Poi

poi is a food

1. POI S.Ramya Roll No: 14UY23 3 rd B.Sc Microbiology Ayya Nadar Janaki Ammal Collage, Sivakasi .

2. Poi

3. Poi is a solid food and looks like paste. Made from the potato shaped, bulbous   underground part of the taro  plant. Taro  is grown all around the world, but only Hawaiians make  poi  out of it.

4. poi Poi was made from breadfruit, sweet potato or banana as well as taro. Ripe bananas or cooked breadfruit were soft enough to mash with the fingers. Sweet potato poi was made by mashing cooked sweet potato with the fingers, then a wooden spatula was used to mix in water to achieve a smooth paste. Sweet potato poi soured quickly and the sweet potato paste could not be stored long term as taro poi.

5. poi  is an  acquired  taste. It's also known for various health benefits. Many Hawaiian babies eat  poi  as their first solid food.

6. Microbes involved in poi Lactobacillus acidophilus Lactobacillus delbrueckii Lactococcuslactislactis Leuconostoccitreum Leuconostoclact is

7. Poi  is a  starch that is low in fat and  protein . It contains several important vitamins, including vitamin B,  phosphorous , and calcium . It's also low in  calories even lower than rice! Taro is low in fat, high in vitamin A, and abounds in complex carbohydrates. Poi has been used as a  milk substitute or  baby food  for babies.  It contains no  gluten , and as such is safe for ingestion by people with celiac disease  or  gluten in tolerance. Special dietary and medical uses

8. Taro production

9. Planting and growing taro

10. Process : To prepare poi, the taro was first washed and cooked in an imu . This cooked taro was peeled or scraped using shell scrapers or stone flakes. It could be eaten at this stage or sliced and dried in the sun and preserved.

11. Sitting on the ground at one end of a pounding board, kneeling over or with legs straddling either side of the board, the pounder began with a pile of cooked taro on his right and a bowl of water on his left. Handfuls of water kept the board and stone pounder moist as taro was added to the board and pounded into a paste with short, quick strokes.

12. If the poi was to be stored or transported else where, it was made with very little water. The stiff paste was stored in large covered bowls or tied up in ti leaf bundles.

13. Poi was served in bowls and eaten with one or two fingers. Hawaiians preferred the sour taste of aging poi left sitting a day or two.

14. Nutrition facts Amounts of per 100grams  Calories   112 % Daily Value* Total Fat  0.1 g 0% Saturated fat 0 g 0% Polyunsaturated fat 0.1 g Monounsaturated fat 0 g Cholesterol  0 mg 0% Sodium  12 mg 0% Potassium  183 mg 5% Total Carbohydrate  27 g 9% Dietary fiber 0.4 1% Sugar 0.4 g Protein  0.4 g 0%  Vitamin A 1% Vitamin C 6% Calcium 1% Iron 4% Vitamin D 0% Vitamin B-6 15% Vitamin B-12 0% Magnesium 6%

15. Thank You...