You’re fasting, and you’re hungry. The first food item that you can think of is sabudana. But is this something that’s a crop or a processed product? Let’s find out. Sabudana basically comes out of cassava roots. Sabudana is rich in carbohydrates and as a result, provides instant energy and satiety. It also has some protein, calcium, iron and fibre. As a result, you can make delicious dishes such as khichdi, vada, kheer, porridge, and dosa.
This article will explore the process of making sabudana from tapioca roots. Let us consider the health benefits as well as side effects of sabudana and some tips for using it wisely. Let’s begin with the uses of sabudana in different cuisines and dishes.
Uses of Sabudana
Sabudana is not only a delicious food item but a useful one as well. It has several uses for health, beauty and nutrition also. Some of the common uses of sabudana are:
- Sabudana is rich in starch and carbs that can fill you up and energize you quickly. It’s an excellent pick-me-up food if you are tired from exercise or fasting.
- Due to the fact that it is free of any gluten or casein, Sabudana is a safe and healthy option for those who have gluten intolerance. You can enjoy sabudana without worrying about either allergic reactions or digestive issues.
- Sabudana has calcium and iron that can boost bone health and prevent osteoporosis and anaemia. Therefore, sabudana can help you maintain strong and healthy bones.
- Sabudana is rich in all essential amino acids your body needs for various functions, namely protein and methionine. Hence it is a perfect gym food, as it builds body mass, heals wounds, and makes you look good by enhancing your skin and hair quality.
- Sabudana has a low glycemic index, meaning it does not rapidly spike your blood sugar levels. Basically, this means it can help you regulate your blood sugar levels and avoid diabetes complications.
The Process – Tapioca to Sabudana
You might be wondering how those tiny white pearls of sabudana are made from the big roots of tapioca. It’s a simple process that involves a few steps and basic equipment. In this article, gear up for the journey of tapioca to sabudana, from the farm to your plate.
Soil and Climate Requirements for Tapioca
- Tapioca is a tropical plant that grows well in warm and humid conditions. It usually grows in tropical regions like Brazil, Africa and Asia. It needs a well-distributed rainfall of over 100 cm per year and can tolerate some drought. However, it cannot survive flooding or waterlogging, so it needs well-drained soil.
- The best soil for tapioca cultivation is red lateritic loam, that has a pH range of 5.5 to 7.0. This soil type allows the roots to penetrate deep and absorb nutrients. Sandy loam soil is also suitable, retaining moisture but draining excess water.
- Tapioca can grow in poor and infertile soils but produce better yields if enriched with organic matter and fertilizers. Just ensure your soil is free of any weed or pest infestation and remove the debris, and your tapioca plant will thrive well.
Land Preparation
- Plough the land four to five times to loosen the soil, remove weeds and aerate the soil.
- Level the land to make it smooth and uniform. This will help in irrigation and drainage and prevent waterlogging and erosion. You can mount a leveller on your Kubota mu 5501 to finish the process easily.
- Form ridges and furrows on the land at a suitable spacing. This will conserve moisture, improve drainage and give space for root growth.
- Manure the land with organic matter at 10 to 15 tonnes per hectare. This will enhance the soil fertility, structure and water-holding capacity. Apply manure before ploughing or during ridging.
- Fertilize the land with chemical fertilizers at the recommended doses. This will provide nutrients for the crop. Apply fertilizers in split doses at planting, weeding and earthing up stages. Apply fertilizers along the furrows or mix them with the soil.
Plant Care
- Weed the plants manually or mechanically to remove weeds that compete with tapioca. Weeding also aerates the soil and prevents pests and diseases. Weed two to three times during the crop growth at 30 to 45-day intervals.
- Earth up the plants by covering their base with soil. This provides support, prevents lodging, improves root development and protects from pests and diseases. Earth up along with weeding or after each irrigation no sooner than 60 to 90-day intervals.
- Irrigate the plants according to the soil type, climate, rainfall pattern and crop stage. Irrigation is vital for germination, root growth, tuber formation and yield. Irrigate weekly or as needed to keep the soil moist but not wet. Stop irrigation one month before harvest to ease the digging of roots.
- Manage pests and diseases by using cultural, biological and chemical methods. Some common pests and diseases are mealybugs, scales, mites, leafhoppers, caterpillars, termites, nematodes, mosaic virus, bacterial blight, anthracnose, root rot and wilt. Manage them by selecting resistant varieties, using healthy planting materials, maintaining sanitation, rotating crops, applying bio-control agents like neem oil or Trichoderma fungus and spraying pesticides like malathion or mancozeb.
Harvest
- Wait for the plants to mature. You can find this out through some signs. This includes yellowing of leaves, drying of stems and cracking of tubers. At this time, you can become aware that it is ready for harvest.
- Dig out the roots manually or mechanically using spades or forks. Do this carefully to avoid damaging or injuring the roots. Special mechanical implements are available, all you have to do is mount them on your Kubota b2741.
- Harvest the roots during dry weather conditions. This will help in drying the roots.
Sabudana Making Process
- Wash the roots in water to remove dirt and impurities.
- Peel the roots manually or mechanically using knives or peelers.
- Grate the roots finely using graters or rasping machines to release the starch.
- Soak the grated roots in water for a few hours or overnight in tanks or barrels. Remove the fibrous pulp by sieving or decanting, and let the starch settle down at the bottom.
- Dry the starch in the sun or oven until it becomes a powdery extract. This is tapioca flour or starch.
- Moisten the starch slightly with water and pass it through a sieve under pressure. This forms small pellets that fall on trays or mats.
- Roast the pellets in hot air ovens or pans until they become hard and translucent. This removes any moisture from them.
- Cool and pack the pellets in bags or containers for sale. These are sabudana or sago pearls.
Conclusion
You have just read a piece on how to grow tapioca and make sabudana from its roots. We have covered the soil and climate requirements, land preparation, planting, plant care, and harvesting in addition to the sabudana-making process for tapioca cultivation. You also got informed on some of the benefits and uses of sabudana as a food item.
Tapioca cultivation and sabudana making can be a lucrative business for farmers who want to diversify their income sources and utilize their land effectively. Not to mention all the employment opportunities for rural people who can work in the processing units. Tapioca cultivation and sabudana making can also contribute to food security and as a result, economic development in the country.