Nutritional and functional profile of traditional fermented bamboo shoot based products from Arunachal Pradesh and Manipur states of India

Fermented bamboo shoot (FBS) is intricately associated with human diet. Traditionally prepared FBS products like hirring, soibum, soidon, hecche, ekung and eup collected from Arunachal Pradesh and Manipur states were analyzed for nutritional and functional composition. All products were acidic with high crude fibre content (3.79-20.84%) and very low fat content (2.19-3.64%). The protein content was significantly high (19.53-27.55%), carbohydrates, moisture and ash content (%) was found to be in the range of 7.27-25.88, 31.05-52.58 and 6.22-14.36, respectively. Phenolics, flavonoids and tannin varied between 718.03 and 920.1.01, 308.72-568.54 and 20.093-33.602 ?g/g, respectively. All products exhibited significant radical scavenging activity and ?-glucosidase inhibitory activityIC50values found to be in the range of 23.70-31.16 ppm. Volatile organic compounds (VOCs) and vitamins (B9, B12 and vitamin C) were also detected. Cyanogen glycosides content was within the limit (