Porang Flour and Its Uses

Porang Flour and Its Uses

Assessment

Interactive Video

Science, Life Skills, Health

4th - 8th Grade

Hard

Created by

Emma Peterson

FREE Resource

The video explores the healthy lifestyle of Japanese people, highlighting their consumption of konyaku, also known as umbi porang in Indonesia. It explains the benefits of umbi porang, its availability in Indonesia, and its potential as a substitute for wheat flour. The video demonstrates the process of making porang flour and jelly, emphasizing safety in handling due to oxalate content. It also discusses the nutritional benefits of porang, including its use in Japanese cuisine and its potential for aiding in weight management.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is one of the secrets to the long life expectancy of Japanese people?

Meditation

Consumption of konyaku

High protein diet

Regular exercise

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Where in Indonesia is porang commonly found?

Sulawesi

Jawa Timur

Bali

Sumatra

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a potential risk when handling raw porang?

It is highly toxic

It is very slippery

It can cause skin irritation

It has a strong odor

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the purpose of using carrageenan in porang jelly?

To increase shelf life

To improve texture

To enhance color

To add flavor

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a key component of porang flour that makes it beneficial?

High protein content

Glukomanan carbohydrate

Rich in vitamins

Contains antioxidants

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How does porang flour compare to wheat flour?

It is more expensive

It is less nutritious

It is sweeter

It can act as a thickener

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a benefit of consuming porang jelly?

It improves digestion

It keeps you full longer

It helps in weight gain

It boosts energy levels

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