Objective/background Although Lepidium meyenii Walpers is recognized as a nutrient-dense root with potential benefits for older adults, its dense and fibrous texture limits direct consumption by those with reduced chewing and digestive capacity. Developing softer preparations of root crops is therefore an important strategy for improving nutritional accessibility in aging populations. Methods This work evaluated the role of enzymatic treatments in modifying the texture of Lepidium meyenii tissue. Three hydrolytic enzymes—cellulase, polygalacturonase, and α-amylase—were applied individually, and the resulting physicochemical attributes were compared with untreated controls. Results The antioxidant and antidiabetic properties of Lepidium meyenii were notably demonstrated. All enzyme applications contributed to a measurable reduction in tissue hardness. In particular, cellulase treatment induced pronounced structural changes, including enlarged and irregular pore formation, which appeared to be a major factor in texture softening. Conclusion These findings suggest that enzymatic modification may be a viable strategy to produce elder-friendly forms of Lepidium meyenii and similar root vegetables, enhancing their usability in dietetic products while also supporting interest in natural bioactive constituents.
Kim et al. (Sun,) studied this question.