Tropical Roots and Tubers (eBook)

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