Roots, tubers, plantains and bananas in human
nutritionRoots, tubers, plantains and bananas in human
nutritionFOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1990
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Nutritional composition of roots and tubers
Carbohydrates
Protein
Lipids
Vitamins
Minerals
Root crop leaves
5. Methods of cooking and processing
Cassava
Cooking and processing of yam
Cocoyam
Banana and plantain
Sweet potato
Potato
6. Effect of processing on nutritional value
7. Toxic substances and antinutritional factors
Cassava toxicity
Sweet potato
Potato
Cocoyam
Banana and plantain
Yam
Phytate
8. New frontiers for tropical root crops and tubers
Commercial dehydration of root crops and their use
Use of root crops as a source of industrial raw material
Use of root crops as animal feed
Production of single cell protein for livestock feed
9. Food security in developing countries
Annex 1 - Some recipes based on roots, tubers, plantains and bananas