Compositional Characteristics of Young Shoots of Selected Bamboo Species Growing in Kenya and Their Potential as Food Source

Paul N. Karanja^1, , Glaston M. Kenji¹, Simon M. Njoroge¹, Daniel N. Sila¹, Christine A. Onyango², Hiroshi Koaze³ and Naomichi Baba⁴

¹Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya

²Taita Taveta University College, Voi, Kenya

³Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Japan

⁴School of Bioscience and Technology, Okayama University, Okayama, Japan

Cite this paper:
Paul N. Karanja, Glaston M. Kenji, Simon M. Njoroge, Daniel N. Sila, Christine A. Onyango, Hiroshi Koaze and Naomichi Baba. Compositional Characteristics of Young Shoots of Selected Bamboo Species Growing in Kenya and Their Potential as Food Source. Journal of Food and Nutrition Research. 2015; 3(9):607-612. doi: 10.12691/jfnr-3-9-8

Abstract

Bamboo shoots have been used for many years as food particularly in Asian countries. In Kenya however utilization of bamboo for food is largely unknown despite the frequent food shortages, high poverty level and widespread nutritional disorders. The objective of this study was to determine some compositional characteristics of three bamboo species namely, Bambusa vulgaris, Dendrocalamus giganteus and Yushania alpina growing in Kenya and show their potential as important food source. Proximate and mineral composition were determined using standard AOAC methods. Total polyphenol, flavonoids, antioxidant activity and anti-nutrient factors were also determined using established protocols. Results were expressed on fresh weight basis. The shoots were found to contain 1.9-3.6% of carbohydrates, 2.3-2.6% of protein, 91.2-92.3% of moisture, 1.6-2.6% of fiber, 0.14-0.17% of fat and 0.98-1.17% of ash. Mineral content in mg/100g were 20.2-31.8 of Ca, 53.4-103.0 of Mg, 51.4-67.4 of P, 288.8-362.6 of K, 0.3-1.3 of Mn and 0.9-1.5 of Zn. 3.0-16.1 mg/100g of total polyphenols and 53.1-288.4mg/100g of flavonoids were observed to be contained. Tannins, oxalates and phytic acid of 0.007-0.030%, 0.7-1.2% and 0.8-2.7%, respectively were found present. These findings provide vital baseline data for exploitation of bamboo shoots in nutritional interventions in Kenya.

Keywords:
bamboo shoots proximate composition minerals polyphenols flavonoids anti-nutrients

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