Introduction
Arrow root is a root vegetable frequently used in powder form. It is a thickening agent and a component of gluten-free flour. Its starch content aid in weight loss, alleviate diarrhoea, and boost immune system. It is linked to many health benefits. Its starch are made from the rhizomes (rootstock) of several tropical plants, most commonly Maranta arundinacea while moreover Zamia integrifolia in Florida were used 7,000 years ago. Arrowroot cultivation was evident by Americas, according to archaeological investigations. The name could be derived from the Arawak people of the Caribbean, who used the plant as a staple, and the language was used as aruaru (meal of meals), for tapioca. Protein, folate, iron, phosphorus, and potassium are the nutrients found in it. While its simple digestion, lack of gluten, and high nutrient content make it perfect for satisfying the nutritional needs of toddlers and older person requires softer cuisine.
Bu hikaye Food & Beverages Processing dergisinin September 2024 sayısından alınmıştır.
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Bu hikaye Food & Beverages Processing dergisinin September 2024 sayısından alınmıştır.
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