ABSTRACT

Grains and starchy materials are the primary caloric source for the people in Asia, and their cultivation and use have developed with the culture. In most nations of Asia, rice or wheat is the staple food, but other grains and starchy materials are also eaten in many ways. Rice and wheat products have been covered in previous chapters, and this chapter covers food products derived from other grains and starchy materials, including amaranth, arrowroot, barley, buckwheat, corn, grain sorghum, Job’s tears, millet, oat, potato, rye, sweet potato, and yam. The proximate composition of grains, starchy ma­ terials, and their products described in this chapter is listed in Table 5.1.