Sago (metroxylin sagu) is the commonest form of native starch tapioca consumed as Sabudana in India. Known as JAVARISHI in Tamilnadu, SABUDANA or SABU in Maharastra- Madhya Pradesh, Bihar, Rajasthan, Uttar Pradesh & Gujarat.
It is prepared from the milk of tapioca root. Boiled sago pearls can be mixed with other foods such as rice, potato or noodles and eaten as a direct source of carbohydrates.
SAGO is popularly used in KHICHADI in Maharastra & MadhyaPradesh, as baby food in West Bengal, KHIR (PAYASAM) in most states and FARIYALI Items in Gujarat, Rajasthan on Vrata-Upavas (Fasting Days). Generally, people regard as a food to be taken during illness for easy digestion & quick recovery
PROCESS OF SAGO PRODUCTION
- Large sized raw material (Tapioca Root) is washed
- Skin from Tapioca Root is peeled
- Root is crushed in rollers to make pulp
- Pulp is sent to shifter for separating coarse particles (all fiber & impurities are retained)
- Milk is allowed to settle in a tank for nearly 3 to 8 hours (all residual impurities float to the top of the tank & are drained out of the settled milk)
- Settled Milk Cake is used for making globules by a very special & unique type system on very simple indigenous machine
- Settled Starch is passed through sieve and partially dried by Roasting on Hot plates or heating in steam
- It is dried completely under direct sunlight in big platforms
- Polished to be marketed as shiny sago pearls/ beads
|Nutrients||Per serving/ 30gm|
Sago is also a starchy grain like white rice, but again the starch gets diluted because of the large amounts of moisture added.
As we can see in the table, sago contains very few nutrients . Its poor nutritive value makes it just another source of starch.
Although sago tastes good in preparations like khichdi, sabudana vada, kheer , etc it has no specific health benefits.
Basically, sago is a starch dense grain that is easily digested and therefore provides instant energy. But, it is better to limit its intake especially for individuals looking to reduce caloric intake. It may be consumed as a part of traditional practices during fasting or on special occasions.
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