Bolo Bamboo: Exploring Flour Substitute's Functional Properties | InformativeBD

Ana Jaya C. Trayvilla, and Janus B. Pansacala, from the different institute of the Philippines. wrote a research article about, Bolo Bamboo: Exploring Flour Substitute's Functional Properties. entitled,  Functional properties of flour substitute from bolo (Gigantochloa levis) bamboo shoots and culms. This research paper published by the International Journal of Biosciences |IJB.  an open access scholarly research journal on Biology, under the affiliation of the International Network For Natural Sciences | INNSpub. an open access multidisciplinary research journal publisher.

Abstract

The study aimed to generate flour substitute from the shoots and culms of Gigantochloa levis, determine and compare the percent yield of the flour produced between different source parts, and evaluate the functional properties of the shoots flour (SF) and culms flour (CF) in reference to first-class flour (FCF) and third-class flour (TCF). The average yield of the shoots and culm flour were 62.78% and 62.87% respectively. Starch was positively identified via iodine test for both samples. Results indicate that bamboo SF and bamboo CF had the following functional properties respectively; 12.61 and 11.75% moisture, 5.6 and 4.7 pH, 3.1942 and 3.5080 (g/g) water holding capacity (WHC), 1.3879 and 1.2834 (g/g) oil absorption capacity (OAC), 0.6519 and 0.7367 (g/ml) bulk density, 4.1046 and 3.6942 (g/g) swelling power, 20.090 and 24.2342% water solubility, 94 and 95°C gelatinization temperature (GT) and 14% and 16% (g/mL) least gelatinization concentration (LGC). It was revealed from the assessment; functional properties SF and CF are still comparable to the commercial flour with some advantages in other form of products, formulations, and usage. These include dough and pastries, enrichment of high dietary fiber content for bakery products, as flavor retainer, palatability enhancer and shelf-life extender. Based on the findings of this study, it can be inferred that bamboo shoots and culms of Gigantochloa levis could be a viable source for production of flour.

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Introduction

Food security is a potential dilemma in the modern world. People currently faced with the challenge of providing low-cost, sustainable and nutritious food for the rapid growing world’s population. Food safety is the importance of accessibility, affordability, use and stability this means that financial and natural resources and the ability of people to eat together determine access to food and their rights (Shaheen et al., 2017).

Land degradation, lack of freshwater, overfishing, and global warming are particularly at risk off reducing food supplies. The demand for food is increasing due to the growing population and growing middle class in developing countries. High technology has helped farmers grow, but inequality in the greatest wealth still deprives the poorest people in the world. Food can be produced with availability of energy sources and resources. One of the main alternative energy sources is biomass, which includes trees and other plants, and energy can be integrated into food chain (Shaheen et al., 2017). Converting these resources to produce alternative food and other beneficial products will improve food supply and livelihoods. By providing these alternative resources, consumers who experience significant food shortages can increase food sources, reduce malnutrition, create alternative incomes, and become increasingly important in the eventof natural disaster such as droughts, food crises, market volatility, political unrest and military disputes (Baum et al., 2015).

The main food groups that most people consume are carbohydrates, protein food containing milk and dairy products, fruits and vegetables, fats and sugars. Of the five main groups, carbohydrates provide optimal nutrition for most people with optimal nutrition. More than 55% of all energy comes from carbohydrates of various food ingredients (Asp et al., 1997). Starchy foods considered as hard foods such as pasta, rice, oats, potatoes, noodles, yam, green bananas, sweet potato, millet, couscous, breads, snacks, cereals, barley and rye are the good sources of carbohydrates. Millions of people around the world eat bread and good quality food which were commonly provided. Complex properties of food provide energy, protein, minerals and many other macro and micronutrients. Flour makes an important contribution to industrial use. For example, develop bread, cookies and other pastries, sweets and the common, pasta products. Starch makes up most of the flour (68-76%) and exists in the form of small grains or granules. In general, the main components of white flour are starch 71%, ash 0.5%, lipid 1%, water 2%, moisture 14% and protein 12% (Figoni, 2003). 

Bamboo is a subspecies of Poaceae (grass family) and is comparable to African napper grass, elephant grass, corn, wheat, millet, and sugar cane. It is also an important grass closely related to human life, housing demand, food, clothing, and many other things. In addition, bamboo known as “the plant of multifunctional uses” because of its wide variety of applications due to the constant growth per unit area and high biomass production (Akinlabi et al., 2017). The shoots are consumed locals as vegetables, but now they offered as delicacies in special markets and restaurants and are processed and stored in various forms, including drying, fermentation, pickling, water soaked, and canned (Chongtham et al., 2011). High nutrient value contributes to the excellent nutritional potential of bamboo shoots mainly consist of fiber, protein, vitamins, minerals, carbohydrates, amino acid and low fat (Akinlabi et al., 2017). 

At the upper portion where woody material is located were observed to have high crude fiber content and polysaccharide such as starch and sugar, and during their growth the rhizomes of a 2-3-year-old young culms were know have rich in reserve nutrients (starch and nitrogen) but depending on species and part of culms which also comprises with 40% fibrous tissue and 50% of parenchyma tissue rich in starch (Chongtham et al., 2011; Felisberto et al., 2017).

Since bamboo shoots and culms are rich in nutrients, consisting of fibers, proteins, vitamins, minerals, carbohydrates, amino acid, low fat, fibrous tissue and parenchyma tissue rich in starch hence there can be a demand for new source of starch which also could be a potential substitute for production of flour. Thus, the study intends to produce and evaluate the functional property of alternative flour sourced from bamboo shoots and culms of Gigantochloa levis.

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Source : Functional properties of flour substitute from bolo (Gigantochloa levis) bamboo shoots and culms