Puré y papilla en polvo de Arracacha

The book "Puré and Powdered Porridge from Arracacha" offers a comprehensive study of the Arracacha, an important root plant in the Andean region. It highlights the possibilities of processing this plant into innovative foods, particularly in the form of powder for purees and porridge. Authors Carolina G. Vargas Luján and Tatiana Garcia Fernández present the three main varieties of Arracacha – yellow, white, and purple – and discuss their potential as an alternative food source. This work is a valuable resource for professionals in the fields of medicine, nursing, agriculture, as well as for those interested in food processing. The necessity for future research is emphasized to establish Arracacha as a sustainable and nutritious option in the food market.