Effect of Different Processing Methods on Cyanogenic Glycoside from Harvested Bamboo Shoot (Wa-bo)

Bamboo shoots have a long history of its utilization as food and medicine and rich in nutrient components such as proteins, carbohydrates, minerals, vitamins and bioactive compounds. Due to the presence of bioactive compounds phenols, phytosterols and dietary fibers, they play a vital role in health promotion as well as prevention of cardiovascular, cancer and chronic diseases. However, due to the presence of cyanogenic glycoside i.e. taxiphyllin, the shoots need to be eaten with caution. Cyanogenic glycosides are the bioactive plant products present in many food crops, derived from amino acids. Bamboo shoot contains cyanogenic glycosides compound, which can be broken down to hydrogen cyanide. Toxic levels of cyanogenic glycoside are estimated in terms of the quantity of free cyanide generated. Food processing procedures such as boiling, soaking, fermentation and drying reduce the levels of hydrogen cyanide. The main objective is t he main objective is the main objective is the main objective is the main objective is t he main objective is t he main objective is t he main objective is t he main objective is the main objective is t he main objective is to reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic o reduce the natural toxic compound (cyanogenic glycoside) from glycoside) from glycoside) from glycoside) from glycoside) from glycoside) from glycoside) from glycoside) from harvested bamboo shoot bamboo shoot bamboo shoot (Wa (Wa-bo) bo) for food consumptions. for food consumptions. for food consumptions. for food consumptions. for food consumptions. for food consumptions. for food consumptions. for food consumptions. In the present research work, harvested bamboo shoot (Phyllostachys sp) was boiled, soaked with water and dried to reduce hydrogen cyanide content by using hot air oven (20-240°C, GP 100). And the harvested bamboo shoot was also fermented with salt and water to reduce HCN content. The hydrogen cyanide (HCN) content was determined by Association of Analytical Chemists (AOAC) method for quantitative test (Alkaline Titration Method). The phytochemical examination and moisture content of harvested bamboo shoot was also determined. The factors affecting the reduction of HCN content of harvested bamboo shoot from Kamayut Township such as volume of water, boiling time, soaking time, fermentation time, drying time, and drying temperature were studied.