Tropical Roots and Tubers

Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.

Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena.This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.

List of ContributorsChapter 1 IntroductionChapter 2 Anatomy, Taxonomy, Physiology and Nutritional aspectsChapter 3 Tropical roots and tubers: Impact on environment, Molecular, Biochemical characterization of different varieties of tropical roots and tubersChapter 4 GAP for tropical roots and tubers productionChapter 5 Foods and beverages from tropical roots and tubersChapter 6 Storage Techniques and commercialisation aspectsChapter 7 GMP for processing of tropical roots and tubersChapter 8 Controlling Food safety hazards in roots and tuber processing: An HACCP ApproachChapter 9 Taro: Technological interventionsChapter 9.1 Taro flour, Achu and StarchChapter 9.2 Bakery products and Snacks based on taroChapter 9.3 Other Taro based productsChapter 10 Cassava: Technological InterventionsChapter 10.1 Cassava flour and StarchChapter 10.2 Other cassava based productsChapter 11 Sweet Potato: Technological interventionsChapter 11.1 Sweet potato flour and StarchChapter 11.2 Bakery products and Snacks based on Sweet potatoChapter 11.3 Other Sweet potato based productsChapter 12 Yam: Technological interventions(Flour, dry slices, meal, porridge, starch, extruded products etc.)Chapter 13 Amorphophallus: Technological interventionsIndex