― hybridization (FISH)
flour, 596 flower, 39
fluorescent in-situ hybridization (FISH), 67, 68
food additives, 242
― lactic acid and citric acid, 242
― microbial polysaccharides, 243
― MSG, 243
― safety of fermented foods, 233–244
― soy sauce, 243
― vinegar, 242
food safety, 301
food safety hazards, 302
― biological hazards, 302
― chemical hazards, 302
― physical hazards, 303
Frozen taro, 396
Fufu, 308
Fufu flour, 312
Gari, 464
Garlic, 34, 36, 39
genetic diversity, 139, 141–148, 153–160, 163–166, 168–171
genome and gene mapping, 148, 151, 160, 162, 166, 167, 170, 171
Ginger, 34, 36, 39, 110, 111, 112, 113, 115
good manufacturing practices, 282
― food safety programme matrix, 282
― hazard analysis, 282
― risk prevention, 282
― undeclared allergens, 282
good manufacturing practices for tropical roots and tubers, 285
― microbiological safety hazards, 286
― risks inherent, 285
― sensory characteristics, 286
― zero risk approach, 287
granule size, 573
― acetylated starch, 574
― acid modified starches, 573
― alkali modified starches, 573
― cross-linking phosphorylation, 574
― enzymatic modification, 574
― oxidized starch, 574
― pre-gelatinization method, 574
― starch shape, 573
gravies, 497
gum kondagogu, 37
HACCP plan, 307
Hausa potato, 37
Hazard Analysis Critical Control Point (HACCP), 304
― corrective actions, 306
― critical control point, 305
― critical limits, 306
hazard analysis, 305
― monitoring procedures, 306
― verification procedures, 306
Helianthus, 46, 83
Hemerocallis, 59, 69, 89,101
high quality cassava flour, 308
Hitchenia, 60
Hog potato, 34, 37, 39
Hornstedtia scottiana, 38, 56, 93
Icacina, 61
ice products, 395
importance of GMPs for roots and tubers, 283
― efficacy, 283
― plant management system, 283
― quality facets, 283
inflorescence, 39, 66
instant nutritious sweet potato chips, 515
instant sweet potato noodles, 535
instant yam flour, 314
internal transcribed spacer (ITS), 70
introduction, 281
inherent microorganisms, 281
― mono-sodium glutamate, 281
― putrefaction, 281
introduction about Good agricultural practices, 183–186
Ipomoea batatas, 38, 41, 72
Ipomoea costata, 100
ITS see internal transcribed spacer (ITS)
Jicama, 35, 39
jiji, 468
Kanyanga, 469
Kembli, 34, 37
Konjac, 592
Konjac glucomannan (KGM), 592
― application, 601
― biofilm, 601
― drug delivery, 604
Konjac glucomannan (KGM), (continued) extraction and purification, 600
― Glucomannan, 596
― nutritional aspects, 602
Konyakku, 594
Kudeme/Agbelima, 471
Kudzu, 37
lateral root, 103, 104
leaves, 39, 106
Lepidium, 57, 96
loi-loi/dumby/fufuo, 461
Lotus root, 37
Low Temperature vacuum fried sweet potato chips, 523
Maca, 34, 36, 39
major popular meals, 468
― Attieke, 466 (see also Akyeke)
― Attoupkou, 467 (see also Yakeyake)
― boiled cassava root, 460 (see also Bankye ampesie)
― Cassava dough, 471 (see also Kudeme/Agbelima)
― Cassava leaves, 472
― Chickwangue, 470
― Fufu, 461 (see also loi-loi/dumby/fufuo)
Kokonte, 468 (see also jiji)
Kondugbala, 471
Kpokpo gari, 466
Lafun, 469 (see also Bombo; Cossettes; Kanyanga; Makaka; Makessa; Mapanga; Nshima)
― Placali, 470
― roasted cassava grits, 464 (see also gari)
― Tapioca, 459 (see also starch grits)
Makaka, 469
Makessa, 469
Mangelwuzrel, 34, 37
Manihot, 41, 73
Mapanga, 469
Maranta arundinacea, 38, 43,77
Mashua, 35
Mauka, 34, 36
medicinal values, 38, 110
metabolites, 69
Metroxylon, 44, 79
microorganisms in fermented foods, 233
― cassava bread, 234
― fermented starch, 234
― ― cheese bread, 234
― ― coated peanuts, 235
Microseris, 58, 97
Mignonette vine, 36
modified starch, 493
― chemical modification, 495
― enzymatic modification, 496
― hydrothermal modification, 494
― utilization, 496
molecular characterization, 142–148, 154–160, 164–166, 168-170
― Diversity array technique, 148,150
― amplified fragment length polymorphism (AFLP), 145–147, 149, 158–159, 161, 165–166, 167, 169, 171
― DNA amplification fingerprinting (DAF), 158, 161
― inter simple sequence repeat (ISSR), 147, 149, 156–158
― randomly amplified polymorphic DNA (RAPD), 142–143, 149, 154–156, 161, 164–165, 167, 169, 171
― restriction fragment length polymorphism (RFLP), 142, 149, 164, 167, 168, 171
― selective amplification of microsatellite polymorphic loci (SAMPL), 160, 162
― simple sequence repeats (SSR), 143–145, 149, 159–160, 162, 166, 167, 170, 171
― single nucleotide polymorphism (SNP), 147–148, 150
molecular tools, 70
morphological characterization, 153, 154, 163, 167
morphology, 39, 66
Nelumbo, 63
noble fermented foods, 232–235
Nshima, 469
Oca, 35, 39, 111, 112, 113, 114
Onion, 34, 36, 39
orange daylily, 34, 36
origin of cassava, 140–141
origin of sweet potato, 151–152
Oxalis tuberose, 38, 44, 80
Pachyrhizus, 45, 81
Parsley, 34, 36, 38, 110, 111, 112, 113, 114
Parsnip, 34, 35, 38, 110, 111, 112, 113, 115
Pastinaca sativa, 38, 47, 85
pasting properties of yam, 569
Perennials, 68
personnel and training, 291
Petroselinum, 94
pharmaceutical supplements, 603
― diabetes, 604
― obesity, 604
― pro-biotic, 604
phloem loading, 108
physiological age index, 109
physiology, 107
Pignut, 34, 36, 38
Plecranthus, 34, 38, 39, 51, 88
polymorphism, 69
post harvest, 109
Potatoes, 34, 35, 39, 111, 112
pounded taro, 404
― Fufu, 405
― Taro flour, 406