― Yellow soup, 405
premises, 292
processing methods, 575
― blanching, 569
― boiling, 575
― parboiling, 569
― roasting, 575
― soaking, 569
processing techniques, 451
proximate composition, 109
Psophocarpus, 65
Psoralea, 100
Pueraria, 65
Puffed sweet potato food, 516
purple sweet potato cakes, 511
― juice, 540
― quality control, 284
― analytical investigations, 284
― defect levels, 285
― filling, 284
― standard tests, 284
― validation plans, 284
― quick-frozen sweet potato product, 536
Radish, 34, 35, 39, 86
Raji, 455
Raphanus sativus, 38, 48, 86
ready-to-eat, 454, 457, 462, 473
resistant starch, 598
isolation and preparation, 598, 599
restriction fragment length polymorphisms (RFLP), 70
RFLP see restriction fragment length polymorphisms (RFLP) root(s), 34, 66, 103
root containerization, 109
roots and tubers, 1, 2, 253, 315
― agronomic practices, 254
― annual, biennial and perennial, 5
― antinutritional factors, 16–20
― applications, 23–26
― bruising, 255
― Cassava, 303
― cause of losses in storage, 254
― characteristics, 16
― chilling injury, 256
― classification and salient features, 12–15
― Cocoyam, 308
― comparison, 17–20
― composition and nutritional value, 12, 15, 16
― conditions for storage, 255
― constraints in production, 11, 12
― crop rotation, 260
― curing, 261
― gamma irradiation, 259
― insect/pest infestation, 254
― lesion diameter, 256
― methods for storage, 264–266
― microbial spoilage, 258-260
― roots and tubers, (continued)
― modified atmosphere packaging, 263
― nematicide, 260
― Nematode, 260
― new frontiers, 26, 27
― pathological losses, 256
― post harvest losses, 254
― Potato, 303
― pre harvest factors, 254
― preventive measures for storage, 255
― Sweet potato, 308
― Taro, 308
― types, 4
― world production and consumption, 7-10
― Yam, 308
Rutabaga, 34, 36, 39, 56, 95
Sagittaria, 60
sago palm, 35, 39, 111, 112
salsify, 34, 36, 38
sauces, 497
Scorzonera, 58, 98
shelf life, 452, 472, 473
Shoti, 37
single nucleotide polymorphisms (SNPs), 70
Skirret, 34, 37, 38
Smallanthus, 58, 99
snack(s), 386
― chips/crisps, 388
― extrudates snacks, 386
snack foods, 496
SNPs see single nucleotide polymorphisms (SNPs)
Solanum tuberosum, 38, 40, 71
Solenostemon, 62
solid state fermentation, 227
soup thickener, 404
Sphenostylis, 60
Stachys, 59, 69, 101
staining, 66
standardization, 451, 455, 473
starch, 106,107, 571, 596–597
― acetylated starch, 574
― acid modified starches, 573
― alkali modified starches, 573
― cross-linking phosphorylation, 574
― enzymatic modification, 574
― functional and chemical properties, 597
― granule size, 573
― oxidized starch, 574
― pre-gelatinization method, 574
starch modification, 572
starch shape, 573
starch grits, 459
stem, 34, 104
stolon, 105
storage, 263–268
― aeration, 268
― Cassava, 263, 267
― cold storage, 268
― freezing, 267
― refrigeration, 267
― Sweet potato, 267
― Taro, 268
― Yam, 268
storage root, 103
submerged fermentation, 227
sun dried sweet potato slices, 529
Sweet potato, 2,13, 34, 35, 39, 103, 111, 112, 113, 150–160, 192
― applications, 23–27
― classification, 13–15
― ― crude fiber, 21
― ― flatulence, 21
― ― fungal, 22
― ― inhibitors, 21
― ― raffinose, 21
― climate and soil, 193
― crop protection, 196
― field preparation and planting, 195
― harvesting, 197
― hexaploid, 150
― I. aquatica, 156
― I. cordatotriloba, 150
― I. hispida, 156
― I. mauritiana, 154
― international potato center, 150
― I. obscura, 154
― Ipomoea batatas, 150
― I. ramosissima, 157
― I. tabascana, 150
― I. tiliacea, 150
― I. trifida, 150
― I. triloba, 150
― I. umbraticola, 157
― manures and fertilizers, 195–196
― nursery, 193, 195
― origin, 2
― planting season, 193–194
― production, 9, 10
Sweet potato-based products, introduction, 532
Sweet potato beer, 539
Sweet potato bread, 507–509
Sweet potato cookies, 509
Sweet potato flour, 479
― flour properties, 482
― production steps, 480
― storage, 484
― utilization, 484
Sweet potato healthcare food, 545
― sweet potato anthocyanins, 550
― sweet potato dietary fiber, 547
― sweet potato leaf powder, 554
― sweet potato pectin, 550
― sweet potato polyphenols, 553
― sweet potato protein, 545
Sweet potato healthcare tea, 537
Sweet potato, introduction, 507
Sweet potato jelly, 532
Sweet potato chips, 319
Sweet potato shoot-tip canning, 538
Sweet potato starch, 485
― morphological properties, 493
― pasting properties, 490
― physico-chemical properties, 487
― rheological properties, 491
― steps in production, 486
Sweet potato whole flour, 542
Tacca, 59, 102
Taro, 2, 13, 34, 35, 39, 110, 111, 112, 113, 160–166, 204, 326
― acridity, 11, 12, 328
― anthocyanins, 328
― antinutrients, 20
― antinutritional factors, 329
― applications, 23–27
― calcium oxalate, 22
― classification, 13–15
― climate and soil, 205
― composition, 328
― crop protection, 209–210
― energy source, 327
― glycemic index, 327
― harvesting, 210–211
― indumbe, 328
― intercultural operations, 207–208
― land preparation and planting, 207
― manures and fertilizers, 208–209
― minerals, 327
― origin, 2
― planting material, 206–207
― processing constraints, 328, 330
― production, 9, 10
― production systems, 205–206
― starch, 326
― toxicity, 329
― versatility, 327