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Tapioca starch. Tapioca (/ ˌ t æ p i ˈ oʊ k ə /; Portuguese: [tapiˈɔkɐ]) is a starch extracted from the tubers of the cassava plant (Manihot esculenta, also known as manioc), a species native to the North and Northeast regions of Brazil, [1] but which has now spread throughout parts of the World such as West Africa and Southeast Asia.
The prominence of the crop there has led it to be a staple of the population's diet. Taro is grown across the country, but the method of cultivation depends on the nature of the island it is grown on. Taro also plays an important role in the country's export trade. [73] The root is eaten boiled, as is standard across Polynesia. Taro leaves are ...
Pachyrhizus erosus, commonly known as jícama (/ ˈ h ɪ k ə m ə / or / dʒ ɪ ˈ k ɑː m ə /; [1] Spanish jícama ⓘ; from Nahuatl xīcamatl, [ʃiːˈkamatɬ]) or Mexican turnip, is a native Mesoamerican vine, although the name jícama most commonly refers to the plant's edible tuberous root. It is in the pea family (Fabaceae).
Dry root rot (Macrophomina phaseolina) is an emerging disease of mungbean, causing 10–44% yield losses in mung bean production in India and Pakistan. [ 32 ] [ 26 ] The pathogen affects the fibrovascular system of the roots and basal internodes of its host, impeding the transport of water and nutrients to the upper parts of the plant.
The root of the sweet variety is mild to the taste, like potatoes; Jewish households sometimes use it in cholent. [91] It can be made into a flour that is used in breads, cakes and cookies. In Brazil, farofa , a dry meal made from cooked powdered cassava, is roasted in butter, eaten as a side dish, or sprinkled on other food. [ 92 ]
Sago palms (Metroxylon sagu) in New Guinea Peeling and pounding a segment of Sago Palm stem to produce an edible starch.Sepik River, Papua New Guinea. Sago (/ ˈ s eɪ ɡ oʊ /) is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. [1]
In some cases, parsnips are boiled, and the solid portions are removed from the soup or stew, leaving behind a more subtle flavour than the whole root and starch to thicken the dish. Roast parsnip is considered an essential part of Christmas dinner in some parts of the English-speaking world and frequently features in the traditional Sunday ...
Sorghum is a large stout grass that grows up to 2.4 metres (7.9 ft) tall. It has large bushy flowerheads or panicles that provide an edible starchy grain with up to 3,000 seeds in each flowerhead. It grows in warm climates worldwide for food and forage.