Bamboo shoots are low-calorie vegetables rich in nutrients and phytochemicals. Due to the presence of antinutrients and short shelf life, the shoots need to be processed for long term usage. Vacuum freeze-drying is the best method of water removal from perishable vegetables compared to other methods of drying. Edible portion of shoots were freeze dried in three forms, fresh, 20minute boiled and 24hour soaked and compared with wheat flour. Freeze dried bamboo shoot powder were used for fortification of biscuits.
