Utilising root
cropsContents (89 p.) Dynamic version
RAPA Publication 1994/30
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED
NATIONS
Regional Office for Asia & the Pacific
Bangkok, Thailand
1994
This publication is the joint effort of all technical officers under FAO Regional Programme Project TCP/RAS/2254 " Promotion of Increased Utilisation of Local Root Crops" based in Solomon Islands, Tonga and Vanuatu.
The designations employed and the presentation of material in this publication do not imply the expression of any option whatsoever on the part of the Food and Agriculture Organisation of the United Nations concerning the legal status of any country, territory, city or area of its authorities, or concerning the delimination of its frontiers or boundaries.
The opinions expressed in this publication are those of the author's alone and do not imply any opinion whatsoever on the part of the FAO.
Edited by:
Ms E A Williams
Associate Professional Officer,
Food Technology,
FAO Regional Office for Asia & the Pacific,
Maliwan Mansion, 39 Phra Atit Road,
Bangkok 10200, Thailand.
Artist work by:
Mr Vorathep Chai - Chana
FOR COPIES WRITE TO:
Regional Agricultural Engineering & Agro-Industries
Officer,
FAO Regional Office for Asia & the Pacific,
Maliwan Mansion, 39 Phra Atit Road,
Bangkok 10200, Thailand.
Permission to make digital or hard copies of part or all of this work for personal or classroom use is hereby granted without fee and without a formal request provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and full citation on the first page. Copyright for components of this work owned by others than FAO must be honoured. To copy otherwise, to republish, to post on servers, or to redistribute to lists, requires prior specific permission and/or fee.
Request permission to publish from:
The Chief Editor,
© FAO
Contents (89 p.)
Section 1: General information
Weights, measures and oven temperatures
Recipe preparation terms and definitions
Processing techniques and equipment
Drying
Filtering
Grating
Grinding
Peeling
Pressing
Sieving
Slicing
Syphoning
Locally fabricated "drum" oven.
Cooking utensils
Quality control procedures and equipment
Packaging materials and product labelling
Electric bag sealer
Candle and hacksaw blade method of sealing plastic bags
Section 2: Root crop flour and recipes utilising root crop flour
Root crop flour
Pancakes
Biscuits
Baki cakes
Sweet potato buns
Roti
Taro cakes
Taro muffins
Sweet potato biscuits
Steamed cassava snacks
Spicy cassava cake
Fritters
Chocolate sweet potato pie
Honeybread
Cassava snacks
Cassava bread
Banana bread
Vanilla buns
Mixed flour bread
Section 3: Root crop starch and recipes utilising root crop starch.
Root crop starch
Caramel dessert
Savoury griddle cakes
Iced dessert (ice-cream)
Section 4: Gari and recipes utilising gari
Section 5: Recipes utilising fresh root crops
Sweet potato jam
Cassava drops
Sweet potato mash
Vakalavalava
Savoury balls
Sweet potato cake
Chips
French fries
Sweet potato soufflé
Taro fish cakes
Sweet potato pudding
Spicy sweet potato cake
Sweet potato bread