Nutritional and Health Benefits of Root Crops

Trinidad, Trinidad P.; Mallillin, Aida C.; Loyola, Anacleta C.; Encabo, Rosario R.; Sagum, Rosario S.

doi:10.1016/b978-0-12-374628-3.00043-8

Cited by 4 publications

(6 citation statements)

References 36 publications

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“…Also, there was a significan decrease in LDL-C in the t group given cassava but not with those given the bread and kamote although a decreasing trend was also observed (Figure 2; Table 2; P < 0.05). This result was similar to our previous acute study on the cholesterol lowering effect of both root crops (8). Significant increased in HDL-C was observed in groups given kamote and cassava (Figure 3; Table 2; P < 0.05).…”

Section: Resultssupporting

confidence: 91%

“…As shown in this study, kamote has also significant amounts of resistant starch, shown to also be fermentable in the colon. On the other hand, similar to kamote, cassava is also a good source of dietary fiber and detected to contain fucose (6-deoxy L-galactose) in its cell wall materials [15] and has already been shown to lower LDL-C in a previous acute study on root crops [8] and was validated in the present study. The significant increase in HDL cholesterol levels of all study participants after consumption of kamote and cassava observed in this study was a good result as most Filipinos were found to have a very low HDL-C according to the recent 2008 FNRI National Nutrition Survey.…”

Section: Discussionsupporting

confidence: 73%

“…Sweet potato (Kamote) has significantly higher resistant starch (3.9 ± 0.2 g/100g Sample) than that of cassava (3.5 ± 0.1 mg/100g Sample; P < 0.05). Similarly, previous study showed that the dietary fiber content of kamote (8.1 ± 0.1 g/100g Sample) was significantly higher than that of cassava (4.6 ± 0.2 g/100g Sample; P < 0.05) [8].…”

Section: Resultssupporting

confidence: 63%

“…The data on proximate and dietary fiber composition of root crops used in the study was based on previous work [8]. Resistant starch was analyzed using AOAC method [9].…”

Section: Methodsmentioning

confidence: 99%

“…The Food and Nutrition Research Institute-DOST had an acute (short term) study on the glycemic index and cholesterol-lowering effect of root crops [8]. All root crops were considered low glycemic index foods (GI ≤ 55) and have shown to be potentially hypocholesterolimic foods [8]. These results showed potential health benefits of root crops in the prevention for risk of chronic diseases such as cardiovascular diseases and diabetes mellitus.…”

Section: Introductionmentioning

confidence: 99%

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Sweet Potato and Cassava Can Modify Cholesterol Profile in Humans with Moderately Raised Serum Cholesterol Levels

Trinidad¹,

Sagum²,

Mallillin³

et al. 2013

FNS

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Sweet potato (kamote) and cassava are good sources of dietary fiber and resistant starch and are staple foods in the Philippines. The objective of the study is to determine changes in glucose and lipid profile after consumption of sweet potato and cassava in humans with moderately raised serum glucose and lipid profile. Sweet potato (Ipomoea batatas, Super Taiwan variety), and cassava (Manihot esculenta) were used as test foods while white bread was used as the control food. Fifty-nine apparently healthy human adults were fed with the test foods for 90 days and grouped into three: Control, Sweet potato and Cassava. After an overnight fast, 10 mL blood samples were taken from the study participants for total cholesterol, HDL-C, LDL-C, triglycerides, glucose and hemoglobin A1C measurements. Height/weight and percent fat mass were also determined. The groups given sweet potato and cassava significantly increased HDL-C (P < 0.05). There was a significant decrease in LDL-C in the cassava group (P < 0.05). The group given slice bread significantly increased serum triglycerides (P < 0.05). No significant results were observed with regards to BMI, percent fat, glucose, HbA1C, and total cholesterol. In conclusion, sweet potato and cassava increased HDL-C and decreased LDL-C in humans with moderately raised serum glucose and cholesterol levels. Sustainable intake of sweet potato and cassava may be promising in the prevention for risk of cardiovascular diseases as well as obesity and type 2 diabetes mellitus.

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Section: Resultssupporting

confidence: 91%

Section: Discussionsupporting

confidence: 73%

Section: Resultssupporting

confidence: 63%

“…The data on proximate and dietary fiber composition of root crops used in the study was based on previous work [8]. Resistant starch was analyzed using AOAC method [9].…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Sweet Potato and Cassava Can Modify Cholesterol Profile in Humans with Moderately Raised Serum Cholesterol Levels

Trinidad¹,

Sagum²,

Mallillin³

et al. 2013

FNS

Self Cite

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Characterization of taro (Colocasia esculenta) genotypes for nutrients, anti-nutrients, phytochemicals composition, and antioxidant potentials in Southwest Ethiopia

Banti,

Atlaw,

Urugo

et al. 2025

Journal of Agriculture and Food Research

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Proximate, Physical, and Sensory Properties of Bread From Taro–Wheat Composite Flour

Banti,

Teka,

Agza

et al. 2024

Journal of Food Processing and Preservation

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Bread is one of the most common staple foods consumed throughout the world. Wheat is the most important flour source in bread making owing to its gluten content and quality. However, the rising price of wheat is causing a considerable concern in the bread industry, necessitating the evaluation and utilization of flours of underutilized crops such as taro. The aim of this study was to evaluate the effect of partial substitution of wheat flour by taro corm flours on the physical, proximate, and sensory properties of the resulting bread. A formulation of the composite flour was performed by replacing wheat flour with 7.5%–30% taro (Kihaque variety) flour using mixture design software. Evaluation of bread physical properties showed that loaf weight of breads tends to increase with increasing proportion of taro flour, while loaf volume was the highest at 15% level of substitution and the specific volume was found to be highest for control bread. Among the proximate compositions, the fat, fiber ash, and energy values of composite breads were significantly (p < 0.05) affected by taro flour blending ratios. It could be concluded that bread with acceptable sensory properties and similar to a control bread sample can be obtained at 15% taro flour substitution.

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Nutritional and Health Benefits of Root Crops

Cited by 4 publications

References 36 publications

Sweet Potato and Cassava Can Modify Cholesterol Profile in Humans with Moderately Raised Serum Cholesterol Levels

Sweet Potato and Cassava Can Modify Cholesterol Profile in Humans with Moderately Raised Serum Cholesterol Levels

Characterization of taro (Colocasia esculenta) genotypes for nutrients, anti-nutrients, phytochemicals composition, and antioxidant potentials in Southwest Ethiopia

Proximate, Physical, and Sensory Properties of Bread From Taro–Wheat Composite Flour

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