Underutilized Tuber Crops of the Himalayan Region
Nutraceutical Potential, Processing, and Applications
- 1st Edition - January 15, 2026
- Editors: Arun Kumar Gupta, Pradeep Singh Negi
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 3 3 6 4 7 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 3 6 4 8 - 5
Underutilized Tuber Crops of the Himalayan Region: Nutraceutical Potential, Processing, and Applications explores significant, yet underutilized, edible tubers known for their… Read more
Underutilized Tuber Crops of the Himalayan Region: Nutraceutical Potential, Processing, and Applications explores significant, yet underutilized, edible tubers known for their bioactive and pharmacological properties, as well as their preservation potential. The book presents detailed information on historical uses, phytochemistry, pharmacology, distribution, processing, toxicity, conservation, and future prospects of these tubers, along with their market relevance. It also covers various processing and preservation techniques to maximize their utility as ingredients or additives in food products.
By integrating neglected and underutilized tubers into the current agricultural portfolio, alongside environmentally sustainable farming practices, the book provides valuable insights for food scientists and agricultural professionals working to ensure a secure, nutritious food supply while addressing the challenges of environmental change.
By integrating neglected and underutilized tubers into the current agricultural portfolio, alongside environmentally sustainable farming practices, the book provides valuable insights for food scientists and agricultural professionals working to ensure a secure, nutritious food supply while addressing the challenges of environmental change.
- Covers major edible tubers of the world and their utilization as a source for nutraceuticals
- Reviews nutritional and pharmacological aspects of underutilized tuber crops
- Aligns with the global call for sustainable agriculture and agrobiodiversity by presenting neglected and underutilized tubers
Food Scientists, Nutritionists, Health Professionals, Agriculturists and personnel in the Food Processing industries
1. Introduction
2. Agave sisalana Perrine (Ram kandmool)
3. Amorphopallus spp.
4. Arracacia xanthorrhiza (Peruvian carrot)
5. Borassus flabellifer (Palymra sprout)
6. Canna edulis and Canna indica
7. Ceropegia spp.
8. Coleus spp.
9. Colocasia spp.
10. Costus igneus
11. Cyperus (Tiger nut)
12. Decalepis hamiltonii (Swallow root)
13. Eleocharis dulcis (Chinese water chestnut)
14. Flemingia vestita (Sohphlang)
15. Himalayan Potato
16. Kaempferia spp.
17. Manihot esculenta crantz
18. Major Diascorea spp.
19. Minor Diascorea spp.
20. Maranta arundinacea
21. Pachyrhizus spp.
22. Psophocarpus tetragonolobus (Winged bean)
23. Sagittaria sagittifolia (Arrowhead Swamp potato)
24. Sechium edule (Chayote)
25. Smallanthus sanchifolus (Yakon or Peruvian Ground Apple)
26. Solenostemon rotundifolius/ Plectranthus rotundifolius (Chinese potato)
27. Stachys affinis (Chinese Artichoke)
28. Starchy Curcuma spp.
29. Stephania glabra
30. Tacca spp.
31. Typhonium spp.
32. Zingiber zerumbet (Shampoo Ginger)
2. Agave sisalana Perrine (Ram kandmool)
3. Amorphopallus spp.
4. Arracacia xanthorrhiza (Peruvian carrot)
5. Borassus flabellifer (Palymra sprout)
6. Canna edulis and Canna indica
7. Ceropegia spp.
8. Coleus spp.
9. Colocasia spp.
10. Costus igneus
11. Cyperus (Tiger nut)
12. Decalepis hamiltonii (Swallow root)
13. Eleocharis dulcis (Chinese water chestnut)
14. Flemingia vestita (Sohphlang)
15. Himalayan Potato
16. Kaempferia spp.
17. Manihot esculenta crantz
18. Major Diascorea spp.
19. Minor Diascorea spp.
20. Maranta arundinacea
21. Pachyrhizus spp.
22. Psophocarpus tetragonolobus (Winged bean)
23. Sagittaria sagittifolia (Arrowhead Swamp potato)
24. Sechium edule (Chayote)
25. Smallanthus sanchifolus (Yakon or Peruvian Ground Apple)
26. Solenostemon rotundifolius/ Plectranthus rotundifolius (Chinese potato)
27. Stachys affinis (Chinese Artichoke)
28. Starchy Curcuma spp.
29. Stephania glabra
30. Tacca spp.
31. Typhonium spp.
32. Zingiber zerumbet (Shampoo Ginger)
- Edition: 1
- Published: January 15, 2026
- Language: English
AG
Arun Kumar Gupta
Arun Kumar Gupta was awarded doctoral degree at Tezpur University, Assam, India, from Department of Food Engineering and Technology. He has been serving as an assistant professor in the department of Food Science & Technology at Graphic Era University, Dehradun, India. He is a lifetime member of the Association of Food Scientists; Technologists (India), International Society of Food Engineering and Institute of Scholar. Dr. Gupta possesses extensive expertise in the domain of citrus debittering, gum exudates, and valorisation of underutilized tubers showcasing a strong potential for future contributions to this field. His research and insights have been disseminated through the publication of 44 original research and review papers, 17 book chapters, and the filing of four patents.
Affiliations and expertise
Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh, IndiaPN
Pradeep Singh Negi
Dr. Pradeep Singh Negi obtained his B. Sc. (Ag. & A. H.) and M. Sc. (Food Technology) degrees from G. B. Pant University of Agriculture and Technology, Pantnagar; and Doctoral degree from Indian Agricultural Research Institute, New Delhi. Dr. Negi joined CSIR-CFTRI in June 1997 as Junior Scientist and is currently working as Chief Scientist. Dr. Negi has undergone training on Research and Development in Postharvest Biology and Technology at Agricultural Research Organization, Bet Dagan, Israel; and did his Post-Doctoral research at Purdue University, USA. Dr. Negi’s area of research is Postharvest Technology, wherein he has been working on the storage, processing and biotechnology of Fruits and Vegetables.
Dr. Negi has contributed extensively in the field of food science and technology, which has been documented through publication of original research and review of 88 papers, 19 book chapters, and 19 filing of patents, besides presentation at various scientific meetings. He has been listed among Top 2% researchers in the field of Food Science regularly since the database was created by Stanford University, California, USA.
Affiliations and expertise
CSIR- Central Food Technological Research Institute, Mysore, India