Chapter 43 - Nutritional and Health Benefits of Root Crops

Abstract

Dietary fiber comes from the family of carbohydrates, a non-starch polysaccharide that is not digested in the small intestine but is fermented in the colon into short chain fatty acids such as acetate, propionate, and butyrate. Root crops are good sources of dietary fiber and fermentable in the colon. The soluble fiber in root crops may have a physiological effect related to glucose and cholesterol metabolism. Soluble fibers have a tendency to have long-term effects associated with better glycemic control and lower insulin requirements due to increased insulin sensitivity or changes in insulin receptors as well as cholesterol-lowering effects. In terms of short chain fatty acid production, a good source of butyrate may have some important role in the prevention of risk of colon cancer, e.g., tugi and cassava. Mineral availability from root crops differed and may be attributed to the mineral content, mineral–mineral interaction, and the presence of phytic and tannic acid in the test foods. The utilization of root crops as a functional food will not only solve the problem of chronic diseases now prevailing in almost all countries but also encourage the industry and farmers to produce value-added or healthy products from root crops. This will increase production and promotion of root crops.