Physiochemical characterization of dried bamboo leaf powder and its utilisation in the development of value-added products

Bamboo is a very rich and versatile natural resource with great potential for value-added uses. Even though bamboo has a rich chemical composition and fiber content, it is underutilized in most industries. In this research, the physiochemical properties of dried bamboo leaf powder and its possible use in food products were investigated. Bamboo leaves were sourced, oven-dried, and milled into powder, which was added to a baked item, namely cookies, at different levels. Physiochemical characteristics of the powder from dried leaves and the finished product were determined, namely moisture content, protein, fat, ash constitution, and sensory characteristics, according to A.O.A.C. standard procedures. Bamboo leaves contain bioactive molecules in the form of phenolics and flavonoids, providing antioxidant and functionality to make them match increasing trends towards health-focused and sustainable food production. Few researches work, though, are carried out regarding the value addition in dried powder of bamboo leaves incorporated into food. With enhanced process technologies and considering quality traits, the current work aims at optimizing the market readiness of bamboo food products. Results corroborate the sustainability of bamboo leaves as a potential substitute for traditional ingredients and as a means towards environmental and economic sustainability. More research in the future must prioritize the expansion of uses of bamboo in food and bioproduct industries, optimization of processing and consumer acceptance challenges.