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This book is for everyone who appreciates the huge amount of wisdom accompanying the process of blending a tuber and a cereal to enhance both nutritional and health benefits of a cookie; not just for food scientists, nutritionists, dieticians and chefs who already had a chance to witness the wonders of the food world. It is about the possibility of replacing wheat flour with taro flour to produce a value added product without compromising the sensory attributes of a typical cookie.

In developing countries, one of the greatest problem affecting millions of people, particularly, children is lack of adequate protein intake. Especially, in tropical and sub-tropical areas, feeding the fast-growing population is becoming a serious problem. These areas are also characterized by a shortage of animal protein and incidences of protein energy malnutrition.In the continuous search for solution to the problem of malnutrition in its various forms, mainly among the people of the developing countries, views have been expressed of the need to improve the nutritive quality of staple...

Taro is a very important crop in the pacific islands, the Caribbean, Japan, China, west and east Africa. It is reach in carbohydrate and it is an excellent source of potassium and fiber. However Like most plant origin foods taro also contains a variety of anti-nutritional and toxic components. Taro contains oxalates, phytates trypsin and amylase inhibitors, phytates, tannins and cyanide in some cultivars. This book, therefore provide the necessary information on chemical composition the levels of antinutritional factors, effective processing methods in reducing these factors in taro. Moreover...