Chapter
1.3.5 The Properties of the Product and Constituents
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
Chapter 2 Taxonomy, Anatomy, Physiology and Nutritional Aspects
2.2 Taxonomy of Roots and Tuber Crops
2.2.1 Morphological Identification
2.2.5 Molecular Identification
2.3.2 Changes Concomitant with Lateral Root and Storage Root
2.3.4 Changes Associative with Stem Tuber
2.4 Physiology of Root and Tuber Crops
2.4.1 Associative Changes
2.4.2 Influence Parameters
2.4.3 Physiological Age Index and Post-harvest Studies
2.4.4 Techniques Involved in Exploring Physiological Aspects
2.5 Nutritional Perspective in Root and Tuber Crops
2.5.1 Proximate Composition
2.5.3 Nutraceuticals and Functional Preparations of Tubers and Roots
Chapter 3 Tropical Roots and Tubers: Impact on Environment, Biochemical, Molecular Characterization of Different Varieties of Tropical Roots and Tubers
3.3.2 Genetic Diversity in Cassava
3.3.3 Genome and Gene Mapping in Cassava
3.4.1 Origin of Sweet Potato
3.4.2 Genetic Diversity in Sweet Potato
3.4.3 Genome and Gene Mapping in Sweet Potato
3.5.1 Genetic Diversity in Taro
3.5.2 Genome and Gene Mapping in Taro
3.6.1 Genetic Diversity in Yams
3.6.2 Genome and Gene Mapping in Yams
Chapter 4 Good Agricultural Practices in Tropical Root and Tuber Crops
4.2.4 Methods of Planting
4.2.5 Manures and Fertilizers
4.3.4 Field Preparation and Planting
4.3.5 Manures and Fertilizers
4.4.4 Land Preparation and Planting
4.4.5 Manures and Fertilizers
4.4.6 Management Practices for Intercrop
4.5.4 Manures and Fertilizers
4.5.5 Management Practices for Intercrop
4.5.6 Intercultural Operations
4.6.4 Land Preparation and Planting
4.6.5 Intercultural Operations
4.6.6 Manures and Fertilizers
4.7.2 High Yielding Cultivar
4.7.4 Land Preparation and Planting
4.7.5 Intercultural Operations
4.7.6 Manures and Fertilizers
4.8.4 Manures and Fertilizers
4.8.5 Intercultural Operations
4.9.2 Planting Season and Method
4.9.3 Manures and Fertilizers
4.9.4 Inter-cultural Operations
4.11 Summary and Future Research
Chapter 5 Fermented Foods and Beverages from Tropical Roots and Tubers
5.2.1 Solid State Fermentation (SSF)
5.2.2 Submerged Fermentation (SmF)
5.2.3 Fermented Foods from Cassava
5.2.4 Novel Fermented Foods from Cassava
5.2.5 Biochemistry of Cassava Cyanogens Detoxification during Fermentation
5.2.6 Fermented Foods and Beverages from Sweet Potato
5.2.7 Fermented Foods from Yams, Taro and Cocoyam
5.2.8 Food Additives Production
5.3 Summary and Future Perspectives
Chapter 6 Storage Techniques and Commercialization
6.2 Problems faced during Storage and their Preventive Measures
6.2.2 Physiological Factors
6.2.3 Pathological Losses
6.2.4 Losses due to Pest Infestation
6.3 Losses Observed during Various Stages at the Time of Marketing
6.4 Methods employed for Storage of Roots and Tubers
6.6 Factors affecting Commercialization
6.7 Key Products and Final Markets for Commercialization
6.8 Trends in Commercialization
Chapter 7 Good Manufacturing Practices for Processing of Tropical Roots and Tubers
7.2 Good Manufacturing Practices (GMP)
7.3 Key Importance of GMPs for Roots and Tubers
7.4.3 Good Manufacturing Practices for Tropical Roots and Tubers
7.4.4 Hygiene and Sanitation
7.4.5 Qualification and Validation
7.4.7 Contract Production and Analysis
7.4.8 Inspection, Supplier's Audit and Approval
7.4.9 Personnel and Training
7.5 GMPs in Low-income Countries
Chapter 8 Controlling Food Safety Hazards in Root and Tuber Processing: An HACCP Approach
8.2.1 Biological Safety of Foods
8.2.2 Chemical Safety of Foods
8.2.3 Physical Safety of Foods
8.3 Hazard Analysis Critical Control Point (HACCP)
8.3.1 Pre Steps for HACCP
8.3.2 The Seven HACCP Principles
8.4.2 Hazard Analysis and Critical Control Point (HACCP) of Instant Yam Flour
8.5 Summary and Future Research
Chapter 9 Taro: Technological Interventions
9.1 Taro Flour, Achu and Starch
9.1.2 Versatility of Taro
9.1.3 Processing Constraints
9.1.4 Solutions to Resolve Processing Constraints
9.2 Bakery Products and Snacks based on Taro
9.2.4 Conclusion and Future Aspects
9.3 Other Taro-based Products
9.3.4 Preparation of Fermented Taro Paste
9.3.7 Taro-based Baby Food
9.3.8 Preparation of Spherical Aggregate from Taro Starch
9.3.9 Baking and Boiling of Taro Leaves
9.3.10 Taro Flour as a Soup Thickener
9.3.11 Pounded Taro (Achu)
9.3.12 Production of a Taro-based Spiced Soup: A Case Study
9.3.13 Conclusion and Future Aspects
Chapter 10 Cassava: Technological Interventions
10.1 Cassava Flour and Starch: Processing Technology and Utilization
10.2 Other Cassava-based Products
10.2.3 Cassava-based Beverages
10.2.4 Major Popular Meals
10.2.5 Recent Findings and On-going Studies
10.2.6 Summary and Future Research
Chapter 11 Sweet Potato: Technological Interventions
11.1 Sweet Potato Flour and Starch
11.1.2 Sweet Potato Flour
11.1.3 Basic Steps in Production of Sweet Potato Flour
11.1.4 Methods for Production of Sweet Potato Flour
11.1.5 Properties of Sweet Potato Flour
11.1.7 Basic Steps of Production
11.1.8 Recent Developments for Extraction of Sweet Potato Starch
11.1.9 Physicochemical Properties of Sweet Potato Starch
11.1.10 Pasting Properties of Sweet Potato Starch
11.1.11 Rheological Properties
11.1.12 Morphological Properties
11.1.13 Modified Starches
11.2 Bakery Products and Snacks based on Sweet Potato
11.2.2 Sweet Potato Bread
11.2.3 Sweet Potato Cookies
11.2.4 Purple Sweet Potato Cakes
11.2.5 Instant Nutritious Sweet Potato Chips
11.2.6 Puffed Sweet Potato Food
11.2.7 Airflow Puffed Sweet Potato Chips
11.2.8 Aromatic and Crispy Sweet Potato Chips
11.2.9 Low Temperature Vacuum Fried Sweet Potato Chips
11.2.10 Vacuum Microwave Drying Sweet Potato Chips
11.2.11 Sun Dried Sweet Potato Slices
11.2.12 Summary and Future Research
11.3 Other Sweet Potato-based Products
11.3.2 Sweet Potato Jelly
11.3.3 Instant Sweet Potato Noodles
11.3.4 Quick-frozen Sweet Potato Product
11.3.5 Sweet Potato Healthcare Tea
11.3.6 Sweet Potato Shoot-tip Canning
11.3.8 Purple Sweet Potato Juice
11.3.9 Sweet Potato Whole Flour
11.3.10 Sweet Potato Healthcare Food
11.3.11 Sweet Potato Leaf Powder
Chapter 12 Yam: Technological Interventions
12.2 Importance of Yam in Tropical Regions
12.6 Yam Processing and Utilization
12.6.1 Boiled and Roasted Yam
12.6.5 Fried Yam Products
12.7 Effects of Processing on the Quality of Yam
12.8 Technological Application to Yam Processing
12.8.1 Major Equipments used in Yam Processing
12.9 Summary and Future Research
Chapter 13 Amorphophallus: Technological Interventions
13.2 Habit, Habitat and Distribution
13.3 Nutritional and Anti-nutritional Factors
13.3.1 Nutritional Factors
13.3.2 Anti-nutritional Factors (Acridity)
13.4 Traditional Processing and Value Addition of EFY
13.4.3 Indigenous Medicines
13.5 EFY Processing with Technological Interventions
13.5.2 Processing EFY (Konjac) Flour for Gum and Gel
13.6 A. konjac K. Koch as Industrial Crop
13.6.1 Extraction and Purification of KGM
13.6.2 Konjac Glucomannan (KGM)-based Food Products
13.6.3 KGM in Bio-film Production
13.7 Processing as Pharmaceutical Supplements
13.7.1 Obesity and Weight Loss
13.7.2 Diabetes Management
13.7.3 Probiotic Properties
13.7.4 Effects on Immune System
13.7.5 Processing for Drug Delivery
13.8 Summary and Future Perspectives
Tropical Roots and Tubers
：Production, Processing and Technology
( IFST Advances in Food Science )
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