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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]
Peach palm fruit is widely used as animal feed. With its low fiber and high starch content, it can substitute maize in the fodder mixture. [13] By ensiling the fruits, drying and heat treatment to deactivate the trypsin inhibitor can be avoided.
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.
Sago starch extraction from palm stems Starch is the most common carbohydrate in the human diet and is contained in many staple foods . The major sources of starch intake worldwide are the cereals ( rice , wheat , and maize ) and the root vegetables ( potatoes and cassava ). [ 41 ]
Even though nearly every piece of fruit in the produce aisle has a little sticker on it, most people probably never give them much thought. 10 little known facts about fruit stickers Skip to main ...
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.
'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.