**2.3 Application of root and tuber pectin**

One of the most important attributes of food products from root and tubers, which determines its acceptability, is its textural and rheological properties [36]. Although these properties are mostly determined by their starchy nature, high pectin yields with high methyl values have been especially reported in potato and sweet potatoes with demonstrable links between pectin structure and the textural properties of their food products [3]. Studies showing this link include the evaluation of cassava and cocoyam root softening and implicates the role of endogenous (pectin methylestherase) and microbial enzymes which target cell wall materials [37, 38]. To improve the bioavailability of beta carotene in animal feed, nano-particles containing the molecule was coated with pectin sourced from cassava residue [22]. The research showed promising strategy for neutraceutical administration of important bioactive compounds through mucosal surfaces.
