic and antihyperglycemic activity evaluation of Bambusa vulgaris aerial parts. J Appl Pharm Sci. 2015;5(9):127–30.

    Article  Google Scholar 

  91. Ren Y, Ma Y, Zhang Z, Qiu L, Zhai H, Gu R, Xie Y. Total alkaloids from bamboo shoots and bamboo shoot shells of Pleioblastusamarus (Keng) Keng f. and their anti-inflammatory activities. Molecules. 2019;24:15.

    Article  Google Scholar 

  92. Kalyan N, Santosh O, Indira A, Kuhad A, Chongtham N. Therapeutic aspects of bamboo for wound healing. In: Bamboo science and technology. Springer Nature Singapore, Singapore; 2023. p. 237–64

  93. Indira A, Joshi B, Oinam S, Koul A, Chongtham N. Potential of bamboo in the prevention of diabetes-related disorders: possible mechanisms for prevention. In: Bamboo science and technology. Springer Nature Singapore, Singapore; 2023. p. 89–124

  94. Peng X, Liu J, Tang N, Deng J, Liu C, Kan H, Zhao P, Zhang X, Shi Z, Liu Y. Sequential extraction, structural characterization, and antioxidant activity of polysaccharides from Dendrocalamusbrandisii bamboo shoot shell. Food Chem X. 2023;30(17):100621.

    Article  Google Scholar 

  95. Ramasubramanian S, Singh CR, Muralikrishna R. Bioprospecting of bamboo: a review. Asian J Biotechnol Bioresour Technol. 2023;9(1):7–19.

    Article  Google Scholar 

  96. Potdar VH, Pachupate VJ, Khavare NB, Khot PV, Koulavkar VS, Koulave SB. Pharmacological screening of bambusa vulgaris and cocos nucifera root extracts for their potential diuretic activity. Res J Pharm Technol. 2010;3:4.

    Google Scholar 

  97. Yakubu MT, Bukoye BB. Abortifacient potentials of the aqueous extract of Bambusa vulgaris leaves in pregnant Dutch rabbits. Contraception. 2009;80(3):308–13.

    Article  Google Scholar 

  98. Anghore D, Kulkarni GT. Hepatoprotective effect of various extracts of Bambusa vulgaris Striata on carbon tetrachloride-induced liver injuries. Int J Pharm Res All Sci. 2016;5:3.

    Google Scholar 

  99. Chen C, Guan X, Liu X, Zhuang W, Xiao Y, Zheng Y, Wang Q. Polysaccharides from bamboo shoot (LelebaoldhamiNakal) byproducts alleviate antibiotic-associated diarrhea in Mice through their interactions with gut microbiota. Foods. 2022;11:17.

    Google Scholar 

  100. Lu H, Huang C, Yu K, Liu Z. Effects of mixed inoculation of Leuconostoccitreum and Lactobacillus plantarum on suansun (Sour bamboo shoot) fermentation. Food Biosci. 2022;47:101688.

    Article  Google Scholar 

Download references

Acknowledgements

The support and encouragement from the SDG committee members of Centurion University of Technology and Management (CUTM), Odisha, India is greatly acknowledged.

Funding

No funding was received for the work.

Author information

Authors and Affiliations

  1. School of Pharmacy, Centurion University of Technology and Management, Bhubaneswar, Odisha, India

    Biswajeet Acharya, Amulyaratna Behera, Prafulla Kumar Sahu, Fahima Dilnawaz & Durga Prasad Mishra

  2. State Forensic Science Laboratory Rasulgarh, Bhubaneswar, Odisha, India

    Suchismeeta Behera

  3. Roland Institute of Pharmaceutical Sciences, Berhampur, Odisha, India

    Bimalendu Chowdhury

  4. Department of Biotechnology, Centurion University of Technology and Management, Jatni, Bhubaneswar, Odisha, India

    Fahima Dilnawaz

Authors
  1. Biswajeet Acharya
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Amulyaratna Behera
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Prafulla Kumar Sahu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Fahima Dilnawaz
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Suchismeeta Behera
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Bimalendu Chowdhury
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Durga Prasad Mishra
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

BA and PKS did conceptualization and idea for the article. AB and BA done literature search and design of the work. BC and PKS performed data analysis and interpretation. BA and DPM done writing—original draft preparation. FD and SB contributed to writing—review and editing. All authors have read and approved the final manuscript.

Corresponding authors

Correspondence to Amulyaratna Behera or Prafulla Kumar Sahu.

Ethics declarations

Competing interests

The authors declare no competing interests.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Acharya, B., Behera, A., Sahu, P.K. et al. Bamboo shoots: an exploration into its culinary heritage in India and its nutraceutical potential. J. Ethn. Food 10, 22 (2023). https://0-doi-org.brum.beds.ac.uk/10.1186/s42779-023-00190-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • DOI: https://0-doi-org.brum.beds.ac.uk/10.1186/s42779-023-00190-7

Keywords

Journal of Ethnic Foods

ISSN: 2352-619X

Contact us