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
Wiley Blackwell
About the IFST Advances in Food Science Book Series
The Institute of Food Science and Technology (IFST) is the leading qualifying body for food professionals in Europe and the only professional organzation in the UK concerned with all aspects of food science and technology. Its qualifications are internationally recognized as a sign of proficiency and integrity in the industry. Competence, integrity and serving the public benefit lie at the heart of the IFST philosophy. IFST values the many elements that contribute to the efficient and responsible supply, manufacture and distribution of safe, wholesome, nutritious and affordable foods, with due regard for the environment, animal welfare and the rights of consumers.
IFST Advances in Food Science is a series of books dedicated to the most important and popular topics in food science and technology, highlighting major developments across all sectors of the global food industry. Each volume is a detailed and in-depth edited work, featuring contributions by recognized international experts, and which focuses on new developments in the field. Taken together, the series forms a comprehensive library of the latest food science research and practice, and provides valuable insights into the food processing techniques that are essential to the understanding and development of this rapidly evolving industry.
The IFST Advances series is edited by Dr Brijesh Tiwari, who is Senior Research Officer at Teagasc Food Research Centre in Ireland.
Forthcoming titles in the IFST series
Emerging Technologies in Meat Processing, edited by Edna J. Cummins and James G. Lyng
Ultrasound in Food Processing: Recent Advances, edited by Mar Villamiel, Jose Vicente Garcia-Perez, Antonia Montilla, Juan Andres Carcel and Jose Benedito Herbs and Spices: Processing Technology and Health Benefits, edited by Mohammad B. Hossain, Nigel P. Brunton and Dilip K Rai
List of Contributors
Adebayo B. Abass, International Institute for Tropical Agriculture, Regional Hub for Eastern Africa, Dar es Salaam, Tanzania.
Olufunmilola A. Abiodun, Department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria.
Ifeoluwa O. Adekoya, Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, South Africa.
Rahman Akinoso, Department of Food Technology, University of Ibadan, Oyo State, Nigeria.
Buliyaminu A. Alimi, Department of Bioresources Engineering, School of Engineering, University of Kwazulu-Natal, Pietermaritzburg, South Africa.
Sudhanshu S. Behera, Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, India; Department of Biotechnology, College of Engineering and Technology (BPUT), Bhubaneswar, India.
Ashok K. Dhawan, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Sonepat, India.
Maninder Kaur, Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
Pragati Kaushal, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, India.
Marion G. Kihumbu-Anakalo, Department of Food Science, Egerton University, Egerton, Kenya.
Agnes W. Kihurani, School of Agriculture and Biotechnology, Karatina University, Karatina, Kenya.
Kuttumu Laxminarayana, Regional Centre, ICAR ― Central Tuber Crops Research Institute, Bhubaneswar, India.
Peng-Gao Li, Department of Nutrition and Food Hygiene, School of Public Health, Capital Medical University, Beijing, PR. China.
Carl M.F. Mbofung, National School of Agro Industrial Sciences, University of Ngaoundere, Adamaoua, Cameroon.
Sanjibita Mishra, Regional Centre, ICAR ― Central Tuber Crops Research Institute, Bhubaneswar, India.
Chokkappan Mohan, Division of Crop Improvement, Central Tuber Crops Research Institute (ICAR), Trivandrum, India.
Tai-Hua Mu, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, P.R. China.
Aswathy G.H. Nair, Division of Crop Improvement, Central Tuber Crops Research Institute (ICAR), Trivandum, India.
Nicolas Y. Njintang, Faculty of Sciences, University of Ngaoundere, Adamaoua, Cameroon; National School of Agro Industrial Sciences, University of Ngaoundere, Adamaoua, Cameroon.
Adewale O. Obadina, Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
Ibok Nsa Oduro, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana.
Sandeep K. Panda, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa.
Vidya Prasannakumary, Division of Crop Improvement, ICAR-Central Tuber Crops Research Institute, Trivandum, India.
Ramesh C. Ray, ICAR ― Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India.
Kawaljit Singh Sandhu, Department of Food Science and Technology, Chaudhary Devi Lal University, Haryana, India.
Lateef O. Sanni, Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
Joel Scher, Laboratoire d’Ingenierie des Biomolecules (LIBio), Universite de Lorraine, France.
Harish K. Sharma, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, India.
Anakalo A. Shitandi, Kisii University, Kisii, Kenya.
Taofik A. Shittu, Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria; Department of Bioresources Engineering, School of Engineering, University of Kwazulu-Natal, Pietermaritzburg, South Africa.
Bahadur Singh, Food Engineering and Technology Department, Sant Longowal Institute of Engineering and Technology, Sangrur, India.
Lochan Singh, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM), Sonepat, India.
Santa Soumya, Regional Centre, ICAR ― Central Tuber Crops Research Institute, Bhubaneswar, India.
Hong-Nan Sun, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, PR. China.