Which process, involving the fermentation of taro corms, is suggested to potentially optimize the release or stability of certain beneficial compounds for improved absorption over immediate consumption?
Answer
Fermentation used to create sour poi
Traditional preparation methods for taro have likely optimized nutrient retention while ensuring safety from oxalates. The text draws attention to the process used to create Hawaiian poi, which involves steaming and mashing the corms, followed by fermentation over several days to achieve a sour flavor profile. This extended period of fermentation, combined with the initial heat treatment, suggests a temporal effect on the root’s matrix. This process might lead to modifications that optimize the release or stability of specific compounds found within the taro, potentially enhancing their absorption compared to simply consuming the root immediately after initial cooking.
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