Nutritional composition and biological activities of the edible shoots of Bambusa vulgaris and Gigantochloa ligulata

• Main Authors: Kong, Chee Kei, Tan, Yen Nee, Chye, Fook Yee, Sit, Nam Weng
• Format: Article
• Language: English; English
• Published: Elsevier Ltd. 2020
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/30412/1/Nutritional%20composition%20and%20biological%20activities%20of%20the%20edible%20shoots%20of%20Bambusa%20vulgaris%20and%20Gigantochloa%20ligulata.pdf; https://eprints.ums.edu.my/id/eprint/30412/3/Nutritional%20composition%20and%20biological%20activities%20of%20the%20edible%20shoots%20of%20Bambusa%20vulgaris%20and%20Gigantochloa%20ligulata%20ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/30412/; https://www.sciencedirect.com/science/article/pii/S2212429219306121?casa_token=xsYrD6XE_5oAAAAA:En0V8GlSlZrSJo895F9W6U9s5pZEaSC434LQWjVGl-YUFO53D4Vw5zzgR4wsuYvWlo5ulz-hqX05; https://doi.org/10.1016/j.fbio.2020.100650

The nutritional composition of the raw and boiled shoots of two bamboo species, Bambusa vulgaris and Gigantochloa ligulata were investigated. Boiling the shoots at 100 °C for 20 min significantly increased the crude fat and crude fiber contents while it decreased the crude protein content for both s...