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Sago palms (Metroxylon sagu) in New Guinea Peeling and pounding a segment of Sago Palm stem to produce an edible starch.Sepik River, Papua New Guinea. Sago (/ ˈ s eɪ ɡ oʊ /) is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. [1]
The upper portion of the trunk's core can be roasted for food; the young nuts, fresh shoots and palm cabbage are also edible. [4] Research published in 2013 indicates that the sago palm was an important food source for the ancient people of coastal China, in the period prior to the cultivation of rice. [6]
The pith contains edible starch, and is used for making sago. Before use, the starch must be carefully washed to leach out toxins contained in the pith. Extracting edible starch from the sago cycad requires special care due to the poisonous nature of cycads. [11] Cycad sago is used for many of the same purposes as palm sago.
'Queen sago' alludes to the name 'king sago' given to the related Cycas revoluta, as well as to its use as a source of edible starch.The specific epithet rumphii honours the German-born Dutch naturalist Georg Eberhard Rumphius (1628–1702), who served first as a military officer with the Dutch East India Company in Ambon, then with the civil merchant service of the same company.
Sago, for example, a starch made from the pith of the trunk of the sago palm Metroxylon sagu, is a major staple food for lowland peoples of New Guinea and the Moluccas. Palm wine is made from Jubaea also called Chilean wine palm, or coquito palm. Recently, the fruit of the açaí palm Euterpe has been used for its reputed health benefits.
A strainer used by Seminoles to extract an edible starch from coontie root. Indigenous tribes of Florida like the Seminoles and Tequestas would grind the root and soak it overnight; afterwards, they would rinse it with running water for several hours to remove the rest of the water-soluble toxin cycasin. The resulting paste was then left to ...
Sago palm is a common name for several plants which are used to produce a starchy food known as sago. Sago palms may be "true palms" in the family Arecaceae , or cycads with a palm-like appearance. Sago produced from cycads must be detoxified before consumption.
The starch contained inside the trunk is edible raw or cooked, as is the tip-top. The flowering stalks can be beaten to produce liquid. The nut kernels are also edible. [6] In Lamakera, its (ketebu) leaves are made into fibres weaved with sea hibiscus bark to make rope for whaling harpoons. [7]