CHEMICAL CHARACTERIZATION OF FERMENTED BAMBOOSHOOT

Project by: Phurpa Dema Thungon 2008BB50035

Introduction
Bamboos are tall arborescent grasses which belong to the family Poaceae. The Poor Mans Timber is today an industrial mandatory. Provides- shelter, medicine, raw materials for construction, wood substitute, paper and pulp for industry, making furniture, handicrafts, containers, musical instruments, bows and arrows. Leaves- fodder for livestock Ornamental plants Potential to alleviate soil erosion, water conservation, land rehabilitation and carbon sequestration New Role: Food or medicine!

Bamboo shoot
Bamboo shoots are young bamboo stems (culms). They are very nutritious and have been eaten as a vegetable for thousands of years in many Asian countries. In India they are used as food in North east India, Kadagu district of Karnataka and west coast Not much medical research has been done on bamboo shoot but it is believed to reduce coronary diseases and diabetes.

The most common way the bamboo shoots are stored in the North-east of India is either by fermentation or drying. In the Diyun region of Arunachal Pradesh, the Chakma people call it bashchuri. The fermented version is called medukkeye, which is often served fried with pork. The bamboo shoots can also be fermented and stored with vinegar. In Nagaland (India), bamboo shoot is both cooked and eaten as a fresh food item and fermented for a variety of culinary uses. Fermented bamboo shoot is commonly known as bas tinga. Cooking pork with a generous portion of fermented bamboo shoot is very popular in Naga cuisine. In Manipur (India), it is known as u-soi. It is also fermented and preserved which is called soibum. It is used in a wide variety of dishes among which are iromba, ooti and kangshu ar .

Fermentation Procedure
I) Young bamboo shoots are harvested

II) The hard outer layers is peeled out and discarded, till the tender parts, off white in color is exposed.

III)This part is tender enough to slice through with a sharp knife or shredded with hands in the vertical direction of the shoot.

The Bamboo shoot cut into slices.

IV)Finally they are stored in bamboo baskets or earthen pots and left for the process of fermentation to begin

Objective!
To do chemical characterization of fermented bamboo shoot Raw material: Fermented bamboo shoot from Manipur and Nagaland.

Methodology used
1) To check pH and moisture contained over a period of time 2) To check the amount of carbohydrates and proteins. 3) More study on the nutrient factors of bamboo shoot.

Benefits of Bamboo shoot plantation

Improves food security Environment: Degraded lands back into production Bamboos grow better with organic inputs (manure) Rural development: Plant cultivation skills of the farmers utilized Provides income generation for poor rural people

References
Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food by Nirmala Chongtham en al Bamboo shoot cultivation report by International Network for Bamboo and Rattan

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