― yield, 326
Taro based baby food, 400
Taro flour, 329–330
― blanching, 331, 332
― drying, 332
― FHT, 337
― methods of production, 329–333
― milling, 332
― milling machine, 332
― packaging, 333
― poly phenol oxidase, 331
― properties, 333–336
― sieving, 332
― storage, 336
― utilization, 337
Taro leaves, 404
Taro noodles, 398
Taro soup, 407
― antioxidant, 408
― preparation, 407
Taro starch, 327, 343–344
― amylose, 343
― amylopectin, 343
― applications, 351–352
― carbohydrate, 344
― centrifugation process, 345
― developments in extraction, 347
― digestibility, 344
― functional properties, 348, 349
― gelatinization and retrogradation, 349
― gums, 343
― heat moisture treatment, 351
― method of production, 344, 345
― modified taro starch, 351
― morphological characteristics and crystallinity, 350
― pasting properties, 349, 350
― phosphorus, 344
― physical modification, 351
― physical properties, 346, 348
― simple process, 345
― starch extraction, 345
― wet milling process, 345
Taro yogurt, taro gurt, 398
taxonomy, 38
Tragopogon, 52, 90, 98
translocation, 107
Tropaeolum tuberosum, 38, 45, 82
Tuber, 34, 105
tuberization, 105, 108
Turnip, 34, 35, 39, 49, 87
Ullucu, 35
Ullucus tuberosus, 38, 45, 81
unloading, 107
utilization of cassava flours, 427
― adhesive, 429
― applications of HQCF in baked products, 427
― bioethanol, 429
― noodle, 427
― syrup, 428
vacuum microwave drying sweet potato chips, 527
Water chestnut, 37
Winged bean, 37
Xanthosoma, 41, 68, 74
Yacon, 34, 37, 38
Yakeyake, 467
Yam, 2, 14, 35, 39,110, 111, 112, 113, 166–171, 197
― antinutrients, 20
― ― bitter principles, 23
― applications, 23–27
― classification, 13-15
― climate and soil, 197–198
― crop protection, 201
― D. alata, 168,171
― D. bulbifera, 168
― D. esculenta, 168
― dioecious, 167
― Dioscorea, 166
― Dioscoreaceae, 166
― D. rotundata, 168,170
― harvesting, 201
― improved varieties, 198–199
― land preparation and planting, 200
― management practices for intercrop, 200–201
― manures and fertilizers, 200
― origin, 2
― planting material, 200
― production, 9, 10
― trailing, 201
― white yam, 170
― yam mosaic virus, 170
Yam bean, 37, 39, 216
― climate and soil, 216–217
― harvesting, 219
― inter-cultural operations, 218
― manures and fertilizers, 217–218
― planting season and method, 217
Yam consumption, 559
Yamdaisy, 34, 36, 38
Yam production, 559
Yam products, 563
― boiled and roasted yam, 563
― composite flours, 571
― extruded products, 570
― fried yam products, 566
― instant yam flour, 568
― paste/stiff dough, 567
― pounded yam, 564
― yam chips, 565
― yam flakes, 569
― yam porridge, 563
Yautia, 35, 39, 111, 112, 113
Yellow lily yam, 34, 36
Zingiber officinale, 38, 54, 92