Methods for assessing quality characteristics of non-grain starch staples. (Part 3. Laboratory methods.)

摘要

This manual sets out in a four-part publication the main methods necessary to evaluate the quality characteristics of nongrain starch staple (NGSS) food crops (cassava, sweet potato, banana, plantain, yam and cocoyam) and their processed products. It is designed to be a reference source and laboratory guide for food analysis laboratories and those concerned with the quality of NGSS. It is hoped that the provision of this manual and its active promotion through workshops will assist in the uptake of quality assessment methodologies, the setting of quality standards and to the improved quality of fresh material and their processed products.udIt is expected that the audience for this manual will be wide ranging and include: ud• public sector research and development establishments such as universities, colleges and research institutes-this would include bodies responsible for NGSS breeding programmes and food and nutrition programmes; ud• bureaux of standards/quality standards boards and other bodies responsible for setting and monitoring the standard of foods and raw materials within the NGSS sector; and ud• private sector quality control laboratories wishing to implement quality assurance systems utilizing NGSS or their by-products as raw materials for food or industrial applications.udDifferent groups may wish to use different parts of the manual. udThe manual is divided into four parts:ud• Part 1 Introductory section;ud• Part 2 Field methods: methods that require a minimum of equipment and are suitable for use in situations where a laboratory is not readily available;ud• Part 3 Laboratory methods: this part brings together most of the standard laboratory methods for the analysis of NGSS food crops; and ud• Part 4 Advanced methods: in this part a diverse range of techniques is brought together. It includes methods of a more advanced nature and possibly requiring more sophisticated equipment than described in Part 3. This section may be used for research purposes.