Plant processing strategies and their affect upon starch grain survival when rendering Peltandra virginica (L.) Kunth, Araceae edible

There is a long history of human interaction with plants of the Aroideae subfamily (Araceae). Despite these plants' chemical defenses against animal and vegetal predation, humans have targeted their starchy corms, tubers and rhizomes for dietary purposes. In the Eastern Woodlands of North America, early Europeans described the Native population as utilizing the highly acridic Peltandra virginica (arrow arum) for subsistence needs. In order to render this resource edible, however, the acridic principle first needs to be eliminated. Our study investigates the affect these processing activities have on the integrity of arrow arum starch grains. Findings from this study demonstrate that environmental variables specific to individual processing procedures may be more influential on starch grain survival than simply the temperatures reached during cooking.