Why Indian Sabudana is the Best ?
The Whole manufacturing of Sabudana in India is directly from the “extract of Cassava (Tubers)” only , not from dried flour or starch of cassava, as in many other countries. Thus, the quality of Sabudana ‘Made in India’ is much better.
In general, a final drying after gelatinisation in both the varieties of Sabudana is necessary in order to bring down the moisture content to the desired level of below between 11 to 12 percent. Normally, from 15.5 tons of moist extract, 10 tons of the dried product are obtained.
The brown skin, which contains chlorophyll and coagulated proteinous substances, adheres strongly to the ligneous tissues. While it is easy to remove this skin from the fresh roots, it is very difficult to remove it from the dried roots and, therefore, the starch of dried roots is always dark.
The nitrogenous substances are found in a colloidal state enveloping the starch granules in the pulp slurry of the fresh roots. It is easier to separate these nitrogenous particles in the pulp slurry of fresh roots than in dried roots.