Root Crop Processing: Food Cycle Technology Source Books

Covers the most common processing techniques for the major root crops including potato, cassava, sweet potato, yam and other edible aroid crops. Includes sections on basic food science principles, small-scale processing methods and case studies.

PREFACE vi

INTRODUCTION vii

1 Pre-processing and processing considerations 1

Raw materials 1

Principles of processing techniques 2

Socio-economic considerations 4

2 Traditional processing techniques and equipment 7

Traditional equipment 7

Potato 8

Yam 10

Edible aroids 12

Sweet potato 13

Cassava 15

Traditional curing methods 19

3 Improved processing equipment and products - 20

Peeling and washing 21

Grating and rasping 24

Pounding 27

Pressing and de-watering 28

Sieving 31

Roasting 32

Drying 34

Milling and grinding 36

Chipping and slicing 37

4 Case studies 41

5 Planning a project or enterprise 46

REFERENCES 49

FURTHER READING 49

CONTACTS 52