Peruvian Native Roots and Tubers: Nutritional, Functional and Industrial Aspects

Choque-Delgado G.T.; Carpio-Coaguila D.M.; Cáceres-La Torre L.D. · Food Reviews International (2025) · DOI: 10.1080/87559129.2025.2550593

Resumen

Globalization, new eating habits, and a lack of knowledge have led to the devaluation of some native foods. The Andes region showcases a rich diversity of microclimates that influence the quantity and type of nutrients and bioactives in crops. This article examines the nutritional and functional properties, along with the industrial potential, of Andean tubers and roots, specifically ulluco, oca, mashua, and mauka. These tubers have a high content of carbohydrates, fiber, and vitamin C. Concerning their functional properties, Andean tubers and roots exhibit antimicrobial, antioxidant, and anti-inflammatory activity. Additionally, they hold industrial value for developing flours, starches, snacks, baked goods, films, and encapsulating agents. This study concludes that Andean tubers and roots possess significant nutritional, functional, and industrial value. Moreover, they have the potential for transformation and commercialization in both natural and processed forms. Therefore, promoting the cultivation and industrialization of these foods is essential for achieving sustainable development in the Andean regions.

Instituciones: Universidad Nacional de San Agustín de Arequipa