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They contain about 23% starch. Before extracting the starch, they are washed and the scales are removed to avoid any disagreeable flavor. The roots are washed, drained, and reduced to a pulp by beating them in mortars. This milky liquid is passed through a coarse cloth and the insoluble, pure starch is allowed to settle at the bottom. This starch is dried in the sun or “drying house”, resulting in the formation of arrowroot powder. This powder is fine, clear white, and odorless, and is used as a thickening agent in food industries.
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