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ARROWROOT . A large proportion of the edible starches obtained from the rhizomes or See also:root-See also:stocks of various See also:plants are known in See also:commerce under the name of arrowroot. Properly the name should be restricted to the See also:starch yielded by two or three See also:species of Maranta (nat. ord. Marantaceae), the See also:chief of which is
Arrowroot Plant (Maranta arundinacea).—Fig. r, See also:stem, leaves and See also:flowers; fig. 2, tubers.
M. arundinacea; and when genuine or See also:West See also:Indian arrowroot is spoken of, it is understood that this is the variety meant. Maranta arundinacea is probably a native of See also:Guiana and western See also:Brazil, but it has See also:long been cultivated in the West Indian Islands,
and has now spread to most tropical countries. The plant is a herbaceous perennial with a creeping root-stock which gives off fleshy cylindrical branches or tubers, covered with See also:pale See also:- BROWN
- BROWN, CHARLES BROCKDEN (1771-181o)
- BROWN, FORD MADOX (1821-1893)
- BROWN, FRANCIS (1849- )
- BROWN, GEORGE (1818-188o)
- BROWN, HENRY KIRKE (1814-1886)
- BROWN, JACOB (1775–1828)
- BROWN, JOHN (1715–1766)
- BROWN, JOHN (1722-1787)
- BROWN, JOHN (1735–1788)
- BROWN, JOHN (1784–1858)
- BROWN, JOHN (1800-1859)
- BROWN, JOHN (1810—1882)
- BROWN, JOHN GEORGE (1831— )
- BROWN, ROBERT (1773-1858)
- BROWN, SAMUEL MORISON (1817—1856)
- BROWN, SIR GEORGE (1790-1865)
- BROWN, SIR JOHN (1816-1896)
- BROWN, SIR WILLIAM, BART
- BROWN, THOMAS (1663-1704)
- BROWN, THOMAS (1778-1820)
- BROWN, THOMAS EDWARD (1830-1897)
- BROWN, WILLIAM LAURENCE (1755–1830)
brown or See also:- WHITE
- WHITE, ANDREW DICKSON (1832– )
- WHITE, GILBERT (1720–1793)
- WHITE, HENRY KIRKE (1785-1806)
- WHITE, HUGH LAWSON (1773-1840)
- WHITE, JOSEPH BLANCO (1775-1841)
- WHITE, RICHARD GRANT (1822-1885)
- WHITE, ROBERT (1645-1704)
- WHITE, SIR GEORGE STUART (1835– )
- WHITE, SIR THOMAS (1492-1567)
- WHITE, SIR WILLIAM ARTHUR (1824--1891)
- WHITE, SIR WILLIAM HENRY (1845– )
- WHITE, THOMAS (1628-1698)
- WHITE, THOMAS (c. 1550-1624)
white scales and afterwards ringed with their scars. It is at the See also:period when these tubers are gorged with starch, immediately before the See also:season of See also:rest, that it is ripe for use. In addition to about 25% of starch, the tubers contain a proportion of woody See also:tissue, See also:vegetable albumen and various salts. The arrowroot may be separated on a small See also:scale in the same manner as See also:potato-starch is frequently prepared, that is, by peeling the root and grating it in See also:water, when the starch falls to the bottom. The liquor is then drained off, and the starch purified by repeated washings till it is ready for drying.
On a large scale the manufacture of arrowroot is conducted with specially arranged machinery. The rhizomes when dug up are washed See also:free of earthy impurities and afterwards skinned. Subsequently, according to Pereira's Materia Medica, " the carefully skinned tubers are washed, then ground in a See also:- MILL
- MILL (O. Eng. mylen, later myln, or miln, adapted from the late Lat. molina, cf. Fr. moulin, from Lat. mola, a mill, molere, to grind; from the same root, mol, is derived " meal;" the word appears in other Teutonic languages, cf. Du. molen, Ger. muhle)
- MILL, JAMES (1773-1836)
- MILL, JOHN (c. 1645–1707)
- MILL, JOHN STUART (1806-1873)
mill, and the pulp washed in tinned-See also:copper cylindrical washing-See also:machines. The fecula (dim. of See also:Lat. faex, dregs, or sediment) is subsequently dried in drying-houses. In See also:- ORDER
- ORDER (through Fr. ordre, for earlier ordene, from Lat. ordo, ordinis, rank, service, arrangement; the ultimate source is generally taken to be the root seen in Lat. oriri, rise, arise, begin; cf. " origin ")
- ORDER, HOLY
order to obtain the fecula free from impurity, pure water must be used, and See also:great care and See also:attention paid in every step of the See also:process. The skinning or peeling of the tubers must be performed with great nicety, as the cuticle contains a resinous See also:matter which imparts See also:colour and a disagreeable flavour to the starch. See also:German-See also:silver palettes are used for skinning the deposited fecula, and shovels of the same See also:- METAL
- METAL (through Fr. from Lat. metallum, mine, quarry, adapted from Gr. µATaXAov, in the same sense, probably connected with ,ueraAAdv, to search after, explore, µeTa, after, aAAos, other)
metal for packing the dried fecula. The drying is effected in pans, covered with white See also:gauze to exclude dust and See also:insects."
Arrowroot is distinguished by the granules agglomerating into small balls, by slightly crepitating when rubbed between the fingers, and by yielding with boiling water a See also:fine, transparent, inodorous and pleasant-tasting jelly. In microscopic structure the granules See also:present an ovoid See also:form, marked with concentric lines very similar to potato-starch, but readily distinguished by having a " hilum " marking at the thick extremity of the granule, while in potato-starch the same See also:appearance occura at the thin end (compare See also:figs. 3 and 4 below). In addition to the West Indian supplies, arrowroot is found in the commerce of Brazil, the See also:East Indies, See also:Australia, Cape See also:Colony and See also:Natal.
The name " arrowroot " is derived from the use by the Mexican See also:Indians of the juice of the fresh root as an application to wounds produced by poisoned arrows.
See also:Sir Hans See also:Sloane refers to it in his See also:Catalogue of See also:Jamaica
Plants (1696), and it is said to have been introduced into See also:England by See also:- WILLIAM
- WILLIAM (1143-1214)
- WILLIAM (1227-1256)
- WILLIAM (1J33-1584)
- WILLIAM (A.S. Wilhelm, O. Norse Vilhidlmr; O. H. Ger. Willahelm, Willahalm, M. H. Ger. Willehelm, Willehalm, Mod.Ger. Wilhelm; Du. Willem; O. Fr. Villalme, Mod. Fr. Guillaume; from " will," Goth. vilja, and " helm," Goth. hilms, Old Norse hidlmr, meaning
- WILLIAM (c. 1130-C. 1190)
- WILLIAM, 13TH
William See also:Houston about 1732. It is grown as a See also:stove-plant in
botanic gardens. The
slender, much - branched stem is 5 or 6 ft. high, and bears numerous leaves with long, narrow sheaths and large spreading ovate See also:blades, and a few See also:short-stalked white flowers.
Tous-See also:les-mois, or Tulema arrowroot, also from the West Indies, is obtained from several species of Canna, a genus allied to Maranta, and cultivated in
the same manner. The granules of tous-les-mois are readily distinguishable by their very large See also:size (fig. 5). East Indian arrowroot is obtained from the root-stocks of several species of the genus Curcuma (nat. ord. Zingiberaceae), chiefly C. angustifolia, a native of central See also:India. Brazilian arrow-root is the starch of the See also:cassava plant, a species of Manihot (fig. 6), which when agglutinated on hot plates forms the See also:tapioca of commerce. The cassava is cultivated in the East Indian See also:Archipelago as well as in See also:South See also:America. Tacca, or Otaheite
°eta
.2D~p
Starch Granules magnified.
Fig. 3. Potato. Fig. 4. Arrowroot. Fig. 5. Tous-les- Fig. 6. Manihot. mois.
b50
arrowroot, is the produce of Tacca pinnatifida, the pia plant of the South See also:Sea Islands.
See also:Portland arrowroot was formerly pre-pared on the Isle of Portland from the tubers of the See also:common See also:cuckoo-See also:pint, Arum maculatum. Various other species of arum yield valuable See also:food-starches in hot countries. Under the name of See also:British arrowroot the See also:farina of potatoes is sometimes sold, and the See also:French excel in the preparation of imitations of the more costly starches from this source. The chief use, however, of potato-farina as an edible starch is for adulterating other and more costly preparations. This falsification can readily be detected by microscopic examination, and the .accompanying drawings exhibit the appearance under the See also:microscope of the See also:principal starches we have described. Although these starches agree in chemical See also:composition, their value as articles of See also:diet varies considerably, owing to different degrees of digestibility and pleasantness of See also:taste. Arrowroot contains about 82 % of starch, and about 1% of proteid and See also:mineral matter. Farina, or British arrowroot, at about one-twelfth the See also:price, is just as useful and pleasant a food.
End of Article: ARROWROOT
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