Tropical Roots and Tubers: Production, Processing and Technology

Roots and tubers are a class of plant foods, which are significant components of the human diet in different countries across the world as well as the basis of agrarian subsistence economies in tropical regions. Tropical varieties of roots and tubers mainly discussed included sweet potatoes, yams, cassava, elephant foot yam and taro. As crops for human consumption, roots and tubers are starchy and high in energy content, and have long had an important role to play in ensuring food security in hot or humid climates, since, if stored correctly.
 
Tropical Roots and Tubers: Production, Processing and Technology details the fundamental aspects to the latest development in the field, with emphasis on the possibilities to further increase roots and tubers utility and applications, through a variety of processing techniques and other technological interventions, creating new products such as starch, flour, snacks, bakery products etc.  

Topics covered include:
 Anatomy, Taxonomy and Physiology
 Molecular and biochemical characterization
 GAP, GMP, HACCP
 Storage techniques 
 The latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam

This book is a valuable reference for students, researchers, functional food specialists and agronomists in food technology and nutrition, especially fruits and vegetable science.

About the Editors
Harish K. Sharma Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology, India
Nicolas Y. Njintang Department of Biological Sciences, Faculty of Sciences ; and National School of Agro Industrial Sciences (ENSAI), University of Ngaoundere, Cameroon
Rekha S. Singhal Food Engineering and Technology Department, Institute of Chemical Technology, India
Pragati Kaushal Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology, India

List of Contributors

Chapter 1 Introduction

Chapter 2 Anatomy, Taxonomy, Physiology and Nutritional aspects

Chapter 3 Tropical roots and tubers: Impact on environment, Molecular, Biochemical characterization of different varieties of tropical roots and tubers

Chapter 4 GAP for tropical roots and tubers production

Chapter 5 Foods and beverages from tropical roots and tubers

Chapter 6 Storage Techniques and commercialisation aspects

Chapter 7 GMP for processing of tropical roots and tubers

Chapter 8 Controlling Food safety hazards in roots and tuber processing: An HACCP Approach

Chapter 9 Taro: Technological interventions 

Chapter 9.1 Taro flour, Achu and Starch

Chapter 9.2 Bakery products and Snacks based on taro

Chapter 9.3 Other Taro based products

Chapter 10 Cassava: Technological Interventions

Chapter 10.1 Cassava flour and Starch

Chapter 10.2 Other cassava based products

Chapter 11 Sweet Potato: Technological interventions

Chapter 11.1 Sweet potato flour and Starch

Chapter 11.2 Bakery products and Snacks based on Sweet potato

Chapter 11.3 Other Sweet potato based products

Chapter 12 Yam: Technological interventions

(Flour, dry slices, meal, porridge, starch, extruded products etc.)

Chapter 13 Amorphophallus: Technological interventions

Index