Scientific Publishers | processing-tropical-crops

Home Books Agriculture Agriculture Processing Tropical Crops : A Technological Approach

Select	Format	INR(₹)
	Print Book	850.00

Blurb

Processing Tropical Crops covers all aspects of processing ten major crops: Casava, Cocoa, Coconut, Coffee, Groundnut, Maize/Corn, Oil Palm, Sorghum and Millet, Soya beans and Yam. Each crop is considered in the light of existing traditional methods of processing, the technologies and equipment used, and the chemical and physical properties of the crop. Concise reference is provided through the extensive use of graphs and tables. The book offers food technologists, food engineers, biochemists, development aid workers, manufacturers of processing equipment and food scientists a valuable source of information on the processing possibilities and potential of the selected crops. It should also serve as a useful text for a variety of science courses, including food technology, food engineering and chemistry at the undergraduate level.

Acknowledgements

Preface

1. Casava

i. Main utilization

ii. Composition

iii. Toxicity and detoxification

iv. Processing of cassava tubers

v. Mechanization of gari production

vi. Baked cassava products

vii. Cassava starch

viii. Cassava flour

ix. Cassava alcohol

2. Cocoa

i.Classification and production

ii. Physical characteristic of cocoa

iii. Composition of cocoa beans and pods

iv. Harvesting and pod breaking

v. Fermentation of cocoa beans

vi. Traditional methods of cocoa fermentation

vii. Drying of cocoa beans

viii. Cocoa powder and chocolate production

ix. Grading

3. Coconut

i.Production and distribution

ii. Structure of the coconut fruit

iii. Processing of copra for coconut oil and coconut cake

iv. Wet Processing of coconut – extraction of oil from fresh coconuts

v. Chemical and physical properties of coconut oil

vi. Desiccated coconut

vii. Coconut milk extraction

viii. Coconut water

ix. Extracting protein from copra

x. Tapping of the coconut palm

xi. Coconut husk

xii. Utilization of coconut shell

4. Coffee

i.Production and economic species

ii. Chemical composition and physical properties of raw coffee

iii. Green coffee processing

iv. Processing of coffee by the dry method Coffee grading

v. Drying of parchment coffee

vi. Manufacture of instant coffee

5. Groundnut

i.Production and yield

ii. Composition and nutritive value of groundnut kernels

iii. Groundnut and aflatoxins

iv. Storage of groundnuts

v. Harvesting and shelling

vi. Processing groundnuts for oil

vii. Blanching of groundnuts

viii. Processing groundnuts into peanut butter

ix. Preparation of salted peanuts

6. Maize

i. Production and varieties

ii. Utilization

iii. Composition

iv. Processing of maize

v. Cornflakes

vi. Fermented maize products

vii. Other maize products

7. Oil palm

i. Classification and production

ii. Composition of palm fruits, palm oil and palm kernel oil

iii. Processing of palm fruits

iv. Traditional methods of extraction of palm oil

v. Improved methods of extraction of palm oil

vi. Equipment for pressing

vii. Extraction of palm kernel oil

viii. The quality of palm oil and kernels

ix. Palm wine production

8. Sorghum and millet

i. Production and varieties

ii. Utilization

iii. Composition

iv. Structure and physical properties of sorghum and millet

v. Milling of sorghum and millet

vi. Processing of sorghum for starch

vii. Use of composites of sorghum or millet flour in bread making

viii. Malting and drewing of sorghum and millet

ix. Sweet sorghum Juice

9. Soya bean

i. Uses

ii. Chemical composition

iii. Processing of soya beans

iv. Composition of fermented and non fermented soya bean foods

v. Debittering in the processing of soya beans

vi. Simulated milk from soya beans

vii. Processing soya beans into oil and meal

viii. Soya flour

10. Yam

i. Classification and production

ii. Composition

iii. Storage of yams

iv. Uses of yam tubers in west Africa

v. Yam processing

vi. Instant yam flakes

vii. Non food uses of yam

Index