Processing and Utilization Technology of Root and Tuber Food.

This document is a summary of a journal article titled "Processing and Utilization Technology of Root and Tuber Food" published in the journal Foods. The article discusses the importance of root and tuber crops, such as cocoyam, potato, sweet potato, yams, and cassava, as staple foods and sources of dietary carbohydrates. It highlights the steady increase in production and plant areas of these crops and their potential benefits in terms of food quality and nutrition. The article also explores the processing and utilization of root and tuber crops, including the modification of starches and the development of composite flours. It presents several studies on the properties and applications of starch-based products and composite flours derived from different root and tuber crops. The article concludes by emphasizing the need for further research and development in this field to meet consumer demands and promote the consumption of novel products with nutritional functions. [Extracted from the article]