Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Carbohydrate Digestion

Carbohydrate Digestion

Carbohydrate digestion and metabolism break down simple and complex carbohydrates from food into saccharides (i.e., sugars) for the body to use as energy. Carbohydrate digestion starts in the mouth during mastication, or chewing. The masticated carbohydrates remain intact in the stomach. Digestion resumes in the duodenum of the small intestine, where pancreatic alpha-amylase and brush border enzymes of the microvilli convert complex carbohydrates to monosaccharides. Finally, the monosaccharides...

Carbohydrate Metabolism

Carbohydrate Metabolism

Carbohydrates are polymers composed of molecules containing atoms of carbon, hydrogen and oxygen. One gram of carbohydrate can provide four kilo-calories of energy, which makes it the most efficient instant energy source.
Starch accounts for approximately 60% of the carbohydrates consumed by humans. Since amylase enzymes cannot function in the stomach's acidic environment, starch can only be digested in the mouth and small intestine. Simple sugars are found naturally in milk and fruits in the...

Introduction to Carbohydrates

Introduction to Carbohydrates

Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...

Carbohydrate Metabolism

Carbohydrate Metabolism

Carbohydrates are polymers composed of molecules containing atoms of carbon, hydrogen and oxygen. One gram of carbohydrate can provide four kilo-calories of energy, which makes it the most efficient instant energy source.
Starch accounts for approximately 60% of the carbohydrates consumed by humans. Since amylase enzymes cannot function in the stomach's acidic environment, starch can only be digested in the mouth and small intestine. Simple sugars are found naturally in milk and fruits in the...

Carbohydrates: Dietary Sources and Requirements

Carbohydrates: Dietary Sources and Requirements

Carbohydrates are predominantly obtained from plant sources. With the exception of lactose found in milk and insignificant glycogen amounts in meat, most consumed carbohydrates have plant origins. Monosaccharides and disaccharides, or sugars, can be sourced from fruits, honey, milk, sugar cane, and sugar beets. Grains and vegetables are rich in the polysaccharide starch. Two types of polysaccharides provide fiber: cellulose, which is abundant in many vegetables, forms undigestible roughage or...

Carbohydrate Absorption

Carbohydrate Absorption

Carbohydrates are essential macronutrients that serve as the body's primary energy source. Their digestion begins in the mouth, where salivary amylase partially breaks down complex carbohydrates such as starch into smaller oligosaccharides. This mechanical and enzymatic activity prepares carbohydrates for further processing in the gastrointestinal tract.
After being swallowed, the partially digested carbohydrates mix with gastric secretions in the stomach. However, the acidic environment...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

[Monitoring of sodium content and compliance with national targets for prepackaged foods, Costa Rica, 2015-2022Monitoramento do teor de sódio e conformidade com as metas nacionais para alimentos embalados, Costa Rica, 2015-2022].

Revista panamericana de salud publica = Pan American journal of public health·2026

Same author

[Trans fatty acids in nutrition labeling and ingredient listing of prepackaged products in Costa Rica, 2022Ácidos graxos <i>trans</i> na rotulagem nutricional e na lista de ingredientes de produtos pré-embalados na Costa Rica, 2022].

Revista panamericana de salud publica = Pan American journal of public health·2025

Same author

[Energy and sodium content of foods reported in the National Household Income and Expenditure Survey 2018-2019, Costa Rica, according to the NOVA classificationAporte energético e teor de sódio dos alimentos informados na Pesquisa Nacional de Renda e Despesa Domiciliar 2018-2019 da Costa Rica, de acordo a classificação NOVA.]

Revista panamericana de salud publica = Pan American journal of public health·2025

Same author

Oat beta-glucans consumed at breakfast improve glucose tolerance acutely and after a subsequent lunch - a randomized dose-response study in healthy young adults.

Food & function·2025

Same author

Effect of starch structuring and processing on the bioaccessibility of polyphenols in starchy foodstuffs: A review.

Food research international (Ottawa, Ont.)·2025

Same author

Monitoring sodium content in packaged foods sold in the Americas and compliance with the updated regional sodium reduction targets.

PloS one·2025

Search research articles

Related Experiment Video

Updated: Jun 24, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

Published on: June 16, 2018

[Nutritional characterization of carbohydrates and proximal composition of cooked tropical roots and tubers produced

Adriana Blanco-Metzler¹, Juscelino Tovar, Mireya Fernández-Piedra

¹Instituto Costarricense de Investigación y Enseñanza en Nutrición y Salud.

Archivos Latinoamericanos De Nutricion

|April 6, 2005

Summary

This summary is machine-generated.

Tropical roots and tubers (TRT) like cassava, cocoyam, and yam are key staples. Analysis shows they offer moderate energy and fiber, with yam digesting slower than cassava and cocoyam.

More Related Videos

Quantifying Plant Soluble Protein and Digestible Carbohydrate Content, Using Corn (Zea mays) As an Exemplar

Quantifying Plant Soluble Protein and Digestible Carbohydrate Content, Using Corn (Zea mays) As an Exemplar

Published on: August 6, 2018

Multipronged Phenotyping Approaches to Characterize Sugarcane Root Systems

Multipronged Phenotyping Approaches to Characterize Sugarcane Root Systems

Published on: August 17, 2022

Related Experiment Videos

Last Updated: Jun 24, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

Published on: June 16, 2018

Quantifying Plant Soluble Protein and Digestible Carbohydrate Content, Using Corn (Zea mays) As an Exemplar

Quantifying Plant Soluble Protein and Digestible Carbohydrate Content, Using Corn (Zea mays) As an Exemplar

Published on: August 6, 2018

Multipronged Phenotyping Approaches to Characterize Sugarcane Root Systems

Multipronged Phenotyping Approaches to Characterize Sugarcane Root Systems

Published on: August 17, 2022

Area of Science:

Nutritional Science
Food Science
Agricultural Science

Background:

Tropical roots and tubers (TRT) are vital staple foods, primarily cultivated by small farmers with limited research focus.
Understanding the nutritional profile of locally grown TRT is crucial for dietary recommendations.

Purpose of the Study:

To conduct a nutritional evaluation of carbohydrate fractions and proximal composition of cooked cassava, cocoyam, and yam from Costa Rica.
To compare the nutritional characteristics of these TRT with varieties from other regions.

Main Methods:

Proximal composition analysis of 20 boiled samples per TRT species using AOAC protocols.
Enzymatic assessment of carbohydrate fractions (dietary fiber, available starch, resistant starch) and alpha-amylolysis rate.

Main Results:

All analyzed TRT primarily contain water and carbohydrates, serving as moderate sources of dietary fiber and energy, with low protein and no fat.
Significant variations (p<0.01) in moisture, protein, ash, and dietary fiber content were observed among the three species.
Yam exhibited a significantly slower digestion rate (p<0.01) compared to cassava and cocoyam, with intermediate amylolysis rates overall.

Conclusions:

Locally grown TRT in Costa Rica exhibit distinct proximal compositions compared to South Pacific varieties but are similar to other Latin American types.
The studied TRT are valuable nutritional resources that can be promoted in Costa Rica and similar regions.
Consumption of these TRT can contribute positively to the diet, offering moderate energy and fiber with varying starch digestion rates.