Traditional Starch Food Products

Application and Processing

1st Edition - September 17, 2024
Imprint: Academic Press
Editors: Marney Pascoli Cereda, Olivier Francois Vilpoux
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 8 4 4 - 3
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 8 4 5 - 0

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 vol… Read more

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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.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter 1. Introduction—underground starchy crops in food use
Abstract
1.1 Introduction
1.2 General aspects
1.3 Food uses in the lowland regions
1.4 Traditional foods in the Andean regions
1.5 Final considerations
Reference
Part 1: General themes
Chapter 2. Cooking of cassava roots: problems and solutions
Abstract
2.1 Introduction
2.2 Cooked starchy foods and their caloric content
2.3 Cooking cassava in water
2.4 Attributes of good cooking pointed out by consumers
2.5 Cooking evaluation methods
2.6 Cassava cooking problem
2.7 Understanding the cassava cooking enigma
2.8 Final considerations
Acknowledgment
References
Chapter 3. Food application of starch in complex media
Abstract
3.1 Introduction
3.2 Mixtures of starch with other ingredients
3.3 Experiments conducted under complex conditions
3.4 Final considerations
Acknowledgments
References
Chapter 4. Roots and tubers processing for cooking purposes: ready-to-eat, vacuum and frozen products, French fries, and chips
Abstract
4.1 Introduction
4.2 Preservation of fresh underground starchy crops
4.3 Production process for frozen underground starchy crops
4.4 Minimally processed and ready-to-eat underground starchy crops
4.5 Processing of tropical roots and tubers to make chips
4.6 General considerations
References
Part 2: Traditional foods in lowland regions
Chapter 5. Roots and tubers in Colombia’s culinary and food traditions
Abstract
5.1 Introduction
5.2 Colombian roots and tubers: crop and consumption distribution
5.3 Developments in the production and marketing of roots and tubers
5.4 Nutritional importance of roots and tubers
5.5 Main forms of consumption and traditional cooking of roots and tubers
5.6 Final considerations
References
Chapter 6. Traditional Amerindian cassava-based foods and drinks in the Amazon region
Abstract
6.1 Introduction
6.2 Domestication and selection by the Amerindians
6.3 Cassava and the indigenous people of Amazonia
6.4 Current cassava products
6.5 Final considerations
Acknowledgment
References
Chapter 7. Traditional cassava foods in the Brazilian state of Pará: tucupi, tacacá, maniçoba, and others
Abstract
7.1 Introduction
7.2 Brazilian cassava flour
7.3 Cassava starch and derivatives
7.4 Other traditional cassava products
7.5 Final considerations
References
Chapter 8. Brazilians’ cassava flours and derivates
Abstract
8.1 Introduction
8.2 Types of Brazilian cassava flours
8.3 General processing
8.4 Cassava flour composition
8.5 Special Brazilian flours
8.6 Final considerations
References
Chapter 9. Etanol, spirits and beer produced from underground starchy raw materials
Abstract
9.1 Introduction
9.2 Alcohol production from underground starchy crops
9.3 Potential for ethanol production with underground starchy crops
9.4 The case of tiquira, a cassava spirit
9.5 Beer production
9.6 Final considerations
Acknowledgments
References
Chapter 10. Use of arrowroot (Maranta arundinacea L.) and canna (Canna edulis Ker) for the formulation of products, including baked and confectionery staple goods
Abstract
10.1 Introduction
10.2 Arrowroot as potential functional utility to formulate goods
10.3 Canna as potential functional utility to formulate goods
10.4 Confectionery with arrowroot and canna starch and flour emphasis in baked products
10.5 Uses in Venezuela
References
Chapter 11. Traditional uses, processing, and markets: the case of sweetpotato (Ipomoea batatas (L.) Lam.)
Abstract
11.1 Cultural distribution and ethnic affiliation
11.2 Ceremonial and ritual uses
11.3 Traditional uses as food, including traditional methods of preparation
11.4 Other traditional uses—medicinal, ceremonial, and so on
11.5 Animal feeding
11.6 Final considerations
References
Part 3: Traditional foods in andean region
Chapter 12. Traditional uses, processes, and markets: the case of Mashua (Tropaeolum tuberosum Ruíz & Pav.)
Abstract
12.1 Cultural distribution/ethnic affiliation
12.2 Traditional uses
12.3 Modern uses
12.4 Final considerations
References
Chapter 13. Traditional uses, processes, and markets: the case of mauka (Mirabilis expansa [Ruíz & Pav.] Standl.)
Abstract
13.1 Origin
13.2 Cultural distribution/ethnic affiliation
13.3 Traditional uses as food
13.4 Other traditional uses—medicinal, ceremonial, etc
13.5 Novel food uses
13.6 Final considerations
References
Chapter 14. Traditional uses, processes, and markets: the case of maca (Lepidium meyenii Walp.)
Abstract
14.1 Cultural distribution/ethnic affiliation
14.2 Different ecotypes of maca
14.3 Traditional uses as food
14.4 Medicinal uses
14.5 Ceremonial uses
14.6 Novel food uses
14.7 Final consideration
References
Chapter 15. Traditional uses, processes, and markets: the case of Yacon (Smallanthus sonchifolius [Poepp.] H.Rob.)
Abstract
15.1 Description, origin, and history
15.2 Yacon, from unknown crop to rebirth
15.3 Yacon’s past and present uses in South America
15.4 Final considerations
References
Chapter 16. Traditional uses, processes, and markets: the case of arracacha (Arracacia xanthorrhiza Bancroft)
Abstract
16.1 Origin and description of arracacha
16.2 Uses of arracacha
16.3 Final considerations
References
Chapter 17. Traditional uses, processes, and markets of native potatoes (Solanum spp.)
Abstract
17.1 Origin and agricultural importance of native potatoes
17.2 Cultural distribution and ethnic affiliation
17.3 Nutritional value of native potatoes
17.4 Industrialization and uses of potatoes
17.5 Cultural importance and transmission
17.6 Chuño and tunta, the survival of millennia traditional food technology
17.7 Final consideration
References
Chapter 18. Ajipa (Pachyrhizus ahipa [Wedd.] Parodi): traditional use, process, marketplace, issues, and outlook
Abstract
18.1 Cultural distribution and ethnic affiliation of Pachyrizus ahipa and the wild type
18.2 Past uses and future perspective of ajipa
18.3 Traditional uses and promotion of new local processing forms
18.4 Past and present uses of Pachyrhizus ahipa and Pachyrhizus spp. from lowland
18.5 Final considerations
Acknowledgments
References
Chapter 19. Traditional uses, processes, and markets: the case of oca (Oxalis tuberosa Molina)
Abstract
19.1 Cultural distribution/ethnic affiliation
19.2 Industrialization and uses of oca
19.3 Uses and traditions
19.4 Final considerations
References
Chapter 20. Traditional uses, processes, and markets of ulluco (Ullucus tuberosus Caldas)
Abstract
20.1 Cultural distribution and ethnobotanical legacy
20.2 Traditional use in the preparation of meals with ulluco
20.3 Traditional uses: medicinal, ceremonial
20.4 New food culinary uses and functional food opportunities
20.5 Concluding remarks
References
Chapter 21. Traditional uses, processes, and markets: the case of achira (Canna indica L.)
Abstract
21.1 Origin
21.2 Traditional uses—medicinal, ceremonial, etc
21.3 Other uses of achira plants
21.4 Concluding remarks
References
Chapter 22. Traditional uses, processes, and markets: the case of cassava (Manihot esculenta Crantz)
Abstract
22.1 Amazonia as a hotspot of plant cultivation 10 millennia ago
22.2 Cultural, ethnic, and distribution in Andean countries
22.3 Traditional uses of cassava
22.4 Final considerations
References
Index

Marney Pascoli Cereda

Marney Pascoli Cereda, Ph.D. has graduated in Agronomic Engineering at University of São Paulo, Brazil. She idealized and was the first Director of a Research Centre specialized in tropical starches. For her activities in research, she received in 2000 the Medal of Merit from the São Paulo Government. She also realized post-doctoral internships in Spain, France and England and technical visits in China, Thailand, Japan, India and in most Central and South American countries. Her researches focus mainly in food technology and development. In food technology she works mainly with food security, food safety and the use of agroindustry’s wastes. In rural agroindustry’s, she works in the development of processes in social technology and valorization of family farming products production by innovative technologies. She developed 3 patents and other 6 are in analysis process. From 2018 she remains an independent researcher and coordinates the Agro: Research, Processes and Products Laboratories.

Affiliations and expertise

Researcher, Agro: Research, Processes and Products Laboratories, Campo Grande, Brazil

Olivier Francois Vilpoux

Olivier François Vilpoux, Ph.D. has graduated in Agronomic Engineering at “Institut Supérieur D'agriculture” (1991), in France, with a Master’s in Business from the Institut de “Gestion Internationale en Agro Alimentaire” (1992) and a PhD in Business from the “Institut National Polythecnique de Lorraine” (1997), France. From 2004 to 2019 he was a professor at the Catholic University of Campo Grande (UCDB) and Professor of the Master and Doctorate Program in Local Development (UCDB), Brazil. From 2014 to 2019 he has been professor of the Doctorate in business at the Federal University of Mato Grosso do Sul. Currently he is professor of the Master of Management and Environmental Technology at the Federal University of Mato Grosso (UFMT). He works mainly on the following themes: collective action, cooperatives and family farming.

Affiliations and expertise

Professor, Federal University of Campo Grande, Mato Grosso do Sul, Brazil

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health