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Young bamboo culm is a resource that could be more utilized, because sustainable exploration of clump is only possible if matured shoots and culms are taken. This study aimed to obtain and to characterize young bamboo culm flour of species Dendrocalamus asper, Bambusa tuldoides and Bambusa vulgaris for future food applications. Young culm were picked, cut in three parts ("bottom", "middle" and "top"), processed into flour and analyzed physicochemically. Data were obtained in triplicates and availed by difference among the parts of bamboo culm, by variance analysis (ANOVA) and Scott-Knott Test (p<0.05). It were observed protein, ash and lipid contents lower than 3g/100g, starch content between 1,84 and 17,75 g/100g, and fiber content between 64,36 and 93,51 g/100g. Additionaly, it was found potential to fiber (D. asper and B. tuldoides) and starch (B. vulgaris) extraction.

Physicochemical characterization of three bamboo species: Dendrocalamus asper, Bambusa tuldoides and Bambusa vulgaris, available in Unicamp