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| − | {{Cleanup|date=August 2008}}<!-- article conflates Metroxylon sagu and Cycas revoluta --> | + | {{honor_header|Unknown|Unknown|Nature|South Pacific Division/Island Ed.}} |
| − | {{otheruses}}
| + | ==1. Give the general characteristics of the palm tree referring to the following parts:== |
| − | [[Image:Sago Palm Trees ESP PNG.jpg|thumb|rigt|Sago palms in New Guinea]]
| + | ===a. Stem or trunk === |
| − | '''Sago''' is a [[starch]] extracted from the [[pith]] inside stems of the sago palm ''[[Metroxylon sagu]]''. Sago forms a major [[staple food]] for the lowland peoples of [[New Guinea]] and the [[Moluccas]] where it is called ''sagu'' and traditionally is cooked and eaten in the form of a pancake served with fish.
| + | 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. |
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| − | Sago looks like many other [[starch]]es, and both sago and [[tapioca]] are produced commercially in the form of "pearls". These two kinds of pearls are similar in appearance and may be used interchangeably in some dishes. This similarity causes some confusion in the names of dishes made with the pearls.
| + | ===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]]. The palms 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=== |
| − | 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.
| + | The fruit is usually a single-seeded drupe, but some genera (e.g. ''Salacca'') may contain two or more seeds in each fruit. |
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| − | ==Preparation== | |
| − | [[Image:Sago Palm being harvested for Sago production PNG.jpg|right|thumb]]
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| − | [[Image:Sago starch filter PNG.jpg|left|thumb]]
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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 fibrous residue;
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| − | #Collection of the raw starch suspension in a settling container.
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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 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.
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| − | 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.
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| − | Sago can be stored for weeks or months, although it is generally eaten soon after it is processed.
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| − | ==Uses==
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| − | [[Image:Sago pancake PNG.JPG|right|thumb]]
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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 (substance)|powder]] and used as a [[thickener]] for other dishes, or used as a dense [[gluten|glutinous]] [[flour]].{{Fact|date=August 2008}}<!-- gluten is a protein; sago is almost pure starch, not protein --> | |
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| − | 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. | |
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| − | as ''sabudana khichdi'' (generally soaked pearl sago fried with potatoes, chili and peanuts) and [[sabudana vada]]. In [[South India]] pearl sago is used to make small [[pappadam]] wafers, ''sabudana vada'', and a variant of a sweet semi liquid [[dessert]] called ''[[kheer]]'' or ''payasam''.
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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]]''.{{Fact|date=August 2008}}<!-- is any other species of Metroxylon used to produce starch? --> 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.
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| − | ==Cycad Sago==
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| − | 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 a [[Cycas|cycad]] and not in fact related to [[Arecaceae|palm]]s at all. | |
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| − | 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]]).
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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]] similar to [[tapioca]] and is used for many of the same purposes.<!-- this is an allusion to pearl sago and pearl tapioca; there are other (non-pearl) forms of both starches -->
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| | + | ==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== |
| | + | * [http://palms.org/ International Palm Society] |
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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.
| + | [[Category:Adventist Youth Honors Answer Book|{{SUBPAGENAME}}]] |
| − | * 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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| − | * http://www.fao.org/ag/agA/AGAP/FRG/AFRIS/Data/416.HTM
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| − | * http://www.botany.hawaii.edu/faculty/McClatchey/Publications/McClatcheyetal2004_Metroxylon.pdf
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| − | * http://www.plantapalm.com/vpe/photos/Species/metroxylon_sagu.htm
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| − | [[Category:Tropical agriculture]] | |
| − | [[Category:Staple foods]]
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| − | [[Category:Food ingredients]]
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| − | [[Category:Edible thickening agents]]
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| − | [[Category:Oceanian cuisine]]
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| − | [[Category:Indian cuisine]]
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| − | [[cs:Ságo]]
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| − | [[de:Sago]]
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| − | [[id:Sagu]]
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| − | [[la:Sagum (cibus)]]
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| − | [[ms:Sagu]]
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| − | [[nl:Sago]]
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| − | [[ja:サゴヤシ]]
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| − | [[no:Sago]]
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| − | [[pl:Sago]]
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| − | [[pt:Sagu]]
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| − | [[ru:Саго]]
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| − | [[fi:Saago]]
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| − | [[sv:Sago]]
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| − | [[tl:Sago]]
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| − | [[th:สาคู]]
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| − | [[tpi:Saksak]]
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| − | [[zh:西米]]
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