Acorn Flour Preparation Using Indigenous Techniques

Description

Acorn flour preparation involves leaching tannins from acorns through repeated washing and soaking.

Technical

The process requires careful attention to temperature, time, and chemistry to achieve desired results. Tannins are water-soluble and can be removed through repeated washing and soaking, resulting in an edible flour.

Science

Primary Reaction

Leaching of tannins

Sensory Profile