Starch Maranta

Starch is obtained from cereals, from leguminous and other seeds, from potatoes and other tubers, and from certain roots. The starches which are most commonly used are those of wheat, maize, rice, potatoes, sago, manioc and maranta. 

Arrowroot starch is obtained from the rhizomes of the tropical plant Maranta arundi-nacea L. and related species cultivated in the West and East Indies, Australia and elsewhere. Arrowroot starch has been a home remedy for gastrointestinal disorders, especially in Britain, since it is reputedly the most digestible starch. It is made into puddings by heating it in milk and is blended with eight parts of wheat flour in arrowroot biscuits. It is also used in jellies, cakes and various infant and invalid food mixtures. What is marketed as arrowroot starch from some locations may be tapioca starch. If arrowroot starch is required, its identity should be verified. 

Method-of Examining Reserve Starches.—Many of the reserve starches are used commercially, such as potato, corn, rice, maranta, oat, wheat, sago, tapioca, etc., and it frequently becomes necesssary for the microscopist to determine their purity or their presence in a sample of food or drug. The following characteristics should be noted in determining the identity or source of the starch. 

IG. 36.—A, wheat starch grains B, rye starch C. barley starch D, potato starch E, Maranta starch F, Sago starch.. Explanation in text. 

Arrowroot Starchy—In the West Indies the roots of Maranta arundinacea are utilized for the preparation of arrowroot. The long, jointed, tap-shaped roots are first soaked in water and washed, then peeled with knives to remove tlie skin which contains a resin that would communicate an unpleasant taste to the starch, and also discolour it. The roots are then pulped by cnishing them, and the pulp is washed through perforations in a cylinder with water to separate the fibre. The milk is filtered through muslin, settled and washed repeatedly, and finally dried in shallow copper pans covered with muslin to keep out dust. The roots yield about 19 per cent, of starch aud give 22 cwts. of air-dried starch, containing 14 per cent, of moisture, per acre. 

The starch made from the root is used in foods prepared for children and invalids. Other similar starches which can be substituted for arrowroot are obtained from several other plants of the same genus, Maranta, or other genera such as Zamia, Curcuma, Tacca, Canna, and Musa. 

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