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*To whom correspondence should be addressed. E-mail: laxmikantbadwaik@gmail.com Introduction Bamboo shoots are young edible sprouts that come out from the ground. Tender young shoots are edible and are very popular in the traditional cuisines of various tribes and communities of South, SouthEast and East Asia. They are mainly used fresh, dried, shredded, canned, pickled or fermented (Choudhury et al., 2011). A total of 17 amino acids are present in bamboo shoots, out of which eight are essential for the human body (Ferreira et al., 1995). Minerals mainly consisting of chromium, copper, iron, potassium, calcium, manganese, zinc, less amounts of phosphorus, and selenium are found in bamboo shoots (Nirmala et al., 2007). Both fresh and fermented bamboo shoots are rich in vitamins and phytosterols. Phytosterols act as neutraceuticals (Miettinen and Gylling, 2003) and are precursors of many pharmaceutically active steroids found in plants (Sarangthem and Singh, 2003). Fermented bamboo shoot is an important part of the traditional foods in the North-Eastern state of India. Fermentation of bamboo shoots not only helps to extend storage life but also enhanced safety of foods using the natural microflora and their antibacterial compounds. Such traditional fermented food will be a potential source of lactic acid bacteria (Tanasupawat and Komagata, 1995; Kumar et al., 2012). It also adds specific flavour, aroma and taste to the fermented product. Khorisa is a traditional fermented bamboo shoot product of Assam, India and it is important part of diet of both rural and urban people and is extensively used as a main ingredient in different food items like meat, fish preparations, preparing pickles etc. In the process of khorisa fermentation, small quantities of dried fruit of Garcinia pedunculata Roxb. (Local name: Borthekera) are Original paper

Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot