FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
SAGO, METROXYLON SAGO, SUBADANA, AMBOOLOONG BOOLOO, POHON SAGOO, ROMBEEA
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Starchy grains prepared from the pith of the sago palm (Metrozylon sago); almost pure starch free from protein. Analysis per 100g: protein 0.5 g, fat negligible, carbohydrate 88g, trace of B vitamins.
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
The tree from which sago is produced grows wild in low-lying fresh-water swamps in Southeast Asia. Valued for the starch that builds up in the pith of the trunk, the tree trunk is split open, the pith scooped otu and rasped or ground to a coarse, dryish paste. It is moistened to release a milky fluid containing the starch, which is dried into sago starch. Pearl sago is produced by pushing a moist paste through a forming sieve; the resulting “pearls” are dried. They are used in making desserts. In many parts of Southeast Asia sago palm fronds are used for thatching and the fruit, whcih has an astringent taste, is considered a delicacy. Also known as subadana (India); ambooloong booloo (Inodnesia); pohon sagoo, rombeea (Malaysia).
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
is derived from the Malayan Sagu, which signifies pith. The sago of commerce is obtained from the interior of the trunk of several palms. It resembles arrowroot in many of its characteristics.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999]
is tapioca. [Australian p. 50]
Hyman, Gwenda L. 1993. Cuisines of Southeast Asia. A Culinary Journey Through Thailand, Myanmar, Laos, Vietnam, Malaysia, Singapore, Indonesia, and the Philippines. John Wiley & Sones. New York. [Available Valley Library: TX724.5.S68 H96 1993]
is the dried pith of the sago palm which, when ground, yields a granular flour. The sago palm grows in India and Malaysia.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is edible starch that is obtained from a palm and is a staple food in parts of the tropics. The pith inside the trunk is scraped out, washed and dried to produce a flour or processed to produce the granular sago used in the West.
- ORIGIN from Malay sagu (originally via Portuguese).
