Tropical Roots and Tubers

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