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About the IFST Advances in Food Science Book Series
List of Contributors
Preface
1. Introduction to Tropical Roots and Tubers
1.1 Introduction
1.2 Roots and Tubers
1.3 Requirements for the Higher Productivity of Tropical Roots and Tubers
1.4 World Production and Consumption
1.5 Constraints in Tropical Root and Tuber Production
1.6 Classification and Salient Features of Major Tropical Roots and Tubers
1.7 Composition and Nutritional Value
1.8 Characteristics of Tropical Roots and Tubers
1.9 Anti-nutritional Factors in Roots and Tubers
1.10 Applications of Tropical Roots and Tubers
1.11 New Frontiers for Tropical Roots and Tubers
1.12 Future Aspects
References
2. Taxonomy, Anatomy, Physiology and Nutritional Aspects
2.1 Introduction
2.2 Taxonomy of Roots and Tuber Crops
2.3 Anatomy
2.4 Physiology of Root and Tuber Crops
2.5 Nutritional Perspective in Root and Tuber Crops
References
3. Tropical Roots and Tubers: Impact on Environment, Biochemical, Molecular Characterization of Different Varieties of Tropical Roots and Tubers
3.1 Introduction
3.2 Genetic Diversity
3.3 Cassava
3.4 Sweet Potato
3.5 Taro
3.6 Yams
3.7 Future Aspects
References
4. Good Agricultural Practices in Tropical Root and Tuber Crops
4.1 Introduction
4.2 Cassava
4.3 Sweet Potato
4.4 Yams
4.5 Elephant Foot Yam
4.6 Taro
4.7 Coleus
4.8 Arrowroot
4.9 Yam Bean
4.10 Future Perspectives
4.11 Summary and Future Research
References
5. Fermented Foods and Beverages from Tropical Roots and Tubers
5.1 Introduction
5.2 Food Fermentation
5.3 Summary and Future Perspectives
References
6. Storage Techniques and Commercialization
6.1 Introduction
6.2 Problems faced during Storage and their Preventive Measures
6.3 Losses Observed during Various Stages at the Time of Marketing
6.4 Methods employed for Storage of Roots and Tubers
6.5 Commercialization
6.6 Factors affecting Commercialization
6.7 Key Products and Final Markets for Commercialization
6.8 Trends in Commercialization
6.9 Future Research
References
7. Good Manufacturing Practices for Processing of Tropical Roots and Tubers
7.1 Introduction
7.2 Good Manufacturing Practices (GMP)
7.3 Key Importance of GMPs for Roots and Tubers
7.4 GMP Components
7.5 GMPs in Low-income Countries
7.6 Conclusions
Acknowledgements
References
8. Controlling Food Safety Hazards in Root and Tuber Processing: An HACCP Approach
8.1 Food Safety
8.2 Food Safety Hazards
8.3 Hazard Analysis Critical Control Point (HACCP)
8.4 Roots and Tubers
8.5 Summary and Future Research
References
9. Taro: Technological Interventions
9.1. Taro Flour, Achu and Starch
9.2. Bakery Products and Snacks based on Taro
9.3 Other Taro-based Products
10. Cassava: Technological Interventions
10.1 Cassava Flour and Starch: Processing Technology and Utilization
10.2 Other Cassava-based Products
11. Sweet Potato: Technological Interventions
11.1 Sweet Potato Flour and Starch
11.2 Bakery Products and Snacks based on Sweet Potato
11.3 Other Sweet Potato-based Products
12. Yam: Technological Interventions
12.1 Introduction
12.2 Importance of Yam in Tropical Regions
12.3 Yam Production
12.4 Consumption of Yam
12.5 Composition of Yam
12.6 Yam Processing and Utilization
12.7 Effects of Processing on the Quality of Yam
12.8 Technological Application to Yam Processing
12.9 Summary and Future Research
References
13. Amorphophallus: Technological Interventions
13.1 Introduction
13.2 Habit, Habitat and Distribution
13.3 Nutritional and Anti-nutritional Factors
13.4 Traditional Processing and Value Addition of EFY
13.5 EFY Processing with Technological Interventions
13.6 A. konjac K. Koch as Industrial Crop
13.7 Processing as Pharmaceutical Supplements
13.8 Summary and Future Perspectives
References
Index
