Traditional Starch Food Products: Application and Processing

by Marney Pascoli Cereda, Olivier Francois Vilpoux

Traditional Starch Food Products: Application and Processing is the fourth volume of the “Underground Starchy Crops of South American Origin” book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. This book describes the use of starchy roots, tubers and rhizomes in food, medicine, local culture, and religion, emphasizing the vital roles they play in indigenous Andean or Amazonian communities, offering cultural identity and economic value. The book’s comprehensive exploration highlights the multifaceted world of underground starchy crops, emphasizing the challenges to their successful development and preservation. Edited by a team of experts with solid background on starch extraction research, these books are aimed at all those involved in research and development, new technology processes and quality control and legislation in the field of starch.

• Thoroughly explores traditional, post-harvest processes and innovation in conservation of fresh roots and tubers
• Examines nutrients and antinutrients in starchy roots, tubers and rhizomes
• Includes traditional as well as innovative food processing technologies through cooking and freezing