DOI: 10.5176/2251-2489_BioTech13.16

Authors: Potshangbam Nongdam


North-East India which comprises of 8 different states is considered as one of the most diverse regions of India with each state exhibiting its distinct culture, tradition and food habit. The region with its rich resource of flora and fauna is among the 8 hottest biodiversity hotspot regions of the world and is also home to more than 66 {6e6090cdd558c53a8bc18225ef4499fead9160abd3419ad4f137e902b483c465} of total bamboo species of India. The ethnic communities of North-East India consume fresh or fermented bamboo shoot as one of most preferred traditional food items. Bamboo shoots form an indispensable part of several traditional speciality dishes of this region. Some of the most sought after bamboo based traditional foods are Ushoi, Soibum, Soidon, Soijim, Bastanga, Bastanga pani, Rep, Mesu, Eup, Ekhung, Hirring etc. Apart from being a delightful delicacy, bamboo shoot is considered as popular health food due to rich contents of proteins, carbohydrates, vitamins, fibres and very less fat. The habitat destruction and extensive use of bamboos as food source and other construction and reinforcing fibres have led to severe depletion of natural bamboo resources. An attempt is made through this article to understand the nutritive values and health benefits of bamboo shoots and their usage as important ethnic foods. Also the importance of bamboo micropropagation as an effective means of conservation by generating renewal bamboo resources of the region will also be highlighted.

Keywords: bamboos, fermented shoot, shoot processing, micropropagation, conservation

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