Arrowroot

Arrowroot (Maranta arundinaceae L.) is a plant belonging to the Marantaceae family that can reach 1.5 to 1.8 m in height, rhizomes with a size between 10 and 25 cm are spindle-shaped, elongated and segmented, separated by slight bottlenecks of scales.

It is cultivated for its edible rhizomes in all the tropical countries of the world. Arrowroot rhizome contains abundant amounts of starch, in addition to non-starch polysaccharides, sugars, protein, lipids and inorganic material.

The arrowroot can be planted in the marginal land and or under plant stands as an intercropping plant. Arrowroot plants can grow in poor lighting conditions and can also grow on infertile land, therefore these characteristics mean that they can be planted in a shaded place. Arrowroot plants can be used in vacant lots under tall trees without interfering with the growth and production of the main crops.

Arrowroot is native to South America but species are also found in Southeast Asia, the Caribbean, Philippines and India.

This plant was used the rhizome and processed into flour or starch that can be used as the raw material for processed food. Flour or starch from a rhizome these plants as sources of carbohydrate. The arrowroot starch is much appreciated in the preparation of desserts, breads, cookies and cakes. Flour products from arrowroot plant have special features, which are easy to digest because the content of the glycemic index (IG) is low so it is very good for health.
Arrowroot