Nongdam P, Tikendra Leimapokpam
Department of Biotechnology, Manipur University, Canchipur, Imphal, Manipur 795003, India.
Int Sch Res Notices. 2014 Jul 20;2014:679073. doi: 10.1155/2014/679073. eCollection 2014.
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.
竹笋因其富含蛋白质、碳水化合物、维生素、纤维和矿物质且脂肪含量极低，而被视为有益健康的食品之一。尽管竹笋有诸多健康益处，但其消费主要局限于东南亚和东亚国家。由于竹笋刺鼻的气味和苦涩的酸味，其作为受欢迎蔬菜作物的可接受度很低。在印度，竹笋作为食物的用途主要局限于该国东北部，在那里它们是几种传统特色菜肴中不可或缺的一部分。不同的民族社区将新鲜或发酵的竹笋作为最喜爱的传统食物之一。一些重要的以竹笋为基础的传统食物有乌绍伊、索伊布姆、雷普、梅苏、尤普、埃孔、赫林等等。竹笋在食用前应进行适当加工，因为刚采收的竹笋含有高含量的有毒氰苷，可能会带来严重的健康问题。由于印度东北部拥有丰富的竹子遗传资源，竹笋产业前景光明。然而，栖息地破坏以及竹子在食品、手工艺品和建筑方面的大量使用，导致天然竹子资源严重枯竭。本综述强调了竹笋的高营养价值和健康益处，以及它们在印度东北部作为重要传统食物的用途。本文还强调了该地区的竹笋市场潜力以及利用离体植物微繁殖方法作为竹子保护的有效手段。
