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FLOURS FROM LOCAL FOOD STUFFS IN COOKERY

Food & Nutrition

TYPES OF FLOURS FROM LOCAL FOOD STUFFS IN COOKERY

  1. Cassava flour: is made from the root of the cassava plant, in a purified form (pure starch), it is called tapioca flour
  2. Coconut flour: is made from grounded coconut meat and has the highest fibre content of any flour, having a very low concentration of digestive carbohydrates and thus making an excellent choice for those who want to restrict their carbohydrate intake. It also has a high fat content of about 60%.

 

  1. Potato starch flour: is obtained by grinding the tubers to a pulp and removing the fibre and protein by water-washing. Potato starch flour is a very white starch powder used as a thickening agent.

 

  1. Rice flour: is ground kernel of rice. It is used in Western Countries especially for people who suffer from gluten intolerance since rice does not contain gluten. Brown rice flour has higher nutritional values than white rice flour.

 

  1. Soy flour: is made by roasting the soy-beans, removing the coat and grinding into flour. Soy flour is manufactured at different fat levels. Alternatively, raw soy flour omits the roasting step. Soy flour has 50% protein and 5% fibre. It has higher levels of protein thiamine, riboflavin, phosphorus, calcium and iron than wheat flour. Soy flour thickens sauces, prevents staling in baked food and reduces oil absorption during frying.

 

Evaluation:

List the different types of flour that can be gotten from local food stuffs.

 

Assignment:

State 3 local snacks that can be prepared from flours of local foodstuffs with their recipes

See also

RAISING AGENT – FULL EXPLANATION

FLOUR MIXTURES: FULL EXPLANATION

TIME AND ENERGY MANAGEMENT II: FULL EXPLANATION

TIME AND ENERGY MANAGEMENT

LABOUR SAVING DEVICES – FULL EXPLANATION

 

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