AY Honors/Palm Trees/Answer Key

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Sago palms in New Guinea

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.

Sago looks like many other starches, 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.

Because sago flour made from Metroxylon is the most widely used form, this article discusses sago from Metroxylon unless otherwise specified.

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.

In addition to its use as a food source, the leaves and spathe of the sago palm are used for construction materials, for thatching roofs, and the fibre can be made into rope.

Preparation

Sago Palm being harvested for Sago production PNG.jpg
Sago starch filter PNG.jpg

Sago (Metroxylon) is made through the following steps:

  1. Felling the sago palm tree;
  2. Splitting the trunk open lengthwise;
  3. Removing the pith;
  4. Crushing and kneading the pith to release the starch;
  5. Washing and straining to extract the starch from the fibrous residue;
  6. Collection of the raw starch suspension in a settling container.

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.

Uses

Sago pancake Papua New Guinea.jpg

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 steamed puddings such as sago plum pudding, ground into a powder and used as a thickener for other dishes, or used as a dense glutinous flour.Template:Fact

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 is used in making noodles, white bread. Globally, its principal use is in the form of pearls.

Pearl sago

Pearl sago, a commercial product, closely resembles pearl tapioca. Both typically are small (about 2 mm diameter) dry, opaque balls. Both may be white or colored naturally grey, brown or black, or artificially pink, yellow, green, etc. When soaked and cooked, both become much larger, translucent, soft and spongy. Both are widely used in South Asian cuisine, in a variety of dishes, and around the world, usually in puddings. In India, pearl sago is called sabudana ("whole grain") in Hindi, Marathi, Gujarati, and Oriya, সাবুদানা shabudana or সাগুদানা shagudana lit. "sago grain" in Bengali, javvu arisi in Tamil, sabbakki in Kannada and saggu biyyam in Telugu. It is used in a variety of dishes including khichdi (not to be confused with the rice and lentils variety), wafers, and puddings. In northern and western India it is most commonly used in fasting dishes, such 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.

Botany

The palm genus Metroxylon has several species. The main source of sago flour is Metroxylon sagu.Template:Fact 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 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 cycad and not in fact related to palms at all.

References

External links

cs:Ságo de:Sago id:Sagu la:Sagum (cibus) ms:Sagu nl:Sago ja:サゴヤシ no:Sago pl:Sago pt:Sagu ru:Саго fi:Saago sv:Sago tl:Sago th:สาคู tpi:Saksak zh:西米

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