![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextgreen.png)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextred.png)
![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextgreen.png)
![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltext_open_medium.gif)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextred.png)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltext_restricted_medium.gif)
Indigenous Karil (Bamboo Shoot) Processing
Subscribe/Renew Journal
Bamboo shoot is one of the indigenous foods mostly consumed by the tribes of Chhattisgarh and North- east states of India. It is belonging to Poaceae family. This is popularly known as Karil in Chhattisgarh. The shoot can be mainly consumed after fermentation. This fermentation process was accomplished by the anaerobic microorganisms with the help of lactobacillus, streptococcus and streptomycin etc. It has various health benefits for human body. In this review paper the processing aspects of the shoot has been discussed.
Keywords
Indigenous, Bamboo Shoot, Karil, Processing.
Subscription
Login to verify subscription
User
Font Size
Information
- Anonnymous (2004). Cyanogenic glycosides in cassava and bamboo shoots, a human health risk assessment. Food Standards Australia, New Zealand.
- Behari, Bipin (2001). Agroforestry model of bamboo cultivation on degraded agricultural land. Ph.D. Thesis. Guru Ghasidas University Bilaspur.
- Bisht, M.S., Chongtham, N. and Nongdam, P. (2014). Bamboo shoot as a resource for health food, food security and income generation in North-East India.
- Chongtham, N., Bisht, M.S. and Haorongbam, S. (2011). Nutritional properties of bamboo shoots: potential and prospects for utilization as a health food. Comprehensive Rev. Food Sci. & Food Safety, 10: 153-168.
- RFRI (2008). Bamboo as food and medicine. Report of Rain Forest Research Institute (RFRI). Jorhat, India.
- Rai, S. (2007). Edible bamboo shoot - a review. Bull. Arunachal Forest Res., 23(1-2): 39-44.
- Sarkar, P., Kumar, D.H.L., Dhumal, C., Panigrahi, S.S. and Choudhary, R. (2015). Traditional and ayurvedic foods of Indian origin. J. Ethn. Foods, 2(3): 97-109.
- Sonar, R.N. and Halami, M.P. (2014). Phenotypic identification and technological attributes of native lactic acid bacteria present in fermented bamboo shoot products from North-East India. Internat. J. Food Sci. Tech., 51(12): 4143-4148.
![](https://i-scholar.in/public/site/images/abstractview.png)
Abstract Views: 176
![](https://i-scholar.in/public/site/images/pdfview.png)
PDF Views: 0