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Sago |
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sago (sā`gō) [Malay], edible starch extracted from the pithlike center of several E Asian palms palm, common name for members of the Palmae, a large family of chiefly tropical trees, shrubs, and vines. Most species are treelike, characterized by a crown of compound leaves, called fronds, terminating a tall, woody, unbranched stem.
..... Click the link for more information. (chiefly Metroxylon sagu) or sometimes of cycads cycad , any plant of the order Cycadales, tropical and subtropical palmlike evergreens. The cycads, ginkgoes, and conifers comprise the three major orders of gymnosperms, or cone-bearing plants (see cone and plant). The cycads first appeared in the Permian period. ..... Click the link for more information. . The starch is an important item in the diet in some parts of E Asia and is exported for use in foods (e.g., puddings) and for stiffening textiles. Sago is obtained by grinding the stem content of a filled mature sago palm that is beginning to flower into powder and washing the starch free. For local use it is pulverized, but for the market it is usually sieved and then heated to form granules. The florists' sago palm is not a true palm but a cycad of the American genus Zamia. Z. floridana, called wild sago or coontie, yields Florida arrowroot arrowroot, any plant of the genus Maranta, usually large perennial herbs, of the family Marantaceae, found chiefly in warm, swampy forest habitats of the Americas and sometimes cultivated for their ornamental leaves. ..... Click the link for more information. . sagoFood starch prepared from carbohydrate material stored in the trunks of several palms, chiefly Metroxylon rumphii and M. sagu, sago palms native to Indonesia. Composed of 88% carbohydrate, sago is a basic food of the South Pacific, where it is used in meal form to prepare soups, cakes, and puddings. Elsewhere its use in cookery is mainly as a pudding and sauce thickener. In industry it is used as a textile stiffener. The thick trunk grows to 30 ft (9 m) tall in low marshy areas. At 15 years the core of the mature trunk is engorged with starchy material. If allowed to form and ripen, the fruit absorbs the starch, leaving the stem hollow and dying. Cultivated plants thus are cut down when the flower spike appears, and the starchy pith is extracted from the stems. sago [′sā·gō] (materials) A starch obtained from the trunks of certain tropical palms, such as the sago; used as a thickening agent in food and as textile stiffening. Sago granules of starch. Natural sago is made from the starchy pith of some palm species (sago palms) or from cassava roots. Artificial sago is obtained from potato, corn, and other starches. The granules of raw starch are given a spherical shape, steamed at high temperatures to size the surface, and then dried. Sago is used to prepare gruels and as filling for pastries. Want to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit the webmaster's page for free fun content. |
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No references found | Before flowering plants emerged, the seed-bearing plant world was dominated by gymnosperms, which have cone-like structures instead of flowers and include pine trees, sago palms and ginkgos. Sago serves as a natural social forest where exploitation of sago palms are undertaken through clan socio-cultural obligation wherein ownership issues are merely acknowledged through oral tradition, by passing history of sago palm management from one generation to the next by word of mouth. Sago Palms are one of the simplest plants to grow, whether indoors or out, no matter your level of gardening expertise. |
Sago Palms |
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