bush potato, 34, 36, 39
Canna, 63
Carrot, 34, 35, 38, 111, 112,113,114
Cassava, 2,14, 34, 35, 110, 111, 112, 113, 115, 138–150, 186
― antinutrients, 20
― applications, 23–27
― areas, yield and production, 8-10 classification, 13–15
― climate and soil, 187
― crop protection, 190–191
― cyangenic glucoside, 21
― fermentation, 21
― harvesting, 191–192
― HCN, 21
― improved varieties, 187, 188
― intercropping, 191
― linamarin, 21
― M. aesculifolia, 140, 146
― manihot species, 140, 144
― manures and fertilizers, 189–190
― M. carthaginensis, 140, 146, 147
― M. chlorosticta, 146
― M. esculenta, 138, 140, 143
― M. esculenta ssp. Flabellifolia, 140, 141, 142, 143, 146, 147
― M. esculenta subsp. Peruviana, 146
― methods of planting, 187
― M. filamentosa, 146
― M. longipetiolata, 140
― M. purpureo-costa, 140
― M. pusilla, 140
― M. salicifolia, 140
― M. stipularis, 140
― M. stricta, 140
― M. tristis, 146
― origin, 2
― planting season, 187
Cassava-based beverages, 459
― Cassareep, 459
― Chicha, 459
― Mingao, 459
Cassava-based dishes, 451
Cassava-based snacks, 451
― Abacha (see African salad) Akara-akpu, 458
― baked cassava starch (see Ayigbe biscuit)
― bread (see Cassava composites) fried cassava chips, 455 fried grated cassava (see Agbeli kaklo)
― Pappad, 457
― Pastries, 457 (see also Cassava composites)
― Peuyeum, 455 (see also Raji)
Cassava composites, 457
Cassava fermented foods, 227
― Abacha, 232
― Agbelima, 231
― Attieke and Placali, 231
― Chickwanghe, 230
― Fufu, 229
― Gari, 228
― Kivunde, 231–232
― Lafun, 230
― Tapai, 232
Cassava flour(s)
― dewatering or pressing, 420
― drying/dehydration, 420
― dry milling, 421
― fermentation, 419
― processing technology, 416
― size reduction, 418
Cassava flour properties, 423–427
― cyanogenic potential, 426
― industrial standards and specification, 423
― pasting properties, 424
― physical properties, 424
― thermal properties, 426
― water vapour absorption properties, 426
Cassava mosaic disease (CMD), 144
Cassava peeling, 417
Cassava starch, 430
― biodegradable plastics, 439
― bioethanol, 437
― biopolymers, 438
― cutting and rasping, 430
― drying and milling, 432
― global production, 433
― Krupuk, 435
― lactic acid, 438
― modified starches, 436
― monosodium glutamate, 437
― packaging and storage, 432
― paper, 438
― potential uses, 434
― production technology, 430
― productivity and quality, 432
― prospective uses, 439
― root washing, 430
― sedimentation and decanting, 431
― sour starch, 435
― starch extraction, 430
― Tapioca flakes or meals, 434
― textile, 438
― utilization, 433
― Yeast, 438
Celery, 34, 36, 38, 52, 111, 112, 113,114
Chavar, 37
chemotaxonomy, 69
Chicory, 34, 36, 38
Chufa, 35, 39,110,111,113,114
Cichorium, 53, 91
classical taxonomy, 67
Cochlospermum, 60
Coleus, 211
climate and soil, 211
― crop protection, 213
― harvesting, 213
― high yielding cultivar, 211
― intercultural operations, 212
― land preparation and planting, 212
― manures and fertilizers, 212
― nursery, 212
Colocasia, 42, 75
commercialization aspects of storage, 269–273
― different trends, 272, 273
― factors affecting process, 269, 270
― flatulence, 270
commercialization aspects of storage, (continued) high fructose corn syrup, 271
― key products and final markets, 271
components of GMP, 283
compositions of Yam, 562
contaminant, 301
corms, 34
Cossettes, 469
Curcuma, 64
cyanogen(s), 235
cyanogens detoxification, 235
― LAB Linamarase, 236
― Linamarase, 236
cyanogenic potential, 451, 455, 459, 463, 472
Cyperus, 44, 78
Cyrtosperma, 47, 83
cytogenetics, 67
Daikon, 34, 36, 39, 56, 93
Dandelion, 34, 37, 38
Daucus carota Subsp. Sativus, 38, 47, 84
Daylily, 34, 36, 37, 39
Dazo, 34, 37
desert yam, 34, 37, 39
Dioscorea, 42, 75, 115
documentation, 297
Earthnut pea, 34, 37, 39
effect of processing on alkaloid, 575
― oxalate, 575
― phenol, 575
EFY, 592 see Elephant Foot Yams (EFY)
EFY flour, 596
― gum and gel, 598
― preparation, 598
Eleocharis, 61
Elephant ears, 34, 35
Elephant Foot Yams (EFY), 2, 15, 201, 592
― applications, 23–27
― classification, 13–15
― climate and soil, 202
― crop protection, 204
― harvesting, 204
― intercultural operations, 203-204
― management practices for intercrop, 203
― manures and fertilizers, 203
― origin, 2
― planting, 202, 203
― varieties, 202
Ephemerals, 68
equipment in yam processing, 577–579
― pounding machine, 579
― roasting machine, 579
― yam blancher/steamer/parboiler, 579
― yam dryer, 577
― yam peeler, 577
― yam slicer/dicer, 577
extrusion cooking, 570
false yam, 37
fermentation, 225
fermented cassava beverages, 235
fermented foods and beverages from sweet potato, 236
― acidophilus milk enriched with puree, 239
― beer, 240
― lacto juice, 238
― lacto-pickles, 237
― Puree, 239
― Shochu, 237
― sour starch and flour, 236
― wine, medicated wine, 239
― yoghurt/curd, 238
fermented foods from Yams, Taro and Cocoyam, 240
― Amala, 240
― Kokobele, 242
― Poi, 240
― Sapal, 242
― Yam flour (Amala), 240
fermented sour flour, 232
fermented sweet flour, 232
fermented taro paste, 397
― Poi, 397
― Sapal, 397
FISH see fluorescent in-situ