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| − | :''For the mining disaster, see [[Sago Mine disaster]]''. | + | {{honor_header|||Nature<br>General Conference<br>2001 Edition}} |
| | + | ==1. Give the general characteristics of the palm tree referring to the following parts:== |
| | + | ===a. Stem or trunk === |
| | + | ===b. Roots === |
| | + | ===c. Leaves === |
| | + | ===d. Inflorescence or flowers=== |
| | + | ===e. Fruits=== |
| | + | ==2. a. What happens when the crown of a palm is cut out? == |
| | + | ==2. b. What happens when the trunk of a palm is damaged? == |
| | + | ==3. In the Pacific islands there are several species of palm trees which are helpful to man. Name two of these and list as many ways as you can how each helps man. == |
| | + | ==4. Identify by sight six different types of palms which grow in your area. Do this in any language. == |
| | + | ==5. Draw and name the six palm trees you have identified showing clearly the leaf formation, flowers and seed shape as well as the fruit. == |
| | + | ==6. Parts of palms are used for food or to help with the preparation of food. From your culture tell how a palm tree or part of it is used as food or in food preparation e.g. sago palm, coconut palm. Tell how to prepare it.== |
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| − | '''Sago''' is a powdery starch made from the processed [[pith]] found inside the trunks of the Sago Palm ''[[Metroxylon sagu]]''. Sago forms a major [[staple food]] for the lowland peoples of [[New Guinea]] and the [[Moluccas]].
| + | [[Category:Adventist Youth Honors Answer Book]] |
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| − | Processed starch known as sago is also made from some [[Cycas|cycad]] plants, and is a less frequent food source for some peoples of the Pacific and Indian Oceans. There is a large difference both biologically and dietarily between the two types of sago. Sago as a major dietary food source comes mainly from a palm in the genus ''[[Metroxylon]]''. Despite their common name, cycads are not palms (i.e. they are not members of the family [[Arecaceae]] but rather from [[Cycadaceae]], a vastly different taxonomic order: cycads are [[gymnosperm|gymnosperms]], while palms are [[flowering plant|angiosperms]]).
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| − | Because sago flour made from ''Metroxylon'' is the most widely used form, this article discusses sago from ''Metroxylon'' unless otherwise specified.
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| − | ==Preparation==
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| − | Sago (''Metroxylon'') is made through the following steps:
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| − | #Felling the sago palm tree;
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| − | #Splitting the trunk open lengthwise;
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| − | #Removing the pith;
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| − | #Crushing and kneading the pith to release the starch;
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| − | #Washing and straining to extract the starch from the fiberous residue;
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| − | #Collection of the raw starch suspension in a settling container.
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| − | The sago starch is then either baked (resulting in a product analogous to bread or a pancake) or mixed with boiling water to form a kind of paste. Sago can be made into [[steaming|steam]]ed [[pudding]]s such as [[sago plum pudding]], ground into a [[powder]] and used as a [[thickener]] for other dishes, or used as a dense [[gluten|glutinous]] [[flour]].
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| − | In [[Malaysia]] and [[Indonesia]], sago from ''Metroxylon'' is used as a starch in making noodles, white bread, and sago pearls (similar to tapioca). In [[India]] pearl sago (a form of sago) is called ''[[Sabudana]]'', and is used in a variety of dishes including ''[[khichdi]]'', [[wafers]] and puddings. The source of this sago is most likely ''Metroxylon'' rather than the cycad version.
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| − | Sago from the [[Cycas|cycad]] is very different, because unlike ''Metroxylon'', cycad seeds contain highly poisonous compounds. Consumption of cycad seeds has been implicated in the outbreak of [[Parkinson's Disease]]-like neurological disorder in various locations in the Pacific such as [[Guam]]. Highly toxic [[cycasin]] and [[BMAA]] compounds are found in most parts of the plant. These must be removed through extended processing before any part can be safely eaten. First, the pith made from the trunk, root, seeds is first [[grinding|ground]] to a coarse [[flour]], washed carefully to leach out natural [[toxin]]s, then dried and cooked to become a [[starch]]y [[granular|granular]] [[Fecula|fecula]] similar to [[tapioca]] and is used for many of the same purposes.
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| − | ==Nutrition==
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| − | Sago flour (''Metroxylon'') is nearly pure carbohydrate and has very little protein, vitamins, or minerals. However, as sago palms are typically found in areas unsuited for agriculture, sago cultivation is often the most ecologically appropriate form of land-use, and the nutritional deficiencies of the food can often be compensated for with other readily available dietary items.
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| − | One hundred grams of dry sago yields 355 calories, including an average of 94 grams of carbohydrate, 0.2 grams of protein, 0.5 grams of dietary fiber, 10mg of calcium, 1.2mg of iron, and negligible amounts of fat, carotene, thiamine, and ascorbic acid.
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| − | Sago can be stored for weeks or months, although generally it is eaten quickly after it is processed.
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| − | ==Other Uses==
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| − | In addition to its use as a food source, the leaves and spathe of the sago palm are used for construction materials.
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| − | ==Botany==
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| − | The palm genus ''[[Metroxylon]]'' has several species. The main source of sago flour is ''[[Metroxylon sagu]]''. It is found in Southeast Asia, Melanesia, and some islands in Micronesia and Polynesia. Growing up to 30 meters in height, the sago palm is found in tropical lowland forest and freshwater swamps, and can grow in a wide variety of soils. It is a fast-growing species.
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| − | The [[Cycas revoluta|Sago Cycad]] or "Sago Palm" (its common name but a misnomer since it is not an actual palm at all) is a slow-growing wild or [[ornamental plant]].
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| − | ==References==
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| − | * Flach, M. and F. Rumawas, eds. (1996). ''Plant Resources of South-East Asia (PROSEA) No. 9: Plants Yielding Non-Seed Carbohydrates''. Leiden: Blackhuys.
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| − | * Lie, Goan-Hong. (1980). "The Comparative Nutritional Roles of Sago and Cassava in Indonesia." In: Stanton, W.R. and M. Flach, eds., Sago: The Equatorial Swamp as a Natural Resource. The Hague, Boston, London: Martinus Nijhoff.
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| − | * [http://www.agroforestry.net/tti/Metroxylon-sagopalm.pdf McClatchey, W., H.I. Manner, and C.R. Elevitch. (2005). ''Metroxylon amicarum'', ''M. paulcoxii'', ''M. sagu'', ''M. salomonense'', ''M. vitiense'', and ''M. warburgii'' (sago palm), ver. 1.1. In: Elevitch, C.R. (ed.) Species Profiles for Pacific Island Agroforestry. Permanent Agriculture Resources (PAR), Holualoa, Hawaii.]
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| − | * Pickell, D. (2002). Between the Tides: A Fascinating Journey Among the Kamoro of New Guinea. Singapore: Periplus Press.
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| − | * Rauwerdink, Jan B. (1986). "An Essay on Metroxylon, the Sago Palm." ''Principes'' 30(4): 165-180.
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| − | * Stanton, W.R. and M. Flach, eds., Sago: The Equatorial Swamp as a Natural Resource. The Hague, Boston, London: Martinus Nijhoff.
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| − | ==External links==
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| − | * [http://www.agroforestry.net/tti/Metroxylon-sagopalm.pdf Species profile for Metroxylon sagu]
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| − | * [http://www.mysabah.com/2005_pesta-rumbia/ Sago Festival]
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| − | *[http://www.knowingfood.com/tapioca/tapiocarecipe.html Asian Sago Dessert Recipes]
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| − | [[Category:Food ingredients]] | |
| − | [[Category:Edible thickening agents]]
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| − | [[Category:Tropical agriculture]]
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| − | [[Category:Oceanian cuisine]]
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| − | [[Category:Staple foods]]
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| − | [[la:Sagum (cibus)]]
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| − | [[pl:Sago]]
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| − | [[sv:Sago]]
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| − | [[zh:西米]]
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