Transformation of Nutritional Compositions in Chimonobambusa tumidissinoda Shoots During Growth Process
We studied three different heights ( 5-10, 10-20 and 20-30 cm) of bamboo shoots to understand the transformation of nutritional compositions content in Chimonobambusa tumidissinoda shoots during growth process.With the increasing of soil height, the bamboo shoots, the content of water, the crude lipid, the protein and the soluble sugar showed decrease trends, but the crude cellulose content was with the increasing trend.The vitamin C content and total ash content rose first and fell later.C.tumidissinoda shoots had 17 common amino acids.Total amino acids content rose first and fell later during bamboo shoot growth process.The order of flavor amino acid contents from high to low was delicious amino acid, bitter ami-no acids, sweet amino acids, and aromatic amino acids.The shoots of C.tumidissinoda have rich nutrition, and the nour-ishment value is high.They are natural and health food with high protein, high crude fiber and low fat.Bamboo shoots of 10-20 cm are the best in nutritional quality and taste with highest nutritional value and economic value.
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