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| Composition of Tapioca Roots |
| Tapioca accumulates food in its roots. After growing leaves and other green parts, it starts to produce carbohydrate. The ability to produce and accumulate starch depends on the variety, the age at which it is harvested, the amount of rainfall and other factors. For tapioca with the age of 12 months and sufficient amount of rainfall, the composition is as follows: |
| Composition of tapioca root. |
Amount per 100 gram |
| Water |
60.21-75.32 |
| Peel |
4.08-14.08 |
| Flesh (Starch) |
25.87-41.88 |
| Cyanide (ppm) |
2.85-39.27 |
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| Composition of tapioca flesh |
Amount per 100 gram of
dried weight |
| Starch |
71.9-85.0 |
| Protein |
1.57-5.78 |
| Fiber |
1.77-3.98 |
| Residue |
1.20-2.80 |
| Fat |
0.06-0.43 |
| Non-Starch carbohydrate |
3.59-8.66 |
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We can see that the composition of tapioca root is , apart from water, mainly starch. Therefore, tapioca is a source of carbohydrate, so important to man and animals. Usually, tapioca root with low starch content will have a high density. For a rapid test of starch content, if the tapioca root placed in the water is light , the starch content is low. On the other hand, if the weight of the root in the water is heavier , then the starch content will be high. |
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