Identifier: promisingrootcro164barr (find matches)
Title: Promising root crops for the South
Year: 1910 (1910s)
Authors: Barrett, O. W. (Otis Warren), b. 1872 Cook, O. F. (Orator Fuller), 1867-1949. Agricultural history and utility of the cultivated aroids Barrett, O. W. (Otis Warren), b. 1872. Yautias, taros, and dasheens United States. Bureau of Plant Industry
Subjects: Yautia Araceae Root crops Taro
Publisher: Washington : Govt. Print. Off.
Contributing Library: U.S. Department of Agriculture, National Agricultural Library
Digitizing Sponsor: U.S. Department of Agriculture, National Agricultural Library

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t yautias do not differ materially in composition from thepotatoes. As is the case with potatoes, carbohydrates constitute the chief nutritivematerial. An examination of the yautias shows that the principal carbohydratepresent is starch. STARCH. Yautia varieties range from about 20 per cent to 30 per cent ofstarch. Taro varieties are ill adapted to starch manufacture for tworeasons: The starch grain is only about one-fifth the size of that ofthe yautia (1 // to 3 tu,b see PI. VI, figs. 1 and 4), which prevents therapid settling of starch grams in water, and the rhizome of all tarosexamined thus far contains a gummy substance which renders thewater in which the ground or grated root may be suspended of such a a Barrett, O. W. The Yautias, or Taniers, of Porto Rico. Bulletin 6, Porto RicoAgricultural Experiment Station, U. S. Dept. of Agriculture, 1905, p. 23.& 1 n = 1/1000 millimeter, or about 1/25000 inch.164 till. 164, Bureau of Plant Industry, U. S. Dept. of Agriculture Plate V.
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Tubers of a Dasheen Grown at Gough, S. C.(Seven-eighths natural size.) USES. 15 viscous nature that the starch grains are prevented from sinking tothe bottom. Alocasia starch (see PL VI, fig. 2) has been but slightlyinvestigated thus far, but though the starch content of alocasia rootsis somewhat less than that of yautias the gum contained is probablymuch less than in the case of the taro. The size of the starch grain varies considerably in different yautias,and is probably affected to a greater or less degree by the soil condi-tions, seasons, etc., in which the starch was produced. The size ofthe starch grain in the dasheen and the taro does not seriously inter-fere with the use of these roots as alcohol producers or as a sourcefor stock feed, flour,, etc. FLOUR, MEAL, ETC. Flour made by grinding dry slices of peeled yautia tubers is con-sidered in the West Indies more nutritious and fully as palatable asthe famous cassava, or bammy, cakes; it contains rather lessfibrous matter and n

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