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The article presents the study of edible bamboo species in northeastern India in terms of their nutritive value and traditional uses. The indigenous technical ingenuity required for the preservation and fermentation of products is demonstrated in a number of traditional dishes prepared from edible shoots of the bamboo. The reduction of acridity due to glucocyanides were noted. Nutrient contents in the dry matter of edible portion include fat, carbohydrate, crude fibre, calorific value, magnesium, manganese and iron.