Covers 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.
PREFACE vi
INTRODUCTION vii
1 Pre-processing and processing considerations 1
Raw materials 1
Principles of processing techniques 2
Socio-economic considerations 4
2 Traditional processing techniques and equipment 7
Traditional equipment 7
Potato 8
Yam 10
Edible aroids 12
Sweet potato 13
Cassava 15
Traditional curing methods 19
3 Improved processing equipment and products - 20
Peeling and washing 21
Grating and rasping 24
Pounding 27
Pressing and de-watering 28
Sieving 31
Roasting 32
Drying 34
Milling and grinding 36
Chipping and slicing 37
4 Case studies 41
5 Planning a project or enterprise 46
REFERENCES 49
FURTHER READING 49
CONTACTS 52