Chemical and nutritional properties and eating quality of shoots of several bamboo species predominantly grown in areas affected by La Nina
2002
Candelaria, R.B. | Lit, M.C. | Mabesa, L.B. | Urriza, R.P. (Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Plant Breeding)
Results of the study showed that the Bambusa species were more tolerant to water-logged conditions as compared to the Gigantochloa and Dendrocalamus varieties. Proximate analyses of shoots of kauayan tinik (Bambusa blumeana J.A. & J.H. Schultes), Laak [ B. philippinensis (Gamble) McClure] and kayali [Gigantochloa alter (Hassk.) Kurz] sampled from Laguna [Philippines] ranged from % Moisture content (59-85), % Crude Fiber (0.2-2.1%), % Crude Fat (2.1-6.9%), % Crude Protein (5-6%), % Ash (2-5%), Nitrogen-free Extract (0.2-18%) and Cyanide content (2-12 ppm, cooked). Bamboo shoots of Bolo 1 G. levis (Blanco) Merr.), Tiger (B. vulgaris var. muculata), Kauayan kiling (B. vulgaris Schrader ex Wendland), Machiku (Dendrocalamus latiflorus), Yellow (B. vulgaris var. striata), Laak and Kayali collected from Davao [Philippines] also revealed the following ranges of chemical properties" % Moisture Content (90-96), % Crude Fiber (0.8-2.1) and Cyanide Content (2-17 ppm, cooked). Boiling alone can remove most of the cyanide content in the shoots. Sensory evaluation of the shoots among varieties revealed no significant differences in terms of aroma, after-taste, flavor and texture but significant differences was observed in terms of color. In terms of the eating quality, the panel of sensory evaluators preferred the following in descending order: Kauayan Tinik Bolo Kayali Laak
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