Sago is the starch extracted from the center of spongy, or pith, from various tropical palm trees, especially from Metroxylon sago . This is the main staple food for the lowland communities of New Guinea and Maluku, where it is called saksak , rabia and sago . Sago's biggest supply comes from Southeast Asia, especially Indonesia and Malaysia. Large quantities of sago are sent to Europe and North America for cooking purposes. Traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form pastes such as glue (papeda), or as pancakes. Sago is often produced commercially in the form of "pearl" (small rounded starch aggregate, partially gelatinized by heating). Sago pearls can be boiled with water or milk and sugar to make sweet sago pudding. Sago pearls have similar resemblance to preserved starch from other origins, for example cassava starch (tapioca) and potato starch, and they can be used interchangeably in some dishes.
The name sago is also sometimes used for starch extracted from other sources, especially sagu cycad, Cycas revoluta . Sago cycad is also commonly known (confusingly) as a sago tree, although this is a misnomer because cycads are not palm. Edible starch extract from sagu cycads requires special care due to the toxic nature of cycads. Cycad sago is used for many of the same purposes as sago palm.
The fruit of the palm tree from which sago is produced is not allowed to ripen fully. Full maturation completes the tree life cycle and spends the starch in the stem to produce seeds. He left an empty shell and caused the tree to die. The palms are cut down when they are about 15 years old, just before or shortly after the inflorescence appears. Stems, which grow 10 to 15 meters tall), are split. Starch-containing starch is taken from stems and soil to powder. The powder is squeezed in water over a cloth or strainer to release the starch. Water with starch goes into the trough where the starch settles. After several washes, the starch is ready for cooking. Single sole produces about 800 pounds (360 kilograms) of dried starch.
Video Sago
Resources, extraction, and preparation
Palm sago
The sago tree, Metroxylon sago , is found in tropical lowland forests and freshwater swamps in Southeast Asia and New Guinea and is a major source of sago. It tolerates various soil types and can reach 30 meters (including leaves). Other species of the genus Metroxylon, especially Metroxylon salomonense and Metroxylon amicarum, are also used as sources of sago throughout Melanesia and Micronesia.
Sago trees grow very fast, in clumps of various ages similar to bananas, one sucker matures, then flowers and dies. Replaced by another suction, with vertical trunk growth of up to 1.5 m per year. The trunk is thick and can stand on its own or have moderate climbing habits; leaves pinnate. Each trunk of a coconut tree produces a single inflorescence at its end at the end of its lifetime. Sago trees are harvested at the age of 7-15 years, just before or shortly after the inflorescence appears and when the stalk is full of starch stored for use in reproduction. One coconut can produce 150-300 kg of starch.
The sago is extracted from the palm of Metroxylon by separating the length of the rod and removing the core which is then crushed and kneaded to release starch before it is washed and filtered to extract starch from fibrous residue. The suspension of raw starch in water is then collected in a settling container.
Cycad sago
Sagu cycad, Cycas revoluta , is a wild plant or a slow growing ornamental plant. The common name "sagu" and "king of sagu" are misnomers because cycads are not palm trees. Processed starch known as sago is made from this and other cassava. This is a less common source of food for some people in the Pacific and Indian Oceans. - Unlike the metroxylon palms (discussed above), cycads are highly toxic: most plants contain cycasin and BMAA neurotoxins. Cycad seed consumption has been involved in outbreaks of neurological diseases such as Parkinson's disease in Guam and other locations in the Pacific. Thus, before any part of the plant can be safely eaten, the toxin must be removed through an extended process.
Sago is extracted from the cyclic sago by cutting the core of the stems, roots and cassava seeds, grinding the pith into a coarse flour, before it is dried, ground, and soaked. The starch is then washed carefully and repeatedly to remove natural toxins. Kanji starch is then dried and cooked, producing a starch similar to coconut sago/sabudana.
Cycad seeds should not be eaten because it is still very toxic after being washed.
Sago cassava
In Brazil, sago is extracted from the root of cassava, in what is known in English as a tapioca pearl. Usually mixed with wine and then served as a dessert.
Maps Sago
Usage
Nutrition
Sago from Metroxylon palms are almost pure carbohydrates and have little protein, vitamins, or minerals. 100 grams of dried sago usually consists of 94 grams of carbohydrates, 0.2 grams of protein, 0.5 grams dietary fiber, 10 mg of calcium, 1.2 mg of iron and the amount of fat, carotene, thiamine and ascorbic acid that can be ignored, and the results about 355 calories. Sago trees are usually found in areas not suitable for other forms of agriculture, so sago planting is often the most ecological form of land use and nutritional deficiencies can often be compensated with other available foods.
Sago flour can be baked (produce similar products with bread, pancakes, or biscuits) or mixed with boiling water to form a paste. This is the main point of many traditional communities in Papua and Maluku in the form of papeda, Kalimantan, South Sulawesi (best known in Luwu Regency) and Sumatra. In Palembang, sago is one of the ingredients to make pempek. In Brunei, this is used to create popular local cuisine called ambuyat. It is also used commercially in the manufacture of noodles and white bread. Sago flour can also be used as a thickener for other dishes. These can be made into steamed puddings like sago plum pudding.
In Malaysia, traditional "fish crackers" (fish crackers) use sago as one of its main ingredients. In the manufacture of Losong lobster crackers in Kuala Terengganu, each kilogram of fish meat mixed with a half kilo of fine sago, with a little salt added to taste. Raw sobs are imported annually to Malaysia to support the cracker industry.
In 1805, two members of the crew captured Betsey were left alive until they fled the island of undetermined sago diet.
Each starch can be steamed by heating and stirring a small aggregate of moist starch, producing some dry, dried seeds but remaining intact at the boiling point. Sago pearls resemble pearls of tapioca. Both are usually small (about 2 mm) dry, opaque ball. Both may be white (if very pure) or natural in color gray, brown or black, or pink, yellow, green, etc. When soaked and cooked, they become much larger, translucent, soft and supple. Both are widely used in Indian, Bangladeshi, and Sri Lankan cuisine in a variety of dishes and around the world, usually in puddings. In India, it is used in a variety of dishes such as desserts boiled with sweetened milk on the occasion of religious fasting. In India, "Tapioca Sago" is considered an acceptable form of nutrition during periods of fasting for religious purposes or for infants or sick people.
In the UK, both sago and tapioca have long been used in sweet milk pudding.
In New Zealand, sago is boiled with water and lemon juice and sweetened with golden syrup to make lemon sago pudding.
In India, Tapioca Sago is used primarily to make foods like "Kheer", "Kichadi", "Vada" etc.
Textile production
Sago starch is also used to process fiber, making it easier for the machine. This process is called sizing and helps bind fibers, giving predictable slips to run on metal, standardizing fiber hydration levels and giving more textiles. Most of the fabrics and clothing are already sized; this leaves the residue removed in the first wash.
Other uses
Because many traditional people rely on sago as their main staple and because the supply is unlimited, in some areas commercial harvest or sago industry can conflict with local food needs.
See also
- Sandige
References
- Flach, M. and F. Rumawas, eds. (1996). Southeast Asia Plant Resources (PROSEA) no. 9: Plants Produce Non-Seed Carbohydrates . Leiden: Blackhuys.
- Lie, Goan-Hong. (1980). "The Role of Comparative Nutrition of Sago and Cassava in Indonesia." In: Stanton, W.R. and M. Flach, eds., Sago: Rawa Khatulistiwa as Natural Resources. Den Haag, Boston, London: Martinus Nijhoff.
- McClatchey, W., H.I. Manner, and C.R. Elevitch. (2005). Metroxylon amicarum , M. paulcoxii , M. sagu , M. salomonense , M. vitiense , and M. warburgii (sago tree), ver. 1.1. In: Elevitch, C.R. (ed.) Profile Species for Pacific Island Agroforestry. Permanent Agricultural Resources (PAR), Holualoa, Hawaii.
- Pickell, D. (2002). Between Tides: A Journey of Interest Among Kamoro from New Guinea. Singapore: Periplus Press.
- Rauwerdink, Jan B. (1986). "Essay on Metroxylon, Sago Palm". Headmaster . 30 (4): 165-180.
- Stanton, W.R. and M. Flach, eds., Sago: Rawa Khatulistiwa as Natural Resources. Den Haag, Boston, London: Martinus Nijhoff.
Further reading
- Lal, J. J. (2003). "RUMBIA". Encyclopedia of Food Science and Nutrition . pp.Ã, 5035-5039. doi: 10.1016/B0-12-227055-X/01036-1. ISBN: 9780122270550.
External links
- The species profile for metroxylon sago
- http://www.fao.org/ag/agA/AGAP/FRG/AFRIS/Data/416.HTM
Source of the article : Wikipedia
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