Sagu

Sagu is a type of starch extracted from the pith of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu. The largest supply of sagu comes from Indonesia. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a glue-like paste (papeda), or as a pancake.

Extraction and processing

Sagu is extracted from the sago cycad by cutting the pith from the stem, root and seeds of the cycads, grinding the pith to a coarse flour, and then washing it carefully and repeatedly to leach out the natural toxins. The starchy residue is then dried and cooked, producing a starch similar to palm starch or cornstarch.

Uses

Sagu is a versatile starch, used in a variety of culinary applications, such as baking and thickening sauces. It is also used in making noodles and pancakes. In Indonesia, sagu is used to make a popular dessert called kolak. In India, it is used in a popular dish called sabudana khichdi.

Nutritional value

Sagu is high in carbohydrates and is a good source of energy. It is low in protein, vitamins, and minerals. However, being gluten-free, it is a safe choice for people with celiac disease or gluten intolerance.

Environmental impact

The production of sagu has a smaller environmental footprint compared to other starches. The sago palm can grow in low-quality soil, and once planted, it requires little maintenance and no fertilizers or pesticides.

See also

• Tapioca
• Cassava
• Potato starch
• Corn starch

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