Abstract: A method of preparing a food concentrate material, by the following steps: forming a slurry of water, dehydrated potatoes and whole grain tapioca flour; adjusting the pH of the slurry to a neutral value; heating the slurry; performing particle reduction of the slurry; steam heating the slurry to destroy viable bacteria and enhance starch formation; flashing residual steam and volatile constituents from the slurry; cooling the slurry; incubating the slurry with cellulase, bacterial amylase, and fungal amylase; and, heating the slurry to degrade the enzymes.