CARBOHYDRATES AND GI: A COMPARATIVE STUDY OF TROPICAL AND TEMPERATE ROOT CROPS
Main Article Content
Keywords
Carbohydrate, Glycaemic Index (GI), Starch, Sugar, Tropical Distribution.
Abstract
Root crops are global staples, and their impact on human health and nutrition is fundamentally shaped by their carbohydrate content. This review presents a comparative analysis of 15 major tropical and temperate root crops, exploring their carbohydrate composition, glycaemic index (GI), and culinary use. As global staples, their nutritional and physiological effects are directly linked to their carbohydrate profiles. After examining variations in starch and sugar content, the influence of processing methods on GI values, and the resulting implications for their culinary uses and health benefits. Our findings reveal that tropical roots, such as cassava and yams, are characterized by high starch content and a corresponding high GI. Similarly, temperate crops like potatoes also have a high but variable GI, largely dependent on preparation methods. In contrast, other crops, such as sweet potatoes and jicama, possess higher simple sugar and dietary fibre content, respectively, contributing to their lower GI values and diverse culinary applications. Rhizomes like ginger and turmeric are not significant energy sources; their low carbohydrate content makes them valuable as flavour agents and for their ability to modulate GI in other foods. This study concludes that a root crop's botanical origin and geographic location are key determinants of its carbohydrate composition, which in turn dictates its GI and its essential role in human health and diet.
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8. Zolotova, D., Teterovska, R., Bandere, D., Lauberte, L., & Niedra, S. (2024). Antidiabetic properties of the root extracts of dandelion (Taraxacum officinale) and burdock (Arctium lappa). Plants, 13(7), 1021.https://doi.org/10.3390/plants13071021
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11. Ampofo, D., Agbenorhevi, J. K., Firempong, C. K., & Adu‐Kwarteng, E. (2021). Glycemic index of different varieties of yam as influenced by boiling, frying and roasting. Food science & nutrition, 9(2), 1106-1111.https://doi.org/10.1002/fsn3.2087
12. Eyinla, T. E., Sanusi, R. A., & Maziya-Dixon, B. (2022). Evaluation of in vitro and in vivo Glycemic Index of common staples made from varieties of White Yam (Dioscorea rotundata). Frontiers in Nutrition, 9, 983212.https://doi.org/10.3389/fnut.2022.983212
13. Allen, J. C., Corbitt, A. D., Maloney, K. P., Butt, M. S., & Truong, V. D. (2012). Glycemic index of sweet potato as affected by cooking methods.DOI: 10.2174/1874288201206010001
14. Waidyarathna, G. R. N. N., Ekanayake, S., & Chandrasekara, A. (2021). Comparative analysis of nutrient composition and glycaemic indices of nine sweet potatoes (Ipomoea batatas) varieties. International Journal of Biological and Chemical Sciences, 15(4), 1410-1420.DOI:10.4314/ijbcs.v15i4.9
15. Arsyistawa, H. S., Aini, N., & Setyowati, R. (2025). Effects of Modified Taro Flour by Heat Moisture Treatment Substitution on Dietary Fiber, Glycemic Index, and Elongation of Pasta. In BIO Web of Conferences (Vol. 158, p. 04003). EDP Sciences.
https://doi.org/10.1051 /bioconf/202515804003
16. Simsek, S., & El, S. N. (2015). In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L. Schott) corm. Food Chemistry, 168, 257-261.https://doi.org/10.1016/j.foodchem.2014.07.052
17. Tosif, M. M., Najda, A., Klepacka, J., Bains, A., Chawla, P., Kumar, A., ... & Kaushik, R. (2022). A concise review on taro mucilage: Extraction techniques, chemical composition, characterization, applications, and health attributes. Polymers, 14(6), 1163.https://doi.org/10.3 390/polym14061163
18. González‐Vázquez, M., Calderón‐Domínguez, G., Mora‐Escobedo, R., Salgado‐Cruz, M. P., Arreguín‐Centeno, J. H., & Monterrubio‐López, R. (2022). Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development. Food Science & Nutrition, 10(4), 1146-1158.https://doi.org/10.1002/fsn3.2746
19. Shi, X., Yu, M., Yin, H., Peng, L., Cao, Y., & Wang, S. (2023). Multiscale structures, physicochemical properties, and in vitro digestibility of oat starch complexes co-gelatinized with jicama non-starch polysaccharides. Food Hydrocolloids, 144, 108983.https://doi.org/10.1016/ j.foodhyd.2023.108983
20. Nissa, C. (2020). Analysis of glycemic index, glycemic load and acceptability of enteral formulas based on tempeh flour and jicama flour as innovations for hyperglycemic patients. Food Research, 4(3), 46-53. https://doi.org/10.26656/fr.2017.4(S3).S19
21. Ramírez Balboa, G., Balois Morales, R., León Fernández, A. E., Bautista Rosales, P. U., Jiménez Zurita, J. O., & Montalvo González, E. (2023). Physicochemical and proximal characterization of starch and flour of jicama (Pachyrhizus erosus L.). Revista bio ciencias, 10.https://doi.org/10.15741/revbio.10.e1427
22. Beigh, M., Hussain, S. Z., Qadri, T., Naseer, B., Raja, T., & Naik, H. (2020). Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks. British Food Journal, 122(1), 227-241.https://doi.org/10.1108/BFJ-01-2019-0001
23. Hussain, S. Z., Beigh, M., Qadri, T., Ahmad, I., & Naseer, B. (2020). Development of low glycemic index crackers from water chestnut and barley flour. British Food Journal, 122(4), 1156-1169.https://doi.org/10.1108/BFJ-10-2019-0788
24. Kaur, K., Kaur, G., & Singh, A. (2023). Water chestnut starch: extraction, chemical composition, properties, modifications, and application concerns. Sustainable Food Technology, 1(2), 228-262.DOI: 10.1039/D2FB00041E
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Sep 26, 2025
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Apurwa Singh, & Sanyogita Shahi. (2025). CARBOHYDRATES AND GI: A COMPARATIVE STUDY OF TROPICAL AND TEMPERATE ROOT CROPS. Journal of Population Therapeutics and Clinical Pharmacology, 32(8), 1028-1039. https://doi.org/10.53555/zd0xah64
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Author Biographies
Apurwa Singh
Department of Science (Chemistry), Kalinga University, Raipur, Chhattisgarh, 492101, India
Sanyogita Shahi
Department of Science (Chemistry), Kalinga University, Raipur, Chhattisgarh, 492101, India
How to Cite
Apurwa Singh, & Sanyogita Shahi. (2025). CARBOHYDRATES AND GI: A COMPARATIVE STUDY OF TROPICAL AND TEMPERATE ROOT CROPS. Journal of Population Therapeutics and Clinical Pharmacology, 32(8), 1028-1039. https://doi.org/10.53555/zd0xah64