Use of Root Crops in Increasing the Starch Content of Compound Feed Products

Abstract

Root crops such as carrots, potatoes, turnips, sweet potatoes, beetroot, cassava, and sugar beets are utilized in various food industries for producing flour, chips, snacks, confectionery, vegetable oils, starch-syrups, beer, and alcohol. Root crops are also used as raw materials for producing compound feed products and as tasty additives for livestock. Carrot root, for instance, contains 9-10 % starch, 4-6 % fiber, 65-70 % carbohydrates, and 14 % vitamins. Sugar beet, a root crop, is highly valued for its starch and carbohydrate content, serving as a palatable addition to animal diets. Sugar beet root consists of 73.6 % carbohydrates, 10.8 % starch, 2.2 % fiber, 1.8 % ash, and 12 % water. Root crops play a significant role in increasing the starch content of compound feed products due to their high starch content and palatability. Root crops typically contain 24-28 % starch, 46-50 % carbohydrates, 2-4 % fiber, 8 % lysine, and 7 % arginine.