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Utilization of Jerusalem Artichoke (Helianthus tuberosus L.) Tuber as a Prebiotic and a Synbiotic

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African Fermented Food Products- New Trends

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Abstract

Jerusalem artichoke is among the underutilized crops in the world, and it is known to possess health benefits when consumed. This chapter provides Jerusalem artichoke’s nutritional and phytochemical value, chemical composition and uses of Jerusalem artichoke tuber inulin and fructo-oligosaccharides, as well as, the utilization of Jerusalem artichoke tuber as a prebiotic and synbiotic. The tuber of Jerusalem artichoke contains various nutrients namely mono-unsaturated and polyunsaturated fatty-acids, proteins, minerals, inulin and fructo-oligosaccharides. It contains phenolic compounds, which have antioxidant, antimutagenic and antitumor capabilities. It has been showed that, the incorporation of inulin and fructo-oligosaccharides as prebiotics and synbiotics can reduce pathological disorders. Also, inulin and fructo-oligosaccharides when fermented by intestinal microflora (bifidobacterium), exhibits health properties including making minerals bioavailable, ensuring fat absorption and inhibition of constipation, again it has anti-diabetic, cardioprotective, hepatoprotective, anti-inflammatory, antimicrobial, anti-obesity and anti-inflammatory properties. Jerusalem artichoke tuber inulin can be utilized as functional foods, which may enhance the health of the microbiota.

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  1. Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana

    Newlove Akowuah Afoakwah & Gustav Komla Mahunu

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  1. Newlove Akowuah Afoakwah
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  1. Department of Biology, University of Hail, Hail, Saudi Arabia

    Abdel Moneim Elhadi Sulieman

  2. Indigenous Knowledge and Heritage Centre, Ghibaish College of Science & Technology, Ghibaish, Sudan

    Abdalbasit Adam Mariod

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Afoakwah, N.A., Mahunu, G.K. (2022). Utilization of Jerusalem Artichoke (Helianthus tuberosus L.) Tuber as a Prebiotic and a Synbiotic. In: Elhadi Sulieman, A.M., Adam Mariod, A. (eds) African Fermented Food Products- New Trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_35

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