kalo (taro)-2 
The
primary nutritive value of kalo
is derived from the Starch that is stored in cells
of the corm (stem). 
Each cell has many Starch Bodies (Amyloplasts).
Each of these has many tiny Starch Grains.
The Starch Grains are liberated when the cells are subjected to small amounts of pressure. They would certainly be liberated during poi pounding.
The small size of the Starch Grains makes them easier to digest.
Large Unstained
Starch Body (Amyloplast) from Potato: This has only one Starch Grain which is
constructed like a pearl. The starch molecules wind around a starting point and form a
highly organized entity. Some of the layering is visible but many finer layers exist at
the molecular level. These can't be seen with a microscope. |
Unstained Starch
Bodies (Amyloplasts) from kalo: Each starch body contains many small
Starch Grains. This makes each Starch Body resemble a Turtle Shell. The shell-like
segments are individual Starch Grains. They disperse when the tissue is put under
pressure, as in poi pounding. Each of the small Starch Grains from kalo
is much easier to digest compared to the large Starch Grains of Potato. |
 Cells from kalo which have Starch Bodies that have stained Red. |
 Kalo Starch Bodies seen highly magnified. Note the individual, round Starch Grains in each. |
