ABSTRACT
A wide range of plants are grown for their edible tubers, but five species together account for 90% of the total global production. These are potato (Solanum tuberosum), cassava (Manihot esculenta), sweet potato (Ipomoea batatus), yam (Dioscorea spp.), and aroids (Colocasia, Cyrtosperma, and Xanthosoma spp.). This chapter discusses the location, composition, phytochemicals, bioactive and antinutritional factors, and functional aspects of roots and tubers. The minimization of the effects of the antinutritional constituents by boiling, cooking, and fermentation are also explained. Furthermore, the food and nonfood applications, including the usage of bioactive compounds in combating diseases, enhance human health and well-being. Functional food is an evolving concept rather than a well-defined group of food products and a universally accepted definition is lacking. Globally, a large number of definitions exist for “functional foods” referring to (processed) foods containing ingredients that beneficially influence specific body functions, in addition to being nutritious. This concept was also applied to roots and tubers. The starch, which is the main component of these roots and tubers, was extensively discussed, especially its modification and the problems inherent in native starches and their utilization in the food and nonfood industries like the cosmetic, pharmaceutical, textile, and paper industries.
