Tropical Roots and Tubers
Production, Processing and Technology
IFST Advances in Food Science
1. Auflage November 2016
648 Seiten, Hardcover
Wiley & Sons Ltd
ISBN:
978-1-118-99269-2
John Wiley & Sons
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.
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 302
8.3 Hazard Analysis Critical Control Point (HACCP) 304
8.4 Roots and Tubers 308
8.5 Summary and Future Research 322
References 322
9 Taro: Technological Interventions 325
9.1 Taro Flour, Achu and Starch 326
Harish K. Sharma, Pragati Kaushal, and Bahadur Singh
References 352
9.2 Bakery Products and Snacks based on Taro 362
Nicolas Y. Njintang, Joel Scher, and Carl M.F. Mbofung
9.3 Other Taro-based Products 395
Nicolas Y. Njintang, Joel Scher, and Carl M.F. Mbofung
10 Cassava: Technological Interventions 414
10.1 Cassava Flour and Starch: Processing Technology and Utilization 415
Taofik A. Shittu, Buliyaminu A. Alimi, Bashira Wahab, Lateef O. Sanni, and Adebayo B. Abass
10.2 Other Cassava-based Products 451
Ibok Nsa Oduro
Acknowledgements 473
References 473
11 Sweet Potato: Technological Interventions 478
11.1 Sweet Potato Flour and Starch 479
Maninder Kaur and Kawaljit Singh Sandhu
11.2 Bakery Products and Snacks based on Sweet Potato 507
Tai-Hua Mu, Peng-Gao Li, and Hong-Nan Sun
11.3 Other Sweet Potato-based Products 532
Tai-Hua Mu, Hong-Nan Sun, and Peng-Gao Li
12 Yam: Technological Interventions 558
Rahman Akinoso and Olufunmilola A. Abiodun
12.1 Introduction 558
12.2 Importance of Yam in Tropical Regions 559
12.3 Yam Production 559
12.4 Consumption of Yam 560
12.5 Composition of Yam 562
12.6 Yam Processing and Utilization 563
12.7 Effects of Processing on the Quality of Yam 575
12.8 Technological Application to Yam Processing 576
12.9 Summary and Future Research 579
References 580
13 Amorphophallus: Technological Interventions 591
Ramesh C. Ray and Sudhanshu S. Behera
13.1 Introduction 591
13.2 Habit, Habitat and Distribution 592
13.3 Nutritional and Anti-nutritional Factors 593
13.4 Traditional Processing and Value Addition of EFY 594
13.5 EFY Processing with Technological Interventions 597
13.6 A. konjac K. Koch as Industrial Crop 599
13.7 Processing as Pharmaceutical Supplements 603
13.8 Summary and Future Perspectives 605
References 606
Index 613
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 302
8.3 Hazard Analysis Critical Control Point (HACCP) 304
8.4 Roots and Tubers 308
8.5 Summary and Future Research 322
References 322
9 Taro: Technological Interventions 325
9.1 Taro Flour, Achu and Starch 326
Harish K. Sharma, Pragati Kaushal, and Bahadur Singh
References 352
9.2 Bakery Products and Snacks based on Taro 362
Nicolas Y. Njintang, Joel Scher, and Carl M.F. Mbofung
9.3 Other Taro-based Products 395
Nicolas Y. Njintang, Joel Scher, and Carl M.F. Mbofung
10 Cassava: Technological Interventions 414
10.1 Cassava Flour and Starch: Processing Technology and Utilization 415
Taofik A. Shittu, Buliyaminu A. Alimi, Bashira Wahab, Lateef O. Sanni, and Adebayo B. Abass
10.2 Other Cassava-based Products 451
Ibok Nsa Oduro
Acknowledgements 473
References 473
11 Sweet Potato: Technological Interventions 478
11.1 Sweet Potato Flour and Starch 479
Maninder Kaur and Kawaljit Singh Sandhu
11.2 Bakery Products and Snacks based on Sweet Potato 507
Tai-Hua Mu, Peng-Gao Li, and Hong-Nan Sun
11.3 Other Sweet Potato-based Products 532
Tai-Hua Mu, Hong-Nan Sun, and Peng-Gao Li
12 Yam: Technological Interventions 558
Rahman Akinoso and Olufunmilola A. Abiodun
12.1 Introduction 558
12.2 Importance of Yam in Tropical Regions 559
12.3 Yam Production 559
12.4 Consumption of Yam 560
12.5 Composition of Yam 562
12.6 Yam Processing and Utilization 563
12.7 Effects of Processing on the Quality of Yam 575
12.8 Technological Application to Yam Processing 576
12.9 Summary and Future Research 579
References 580
13 Amorphophallus: Technological Interventions 591
Ramesh C. Ray and Sudhanshu S. Behera
13.1 Introduction 591
13.2 Habit, Habitat and Distribution 592
13.3 Nutritional and Anti-nutritional Factors 593
13.4 Traditional Processing and Value Addition of EFY 594
13.5 EFY Processing with Technological Interventions 597
13.6 A. konjac K. Koch as Industrial Crop 599
13.7 Processing as Pharmaceutical Supplements 603
13.8 Summary and Future Perspectives 605
References 606
Index 613
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
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
