The potential of growol as healthy traditional food: a mini review

Abstract

This study aimed to describe the benefits of growol as a healthy traditional food is made from fermented cassava. Cassava is a popular and abundant nutritional food in Indonesia, and it can be used as a healthy alternative to rice due to its high carbohydrate content. Cassava is also used in the production of growol, healthy traditional food prepared through a fermentation process. Stripping, cutting, soaking (fermentation), pressing, grinding, steaming and moulding are all steps in the process of making growol. Besengek tempeh, pentho and kethak are commonly served as side dishes. In the fermentation process, lactic acid bacteria (LAB) is used, which is good for digestion and may prevent diarrhoea. Growol is useful for patients with diabetes and dyslipidemia since it contains a lot of minerals, fibre, and carbohydrates, and has a low glycemic index. In addition to its health benefits, growol is quite inexpensive, making it affordable to the general public. Growol's popularity, on the other hand, is declining, owing to young people's dislike of its sour and bland flavour. In fact, further innovations are required to increase its popularity through an efficient processing method. Growol flour, bakpia growol, and sweet growol are examples of innovative processing methods for this traditional food. This study aimed to describe the benefits of growol as a healthy traditional food.