ARROW ROOT-Food Applications and Nutraceutical Properties

Protein, folate, iron, phosphorus, and potassium and it posses various nutrients that arrowroot is blessed with health benefits. The plant known as arrowroot (Maranta arundinacea) is found in tropical woods in the Caribbean, Sri Lanka, Indonesia. It has tuberous rhizomes, which are long, fibrous underground stems. It is an Antioxidant, immune system booster, pain reliever, anti-cancerous potential, and it also contains Antibacterial activity, Toxin and infection thwarter, stomach upset reliever, sexual drive stimulator, fever subsider, etc. Low levels of fruit and oligosaccharides and a medium concentration of phenylalanine are found in arrowroot. The plant exhibits negative syneresis and stability during heating, increased solubility, and an absorption index in milk in terms of rheological qualities. Arrowroot contains less calories and more protein than other tuberous veggies. Additionally, it is an ideal for gluten-free diet, that might assist diabetics in controlling the weight and blood sugar levels.

- Gujjaralapudi Phani , Gopikrishnan.A, Govathoti Shylu, Dr. R. Meenatchi

Introduction

Arrow root is a root vegetable frequently used in powder form. It is a thickening agent and a component of gluten-free flour. Its starch content aid in weight loss, alleviate diarrhoea, and boost immune system. It is linked to many health benefits. Its starch are made from the rhizomes (rootstock) of several tropical plants, most commonly Maranta arundinacea while moreover Zamia integrifolia in Florida were used 7,000 years ago. Arrowroot cultivation was evident by Americas, according to archaeological investigations. The name could be derived from the Arawak people of the Caribbean, who used the plant as a staple, and the language was used as aruaru (meal of meals), for tapioca. Protein, folate, iron, phosphorus, and potassium are the nutrients found in it. While its simple digestion, lack of gluten, and high nutrient content make it perfect for satisfying the nutritional needs of toddlers and older person requires softer cuisine.