Sago starch
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Contents |
[edit] Name Variations
- sago
- pearl sage
[edit] About Sago starch
Wikipedia Article About Sago starch on Wikipedia
Sago is a powdery starch made from the processed pith found inside the trunks of the Sago Palm Metroxylon sagu. Sago forms a major staple food for the lowland peoples of New Guinea and the Moluccas.
Processed starch known as sago is also made from some 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 are gymnosperms, while palms are angiosperms).
Because sago flour made from Metroxylon is the most widely used form, this article discusses sago from Metroxylon unless otherwise specified.
[edit] Production of Sago starch
[edit] Buying Sago starch
[edit] Sago starch Variations
[edit] Preparing Sago starch
[edit] Cooking Sago starch
[edit] Storing Sago starch
[edit] Sago starch Nutrition
[edit] Sago starch Nutritional Research
[edit] Sago starch Recipes
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