Sago (Metroxylin sagu), a carbohydrate (CHO) based dietary staple of Southeast Asia is easily digestible and quickly absorbed, and thus has potential to be prescribed as an affordable pre-and post-exercise food in this part of the world. Compared to other CHO staples, research into the physiological response to sago ingestion is sparse, and only a few recent studies have investigated its value ...

Xylitol production from sago trunk cortex hydrolysate using Candida tropicalis was evaluated in shake flasks and a bioreactor. The fermentation and kinetic behaviours of this microorganism were investigated using sago trunk cortex hydrolysate and commercial xylose as substrate. Results obtained for sago trunk hydrolysate were close to the commercial xylose with xylitol yield of 0.82 gg -1 and p...

This study determined whether sago porridge ingested immediately after exercise (Exercise 1) in warm-humid conditions (30 ± 1°C, 71 ± 4 % RH; 20 km·h-1 frontal airflow) conferred more rapid recovery, as measured by repeat performance (Exercise 2), compared to a control condition. Eight well-trained, male cyclists/triathletes (34 ± 9 y, VO2peak 70 ± 10 ml·kg-1·min-1, peak aerobic power 413 ± 75 ...

Sago frond is produced in abundance upon harvesting of the sago palms for starch extraction, hence need to be utilized and developed into beneficial products. In this study, sap which contains sugars obtained by roller crushing skinned use as fermentation medium. Fronds from different growth stages (namely Angkat punggung Upong muda) positions within rosette (inner outer circle) palm were studi...