Abstract
AbstractRoots and tubers constitute major sources of staple foods for many people in the society. The major component of these crops is starch, which has been implicated in metabolic diseases such as diabetes, especially when consumed in refined form. Efforts to reduce the glycemic effect of starches have led to renewed interest in resistant starches. This review discusses the nature and characteristics of resistant starches in major roots and tubers and how these may be impacted by either pretreatment or starch modification processes. The most effective approaches to improve the resistant starch proportions and attenuate starch digestibility of roots and tubers have been proposed.
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