What Is Arrowroot Powder?
Arrowroot is a plant native to China, India, Nepal and Pakistan. It grows up to 2 feet tall with white flowers and yellow berries. The leaves are very long, slender and smooth. They have no sharp points or spines. The seeds are small, round and brownish in color. They look like little peas. Arrowroot is used for many purposes such as making flour, tea, soup and other foods.
The main use of arrowroot is its ability to help digest food more efficiently. Arrowroot helps to break down fiber into smaller pieces which then can be absorbed more easily by your body. Fiber is essential for good digestive health. When ingested it slows down the absorption of nutrients from the food so that they can reach your cells more quickly.
Arrowroot contains lignans (natural chemicals) which may reduce cholesterol levels and improve blood sugar control. These properties make arrowroot useful in treating diabetes mellitus, high blood pressure, heart disease and certain types of cancer.
How Is Arrowroot Used?
Arrowroot is made into a fine powder which is then added to food or drink. It has a slightly sweet flavor and can be used as a replacement for wheat flour in recipes such as cakes, biscuits and puddings.
Arrowroot is used to thicken liquids like soups and stews. It is important that the liquid is at boiling point before adding the arrowroot otherwise it will not work correctly.
Sources & references used in this article:
First Report of Meloidogyne enterolobii on Arrowroot in China by K Zhuo, MX Hu, JL Liao, K Rui – Plant Disease, 2010 – Am Phytopath Society
ariations in the Gelatinization Profiles of Cassava, Sagu and Arrowroot Native Starches as Measured with Different Thermal and Mechanical Methods by EE Pérez, WM Breene, YA Bahnassey – Starch‐Stärke, 1998 – Wiley Online Library
Bioactive films of arrowroot starch and blackberry pulp: Physical, mechanical and barrier properties and stability to pH and sterilization by GF Nogueira, CT Soares, R Cavasini, FM Fakhouri… – Food chemistry, 2019 – Elsevier
Tapioca, arrowroot, and sago starches: production by DA Corbishley, W MILLER – Starch: Chemistry and technology, 1984 – Elsevier
Physical and functional properties of arrowroot starch extrudates by AN Jyothi, JT Sheriff, MS Sajeev – Journal of food science, 2009 – Wiley Online Library
Antibacterial Effect of Water-Soluble Arrowroot (Puerariae radix) Tea Extracts on Foodborne Pathogens in Ground Beef and Mushroom Soup by S Kim, DYC Fung – Journal of food protection, 2004 – meridian.allenpress.com
Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches by F Villas-Boas, CML Franco – Food hydrocolloids, 2016 – Elsevier
Arrowroot production in the Marshall Islands: Past, present, and future by DHR Speinneman – New Zealand Journal of Crop and Horticultural …, 1992 – Taylor & Francis