Flour, bread, milk, and other products from white sweet potatoes cassava, edible aroids, amaranth, yams, and lotus

A non-grain edible flour possessing the ability to hold a rise in the absence of grain flour, legume flour, or added fiber, dried to a moisture content of less than 20% by weight;

• said non-grain edible flour consisting essentially of comminuted particles of a tuber selected from the group consisting of tubers of light colored flesh of family Convolvulacaeae;
• tubers of family Araceae, tubers of family Dioscoreaceae, tuber of family Nymphaeaceae, tubers of family Euphorbiaceae and tubers of family Alismataceae, wherein said flour contains at least 75% of the plant fiber and other non-farinaceous substance of the tuber, comminuted to a particle size such that the comminuted tuber will pass through a screen of 0.015 inch mesh.

A non-grain edible flour possessing the ability to hold a rise in the absence of grain flour, legume flour, or added fiber, dried to a moisture content of less than 20% by weight and consisting essentially of comminuted seeds selected from the group consisting of seeds of family Amaranthaceae and seeds or family Chenopodiaceae, wherein said flour contains at least 75% of the plant fiber and non-farinaceous substance of the seed, comminuted to a particle size such that the comminuted seeds will pass through a screen of 0.015 inch mesh.

The flour of claim 30 wherein the flour contains substantially all of the plant fiber and other non-farinaceous substance of the seeds.

A non-grain edible flour possessing the ability to hold a rise in the absence of grain flour, legume flour, or added fiber, dried to a moisture content of less than 20% by weight consisting essentially of comminuted tubers of family Euphorbiaceae containing at least 50% of the plant fiber and other non-farinaceous substance of the tuber, comminuted to a size such that the comminuted tuber will pass through a screen of 0.015 inch mesh.

A non-grain edible flour possessing the ability to hold a rise in the absence of grain flour, legume flour, or added fiber, dried to a moisture content of less than 20% by weight and consisting essentially of comminuted seeds selected from the group consisting of seeds of family Amaranthaceae and seeds of family Chenopodiaceae, wherein the flour contains at least 50% of the plant fiber and non-farinaceous substance of the seed, comminuted to a particle size such that the comminuted seed will pass through a screen of 0.015 inch mesh.

A method for making flour from a tuber selected from the group consisting of tubers of family Convolvulacaeae, tubers of family Araceae, tubers of family Dioscoreaceae, tubers of family Nymphaeaceae, tubers of family Euphorbiaceae and tubers of family Alismataceae which comprises the steps of;

• a) comminuting the tuber to a particle size of less than 0.015 inch;
• b) retaining most of the fiber and other non-farinaceous substance of the tuber;
• c) reducing the moisture content, and d) recovering a flour product of said tubers consisting essentially of less than 15% moisture, a particle size of less than 0.015 inch, and at least 75% of the plant fiber and other non-farinaceous substance of the tuber.

A method for making flour of tubers of family Euphorbiaceae which comprises the steps of:

• a) removing the outer cork layer of the peel, b) comminuting the tuber to a particle size of less than 0.015 inch, including the woody stem portions and inner layer of the peel;
• c) retaining most of the fiber and other non-farinaceous substance of the tuber, including fibrous material in the woody stem portions and inner layer of the peel;
• d) reducing the moisture content, and e) recovering a flour product of said tube consisting essentially of less than 15% moisture, a particle size of less than 0.015 inch, and at least 50% of the plant fiber and other non-farinaceous substance of the tuber.

A method for making flour of tubers of family Dioscoreaceae which comprises the steps of;

• a) drying the tuber at temperatures not greater than 50.degree. F.;
• b) comminuting the tuber to a particle size of less than 0.015 inch at temperatures no greater than 50.degree. F.;
• and c) recovering a non-bitter flour product consisting essentially of less than 15% moisture, a particle size of less than 0.015 inch, and at least 75% of the plant fiber and other non-farinaceous substance of the tuber.

A method for making flour from seeds of families Amaranthaceae and chenopodiaceae which comprises the steps of;

• a) comminuting the seed to a particle size of less than 0.015 inch;
• b) retaining most of the fiber and other non-farinaceous substance of the seeds;
• c) reducing the moisture content, and d) recovering a flour product consisting essentially of a particle size of less than 0.015 inch, and at least 75% of the plant fiber and other non-farinaceous substance of the seed.