Covers the the most common processing techniques for the major root crops including potato, cassava, sweet potato, yam and other edible aroid crops. Includes sections on basic food science principles, small-scale processing methods and case studies.
This book fully describes small-scale processing and storage methods for root crops, particularly taro, sweet potato, and yams. The authors emphasize methods of handling and preserving the crops that require little in the way of energy or technology, and they discuss traditional methods of...