Taro powder is processed into starch, or dried and fermented to make wine. The wine yield is 60-70%, which is higher than that of grain. Distiller's grains and banana taro stalks are also feed for pigs.
Generally, 2.5 kg of banana taro starch can produce 0.5 kg of monosodium glutamate, as well as starch sugars such as glucose and sorghum maltose for oral administration and injection, and various non-staple foods such as lotus root starch. Its pedicel has a sweet taste. As a vegetable, it can be sliced or shredded; Or blanch in boiling water and then cold mix, or pickle.
Extended data:
Canna taro: Canna plant. Perennial herbs, up to 3 meters tall. Has a huge rhizome. The stems are purple, erect and stout. Leaves alternate; Petiole short; Leaf sheath edge purple; Leaf blade oblong, long surface green, edge or back purple; There are pinnate parallel veins with obvious midvein.
Racemes scattered, simple or forked; Flowers solitary or 2 clusters, bracteoles ovate, lavender; Capsule dehiscence in 3 petals, tumor-shaped. Flowering: September -65438+ 10.
Tubers can be used for cooking or extracting starch, and are suitable for old and weak children to eat or make vermicelli, wine and industry. The fibers of stems and leaves can be used to make paper and rope. It grows at an altitude of140m to 2000m, and often grows on forest margins. Native to India and South America, it is cultivated in the south and southwest of China.
References:
Baidu encyclopedia-banana taro