|
|
| (One intermediate revision by the same user not shown) |
| Line 1: |
Line 1: |
| − | {{otheruses}} | + | {{honor_header|Unknown|Unknown|Nature|South Pacific Division/Island Ed.}} |
| − | [[Image:Sago Palm Trees ESP PNG.jpg|thumb|rigt|Sago palms in New Guinea]]
| + | ==1. Give the general characteristics of the palm tree referring to the following parts:== |
| − | '''Sago''' is a powdery starch made from the processed [[pith]] found inside the trunks of the Sago Palm ''[[Metroxylon sagu]]''. The genus name ''[[Metroxylon]]'' is derived from Greek and means heartwood, while the species name ''sagu'' is from a local name for the food. Sago forms a major [[staple food]] for the lowland peoples of [[New Guinea]] and the [[Moluccas]] where it is often cooked and eaten as a form of pancake with fish.
| + | ===a. Stem or trunk === |
| | + | A palm trunk are usually a straight, unbranched stem, though rarely the trunk will divide into two branches. Unlike other trees, palms add new growth to the inside of the stem. Other trees add new growth to the outside of the trunk. Thus, on a palm, the living wood is at the heart of the trunk and the old, dead wood is on the outside. In non-palms, the opposite is true. |
| | | | |
| − | Sago looks like [[tapioca]] and both are pearly grains of starch, but tapioca is made from the root of the [[cassava]] plant. They are similar but are not identical when used in recipes.
| + | ===b. Roots === |
| − | | + | ===c. Leaves === |
| − | Because sago flour made from ''Metroxylon'' is the most widely used form, this article discusses sago from ''Metroxylon'' unless otherwise specified.
| + | Palms have large evergreen leaves that are either palmately ('fan-leaved') or pinnately ('feather-leaved') compound and spirally arranged at the top of the stem. The leaves have a tubular sheath at the base that usually splits open on one side at maturity. |
| − | | + | ===d. Inflorescence or flowers=== |
| − | Sago palms grow very quickly, up to 1.5m of vertical stem growth per year, in the fresh water swamps and lowlands in the tropics. The stems are thick and either self supporting or grow with a somewhat climbing habit. The leaves are [[pinnate]], not [[palmate]]. They are harvested at the age of 7 to 15 years just before they flower. They only flower and fruit once before they die. When harvested the stems are full of the stored starch which would otherwise be used for flowering and fruiting. The trunks are cut into sections and into halves and the starch is beaten or otherwise extracted from the "heartwood", and in some traditional methods it is collected when it settles out of water. One palm yields 150 to 300kg of starch.
| + | The inflorescence is a panicle or spike surrounded by one or more bracts or spathes that become woody at maturity. The flowers are generally small and white, and radially symmetric. The sepals and petals usually number three each and may be distinct or joined at the base. The stamens generally number six, with filaments that may be separate, attached to each other, or attached to the pistil at the base. |
| − | | + | ===e. Fruits=== |
| − | ==Preparation==
| + | The fruit is usually a single-seeded drupe, but some genera (e.g. ''Salacca'') may contain two or more seeds in each fruit. |
| − | [[Image:Sago Palm being harvested for Sago production PNG.jpg|right|thumb|130px]]
| |
| − | [[Image:Sago starch filter PNG.jpg|right|thumb|130px]]
| |
| − | [[Image:Sago pancake PNG.JPG|right|thumb|130px]]
| |
| − | Sago (''Metroxylon'') is made through the following steps:
| |
| − | #Felling the sago palm tree;
| |
| − | #Splitting the trunk open lengthwise;
| |
| − | #Removing the pith;
| |
| − | #Crushing and kneading the pith to release the starch;
| |
| − | #Washing and straining to extract the starch from the fibrous residue;
| |
| − | #Collection of the raw starch suspension in a settling container.
| |
| − | | |
| − | Gloria says sago is tapioca. She is wrong!
| |
| − | | |
| − | 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 (substance)|powder]] and used as a [[thickener]] for other dishes, or used as a dense [[gluten|glutinous]] [[flour]]. | |
| − | | |
| − | The starch is also used to treat fibre to make it easier to machine. This process is called [[sizing]] and helps to bind the fibre, give it a predictable slip for running on metal, standardise the level of hydration of the fibre, and give the textile more body. Most cloth and clothing has been sized and this leaves a residue which is removed in the first wash. | |
| − | | |
| − | In [[Indonesia]] and [[Malaysia]], 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]]'' (not to be confused with the rice and lentils variety), [[wafers]] and puddings. The source of this sago is most likely ''Metroxylon'' rather than the [[#Cycad Sago|cycad version]].
| |
| − | | |
| − | ==Nutrition==
| |
| − | | |
| − | 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 other forms of 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 foods.
| |
| − | | |
| − | One hundred grams of dry sago yields 100 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.
| |
| − | | |
| − | Sago can be stored for weeks or months, although it is generally eaten soon after it is processed.
| |
| − | | |
| − | ==Other Uses==
| |
| − | | |
| − | In addition to its use as a food source, the leaves and [[spadix|spathe]] of the sago palm are used for construction materials, for thatching roofs, and the fibre can be made into rope.
| |
| − | | |
| − | ==Botany== | |
| − | | |
| − | The palm genus ''[[Metroxylon]]'' has several species. The main source of sago flour is ''[[Metroxylon sagu]]''. It is found in Southeast Asia, New Guinea, 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.
| |
| − | | |
| − | ==Cycad Sago==
| |
| − | | |
| − | The [[Cycas revoluta|Sago Cycad]] is a slow-growing wild or [[ornamental plant]]. Its common name is "Sago Palm" or "King Sago Palm", but these are misnomers since it is not actually a [[Arecaceae|palm]]. | |
| − | | |
| − | Processed starch known as sago is made from this and other [[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, sometimes called living fossils, are [[gymnosperm]]s while palms are [[flowering plant|angiosperms]]).
| |
| − | | |
| − | 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]] [[fecula]] similar to [[tapioca]] and is used for many of the same purposes.
| |
| | | | |
| | + | ==2. a. What happens when the crown of a palm is cut out? <br>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.== |
| | ==References== | | ==References== |
| − | | + | [[Category:Adventist Youth Honors Answer Book|{{SUBPAGENAME}}]] |
| − | * Flach, M. and F. Rumawas, eds. (1996). ''Plant Resources of South-East Asia (PROSEA) No. 9: Plants Yielding Non-Seed Carbohydrates''. Leiden: Blackhuys.
| |
| − | * 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.
| |
| − | * [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.]
| |
| − | * Pickell, D. (2002). Between the Tides: A Fascinating Journey Among the Kamoro of New Guinea. Singapore: Periplus Press.
| |
| − | * Rauwerdink, Jan B. (1986). "An Essay on Metroxylon, the Sago Palm." ''Principes'' 30(4): 165-180.
| |
| − | * Stanton, W.R. and M. Flach, eds., Sago: The Equatorial Swamp as a Natural Resource. The Hague, Boston, London: Martinus Nijhoff.
| |
| − | | |
| − | ==External links==
| |
| − | | |
| − | * [http://www.agroforestry.net/tti/Metroxylon-sagopalm.pdf Species profile for Metroxylon sagu]
| |
| − | * [http://www.mysabah.com/2005_pesta-rumbia/ Sago Festival]
| |
| − | * [http://www.knowingfood.com/tapioca/tapiocarecipe.html Asian Sago Dessert Recipes]
| |
| − | * http://www.fao.org/ag/agA/AGAP/FRG/AFRIS/Data/416.HTM
| |
| − | * http://www.botany.hawaii.edu/faculty/McClatchey/Publications/McClatcheyetal2004_Metroxylon.pdf
| |
| − | * http://www.plantapalm.com/vpe/photos/Species/metroxylon_sagu.htm
| |
| − | | |
| − | [[Category:Food ingredients]]
| |
| − | [[Category:Edible thickening agents]] | |
| − | [[Category:Tropical agriculture]]
| |
| − | [[Category:Oceanian cuisine]]
| |
| − | [[Category:Staple foods]]
| |
| − | | |
| − | [[cs:Ságo]]
| |
| − | [[de:Sago]]
| |
| − | [[id:Sagu]]
| |
| − | [[la:Sagum (cibus)]]
| |
| − | [[ms:Sagu]]
| |
| − | [[nl:Sago]]
| |
| − | [[ja:サゴヤシ]]
| |
| − | [[no:Sago]]
| |
| − | [[pl:Sago]]
| |
| − | [[pt:Sagu]]
| |
| − | [[fi:Saago]]
| |
| − | [[sv:Sago]]
| |
| − | [[tl:Sago]]
| |
| − | [[tpi:Saksak]]
| |
| − | [[zh:西米]]
| |
