Advances in Bamboo Science (Aug 2025)
Assessment of nutritional enhancement through food-to-food fortification: Freeze-dried bamboo shoot powder as a natural mineral fortifier in functional foods
Abstract
The rising prevalence of micronutrient deficiencies globally necessitates innovative approaches for food fortification, particularly through the utilization of natural sources. We investigated the potential of bamboo shoot powder as a nutritional fortifier in enhancing the mineral content of common food items, specifically biscuits, salted snacks (namkeen) and noodles. The significance of food-to-food fortification is highlighted, which leverages locally available, nutrient-rich ingredients to improve dietary quality while aligning with cultural practices. The findings reveal that the incorporation of freeze-dried bamboo shoot powder significantly (P ≤ 0.05) enhances the mineral profiles of the fortified products, with notable increase in potassium content from 163.7 mg/100 g in control biscuits to 412 mg/100 g in fortified biscuits, representing a 152 % increase. Similarly, the fortified salted snacks exhibited a potassium level increase from 256.7 mg/100 g to 577.3 mg/100 g, a 125 % enhancement. In noodles, the potassium content increased significantly (P ≤ 0.05) from 160.7 mg/100 g to 603.3 mg/100 g, indicating a remarkable 275.5 % increase. Additionally, the calcium content in fortified noodle increased from 29.3 mg/100 g to 42.7 mg/100 g, while iron levels in the fortified noodles increased from 2 mg/100 g to 3.3 mg/100 g, marking a significant (P ≤ 0.05) 63.5 % enhancement. Our study underscores the importance of employing innovative processing techniques, such as freeze-drying, to preserve the nutritional integrity of bamboo shoots, making them a viable option for fortification strategies aimed at combating malnutrition. Overall, this research contributes to the ongoing discourse on food fortification and public health nutrition, highlighting the potential of bamboo shoot powder to enhance dietary quality and address critical nutritional gaps in modern diets.
