BACKGROUND & OBJECTIVE Sago (Metroxylin sagu) is one of the main sources of native starch. In Malaysia sago dishes are commonly eaten with sugar. However, other societies use sago as a staple food item instead of rice or potato. The study was undertaken to investigate the effect of ingestion of different physical forms of sago supplementation on plasma glucose and plasma insulin responses, as c...

BACKGROUND AND OBJECTIVES The sago worm Rhynchophorus ferrugineus is a nutritious food source found in the remaining parts of a sago palm trunk after the removal of sago starch by farmers. The effort to increase sago worm consumption is investigated in an intervention study among children aged <5 years. METHODS AND STUDY DESIGN Children aged 1-5 years were allocated to a sago worm inclusive d...

Native sago starch was phosphorylated with 5% sodium tripolyphosphate (STPP) or crosslinked with 4% phosphorous oxychloride (POCl3) at pH 8 to 11. The modified starches were characterized for degree of substitution (DS), pasting properties, crystallinity and molecular structure. The results indicated that DS of phosphorylated sago starch prepared at pH 9 was 0.008, which was the highest value a...

Sago effluent contains large amount of organic material which has a potential to affect the fertility of soil in agricultural lands when disposed off. In order to reduce this problem and make it beneficial, an experiment was conducted using sago effluent isolates Bacillus subtilis and Aspergillus niger. In present study, an attempt was made to convert the biodegradable sago into useful product ...

This study is an attempt to describe the terminology of Metroxylon sago among the Melanau community in Mukah, Sarawak (Malaysia). The paper is divided into three main sections: the research method, introduction to the Melanau and their language, and the description of sago terms. The research results reported here are based on data collected in a qualitative research project, featuring face to ...