The Dietetic Value of Sago
نویسنده
چکیده
one and a half feet, are felled with their flowering spike forms. From the stems, which are cut into convenient sections, the pith is extracted, and beaten in receptacles of cold water to separate the starch granules from the woody filaments with which they are associated. After washing and straining, the meal is dried. For exportation the moist sago is dried and rubbed to smaller granular pellets, and according to the size of these is designated as " pearl," " medium " or " bullet" sago. An imitation is made from potato starch, but is easily detected by the microscope. A
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