Starch meal arrorut

Starch meal arrorut is a rare enough product for our latitudes. However, in Asia, as well as in South American countries, this type of starch has long been very popular and in demand. This state of affairs is primarily associated with the unique properties of arrorut starch flour. It is noteworthy that arrorut is made from a plant called Maranta or Maranta, which is assigned to the Maranta family.

Currently, biologists have discovered and described about 25 varieties of the Maranta plant, which grows mainly in the rainforests of the American continent, also on the island of Fiji. It is worth noting that many lovers of indoor plants are not familiar with maranta by hearsay, since some species of plants are grown at home. In its appearance, the maranta is a small-sized plant with spreading basal leaves that differ in color.

Most species of maranta plant are grown exclusively for ornamental purposes. Of greatest importance to the food industry is such a variety of plant as Maranta cane-shaped or Maranta arundinacea. Often the plant is called nothing more than a real arrorut or West Indian arrorut. The cane maranta differs from other species of plant in its size, the shrub can reach a height of up to one meter.

In addition, the plant tubers are processed to produce arrorut starch flour. It is worth noting that cooked maranta tubers are also eaten. As a rule, arrorut starch flour is used in American, Latin American and Mexican cuisines. Arrorut is usually included in sauces, as well as pastries and desserts. It is especially worth emphasizing that in addition to maranta root crops, cassava roots, as well as the flesh of some varieties of banana, are used to produce arrorut starch flour. In cooking, arrorut is used as a thickener or starch.

In its appearance, arrorut is not much different from flour or ordinary starch. However, the taste, as well as consumer characteristics of starch flour, give every reason to classify arrorut as useful, and in addition, dietary products. Arrorut does not contain fats in its composition, and is also distinguished by its light digestibility by the human body. Particular attention should be paid to the vitamin-mineral composition of the starch flour arrorut, which is enriched with a number of useful natural compounds.

For example, the chemical composition of arrorut contains vitamins of group B, PP, as well as phosphorus, manganese, potassium, magnesium, calcium, iron and zinc. It is believed that regular consumption of both marant fruits themselves and arrorut starch flour helps in normalizing metabolic and digestive processes. In addition, arrorut is used as a preventive and therapeutic agent for anorexia, as well as intestinal anemia.