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close this book FOOD CHAIN No. 8 - March 1993
View the document GREETINGS
View the document Guatemala's health snacks for children
View the document Making the most of Nigerian ogi
View the document News Lines
View the document Fighting disease with fortified foods
View the document The Best Lemonade in the World
View the document Book Lines
View the document Targeting the vulnerable Malawi
View the document How to make jak fruit biscuits
View the document Acknowledgments

Book Lines

The following books are available from the IT Bookshop, 103-105 Southampton Row, London WC1B 4HH, UK. If ordering by post please make cheques payable to IT Publications Ltd, adding 20 per cent for UK postage and 25 per cent for overseas postage.

Food Chain is most anxious to review books produced in developing countries. If you feel a particular book is useful, please let us know - even better send us a copy - costs will be reimbursed.

PROCESSING TROPICAL CROPS - A TECHNOLOGICAL APPROACH

J.J. Asiedu MacMillan, 1992,

ISBN 0-333044857

This undergraduate text book fills a much needed gap in food science and technology education in developing countries. It is divided by commodity into ten chapters (cassava, cocoa, coconut, coffee, groundnut, maize, oil palm, sorghum and millet, soya bean and yam) and each chapter covers the production, composition, storage and processing of the crop in question.

The main distinguishing feature of the book, which is of interest to readers of Food Chain, is the inclusion of small scale and traditional food processing techniques which are described clearly and with numerous diagrams. To be comprehensive for his intended readers, the author has also included larger scale processing methods. However as a result of the wide scope of the book, it inevitably cannot include the level of detail that is needed for fieldworkers and others wishing to put into practice the technologies described in the book. In addition the style and academic content make the book suitable as a resource for lecturers, undergraduate students and trainers, but not for extension agents or entrepreneurs

Having said this, the book is packed with useful information drawn from a wide range of developing countries. It is well illustrated, well referenced and contains few errors. It is a valuable contribution to food science and technology education in developing countries as it will help re-focus the training of young food technologists towards the technologies that are appropriate to the business that operate in their countries.

LEAF PROTEIN AND ITS BY-PRODUCTS IN HUMAN AND ANIMAL NUTRITION

N. W. Pirie, Cambridge University Press, 1987,

ISBN 0521 33030.0

This is the second edition of the important reference work 'Leaf protein and other aspects of fodder fractionation' which was first published in 1978. This edition expands and develops the various areas of leaf protein production (now termed leaf concentrate, or LC) in nine chapters. These include choice of crops, methods of processing and preservation, human feeding trials and value of by-products Although research and applications of LC have moved on substantially since this book was published, particularly in areas such as the importance of Vitamin A content, incorporation of LC into other foods and practical fieldwork application of the technology, this remains a valuable source of quality information on the topic. It features an exhaustive list of references to scientific research on the subject