Chapter 1

A study of using Bamboo shoots as a main ingredient in making Bread

Background of the Study

Bamboo shoot (Phyllostachys) is a perennial and evergreen plant of the family Poaceae. It is native to
Asia being naturalized to Europe, Australia, Asia, and America. Bamboo shoots were firstly originated to
Southern China. Due to its wide diversification, it spread from the Chile to the Himalayas. But due to the
weather conditions, it could not be cultivated in Europe, Canada, Western Asia and Antarctica. Today
bamboo shoots are widely cultivated in Eastern and South Eastern Asia. Bamboo shoots are used in
various cuisines and salads. It is also called Bamboo sprouts. Bamboo is also used as a sustainable
alternative to many household products by swapping out traditional plastic items for bamboo products.
Bamboo adapts well to the tropical and subtropical climate and thrives in well drained soils. Bamboo can
live up to 20 years.

Bamboo shoots come in various shapes and sizes, the winter bamboo is fat and thick, whereas spring
bamboo is thinner and longer. Bamboo is the perennial evergreen plant that reaches from 1-120 foot tall.
The plant is cylindrical, hollow in shape with 0.25 inch-12 inch as a diameter. The outer skin of the
Bamboo is smooth. The leaves are alternately arranged with flat, thin and smooth texture. Bamboo yields
purple-violet flowers in spring and summer. The woody stems are yellowish which holds tough roots.

Bamboo shoots are cone shaped, 4-6 inches (10-15 cm) long and 2 ¾ inches (6.5 cm) as a
diameter. The shoots are yellow having the brown markings. The taste is bitter acidic having the mild and
sweet flavor. The two main varieties of Bamboo shoots are: winter shoots and spring shoots.

Bamboo shoots has nutritional value,120 gm of Bamboo shoots contains 14 calories, 0.26 gm fat,
1.84 gm protein and 1.2 gm dietary fiber. It possesses the phenolic acids which is an antioxidant. It is also
rich in amino acids, carbohydrates, protein, sugar, fat, minerals and fiber.

The juvenile shoots are not only delicious but are rich in nutrient components, mainly proteins,
carbohydrates, minerals, and fiber and are low in fat and sugars. In addition, they contain phytosterols and
a high amount of fiber that can be labeled as nutraceuticals or natural medicines that are attracting the
attention of health advocates and scientists alike.

The shoots are free from residual toxicity and grow without the application of fertilizers. Modern
research has revealed that bamboo shoots have a number of health benefits: improving appetite and
digestion, weight loss, and curing cardiovascular diseases and cancer. The shoots are reported to have
anticancer, antibacterial, and antiviral activity. Shoots have antioxidant capacity due to the presence of
phenolic compounds. The increasing trends of health consciousness among consumers have stimulated
the field of functional foods and bamboo shoots can be one of them. Bamboo fiber is now a common
ingredient in breakfast cereals, fruit juices, bakery and meat products, sauces, shredded cheeses, cookies,
pastas, snacks, frozen desserts, and many other food products.

However, Bamboo shoots should be properly processed before they are consumed as freshly harvested
shoots have high content of toxic cyanogenic glycosides which may pose serious health problems. 

Bamboo, with its thousand uses, is now becoming more popular in the Philippines especially for
multiple benefits for humans and the environment. Popularly known before as the “poor man’s timber”, it
is now hailed as the ‘climate change grass’ and retaining its famous descriptive line “the tallest grass of
life”. Stands of bamboos are everywhere in the country, the Philippines being endowed with many native
(including endemic) bamboo species that are naturally growing in different habitats. Several species have
also been introduced and are now acclimated or well adapted to local conditions.

In the Philippines, there is now a growing movement towards innovative, healthy, nutritious and
affordable food enriched with bamboo shoots such as native delicacies, viands, breads, pastries, desserts,
pasta, snacks and beverages. Like-minded individuals, environmental advocates, academe, cooperatives,
private organizations, NGOs and public institutions actively take part in sustainable livelihood and
inclusive growth for poor & marginalized communities through bamboo Agri-ecotourism and training of
communities in social entrepreneurship, propagation, plantation management, food safety and quality,
good manufacturing processes, fair trade, processing, production, packaging, marketing and development
of food products made from bamboo combined with indigenous materials.

Be raw material with the bamboo shoot root and stem of certain plants at present, warp processing
batching is made the rotten bread of bamboo shoot and is not also appeared in the newspapers and the
product that goes on the market.

Based on the observation of the researchers, there are many kinds of bread in the market with different
shape, size color, and flavor. The researches were motivated to conduct a research the study of using
Bamboo Shoots as a main ingredient of bread, out of these raw materials and come up an idea to make
bread using Bamboo shoots as a main ingredient, and to determine the acceptability among the
Pangasinan State University, San Carlos Campus faculty and students.

The researchers decide to produce a new kind of bread by using exotic ingredients like the bamboo
shoots for those people who are not usually fond of bamboo shoots but in the form of bread they might
enjoy it, because it will attract them in terms of the taste, texture, appearance, and aroma of the bamboo
shoots bread it is a dessert that everyone will like and love and it can be their ultimate favorite.

This research study aims to produce bamboo shoots bread and its acceptability among Faculty and
Student of Pangasinan State University, San Carlos Campus.

Statement of Objectives/ Problems

The overall goal of this research endeavor is to generate a delicious and healthy bread using Bamboo
Shoot and to determine its acceptability among Faculty and Student of Pangasinan State University, San
Carlos Campus.

1. Determine the main ingredients of bread.

2. Execute the procedure in making bread.
3. Evaluate the extent of acceptability of the bread in terms of the taste, texture, appearance, and
aroma.

Significance of the study

The importance of the research would be advantageous to the following:

Food Technology students and Faculty:

Introducing bamboo shoot as a new flavor of bread product that can help cleanse our stomach and can
prevent Urinary tract and kidney infections, and other diseases. It can serve as delicious dessert for
everyone at any time they want to eat it.

Researcher:

the result of this study could serve as opportunity to improve and conduct future research studies in
Bamboo shoots bread.

Scope and Delimitation

This study focused in making Bamboo shoots bread. Determined the ingredients of making Bamboo
shoots bread. Perform the procedure in baking bread using Bamboo shoots as a main ingredient.
Evaluated the level of availability of the bread in terms of the taste, texture, appearance, and aroma.

The respondent of this study were the student of Pangasinan State University, San Carlos Campus
from the Hospitality Management Department during the Second semester of the Academic year 2022-
2023.
 Chapter 2

Review of Related Literature