Dietary Fiber from Scraps of Bamboo Shoots by Fermentation
By fermentation, carbohydrates, protein and other nutrients were digested, and the obatined dietary fiber from bamboo shoots had a good quality. The scraps of bamboo shoots was suitable for Rhizopus fermentation. The optimum fermentation condition determined by orthogonal experiment were as follows: mesh grinding fineness of 20 for raw materials, 1 ∶ 15 ratio of stuff to solvent, 34 ℃ temperature, 32 h fermentation time. The yield and total dietary fiber content of the dietary fiber products was 54.53% and 54.2%, respectively. Compared with the traditional chemical method, the product yield and the content of soluble dietary fiber were both higher. The oilholding force changed little, but the water-holding and swelling capacities significantly increased after fermentation.In general, the Rhizopus fermentation was simple and easy for zooming in a mild condition, and the product s obtained its own characteristic flavor with good functional properties and edibility. The sesult suggested that the microbial fermentation was an effective method for dietary fiber production from moso bamboo shoots.