Abstract—This research was carried out to quantify and compare the proximate composition, vitamins (ascorbic acid and riboflavin), fatty acid (saturated, mono-saturated, poly-saturated and trans-fatty acids) and mineral concentration between two types of Soibum, fermented bamboo shoot viz. Kwatha and Andro types. Total cyanogenic glycosides content was estimated in 11 nos. of Soibum samples on monthly interval. Soibum showed a high content of Cyanogenic glycosides in the initial stage which degraded with variable rate from samples to samples during the course of fermentation upto 80-85 % after 15 months of fermentation. Antioxidant activity test in 11 nos. of samples were carried out using DPPH Assay Method. The result show the presence of anti-oxidant activities in the range of 1.23% to 3.23% in all samples tested so far. In conclusion, Soibum was found to be a good nutritive source.

Index Terms—Anti-oxidant, Bamboo Shoot, Cyanogenic glycoside, DPPH, Soibum.

S. Anil Singh is with Department of Chemistry, Manipur University, Manipur, India. (E-mail: gautaseram@yahoo.co.in)
H. Dayanidhi is with Department of Food Science, Manitoba University, Canada. (E-mail: dhuidrom@yahoo.co.in )
Robbarts Nongmaithem is with Department of Agricultural and Food Engineering, I.I.T, Kharagpur, Kolkata, India. (E-mail: robbarts.n@gmail.com)
Dr. T.C. Bora is with Department of Biotechnology, NEIST (former RRL Jorhat), Jorhat, Assam, India (E-mail: tcbora@rrljorhat.res.in)
Prof. N. Rajmuhon Singh is with Department of Chemistry, Manipur University, Manipur, India (Corresponding Author, Phone: +910436080780; E-mail: rajmuhon@yahoo.co.in)

Cite: S. Anil Singh, H. Dayanidhi Singh, Robbarts Nongmaithem, T.C. Bora, and N. Rajmuhon Singh, "Bamboo Shoot Product and Its Biological Investigation," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 1, no. 2, pp. 114-118, 2011.