Abstract
Bamboo sprouts provide desirable dietary fiber that adsorbs heterocyclic amines which could otherwise induce mutagenicity and liver cancer. We investigated the efficacy of freeze-drying the top 30-50 cm of two-meter high bamboo sprouts (Hosaki-takenoko) to improve their utilization for health-conscious dietary use. Two kinds of food were prepared from these bamboo sprouts: one in stick and the other in powdered form. The stick form was prepared by finely slicing 5-cm sections into sticks, then into fine strips, boiling in soya seasoning, and finally freeze-drying. Each form of bamboo sprout food was tested and found to absorb much more heterocyclic amine than could burdock and cabbage. Both these food forms would be a healthy constituent in a variety of dishes.
