Tapioca (cassava sago ) is a granular starchy product obtained from the roots of cassava . High-calorie and easily digestible food, widely consumed in tropical countries.
Nutritional Value
Tapioca contains 10-14% of water , about 3% - crude protein , 2.5% - fat , 3.5-4.0% - fiber , 3.5-4.5% - ash , 80-83% organic matter which are mainly represented by starch .
Crude protein contains about 50% of the “true” protein, and the rest is non-protein nitrogen . Tapioca protein is of little value: it contains little methionine , cysteine , lysine and other essential amino acids . Tapioca fat is low in unsaturated fatty acids, so adding vegetable fat to tapioca can significantly improve its nutritional value.
Cooking Method
The roots of the cassava are first washed and cleaned, then lowered into the cauldron or just into the river for three to four days. Then it is ground and the ground mass is thoroughly mixed with water. Pure grains of starch gradually settle to the bottom.
Then starch is removed and mixed again with water - this process can be repeated four to five times. When the starch becomes clean enough, it is scattered on metal utensils, which put on a slow fire. During cooking, starch is constantly mixed. Over time, starch forms small lumps. These lumps are called tapioca.
The main producer is Thailand .
See also
- Tapioca Ball Tea