Mysore J. Agric. Sci.

, 57 (2) : 372-377 (2023)

Utilization of Bamboo Rice for Product Development

K. J. SHRUTHI AND M. L. REVANNA

Department of Food Science and Nutrition, College of Agriculture, UAS, GKVK, Bengaluru - 560 065
AUTHORS CONTRIBUTION e-Mail : shruthikj111@[Link]

K. J. SHRUTHI : ABSTRACT
Conducted the research,
interpreted research data India is one of the largest bamboo producing country among other tropical countries
and drafted the manuscript; like China, Egypt, United States, Malaysia and Sri Lanka. Bamboo rice is special rice
M. L. REVANNA :
that is grown out of a dying bamboo shoot and it has become an important and major
Supervised, co-ordinated the
research work and eidted the source of income for tribal living in the forest. The aim of the study was to develop
manuscript bamboo rice shavige, (shavige is very long, thin strands of noodles made from rice
flour and water) evaluation of nutritional composition and sensory acceptability of the
product. Nutrient composition of raw flour showed moisture, protein and crude fiber
Corresponding Author :
were higher in soaked and dried bamboo rice flour. Whereas, in fat and ash there was
K. J. SHRUTHI
no much difference was observed. Carbohydrate and energy were high in white rice
Department of Food Science
and Nutrition, College of flour. Treatment 3 (T3) i.e., 50 per cent white rice flour and 50 per cent soaked and
Agriculture, UAS, GKVK, dried bamboo rice flour had the highest score for all the sensory attributes. Whereas
Bengaluru nutrient analysis of shavige mix revealed that white rice shavige mix had 10.56g
moisture, 4.89g protein, 0.34g fat, 0.20g fiber, 1.24g ash, 81.55g carbohydrate and
Received : November 2022 355.03Kcal energy whereas, bamboo rice shavige mix had 8.91g moisture, 8.77g protein,
Accepted : May 2023 0.90g fat, 0.20g crude fiber, 0.53g ash and 80.89g carbohydrate.

Keywords : Bamboo rice, Sensory attributes, Nutrient analysis, Shavige mix , Product development

O VER 90 per cent of the world’s rice is produced

and consumed in Asia and pacific regions. Over
2 billion people in Asia derive their energy from rice
major source of income for tribal living in the forest
(Siyanna, 2020). Bamboo rice is special rice that is
grown out of a dying bamboo shoot. When the bamboo
(Chanu and Shivaleela, 2019). Rice is consumed as shoot breathes its last, it flowers in to a rare variety of
polished white rice with the husk, bran and germ rice seeds, which are known as bamboo rice (Rana,
The Mysore Journal of Agricultural Sciences

fractions removed. However, consumption of brown 2017). In bamboo, the fruit is one seeded structure
rice (hulled rice) is increasing in recent years, due to that does not split when ripe (Wong, 2004).
the increased awareness about its health benefits and
Bamboo seeds are not only used as food by indigenous
good nutritional properties due to higher amounts of
residents, but also traded as medicines and
proteins, ash, dietary fibre and minerals than white
commodities. However, there is a lack of information
rice (Muttagi et al., 2017). India is one of the largest
about the nutrient profile of bamboo seeds, in contrast
bamboos producing country among other tropical
to the abundant literature available with nutritional
countries like China, Egypt, United States, Malaysia
information on cereal crops such as rice, wheat, maize,
and Sri Lanka. There are over 1,250 woody bamboos
and so on (Kiruba et al., 2007).
in the world in approximately 75 genera. They are
native to Africa, the Americans, Asia and Oceania and Bamboo rice is also known as Mulayri in Malayalam
have been introduced to Europe (Liese and Kohl language and Moongil Arisi in Tamil language by the
2015). Bamboo rice has become an important and tribal of southern India. This rice is rich in

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Mysore J. Agric. Sci., 57 (2) : 372-377 (2023) K. J. SHRUTHI AND M. L. REVANNA

carbohydrates, proteins, amino acids, fiber, vitamins Association of Official Agricultural Chemists (AOAC,
and minerals (Singh, 2021). Protein content of 2005). Moisture content was determined by drying
bamboo seed is higher than that of rice and wheat. the sample using oven in triplicates, protein by per
Other than protein the rice also has vitamins cent total nitrogen by the kjeldhal procedure, fat was
including A, B1, B2, B3, B6 and minerals like estimated as crude ether extract using moisture free
calcium, iron, phosphorus, and magnesium (Bharathi, samples and crude fiber of the sample was estimated
2019). by using moisture and fat free samples. Total ash
content of sample was obtained by dry ashing the
Bamboo seed is an underutilized species in India, samples completely by heating it oven a flame.
especially bamboo rice or seed species offer enormous Carbohydrate (CHO) calculated by difference method
potential for contributing to the achievement of the and energy by calculation method.
Millennium Development Goal (MDGs), particularly
TABLE 1
in combating hidden hunger and offering medicinal
and income generation options. They are also closely Composition of the product mix
tied to cultural traditions and therefore have an Variation White rice Bamboo rice
Jaggery (%)
important role in supporting social diversity flour (%) flour (%)
(Manohari et al. 2016). T1 100 00 40
T2 75 25 40
Rice noodles are the most consumed form of rice
T3 50 50 40
product next to cooked rice grain in Asia. Noodles
T4 25 75 40
may either be served by frying and mixing with
vegetables and meats or served as a soup noodle by T1- 100 % White rice flour; T2- 25% bamboo rice flour: 75%
white rice flour; T3- 50% bamboo rice flour: 50% white rice
boiling in a broth (Ahmed et al., 2016). flour; T4- 75% bamboo rice flour: 25% white rice flour

So, the study was taken up with the objective of

development and sensory evaluation of the shavige
prepared by incorporation of bamboo rice flour. Rice flour and Jaggery was weighed

MATERIAL AND METHODS Boiled the water with little oil and jaggery

Procurement of Samples Weighed rice flour was added and stirred
to prepare dough
Bamboo rice were procured from local organic market 
and white rice, jaggery were purchased from the local Dough was cooled and kneaded for 2-3 min.

The Mysore Journal of Agricultural Sciences

shop. Bamboo rice was refrigerated until further use. 
Little oil was smeared to the presser and dough was
Processing of Bamboo Rice put into the presser

Bamboo rice was cleaned, washed in running water Dough was pressed to make shavige
2-3 times, soaked overnight and dried under shade. 
Then it was powdered and stored in air tight container Bamboo rice shavige was ready to serve
for further use. White rice was cleaned, powdered and Fig. 1: Flow chart for shavige preparation
stored in air tight container for further use.

Analysis of Proximate Composition of White Rice Development of Bamboo Rice Shavige

and Bamboo Rice Flour
Shavige was standardized by using white rice flour
Nutrient analysis was carried out for dried white rice along with bamboo rice flour at 75: 25, 50: 50 and
and bamboo rice flour in dehydrated form using 25: 75 per cent, respectively and shavige prepared

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Flow Chart for Shavige Mix Preparation Nutrient Analysis of Developed Product
Developed bamboo rice shavige mix was analyzed
White rice flour and bamboo rice flour was weighed
for moisture, protein, fat, fiber, ash using Association
 of Official Agricultural Chemists (AOAC, 2005)
Weighed the required amount of jaggery powder
method, Carbohydrate was calculated by difference
 method and energy content was determined by
Weighed white rice flour, bamboo rice powder and
calculation.
jaggery powder were thoroughly mixed
Statistical Analysis

Shavige mix was ready
The data reported in the tables are the averages of
Fig. 2: Flow chart for shavige mix preparation triplicate observations. The data was analyzed
statistically for the mean, standard deviation and
by using white rice flour considered as a control ANOVA to test the significance among different levels
(Table 1). The method of preparation of shavige is of bamboo rice flour incorporation at 5 per cent
depicted in Fig.1. significant level.

So shavige mix was prepared using best accepted i.e., RESULTS AND DISCUSSION
T3 variation by mixing 50 per cent white rice flour
Nutrient Analysis of White Rice and Soaked &
and 50 per cent bamboo rice flour with jaggery and
Dried Bamboo Rice Flour
method of preparation of shavige mix is depicted in
Fig. 2. Further, Nutritional analysis was done. Moisture, protein, fat, fiber, ash, carbohydrate and
energy were analyzed for both white rice flour and
Sensory Evaluation of Developed Product soaked & dried bamboo rice flour. Results are depicted
In order to select best acceptable level of bamboo in Table 2.
rice powder incorporation. Sensory evaluation was The findings indicated that mean moisture, protein,
carried out by a panel of 21 semi trained panel member fat, fiber and ash content were significantly higher in
using 9 point hedonic scale (Ranganna, 1986) for soaked & dried bamboo rice flour (11.78g, 7.78g,
appearance, color, texture, flavor, taste and overall 0.45g, 5.78g and 0.73g respectively) compared to
acceptability. white rice flour (8.80g, 4.84g, 0.43g, 1.02g and 0.39g
The Mysore Journal of Agricultural Sciences

TABLE 2
Nutrient composition of white rice flour and soaked & dried Bamboo rice flour

Parameters White rice flour Soaked Bamboo rice flour

‘t’ test
(Mean ± SD) (Mean ± SD)
Moisture (g) 8.80 ± 0.213 11.78 ± 0.252 *
Protein (g) 4.84 ± 0.064 7.78 ± 0.072 *
Fat (g) 0.43 ± 0.001 0.45 ± 0.003 *
Crude Fiber (g) 1.02 ± 0.015 5.78 ± 0.168 *
Ash (g) 0.39 ± 0.005 0.73 ± 0.086 *
Carbohydrate (g) 64.16 ± 0.351 57.83 ± 0.552 *
Energy (Kcal) 279.92 ± 1.167 266.27 ± 1.225 *
*: Significant at 5% level

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TABLE 3
Sensory evaluation of the prepared product
Characteristics (Mean ±SD)
Treatment
Appearance Color Taste Texture Overall acceptability

T1 7.45a ± 0.83 7.40a ± 1.10 7.65a ± 1.14 7.10a ± 0.85 7.40a ± 0.87
T2 7.45a ± 0.76 7.10a ± 0.79 7.10a ± 0.97 7.15a ± 0.59 7.20a ± 0.51
T3 7.50a ± 0.51 7.40a ± 0.50 7.70a ± 0.80 7.20a ± 0.62 7.45a ± 0.39
T4 7.00a ± 0.86 6.85a ± 0.81 6.80b ± 0.83 6.80a ± 0.83 6.86a ± 0.71
F test 1.473 NS 1.521 NS 2.829* 0.888 NS 2.507 NS
SEm± 0.195 0.215 0.247 0.190 0.168
CD at 5% - - 0.685 - -
*: Significant at 5% level NS: Non-significant
Common letter indicates Non- significant
T1- control; T2- 25% bamboo rice flour: 75% white rice flour ; T3- 50% bamboo rice flour: 50% white rice flour ;
T4- 75% bamboo rice flour: 25% white rice flour

respectively). The computed carbohydrate and energy prepared from 100 per cent white rice. The mean
content of white rice flour was 64.16g/100g and sensory score of bamboo rice shavige is presented in
279.92 Kcal/100g which is significantly higher than table 3.
soaked and dried bamboo rice flour (57.83g/100g and
266.27 Kcal/100g). Bamboo rice shavige score for appearance ranged
from 7.00 to 7.50, for color ranged from 6.85 to 7.40,
Verma and Srivastav (2017) investigated the for taste ranged from 6.80 to 7.70, for texture ranged
proximate composition of aromatic and non-aromatic from 6.80 to 7.20 and for overall acceptability ranged
Indian rice who reported that 100gm of aromatic rice from 6.86 to 7.45. Control shavige had the highest
variety Badshah Bhog contains moisture (8.90g), scores for all the sensory parameters except texture.
fat (0.61g), protein (7.23g), ash (0.59g), fiber (0.85g), Among the variations highest score for appearance,
carbohydrate (82.70g) and energy (365.23 Kcal/100g). color, taste, texture and overall acceptability (7.50,
Hundred grams Non aromatic rice variety contains 7.40, 7.70, 7.20 and 7.45 respectively) were recorded
moisture (11.25g), fat (0.06g), protein (6.87), ash for 50 per cent (T2) bamboo rice incorporated shavige
(0.35), fiber (0.64), carbohydrate and energy (353.89 and least score was for 75 per cent bamboo rice

The Mysore Journal of Agricultural Sciences

Kcal/100g). incorporated variation i.e., T4 (75% bamboo rice and
25% white rice). The difference in all sensory
The results of the study is in line with findings of
characteristics viz, appearance, color, texture and
Ahmed et al. (2016) reported that cultivars of rice
overall acceptability among the variations was
contained quality attributes such as protein, fat and
ash range from 6.92 to 8.65, 0.63 to 2.17 and 0.55 to found to be statistically non-significant at 5 per cent
0.77 per cent, respectively. level, except taste which was found to be significant.
Thomas et al. (2014) studied the sensory acceptance
Sensory Evaluation of the Developed Product
rate of Bario and Basmati rice noodles. Bario rice
Bamboo rice shavige was standardized by in had a higher acceptability score of 6.67 compared
corporating soaked and dried bamboo rice flour with with Basmati rice (4.8). In term of appearance and
white rice flour at 25 per cent (T2), 50 per cent (T3) overall acceptability, noodles made from Bario rice
and 75 per cent (T4) and control shavige (T1) was were ranked higher as compared to Basmati rice.

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TABLE 4
Nutrient composition of shavige mix
Parameter White rice shavige Bamboo rice shavige ‘t’ test
mix (Mean ± SD) mix (Mean ± SD)

Moisture (g) 10.56 ± 0.120 8.91 ± 0.347 *

Protein (g) 4.89 ± 0.055 8.77 ± 0.190 *
Fat (g) 0.34 ± 0.015 0.90 ± 0.045 *
Fiber (g) 0.20 ± 0.025 1.40 ± 0.041 *
Ash (g) 1.24 ± 0.072 0.53 ± 0.020 *
Carbohydrate (g) 81.55 ± 0.501 80.89 ± 0.231 NS
Energy (Kcal) 355.03 ± 0.724 366 ± 1.130 *

*: Significant at 5 % level NS: Non-significant

Ahmed et al. (2016) evaluated sensory characteristics The results are on par with the study conducted by
for rice noodles. The overall acceptability of rice Zula et al, (2021) in moisture, protein, fat, ash,
noodles depends upon appearance, aroma, taste, carbohydrate and energy.
texture. Mean score for appearance ranged from 4.30
to 7.32, aroma ranged from 5.58 to 6.00, taste ranged Hence, the study indicated that the shavige mix
from 5.14 to 6.12, texture ranged from 3.66 to 6.92 prepared from soaked and dried bamboo rice flour
and overall acceptability ranged from 3.98 to 7.02. incorporation at 50 per cent level was found to be the
best accepted when compared with other variations
Nutrient Analysis of Shavige Mix
including control by the panelists. The final product
Nutritional composition of white rice shavige mix of shavige nutritional value was increased because of
and best accepted bamboo rice shavige mix were 50 percent incorporation of bamboo rice.
analyzed and depicted in Table 4. It was found that
moisture, ash and carbohydrate were high in white From the study, it can be concluded that moisture,
protein and crude fiber were better in soaked and dried
rice shavige mix (10.56g, 1.24g and 81.55g)
bamboo rice flour compared with white rice flour.
when compared with bamboo rice shavige mix
Shavige prepared with incorporation of bamboo rice
(8.91g, 0.53g and 80.89g). Whereas, protein, fat, crude
at 50 percent level was best accepted with having
fiber, energy were high in bamboo rice shavige mix
good amount of protein and energy compared with
(8.77g, 0.90g, 1.40g and 366Kcal) when compared control. Proximate composition of the product mix
The Mysore Journal of Agricultural Sciences

with white rice shavige mix (4.89g, 0.34g, 0.20g and revealed that protein and energy were better because
355.03 Kcal). of incorporation of bamboo rice flour. Acceptable
Poonsri et al, (2019) evaluated nutritional composition value added products like shavige mix from bamboo
of rice noodles. Their findings shows that moisture rice can be developed and health benefits of bamboo
(72.02%), ash (0.28%), protein (2.97%) and fiber rice can be exploited.
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