What You Need to Know
Boiling raises the tuber temperature to ~100 °C, causing starch granules to gelatinize as water penetrates and amylose leaches. Subsequent mechanical shear during pounding ruptures the swollen granules, aligning amylose and amylopectin chains into a continuous viscoelastic network. Optional fermentation hydrolyzes cyanogenic glycosides, reducing toxicity and adding mild acidity.
The Science
Primary Reaction
Starch gelatinization and granule rupture forming a viscoelastic amylose‑amylopectin network