Ushoi kangshu -A traditional bamboo shoot salad of the Meiteis of Manipur

2016 ◽  
Vol 35 (1) ◽  
Author(s):  
Yengkokpam Ranjana Devi ◽  
Amrit Chakma
Keyword(s):  
Preparation Method ◽  
Inorganic Salts ◽  
Bamboo Shoot ◽  
Cyanogenic Glycosides ◽  
High Concentration ◽  
Fermented Fish ◽  
Toxic Compound ◽  
Traditional Art ◽  
Bamboo Shoots ◽  
Health Studies

<italic>Ushoi kangshu</italic> is a fiery traditional seasonal delicacy of the <italic>Meiteis</italic> of Manipur, India prepared from fresh bamboo shoot. The main ingredients being fermented fish, chillies and peas. The preparation method is a traditional art which is handed over from generation to generation. Bamboo shoots are low in calories, high in dietary fiber and rich in various nutrients like protein, carbohydrates, amino acids, minerals, fat, sugar and inorganic salts, however, bamboo shoots are known to contain plant toxins (cyanogenic glycosides) which are harmful to human health. Studies on the cyanogenic content shows that the toxin is present in high concentration (600mg/kg) in the fresh bamboo shoot however, the concentration of the toxic compound is decreased step wise (400mg/kg to 160mg/kg) during the preparation of <italic>ushoi kangshu</italic> and is completely removed at the final step of preparation. More over it was observed that this ethnic bamboo shoot salad is highly nutritious due to its garnishing with locally available herbs which has medicinal and therapeutic values.

PEMANFAATAN FERMENTASI REBUNG UNTUK BAHAN SUPLEMEN PANGAN DAN TEPUNG SERAT

2011 ◽  
Vol 3 (1) ◽  
pp. 37 ◽  
Author(s):  
Andri Taruna Rachmadi
Keyword(s):  
Metal Content ◽  
Local Food ◽  
Raw Materials ◽  
Starch Content ◽  
Quality Standard ◽  
Food Supplements ◽  
Crude Fiber ◽  
Bamboo Shoot ◽  
Spontaneous Fermentation ◽  
Bamboo Shoots

One of the solutions to fulfill  the food sustainability is diversification of local food. One of the local food that potential to be used and processed is bamboo shoots. In South Kalimantan, the potential of bamboo as a producer of bamboo shoot plants with an estimated total area of 2158 hectares with a potential of 6 million stems. To increase the value and health of bamboo shoots can be made with fermentation. Fermentation is done by two methods, enzimatic fermentation and spontaneous fermentation. The results of the highest crude fiber obtained in spontaneous fermentation of bamboo shoots Haur 44.46% while the highest starch content present in fermented bamboo shoots Paring stater of 13.91%. Metal content, everything is still fulfill the quality standard. Flour bamboo shoots can be used as food supplements or raw materials of fiber flour.Keywords: bamboo shoots,  fermentation, fiber flour

scholarly journals Replacement of Albumin by Preovulatory Oviductal Fluid in Swim-Up Sperm Preparation Method Modifies Boar Sperm Parameters and Improves In Vitro Penetration of Oocytes

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1202
Author(s):  
Sergio Navarro-Serna ◽  
Evelyne París-Oller ◽  
Ondrej Simonik ◽  
Raquel Romar ◽  
Joaquín Gadea
Keyword(s):  
Calcium Concentration ◽  
Preparation Method ◽  
Culture Media ◽  
Penetration Rate ◽  
Sperm Parameters ◽  
High Concentration ◽  
Sperm Preparation ◽  
Boar Sperm ◽  
Oviductal Fluid

More suitable and efficient methods to protect gametes from external harmful effects during in vitro handling can be achieved by adding preovulatory porcine oviductal fluid (pOF) to in vitro culture media. The objective of this study was to assess the swim-up procedure’s suitability as a sperm selection method using a medium supplemented with 1mg/mL BSA, 1% preovulatory pOF (v/v), 1% v/v pOF plus 1mg/mL BSA, and 5mg/mL BSA. After selection, various sperm parameters were studied, such as sperm recovery rate, sperm morphology, motility (by CASA), vitality, acrosome status and intracellular calcium (by flow cytometry) and ability to penetrate oocytes in vitro. Around 2% of sperm were recovered after swim-up, and the replacement of BSA by pOF showed a beneficial reduction of motility parameters calcium concentration, resulting in an increased penetration rate. The combination of albumin and oviductal fluid in the medium did not improve the sperm parameters results, whereas a high concentration of BSA increased sperm morphological abnormalities, motility, and acrosome damage, with a reduction of calcium concentration and penetration rate. In conclusion, the replacement of albumin by preovulatory oviductal fluid in the swim-up sperm preparation method modifies boar sperm parameters and improves the in vitro penetration of oocytes.

scholarly journals A revision of Ichneumonopsis Hardy, 1973 (Diptera: Tephritidae: Dacinae: Gastrozonini), Oriental bamboo-shoot fruit flies

2017 ◽  
Author(s):  
Amnon Freidberg ◽  
Damir Kovac ◽  
Shiuh-Feng Shiao
Keyword(s):  
New Species ◽  
Peninsular Malaysia ◽  
Fruit Flies ◽  
Bamboo Shoot ◽  
Northern Thailand ◽  
Dendrocalamus Strictus ◽  
Bamboo Shoots ◽  
Two New Species ◽  
Previous Assumption

Ichneumonopsis Hardy,1973, a genus of oriental fruit flies, is revised and two new species, I. hancocki sp. nov. (from Peninsular Malaysia) and I. taiwanensis sp. nov. (from Taiwan), are described. A key to the three species of Ichneumonopsis is presented. In northern Thailand larvae of I. burmensis Hardy, 1973 develop in bamboo shoots of Pseudoxytenanthera albociliata (Munro) Nguyen and Dendrocalamus strictus (Roxburgh) Nees (Poaceae), not Melocalamus compactiflorus as previously reported. The recently discovered association of I. burmensis with bamboo substantiates our previous assumption assigning Ichneumonopsis to the primarily bamboo-inhabiting tribe Gastrozonini. Hence, we synonymize Ichneumonopsidini under Gastrozonini (syn. nov.).

scholarly journals Evaluation of the Phytochemicals, Nutritional and Anti-nutritional Compositions of Fresh, Sprouted and Toasted Citrullus lanatus (Watermelon) Seed Extracts

2021 ◽  
pp. 11-19
Author(s):  
Titilayo O. Bamidele ◽  
Haruna G. Sunday ◽  
Auta Mathew ◽  
Jesse Ombugadu ◽  
Abdullahi Maryam
Keyword(s):  
Amino Acids ◽  
Citrullus Lanatus ◽  
Health Benefit ◽  
Cyanogenic Glycosides ◽  
High Concentration ◽  
Fresh Sample ◽  
Watermelon Seed ◽  
Three Samples ◽  
Laboratory Procedures ◽  
Seed Extracts

The current study evaluated the Phytochemicals Nutritional and Anti-nutritional Compositions of Fresh, Sprouted and Toasted Citrullus lanatus (Watermelon) Seed extracts. The phytochemicals, proximate, amino acids, microminerals and antinutrients compositions were determined following standard laboratory procedures in autoanalizer machines. Data were analyzed using one-way ANOVA followed by LSD and Duncan test for levels of significance. Results revealed the presence of Tannins, Saponins, Flavonoids, Alkaloids, Cardiac glycosides, Terpenoids in the three samples but anthroquinones was absent in sprouted and toasted watermelon seeds. Saponins (2.15 ± 0.07 mg/100 g), Tannins (40.63 ± 0.13 mg/100 g) Cyanogenic glycosides (3.55 ± 0.35 mg/100 g). There was no significant (P > 0.05) difference in the concentrations of the phytochemicals in all the samples except for cyanogenic glycosides which was significantly (P < 0.05) higher in the fresh sample. Percentage protein (24.87 ± 0.48) was significantly (P < 0.05) higher in the sprouted sample, ash (%) (2.63 ± 0.11) was significantly (P < 0.05) lower in the sprouted, fibre (20.64 ± 0.23) and moisture (%) (2.88 ± 0.19) was significantly (P < 0.05) lower in the toasted and carbohydrates (%) (9.81 ± 1.27) was significantly (P < 0.05) higher in the sprouted. Results obtained for Amino acids and mineral analyses showed no significant (P > 0.05) difference in the three samples and Phytates (0.31 ± 0.01%) were significantly (P < 0.05) higher in the fresh sample while oxalates (0.85 ± 0.01%) was significantly (P < 0.05) higher in the sprouted sample. The fresh, sprouted and toasted watermelon seeds may possess nutritional and health benefit by the virtue of their richness in phytochmicals, microminerals and amino acids, however the safety of the fresh sample is not guaranteed due to its high concentration of anti-nutrients.

scholarly journals The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India

2014 ◽  
Vol 2014 ◽  
pp. 1-17 ◽  
Author(s):  
P. Nongdam ◽  
Leimapokpam Tikendra
Keyword(s):  
Effective Means ◽  
Health Benefits ◽  
Northeast India ◽  
Habitat Destruction ◽  
Market Potential ◽  
Bamboo Shoot ◽  
Traditional Foods ◽  
Bamboo Shoots ◽  
Fermented Bamboo Shoot

Bamboo shoots are considered as one of the useful health foods because of their rich contents of proteins, carbohydrates, vitamins, fibres, and minerals and very low fat. Though bamboo shoots provide lots of health benefits, their consumption is confined mostly to Southeast Asian and East Asian countries. The acceptability of bamboo shoots as popular vegetable crop is very less due to their high pungent smell and bitter acidic taste. The use of bamboo as food in India is mainly restricted to Northeastern part of the country where they form an indispensable part of several traditional speciality dishes. The different ethnic communities take fresh or fermented bamboo shoot as one of most preferred traditional food items. Some of the important bamboo based traditional foods are ushoi, soibum, rep, mesu, eup, ekhung, hirring, and so forth. Bamboo shoots should be properly processed before they are consumed as freshly harvested shoots have high content of toxic cyanogenic glycosides which may pose serious health problems. The prospect of bamboo shoot industry in Northeast India is bright due to its rich genetic resources of bamboos. However, habitat destruction and extensive use of bamboos for food, handicraft, and construction purposes have resulted in severe depletion of natural bamboo resources. This review stresses upon the high nutritive values and health benefits of bamboo shoots and their usage as important traditional foods in Northeast India. The bamboo market potential of the region and use of in vitro plant micropropagation methods as effective means of bamboo conservation are also emphasized in this paper.

scholarly journals Perbedaan Kadar Asam Sianida pada Rebung Sebelum dan Sesudah Difermentasi dengan Larutan Garam 2%, 3%, 4%, 5% Selama 7 Hari

2019 ◽  
Vol 2 (2) ◽  
pp. 53
Author(s):  
Ester Novelia ◽  
Ratih Indrawati ◽  
Linda Triana
Keyword(s):  
Salt Solution ◽  
Acid Level ◽  
Bamboo Shoot ◽  
Purposive Sampling ◽  
Bamboo Shoots ◽  
Before And After ◽  
The Difference ◽  
The Right ◽  
Solid Form ◽  
Silver Compounds

Abstract: Bamboo shoot has a good nutritional value but bamboo shoot contains HCN (cyanide acid) which is a toxic compound in a form of taxiphylin glycoside in various gradients. The right bamboo shoots processing before it is been consumed is necessary, so that the bamboo shoot is safe to be consumed. One of the bamboo shoot processing that can decrease the cyanide acid level is fermentation using salt solution. The aim of this research is to fnd out about the difference on cyanide acid level on bamboo shoot before and after fermentation using salt solution 2%, 3%, 4%, and 5% for 7 days. The research design used is quasy experimental using purposive sampling with 25 samples.The determination method of cyanide acid level used was ion selective electrode. This method is based on the measurement of electrical voltage contained in destilat with ion exchange substance solid form in electrode surface made from the mixture of silver compounds inorganic conductive which is soluble in water. Based on the research the average cyanide acid level before fermentation was 96.27 mg/kg, after fermentation using salt solution 2% was 18,86 mg/kg, after fermentation using salt solution 3% was 10,71 mg/kg, after fermentation using salt solution 4% was 3,41 mg/kg and after fermentation using salt solution5% was 0,67 mg/kg. From the anava test performed, the result was p = 0,000 (p<0,005) which means there is signifcant difference of cyanide acid level on bamboo shoot before and after fermentation using salt solution 2%, 3%, 4%, and 5% for 7 days.Abstrak: Rebung memiliki nilai gizi yang cukup baik akan tetapi rebung bambu mengandung HCN (asam sianida) yang merupakan senyawa beracun dalam bentuk glikosida taxiphylin dengan tingkat yang beragam. Pengolahan rebung yang tepat sebelum dikonsumsi sangat diperlukan agar rebung aman untuk dikonsumsi. Salah satu cara pengolahan rebung yang dapat menurunkan kadar asam sianida adalah fermentasi menggunakan larutan garam.Tujuan dari penelitian ini adalah untuk mengetahui perbedaan kadar asam sianida pada rebung sebelum dan sesudah difermentasi dengan larutan garam 2%, 3%, 4%, 5% selama 7 hari. Desain penelitian yang digunakan adalah eksperimen semu menggunakan purposive sampling sebanyak 25 sampel. Metode penetapan kadar asam sianida menggunakan elektroda selektif ion. Metode ini didasarkan kepada pengukuran tegangan listrik yang dihasilkan akibat terjadinya proses pertukaran anion/kation antara ion sianida yang ada dalam destilat dengan zat penukar ion bentuk padat pada permukaan elektroda yang terbuat dari campuran senyawa-senyawa perak anorganik konduktif yang bersifat sukar larut dalam air.Berdasarkan hasil penelitian rata-rata kadar asam sianida sebelum difermentasi adalah 96.27 mg/kg, sesudah difermentasi dengan larutan garam 2% adalah 18,86 mg/kg, sesudah difermentasi dengan larutan garam 3% adalah 10,71 mg/kg, sesudah difermentasi dengan larutan garam 4% adalah 3,41 mg/kg dan sesudah difermentasi dengan larutan garam 5% adalah 0,67 mg/kg. Dari uji anava didapatkan hasil p = 0,000 ( p < 0,005) berarti terdapat perbedaan kadar asam sianida pada rebung sebelum dan sesudah difermentasi dengan larutan garam 2%, 3%, 4%, 5% selama 7 hari.

scholarly journals Analysis Proximate, HCN , Antioxidant Compounds And Antioxidant Activities Of Potential Extract As Antiatherosclerosis

2018 ◽  
Vol 1 (3) ◽  
pp. 32
Author(s):  
Edy Soesanto
Keyword(s):  
Antioxidant Activity ◽  
Vitamin E ◽  
Medicinal Plants ◽  
Traditional Medicine ◽  
Antioxidant Activities ◽  
Complementary Therapy ◽  
Antioxidant Compounds ◽  
Bamboo Shoot ◽  
Bamboo Shoots ◽  
Dpph Method

Bamboo shoots are plants that are very easy to find in Indonesia and can grow anywhere, economically bamboo shoots are very cheap and have been used by people in the world as foodstuffs since time immemorial. Aside from being a bamboo shoot food, it also has functions related to hypocholesterolemia, so it can be used as an alternative non-pharmacological treatment or as a traditional medicine derived from medicinal plants (Complementary Therapy). This study aims to determine the levels of protein, fat, water, ash, carbohydrates, HCN, phenols, flavonoids, vitamin E from bamboo shoots and their antioxidant activity. Bamboo shoots used include: yellow bamboo shoots, wulung, green, apus, and betung. Bamboo shoots are thinly sliced and dried in an oven of 80 0C for 24 hours and smoothed to get bamboo shoot powder and then extracted using 70% ethanol which will be analyzed for chemical compounds using the SNI 01-2891-1992 method for proximate test, HCN test using AOAC, while testing phenol, flavonoids, and vitamin E compounds using a spectrophotometer, testing antioxidant activity using DPPH method. The results of the proximate test analysis of 5 bamboo shoot extract samples showed that yellow bamboo shoots contained at most 0.632% fat, 4.474% water, 0.878 gr ash, 29.78% carbohydrates and 4.12 gr crude fiber. The highest protein content test of 0.41% was found in Apus bamboo shoots extract and the highest HCN content was also in Apus bamboo shoot extract 3.98 mg / 100gr. The highest content of Vitamin E is found in Apus bamboo shoots extract which is 0.3284%, the highest total flavonoid content is found in green bamboo shoots extract that is equal to 0.02778%, the most phenolic content in bamboo shoots extract is apus bamboo shoots extract of 4.4352% and the test results Apus bamboo antioxidant activity is more active as an antioxidant than other bamboo shoots which is 171.15 µg / mL with IC 50 value. This shows that Apus bamboo shoots extract is relatively safe for consumption and has good antioxidant potential and can be used as traditional medicine which comes from medicinal plants (Complementary Therapy)

scholarly journals Comparison of Total Flavonoids Content in Different Bamboo Shoots and Different Parts

2021 ◽  
Vol 233 ◽  
pp. 02033
Author(s):  
Feng Xuehua ◽  
Song Zurong ◽  
Wang Jun ◽  
Fang Jie
Keyword(s):  
Uv Spectrophotometry ◽  
Total Flavonoids ◽  
Bamboo Shoot ◽  
Bamboo Shoots ◽  
Different Types ◽  
Total Flavonoids Content ◽  
Different Parts

The paper determined the content of total flavonoids in different types and parts of rhizome shoot and winter bamboo shoots by UV spectrophotometry for comparison. The results showed that the bamboo shoot sheath had a higher level of total flavonoids than in the bamboo shoots, and the rhizome shoot had a higher level of total flavonoids than the winter bamboo shoots in different parts.

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