Lifestyle

Corn with Cassava, Best Combo Ever

Semolina is a grainy powder that is milled from hard wheat (as durum wheat) and is often used to make pasta

 

Durum wheat can be ground into semolina flour, which can be used to make bread, pasta, and porridge. Semolina flour may have benefits, including supporting digestive and heart health, but it also contains gluten.

 

Semolina is coarse flour made from durum wheat, a hard type of wheat.

 

When ground into flour, durum wheat is known as semolina and used all over the world. This flour is more golden in color than all-purpose flour. It has a mild, earthy aroma.

 

Along with its culinary uses, semolina also benefits weight management, and your digestive system.

 

Semolina is high in protein and fiber — both of which slow digestion and increase feelings of fullness between meals.

 

It’s also high in B vitamins like thiamine and which have many important roles in your body, including helping convert food into energy.

 

Additionally, semolina is a good source of iron and magnesium. These minerals support red blood cell production and blood sugar control.

 

Nutritional Benefits of corn flour

Cassava flour is rich in carbohydrates and a good source of dietary fiber, vitamins and minerals. It’s also relatively low in protein and fat, making it an excellent energy source. On the other hand, corn flour contains more protein and fat, and it is also packed with essential vitamins and minerals, such as vitamin C, and potassium.

 

Corn flour may help to reduce blood pressure and cholesterol levels. It may also be beneficial in improving digestive health. In addition, it may help to manage weight. Corn flour may be used in case of diabetes and iron deficiency.

 

Nutritional Benefits of cassava flour

Cassava flour is rich in carbohydrates and a good source of dietary fiber, making it an excellent energy source. On the other hand, corn flour contains more protein and fat, and it is also packed with essential vitamins and minerals, such as vitamin C, folate, and potassium.

 

Ingredients

1. Corn 

2. Cassava 

3. Water 

Sieve the corn & cassava flour together.

 

– Add water to the flour & stir to get a slightly thick consistency. Pour into the boiling water while stirring, properly stirs to prevent lump formation.

 

-Stir until it reaches the thickness you want. If too thick, add more hot/ cold water. Make holes with the stirring stick add water so the water gets to the bottom. Cook it on low heat for 20mins.

 

– t should look like this. You will notice it’s slightly elastic as you stir. Take off the heat & wrap in cellophane.

 

– Note that the more cassava flour you add the more elastic & soft the swallow will be.

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