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…mehr
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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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
Inhaltsangabe
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
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
Es gelten unsere Allgemeinen Geschäftsbedingungen: www.buecher.de/agb
Impressum
www.buecher.de ist ein Internetauftritt der buecher.de internetstores GmbH
Geschäftsführung: Monica Sawhney | Roland Kölbl | Günter Hilger
Sitz der Gesellschaft: Batheyer Straße 115 - 117, 58099 Hagen
Postanschrift: Bürgermeister-Wegele-Str. 12, 86167 Augsburg
Amtsgericht Hagen HRB 13257
Steuernummer: 321/5800/1497
USt-IdNr: DE450055826
