Fr. 270.00

Tropical Roots and Tubers - Production, Processing and Technology

English · Hardback

Shipping usually within 1 to 3 weeks (not available at short notice)

Description

Read more

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 contents

About the IFST Advances in Food Science Book Series xv
 
List of Contributors xvii
 
Preface xxi
 
1 Introduction to Tropical Roots and Tubers 1
Harish K. Sharma and Pragati Kaushal
 
1.1 Introduction 1
 
1.2 Roots and Tubers 3
 
1.3 Requirements for the Higher Productivity of Tropical Roots and Tubers 3
 
1.4 World Production and Consumption 7
 
1.5 Constraints in Tropical Root and Tuber Production 11
 
1.6 Classification and Salient Features of Major Tropical Roots and Tubers 12
 
1.7 Composition and Nutritional Value 12
 
1.8 Characteristics of Tropical Roots and Tubers 16
 
1.9 Anti-nutritional Factors in Roots and Tubers 16
 
1.10 Applications of Tropical Roots and Tubers 23
 
1.11 New Frontiers for Tropical Roots and Tubers 26
 
1.12 Future Aspects 27
 
References 28
 
2 Taxonomy, Anatomy, Physiology and Nutritional Aspects 34
Lochan Singh, Ashutosh Upadhyay, and Ashok K. Dhawan
 
2.1 Introduction 34
 
2.2 Taxonomy of Roots and Tuber Crops 38
 
2.3 Anatomy 70
 
2.4 Physiology of Root and Tuber Crops 107
 
2.5 Nutritional Perspective in Root and Tuber Crops 109
 
References 127
 
3 Tropical Roots and Tubers: Impact on Environment, Biochemical, Molecular Characterization of Different Varieties of Tropical Roots and Tubers 138
Chokkappan Mohan, Vidya Prasannakumary, and Aswathy G.H. Nair
 
3.1 Introduction 138
 
3.2 Genetic Diversity 139
 
3.3 Cassava 139
 
3.4 Sweet Potato 150
 
3.5 Taro 160
 
3.6 Yams 166
 
3.7 Future Aspects 171
 
References 172
 
4 Good Agricultural Practices in Tropical Root and Tuber Crops 183
Kuttumu Laxminarayana, Sanjibita Mishra, and Sarita Soumya
 
4.1 Introduction 183
 
4.2 Cassava 186
 
4.3 Sweet Potato 192
 
4.4 Yams 197
 
4.5 Elephant Foot Yam 201
 
4.6 Taro 204
 
4.7 Coleus 211
 
4.8 Arrowroot 213
 
4.9 Yam Bean 216
 
4.10 Future Perspectives 219
 
4.11 Summary and Future Research 220
 
References 221
 
5 Fermented Foods and Beverages from Tropical Roots and Tubers 225
Sandeep K. Panda and Ramesh C. Ray
 
5.1 Introduction 225
 
5.2 Food Fermentation 226
 
5.3 Summary and Future Perspectives 244
 
References 245
 
6 Storage Techniques and Commercialization 253
Agnes W. Kihurani and Pragati Kaushal
 
6.1 Introduction 253
 
6.2 Problems faced during Storage and their Preventive Measures 254
 
6.3 Losses Observed during Various Stages at the Time of Marketing 257
 
6.4 Methods employed for Storage of Roots and Tubers 261
 
6.5 Commercialization 269
 
6.6 Factors affecting Commercialization 269
 
6.7 Key Products and Final Markets for Commercialization 271
 
6.8 Trends in Commercialization 272
 
6.9 Future Research 273
 
References 273
 
7 Good Manufacturing Practices for Processing of Tropical Roots and Tubers 281
Anakalo A. Shitandi and Marion G. Kihumbu-Anakalo
 
7.1 Introduction 281
 
7.2 Good Manufacturing Practices (GMP) 282
 
7.3 Key Importance of GMPs for Roots and Tubers 283
 
7.4 GMP Components 283
 
7.5 GMPs in Low-income Countries 298
 
7.6 Conclusions 298
 
Acknowledgements 299
 
References 299
 
8 Controlling Food Safety Hazards in Root and Tuber Processing: An HACCP Approach 301
Adewale O. Obadina and Ifeoluwa O. Adekoya
 
8.1 Food Safety 301
 
8.2 Food Safety Hazards 30

About the author










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


Summary

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.

Customer reviews

No reviews have been written for this item yet. Write the first review and be helpful to other users when they decide on a purchase.

Write a review

Thumbs up or thumbs down? Write your own review.

For messages to CeDe.ch please use the contact form.

The input fields marked * are obligatory

By submitting this form you agree to our data privacy statement.