About the EditorsHarish 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.

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• About the IFST Advances in Food Science Book Series xvList of Contributors xviiPreface xxi1 Introduction to Tropical Roots and Tubers 1Harish K. Sharma and Pragati Kaushal1.1 Introduction 11.2 Roots and Tubers 31.3 Requirements for the Higher Productivity of Tropical Roots and Tubers 31.4 World Production and Consumption 71.5 Constraints in Tropical Root and Tuber Production 111.6 Classification and Salient Features of Major Tropical Roots and Tubers 121.7 Composition and Nutritional Value 121.8 Characteristics of Tropical Roots and Tubers 161.9 Anti-nutritional Factors in Roots and Tubers 161.10 Applications of Tropical Roots and Tubers 231.11 New Frontiers for Tropical Roots and Tubers 261.12 Future Aspects 27References 282 Taxonomy, Anatomy, Physiology and Nutritional Aspects 34Lochan Singh, Ashutosh Upadhyay, and Ashok K. Dhawan2.1 Introduction 342.2 Taxonomy of Roots and Tuber Crops 382.3 Anatomy 702.4 Physiology of Root and Tuber Crops 1072.5 Nutritional Perspective in Root and Tuber Crops 109References 1273 Tropical Roots and Tubers: Impact on Environment, Biochemical, Molecular Characterization of Different Varieties of Tropical Roots and Tubers 138Chokkappan Mohan, Vidya Prasannakumary, and Aswathy G.H. Nair3.1 Introduction 1383.2 Genetic Diversity 1393.3 Cassava 1393.4 Sweet Potato 1503.5 Taro 1603.6 Yams 1663.7 Future Aspects 171References 1724 Good Agricultural Practices in Tropical Root and Tuber Crops 183Kuttumu Laxminarayana, Sanjibita Mishra, and Sarita Soumya4.1 Introduction 1834.2 Cassava 1864.3 Sweet Potato 1924.4 Yams 1974.5 Elephant Foot Yam 2014.6 Taro 2044.7 Coleus 2114.8 Arrowroot 2134.9 Yam Bean 2164.10 Future Perspectives 2194.11 Summary and Future Research 220References 2215 Fermented Foods and Beverages from Tropical Roots and Tubers 225Sandeep K. Panda and Ramesh C. Ray5.1 Introduction 2255.2 Food Fermentation 2265.3 Summary and Future Perspectives 244References 2456 Storage Techniques and Commercialization 253Agnes W. Kihurani and Pragati Kaushal6.1 Introduction 2536.2 Problems faced during Storage and their Preventive Measures 2546.3 Losses Observed during Various Stages at the Time of Marketing 2576.4 Methods employed for Storage of Roots and Tubers 2616.5 Commercialization 2696.6 Factors affecting Commercialization 2696.7 Key Products and Final Markets for Commercialization 2716.8 Trends in Commercialization 2726.9 Future Research 273References 2737 Good Manufacturing Practices for Processing of Tropical Roots and Tubers 281Anakalo A. Shitandi and Marion G. Kihumbu-Anakalo7.1 Introduction 2817.2 Good Manufacturing Practices (GMP) 2827.3 Key Importance of GMPs for Roots and Tubers 2837.4 GMP Components 2837.5 GMPs in Low-income Countries 2987.6 Conclusions 298Acknowledgements 299References 2998 Controlling Food Safety Hazards in Root and Tuber Processing: An HACCP Approach 301Adewale O. Obadina and Ifeoluwa O. Adekoya8.1 Food Safety 3018.2 Food Safety Hazards 3028.3 Hazard Analysis Critical Control Point (HACCP) 3048.4 Roots and Tubers 3088.5 Summary and Future Research 322References 3229 Taro: Technological Interventions 3259.1 Taro Flour, Achu and Starch 326Harish K. Sharma, Pragati Kaushal, and Bahadur SinghReferences 3529.2 Bakery Products and Snacks based on Taro 362Nicolas Y. Njintang, Joel Scher, and Carl M.F. Mbofung9.3 Other Taro-based Products 395Nicolas Y. Njintang, Joel Scher, and Carl M.F. Mbofung10 Cassava: Technological Interventions 41410.1 Cassava Flour and Starch: Processing Technology and Utilization 415Taofik A. Shittu, Buliyaminu A. Alimi, Bashira Wahab, Lateef O. Sanni, and Adebayo B. Abass10.2 Other Cassava-based Products 451Ibok Nsa OduroAcknowledgements 473References 47311 Sweet Potato: Technological Interventions 47811.1 Sweet Potato Flour and Starch 479Maninder Kaur and Kawaljit Singh Sandhu11.2 Bakery Products and Snacks based on Sweet Potato 507Tai-Hua Mu, Peng-Gao Li, and Hong-Nan Sun11.3 Other Sweet Potato-based Products 532Tai-Hua Mu, Hong-Nan Sun, and Peng-Gao Li12 Yam: Technological Interventions 558Rahman Akinoso and Olufunmilola A. Abiodun12.1 Introduction 55812.2 Importance of Yam in Tropical Regions 55912.3 Yam Production 55912.4 Consumption of Yam 56012.5 Composition of Yam 56212.6 Yam Processing and Utilization 56312.7 Effects of Processing on the Quality of Yam 57512.8 Technological Application to Yam Processing 57612.9 Summary and Future Research 579References 58013 Amorphophallus: Technological Interventions 591Ramesh C. Ray and Sudhanshu S. Behera13.1 Introduction 59113.2 Habit, Habitat and Distribution 59213.3 Nutritional and Anti-nutritional Factors 59313.4 Traditional Processing and Value Addition of EFY 59413.5 EFY Processing with Technological Interventions 59713.6 A. konjac K. Koch as Industrial Crop 59913.7 Processing as Pharmaceutical Supplements 60313.8 Summary and Future Perspectives 605References 606Index 613

About the EditorsHarish 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.

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• About the IFST Advances in Food Science Book Series xvList of Contributors xviiPreface xxi1 Introduction to Tropical Roots and Tubers 1Harish K. Sharma and Pragati Kaushal1.1 Introduction 11.2 Roots and Tubers 31.3 Requirements for the Higher Productivity of Tropical Roots and Tubers 31.4 World Production and Consumption 71.5 Constraints in Tropical Root and Tuber Production 111.6 Classification and Salient Features of Major Tropical Roots and Tubers 121.7 Composition and Nutritional Value 121.8 Characteristics of Tropical Roots and Tubers 161.9 Anti-nutritional Factors in Roots and Tubers 161.10 Applications of Tropical Roots and Tubers 231.11 New Frontiers for Tropical Roots and Tubers 261.12 Future Aspects 27References 282 Taxonomy, Anatomy, Physiology and Nutritional Aspects 34Lochan Singh, Ashutosh Upadhyay, and Ashok K. Dhawan2.1 Introduction 342.2 Taxonomy of Roots and Tuber Crops 382.3 Anatomy 702.4 Physiology of Root and Tuber Crops 1072.5 Nutritional Perspective in Root and Tuber Crops 109References 1273 Tropical Roots and Tubers: Impact on Environment, Biochemical, Molecular Characterization of Different Varieties of Tropical Roots and Tubers 138Chokkappan Mohan, Vidya Prasannakumary, and Aswathy G.H. Nair3.1 Introduction 1383.2 Genetic Diversity 1393.3 Cassava 1393.4 Sweet Potato 1503.5 Taro 1603.6 Yams 1663.7 Future Aspects 171References 1724 Good Agricultural Practices in Tropical Root and Tuber Crops 183Kuttumu Laxminarayana, Sanjibita Mishra, and Sarita Soumya4.1 Introduction 1834.2 Cassava 1864.3 Sweet Potato 1924.4 Yams 1974.5 Elephant Foot Yam 2014.6 Taro 2044.7 Coleus 2114.8 Arrowroot 2134.9 Yam Bean 2164.10 Future Perspectives 2194.11 Summary and Future Research 220References 2215 Fermented Foods and Beverages from Tropical Roots and Tubers 225Sandeep K. Panda and Ramesh C. Ray5.1 Introduction 2255.2 Food Fermentation 2265.3 Summary and Future Perspectives 244References 2456 Storage Techniques and Commercialization 253Agnes W. Kihurani and Pragati Kaushal6.1 Introduction 2536.2 Problems faced during Storage and their Preventive Measures 2546.3 Losses Observed during Various Stages at the Time of Marketing 2576.4 Methods employed for Storage of Roots and Tubers 2616.5 Commercialization 2696.6 Factors affecting Commercialization 2696.7 Key Products and Final Markets for Commercialization 2716.8 Trends in Commercialization 2726.9 Future Research 273References 2737 Good Manufacturing Practices for Processing of Tropical Roots and Tubers 281Anakalo A. Shitandi and Marion G. Kihumbu-Anakalo7.1 Introduction 2817.2 Good Manufacturing Practices (GMP) 2827.3 Key Importance of GMPs for Roots and Tubers 2837.4 GMP Components 2837.5 GMPs in Low-income Countries 2987.6 Conclusions 298Acknowledgements 299References 2998 Controlling Food Safety Hazards in Root and Tuber Processing: An HACCP Approach 301Adewale O. Obadina and Ifeoluwa O. Adekoya8.1 Food Safety 3018.2 Food Safety Hazards 3028.3 Hazard Analysis Critical Control Point (HACCP) 3048.4 Roots and Tubers 3088.5 Summary and Future Research 322References 3229 Taro: Technological Interventions 3259.1 Taro Flour, Achu and Starch 326Harish K. Sharma, Pragati Kaushal, and Bahadur SinghReferences 3529.2 Bakery Products and Snacks based on Taro 362Nicolas Y. Njintang, Joel Scher, and Carl M.F. Mbofung9.3 Other Taro-based Products 395Nicolas Y. Njintang, Joel Scher, and Carl M.F. Mbofung10 Cassava: Technological Interventions 41410.1 Cassava Flour and Starch: Processing Technology and Utilization 415Taofik A. Shittu, Buliyaminu A. Alimi, Bashira Wahab, Lateef O. Sanni, and Adebayo B. Abass10.2 Other Cassava-based Products 451Ibok Nsa OduroAcknowledgements 473References 47311 Sweet Potato: Technological Interventions 47811.1 Sweet Potato Flour and Starch 479Maninder Kaur and Kawaljit Singh Sandhu11.2 Bakery Products and Snacks based on Sweet Potato 507Tai-Hua Mu, Peng-Gao Li, and Hong-Nan Sun11.3 Other Sweet Potato-based Products 532Tai-Hua Mu, Hong-Nan Sun, and Peng-Gao Li12 Yam: Technological Interventions 558Rahman Akinoso and Olufunmilola A. Abiodun12.1 Introduction 55812.2 Importance of Yam in Tropical Regions 55912.3 Yam Production 55912.4 Consumption of Yam 56012.5 Composition of Yam 56212.6 Yam Processing and Utilization 56312.7 Effects of Processing on the Quality of Yam 57512.8 Technological Application to Yam Processing 57612.9 Summary and Future Research 579References 58013 Amorphophallus: Technological Interventions 591Ramesh C. Ray and Sudhanshu S. Behera13.1 Introduction 59113.2 Habit, Habitat and Distribution 59213.3 Nutritional and Anti-nutritional Factors 59313.4 Traditional Processing and Value Addition of EFY 59413.5 EFY Processing with Technological Interventions 59713.6 A. konjac K. Koch as Industrial Crop 59913.7 Processing as Pharmaceutical Supplements 60313.8 Summary and Future Perspectives 605References 606Index 613

About the EditorsHarish 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.

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• About the IFST Advances in Food Science Book Series xvList of Contributors xviiPreface xxi1 Introduction to Tropical Roots and Tubers 1Harish K. Sharma and Pragati Kaushal1.1 Introduction 11.2 Roots and Tubers 31.3 Requirements for the Higher Productivity of Tropical Roots and Tubers 31.4 World Production and Consumption 71.5 Constraints in Tropical Root and Tuber Production 111.6 Classification and Salient Features of Major Tropical Roots and Tubers 121.7 Composition and Nutritional Value 121.8 Characteristics of Tropical Roots and Tubers 161.9 Anti-nutritional Factors in Roots and Tubers 161.10 Applications of Tropical Roots and Tubers 231.11 New Frontiers for Tropical Roots and Tubers 261.12 Future Aspects 27References 282 Taxonomy, Anatomy, Physiology and Nutritional Aspects 34Lochan Singh, Ashutosh Upadhyay, and Ashok K. Dhawan2.1 Introduction 342.2 Taxonomy of Roots and Tuber Crops 382.3 Anatomy 702.4 Physiology of Root and Tuber Crops 1072.5 Nutritional Perspective in Root and Tuber Crops 109References 1273 Tropical Roots and Tubers: Impact on Environment, Biochemical, Molecular Characterization of Different Varieties of Tropical Roots and Tubers 138Chokkappan Mohan, Vidya Prasannakumary, and Aswathy G.H. Nair3.1 Introduction 1383.2 Genetic Diversity 1393.3 Cassava 1393.4 Sweet Potato 1503.5 Taro 1603.6 Yams 1663.7 Future Aspects 171References 1724 Good Agricultural Practices in Tropical Root and Tuber Crops 183Kuttumu Laxminarayana, Sanjibita Mishra, and Sarita Soumya4.1 Introduction 1834.2 Cassava 1864.3 Sweet Potato 1924.4 Yams 1974.5 Elephant Foot Yam 2014.6 Taro 2044.7 Coleus 2114.8 Arrowroot 2134.9 Yam Bean 2164.10 Future Perspectives 2194.11 Summary and Future Research 220References 2215 Fermented Foods and Beverages from Tropical Roots and Tubers 225Sandeep K. Panda and Ramesh C. Ray5.1 Introduction 2255.2 Food Fermentation 2265.3 Summary and Future Perspectives 244References 2456 Storage Techniques and Commercialization 253Agnes W. Kihurani and Pragati Kaushal6.1 Introduction 2536.2 Problems faced during Storage and their Preventive Measures 2546.3 Losses Observed during Various Stages at the Time of Marketing 2576.4 Methods employed for Storage of Roots and Tubers 2616.5 Commercialization 2696.6 Factors affecting Commercialization 2696.7 Key Products and Final Markets for Commercialization 2716.8 Trends in Commercialization 2726.9 Future Research 273References 2737 Good Manufacturing Practices for Processing of Tropical Roots and Tubers 281Anakalo A. Shitandi and Marion G. Kihumbu-Anakalo7.1 Introduction 2817.2 Good Manufacturing Practices (GMP) 2827.3 Key Importance of GMPs for Roots and Tubers 2837.4 GMP Components 2837.5 GMPs in Low-income Countries 2987.6 Conclusions 298Acknowledgements 299References 2998 Controlling Food Safety Hazards in Root and Tuber Processing: An HACCP Approach 301Adewale O. Obadina and Ifeoluwa O. Adekoya8.1 Food Safety 3018.2 Food Safety Hazards 3028.3 Hazard Analysis Critical Control Point (HACCP) 3048.4 Roots and Tubers 3088.5 Summary and Future Research 322References 3229 Taro: Technological Interventions 3259.1 Taro Flour, Achu and Starch 326Harish K. Sharma, Pragati Kaushal, and Bahadur SinghReferences 3529.2 Bakery Products and Snacks based on Taro 362Nicolas Y. Njintang, Joel Scher, and Carl M.F. Mbofung9.3 Other Taro-based Products 395Nicolas Y. Njintang, Joel Scher, and Carl M.F. Mbofung10 Cassava: Technological Interventions 41410.1 Cassava Flour and Starch: Processing Technology and Utilization 415Taofik A. Shittu, Buliyaminu A. Alimi, Bashira Wahab, Lateef O. Sanni, and Adebayo B. Abass10.2 Other Cassava-based Products 451Ibok Nsa OduroAcknowledgements 473References 47311 Sweet Potato: Technological Interventions 47811.1 Sweet Potato Flour and Starch 479Maninder Kaur and Kawaljit Singh Sandhu11.2 Bakery Products and Snacks based on Sweet Potato 507Tai-Hua Mu, Peng-Gao Li, and Hong-Nan Sun11.3 Other Sweet Potato-based Products 532Tai-Hua Mu, Hong-Nan Sun, and Peng-Gao Li12 Yam: Technological Interventions 558Rahman Akinoso and Olufunmilola A. Abiodun12.1 Introduction 55812.2 Importance of Yam in Tropical Regions 55912.3 Yam Production 55912.4 Consumption of Yam 56012.5 Composition of Yam 56212.6 Yam Processing and Utilization 56312.7 Effects of Processing on the Quality of Yam 57512.8 Technological Application to Yam Processing 57612.9 Summary and Future Research 579References 58013 Amorphophallus: Technological Interventions 591Ramesh C. Ray and Sudhanshu S. Behera13.1 Introduction 59113.2 Habit, Habitat and Distribution 59213.3 Nutritional and Anti-nutritional Factors 59313.4 Traditional Processing and Value Addition of EFY 59413.5 EFY Processing with Technological Interventions 59713.6 A. konjac K. Koch as Industrial Crop 59913.7 Processing as Pharmaceutical Supplements 60313.8 Summary and Future Perspectives 605References 606Index 613