A) To obtain a usable food source by removing toxins B) To produce animal feed C) To create biofuel D) To make fertilizer
A) Sago Palm B) Rose C) Cycad D) Arrowroot
A) Oxalic acid B) Cyanide C) Cycasin D) Solanine
A) To improve the taste B) To remove poisonous compounds C) To increase starch yield D) To change the color
A) Fermentation B) Decanting C) Grinding D) Leaching
A) Axe or machete B) Microscope C) Oven D) Pipette
A) Whole B) Finely grated or shredded C) Boiled D) Dried
A) Sedimentation and decanting B) Boiling C) Centrifugation (but less common traditionally) D) Freezing
A) To activate enzymes B) To separate starch from water and impurities C) To increase its nutritional value D) To preserve it
A) Careful decanting of the water B) Immediate drying C) Mixing with other ingredients D) Adding more toxins
A) Freezing B) Sun drying C) Microwaving D) Boiling
A) It smells sweet B) It remains sticky C) It turns green D) It becomes brittle and easily breaks apart
A) The starch won't dry properly B) The starch will be difficult to grind C) The starch will be tasteless D) Toxicity remains, making it unsafe for consumption
A) Plastic buckets B) Glass jars C) Metal pots D) Large baskets or pits lined with leaves
A) To help break down plant material and toxins B) To preserve the starch C) To add flavor D) To increase starch content
A) Wheat B) Potatoes C) Rice D) Cycads
A) It speeds up the process B) It saves water C) It makes the starch whiter D) It maximizes toxin removal
A) Boiled into a paste B) Left in large clumps C) Ground into a fine powder D) Mixed with preservatives
A) High humidity B) Freezing temperatures C) Complete darkness D) Plenty of sunlight and good air circulation
A) To add flavor B) To change the color C) To make it easier to grind D) To neutralize toxins or act as a preservative (though effectiveness varies)
A) Avoiding ingestion of raw or improperly processed material B) Wearing a mask C) Working in a well-ventilated area D) Wearing gloves
A) A smooth texture B) A sweet taste C) A bright white color D) A bitter taste or strong odor after cooking
A) Cassava B) Oak C) Pine D) Birch
A) To add flavor B) To break down cells and release the starch C) To preserve the plant D) To make it easier to dry
A) Tank leaching B) Direct sunlight extraction C) Boiling method D) Pit leaching
A) Acts as a preservative B) Increases starch content C) Breaks down cellular structures and toxins D) Adds specific flavors
A) To dilute and remove toxins B) To improve starch color C) To increase the starch yield D) To make starch easier to dry
A) Traditional knowledge and cultural practices B) Genetic testing C) Chemical analysis D) Random selection
A) Cortex and Pith of the stem (primarily) B) Flowers C) Leaves D) Bark
A) Air Pressure B) Plant age, Species, Extraction Method (all of the above) C) Soil Color D) Moon phase |