Arrowroot and Its Starch: Nutritional, Functional, and Technological Perspectives-A review

Arrowroot (Maranta arundinacea L.) is a traditional tropical tuber crop that has been long valued for its easily digestible starch and medicinal uses, yet it remains scientifically under-explored when compared with major root and tuber crops. In recent years, renewed interest in arrowroot has emerged due to its gluten free nature, low glycaemic response, and suitability for functional food and biodegradable material applications. This review presents a comprehensive view of arrowroot, covering its origin, botanical features, cultivation status, and production trends, along with a detailed discussion of its nutritional composition and starch characteristics. Special emphasis is given to the physico-chemical, functional, and rheological properties of arrowroot starch that govern its performance in food systems and non-food applications. The presence of bioactive compounds and dietary fibre, along with their potential health benefits, including digestive support and emerging immunomodulatory effects, is critically examined based on recent scientific datas. Advances in processing technologies and the development of value-added products such as gluten free foods, edible films, and sustainable packaging materials are also reviewed. The paper further highlights current research contributions from tropical research institutions and identifies key knowledge gaps related to varietal improvement, processing standardisation, and commercial scaling. Overall, this review underscores the potential of arrowroot as a multifunctional tuber crop capable of contributing to nutrition security and sustainable industrial development.