Author(s): Bhanu Pratap Nayak and Dr. Aruna Palta

Abstract:
The utilization of bamboo shoot powder (BSP) in food fortification presents a promising avenue for enhancing the nutritional value of staple foods. This research explores the nutritional advantages of incorporating Dendrocalamus strictus shoot powder into biscuits, aiming to provide healthier snack options to consumers. Bamboo, a sustainable and versatile resource abundant in India, offers a rich source of nutrients and bioactive compounds. The study delves into the proximate analysis of biscuits fortified with BSP, assessing moisture content, protein, fat, fibre, ash, carbohydrates, and calorie levels. Through meticulous experimentation, bamboo shoots were processed into powder form, and biscuits were formulated with varying levels of BSP. Sensory evaluation revealed favourable perceptions of biscuits fortified with BSP, particularly at lower fortification levels. Proximate analysis indicated an increase in protein, fibre, and carbohydrate content with higher BSP fortification levels, while fat content exhibited a gradual decrease. Additionally, calorie content decreased with higher fortification levels, suggesting the potential for low-calorie fortified products. These findings underscore the nutritional benefits of incorporating BSP into biscuits, offering enhanced protein, fibre, and mineral content while reducing fat and calorie density. The study contributes valuable insights into the development of healthier snack options and underscores the transformative potential of bamboo shoot fortification in enhancing the nutritional landscape of biscuits.