A review of progress in Trinidad on some processing technologies of three selected root crops. (262)

Authors

  • G.S.H. Baccus-Taylor Food Technology Unit, Faculty of Engineering, The University of the West Indies, St Augustine, Trinidad and Tobago, W.I.
  • N. Birju Food Technology Unit, Faculty of Engineering, The University of the West Indies, St Augustine, Trinidad and Tobago, W.I.
  • N. Badrie Food Technology Unit, Faculty of Engineering, The University of the West Indies, St Augustine, Trinidad and Tobago, W.I.

Keywords:

Tropical tubers, Utilization, Technologies, On-going investigations

Abstract

Unavailability of food processing technologies is a major constraint to increasing the utilization of tropical tubers, both in the Caribbean and worldwide. Towards the formulation of such product and process technologies, progress in on-going investigations in Trinidad on production of dehydrated sweetpotato [(Ipomoea batatas (L.)] flakes, the effects of freezing on the sensory characteristics of tubers of Dioscorea cayenensis cv. Round leaf yellow yam, and the puffing characteristics of D. alata cv. White Lisbon yam tuber flour are reviewed. The physiochemical changes which occur on extrusion processing of cassava (Manihot esculenta Crantz) and the production of protein-fortified cassava farine and water products are also reviewed. Recommendations for continued research are discussed.

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Issue

Volume 75 Number 2

Section

Research Papers