Tropical roots and tubers : production, processing and technology

641 Pages·2016·14.496 MB·English

by  Harish K. Sharma

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Tropical Roots and Tubers
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Tropical Roots
and Tubers
Production, Processing and Technology
Edited by
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
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1 2016
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Contents
AbouttheIFSTAdvancesinFoodScienceBookSeries xv
ListofContributors xvii
Preface xxi
1 IntroductiontoTropicalRootsandTubers 1
HarishK.SharmaandPragatiKaushal
1.1 Introduction 1
1.2 RootsandTubers 3
1.2.1 Roots 3
1.2.2 Tubers 3
1.3 RequirementsfortheHigherProductivityofTropicalRootsandTubers 3
1.3.1 FarmingSystems 3
1.3.2 PestandPathogenSystems 5
1.3.3 GeneticSystemsandStrategiesforGeneticImprovement 6
1.3.4 MarketingStrategy 6
1.3.5 ThePropertiesoftheProductandConstituents 7
1.4 WorldProductionandConsumption 7
1.5 ConstraintsinTropicalRootandTuberProduction 11
1.6 ClassificationandSalientFeaturesofMajorTropicalRootsandTubers 12
1.7 CompositionandNutritionalValue 12
1.8 CharacteristicsofTropicalRootsandTubers 16
1.9 Anti-nutritionalFactorsinRootsandTubers 16
1.9.1 Cassava 21
1.9.2 SweetPotato 21
1.9.3 Taro 22
1.9.4 Yam 23
1.9.5 ElephantFootYam 23
1.10 ApplicationsofTropicalRootsandTubers 23
1.10.1 AnimalFeed 23
1.10.2 Industrial 24
1.10.3 Medicinal 24
1.10.4 Foods 24
1.11 NewFrontiersforTropicalRootsandTubers 26
1.12 FutureAspects 27
References 28
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vi CONTENTS
2 Taxonomy,Anatomy,PhysiologyandNutritionalAspects 34
LochanSingh,AshutoshUpadhyay,andAshokK.Dhawan
2.1 Introduction 34
2.2 TaxonomyofRootsandTuberCrops 38
2.2.1 MorphologicalIdentification 39
2.2.2 Cytogenetics 67
2.2.3 EcologicalStudy 68
2.2.4 Chemotaxonomy 69
2.2.5 MolecularIdentification 70
2.3 Anatomy 70
2.3.1 RootStructure 103
2.3.2 ChangesConcomitantwithLateralRootandStorageRoot 103
2.3.3 StemStructure 104
2.3.4 ChangesAssociativewithStemTuber 105
2.3.5 LeafStructure 106
2.4 PhysiologyofRootandTuberCrops 107
2.4.1 AssociativeChanges 107
2.4.2 InfluenceParameters 108
2.4.3 PhysiologicalAgeIndexandPost-harvestStudies 109
2.4.4 TechniquesInvolvedinExploringPhysiologicalAspects 109
2.5 NutritionalPerspectiveinRootandTuberCrops 109
2.5.1 ProximateComposition 109
2.5.2 MedicinalValue 110
2.5.3 NutraceuticalsandFunctionalPreparationsof
TubersandRoots 115
References 127
3 TropicalRootsandTubers:ImpactonEnvironment,Biochemical,Molecular
CharacterizationofDifferentVarietiesofTropicalRootsandTubers 138
ChokkappanMohan,VidyaPrasannakumary,andAswathyG.H.Nair
3.1 Introduction 138
3.2 GeneticDiversity 139
3.3 Cassava 139
3.3.1 OriginofCassava 140
3.3.2 GeneticDiversityinCassava 141
3.3.3 GenomeandGeneMappinginCassava 148
3.4 SweetPotato 150
3.4.1 OriginofSweetPotato 151
3.4.2 GeneticDiversityinSweetPotato 153
3.4.3 GenomeandGeneMappinginSweetPotato 160
3.5 Taro 160
3.5.1 GeneticDiversityinTaro 163
3.5.2 GenomeandGeneMappinginTaro 166
3.6 Yams 166
3.6.1 GeneticDiversityinYams 168
3.6.2 GenomeandGeneMappinginYams 170
3.7 FutureAspects 171
References 172
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CONTENTS vii
4 GoodAgriculturalPracticesinTropicalRootandTuberCrops 183
KuttumuLaxminarayana,SanjibitaMishra,andSaritaSoumya
4.1 Introduction 183
4.2 Cassava 186
4.2.1 ClimateandSoil 187
4.2.2 ImprovedVarieties 187
4.2.3 PlantingSeason 187
4.2.4 MethodsofPlanting 187
4.2.5 ManuresandFertilizers 189
4.2.6 CropProtection 190
4.2.7 Intercropping 191
4.2.8 Harvesting 191
4.3 SweetPotato 192
4.3.1 ClimateandSoil 193
4.3.2 PlantingSeason 193
4.3.3 Nursery 193
4.3.4 FieldPreparationandPlanting 195
4.3.5 ManuresandFertilizers 195
4.3.6 CropProtection 196
4.3.7 Harvesting 197
4.4 Yams 197
4.4.1 ClimateandSoil 198
4.4.2 ImprovedVarieties 198
4.4.3 PlantingMaterial 200
4.4.4 LandPreparationandPlanting 200
4.4.5 ManuresandFertilizers 200
4.4.6 ManagementPracticesforIntercrop 200
4.4.7 Trailing 201
4.4.8 CropProtection 201
4.4.9 Harvesting 201
4.5 ElephantFootYam 201
4.5.1 ClimateandSoil 202
4.5.2 Varieties 202
4.5.3 Planting 202
4.5.4 ManuresandFertilizers 203
4.5.5 ManagementPracticesforIntercrop 203
4.5.6 InterculturalOperations 203
4.5.7 CropProtection 204
4.5.8 Harvesting 204
4.6 Taro 204
4.6.1 ClimateandSoil 205
4.6.2 ProductionSystems 205
4.6.3 PlantingMaterial 206
4.6.4 LandPreparationandPlanting 207
4.6.5 InterculturalOperations 207
4.6.6 ManuresandFertilizers 208
4.6.7 CropProtection 209
4.6.8 Harvesting 210
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4.7 Coleus 211
4.7.1 ClimateandSoil 211
4.7.2 HighYieldingCultivar 211
4.7.3 Nursery 212
4.7.4 LandPreparationandPlanting 212
4.7.5 InterculturalOperations 212
4.7.6 ManuresandFertilizers 212
4.7.7 CropProtection 213
4.7.8 Harvesting 213
4.8 Arrowroot 213
4.8.1 ClimateandSoil 214
4.8.2 PlantingMethod 214
4.8.3 PlantingMaterial 214
4.8.4 ManuresandFertilizers 214
4.8.5 InterculturalOperations 215
4.8.6 PestsandDiseases 215
4.8.7 Harvesting 215
4.8.8 Utilization 215
4.9 YamBean 216
4.9.1 ClimateandSoil 216
4.9.2 PlantingSeasonandMethod 217
4.9.3 ManuresandFertilizers 217
4.9.4 Inter-culturalOperations 218
4.9.5 Harvesting 219
4.10 FuturePerspectives 219
4.11 SummaryandFutureResearch 220
References 221
5 FermentedFoodsandBeveragesfromTropicalRootsandTubers 225
SandeepK.PandaandRameshC.Ray
5.1 Introduction 225
5.2 FoodFermentation 226
5.2.1 SolidStateFermentation(SSF) 227
5.2.2 SubmergedFermentation(SmF) 227
5.2.3 FermentedFoodsfromCassava 227
5.2.4 NovelFermentedFoodsfromCassava 232
5.2.5 BiochemistryofCassavaCyanogensDetoxificationduring
Fermentation 235
5.2.6 FermentedFoodsandBeveragesfromSweetPotato 236
5.2.7 FermentedFoodsfromYams,TaroandCocoyam 240
5.2.8 FoodAdditivesProduction 242
5.3 SummaryandFuturePerspectives 244
References 245
6 StorageTechniquesandCommercialization 253
AgnesW.KihuraniandPragatiKaushal
6.1 Introduction 253
6.2 ProblemsfacedduringStorageandtheirPreventiveMeasures 254
6.2.1 PhysicalFactors 255
6.2.2 PhysiologicalFactors 255
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CONTENTS ix
6.2.3 PathologicalLosses 256
6.2.4 LossesduetoPestInfestation 257
6.3 LossesObservedduringVariousStagesattheTimeofMarketing 257
6.4 MethodsemployedforStorageofRootsandTubers 261
6.4.1 Cassava 263
6.4.2 SweetPotato 267
6.4.3 Yam 268
6.4.4 Taro 268
6.5 Commercialization 269
6.6 FactorsaffectingCommercialization 269
6.7 KeyProductsandFinalMarketsforCommercialization 271
6.8 TrendsinCommercialization 272
6.9 FutureResearch 273
References 273
7 GoodManufacturingPracticesforProcessingofTropicalRootsandTubers 281
AnakaloA.ShitandiandMarionG.Kihumbu-Anakalo
7.1 Introduction 281
7.2 GoodManufacturingPractices(GMP) 282
7.3 KeyImportanceofGMPsforRootsandTubers 283
7.4 GMPComponents 283
7.4.1 QualityManagement 283
7.4.2 QualityControl 284
7.4.3 GoodManufacturingPracticesforTropicalRootsandTubers 285
7.4.4 HygieneandSanitation 287
7.4.5 QualificationandValidation 289
7.4.6 Complaints 289
7.4.7 ContractProductionandAnalysis 290
7.4.8 Inspection,Supplier’sAuditandApproval 291
7.4.9 PersonnelandTraining 291
7.4.10 Premises 292
7.4.11 Equipment 295
7.4.12 RawMaterials 296
7.4.13 Documentation 297
7.5 GMPsinLow-incomeCountries 298
7.6 Conclusions 298
Acknowledgements 299
References 299
8 ControllingFoodSafetyHazardsinRootandTuberProcessing:AnHACCP
Approach 301
AdewaleO.ObadinaandIfeoluwaO.Adekoya
8.1 FoodSafety 301
8.2 FoodSafetyHazards 302
8.2.1 BiologicalSafetyofFoods 302
8.2.2 ChemicalSafetyofFoods 302
8.2.3 PhysicalSafetyofFoods 303
8.3 HazardAnalysisCriticalControlPoint(HACCP) 304
8.3.1 PreStepsforHACCP 304
8.3.2 TheSevenHACCPPrinciples 304
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8.4 RootsandTubers 308
8.4.1 CassavaProcessing 308
8.4.2 HazardAnalysisandCriticalControlPoint(HACCP)of
InstantYamFlour 314
8.4.3 SweetPotatoChips 319
8.5 SummaryandFutureResearch 322
References 322
9 Taro:TechnologicalInterventions 325
9.1 TaroFlour,AchuandStarch 326
HarishK.Sharma,PragatiKaushal,andBahadurSingh
9.1.1 Taro 326
9.1.2 VersatilityofTaro 327
9.1.3 ProcessingConstraints 328
9.1.4 SolutionstoResolveProcessingConstraints 329
9.1.5 TaroFlour 329
9.1.5.1 BasicStepsinProductionofTaroFlour 330
9.1.5.2 MethodsforProductionofTaroFlour 333
9.1.5.3 PropertiesofTaroFlour 333
9.1.5.4 Storage 336
9.1.5.5 Utilization 337
9.1.6 Achu 338
9.1.6.1 ProductionofAchu 338
9.1.6.2 QualityRequirements 339
9.1.6.3 Properties 341
9.1.6.4 Storage 342
9.1.7 TaroStarch 343
9.1.7.1 BasicStepsofProduction 344
9.1.7.2 RecentDevelopmentsforExtractionofTaroStarch 345
9.1.7.3 PhysicalandFunctionalPropertiesofTaroStarch 345
9.1.7.4 MorphologicalCharacteristicsandCrystallinityofTaroStarch 350
9.1.7.5 ModifiedStarches 351
9.1.7.6 Applications 351
9.1.7.7 FutureAspects 352
References 352
9.2 BakeryProductsandSnacksbasedonTaro 362
NicolasY.Njintang,JoelScher,andCarlM.F.Mbofung
9.2.1 Introduction 362
9.2.2 Bakeries 363
9.2.2.1 Bread 363
9.2.2.2 CookiesandBiscuits 372
9.2.2.3 UseofParboiledTaroFlourinBiscuitPreparation:AnOriginalStudy 374
9.2.2.4 OtherRecipesofCookiesandBiscuitsFormulation 381
9.2.2.5 BoilingasaPretreatmenttoAnnihilateIrritationInducedbyCalcium
OxalateinTaroFlour 382
9.2.2.6 OtherBakeryProducts 384
9.2.3 Snacks 386
9.2.3.1 TaroExtrudatesSnacks 386
9.2.3.2 TaroChipsorCrisps 388
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9.2.4 ConclusionandFutureAspects 390
References 390
9.3 OtherTaro-basedProducts 395
NicolasY.Njintang,JoelScher,andCarlM.F.Mbofung
9.3.1 Introduction 395
9.3.2 TaroIceProducts 395
9.3.3 FrozenTaro 396
9.3.4 PreparationofFermentedTaroPaste 397
9.3.5 TaroYogurt 398
9.3.6 TaroNoodles 398
9.3.7 Taro-basedBabyFood 400
9.3.8 PreparationofSphericalAggregatefromTaroStarch 402
9.3.9 BakingandBoilingofTaroLeaves 404
9.3.10 TaroFlourasaSoupThickener 404
9.3.11 PoundedTaro(Achu) 404
9.3.12 ProductionofaTaro-basedSpicedSoup:ACaseStudy 407
9.3.12.1 Introduction 407
9.3.12.2 SamplingandOxisoupPreparation 407
9.3.12.3 EffectsofSpiceConcentrationonPolyphenolsContent,Flavonoids
ContentandABTS+ FreeRadicalScavengingofOxisoup 408
9.3.13 ConclusionandFutureAspects 409
References 411
10 Cassava:TechnologicalInterventions 414
10.1 CassavaFlourandStarch:ProcessingTechnologyandUtilization 415
TaofikA.Shittu,BuliyaminuA.Alimi,BashiraWahab,LateefO.Sanni,and
AdebayoB.Abass
10.1.1 Introduction 415
10.1.2 CassavaFlours 416
10.1.2.1 ProcessingTechnology 416
10.1.2.2 CassavaFlourProperties 423
10.1.2.3 UtilizationofCassavaFlour 427
10.1.3 CassavaStarch 430
10.1.3.1 CassavaStarchProductionTechnology 430
10.1.3.2 CassavaStarchProductivityandQuality 432
10.1.3.3 PotentialUses 434
References 440
10.2 OtherCassava-basedProducts 451
IbokNsaOduro
10.2.1 Introduction 451
10.2.2 Snacks 451
10.2.2.1 FriedGratedCassava 452
10.2.2.2 BakedCassavaStarch 452
10.2.2.3 Abacha 453
10.2.2.4 FriedCassavaChips 455
10.2.2.5 Peujeum 455
10.2.2.6 PastriesfromCassavaComposites 457