Sabudana is Hindi for Pearl Sago, a whole-grain starch extracted from the pith found inside the trunk of Sago Palm, scientifically known as Metroxylon sagu. Sabudana resembles pearl tapioca, which is derived from the cassava plant. Pearl sago's whitish seeds become soft and spongy when soaked in water, and turn translucent when cooked. Sabudana makes up the staple food of the lowland peoples of New Guinea as well as Moluccas.
Nutritional Value
Sabudana grains are about 2 mm in diameter. They are a source of pure carbohydrate with very little protein, Vitamin C, calcium and minerals. One hundred grams of dry sago yields 355 calories, including an average of 94 grams of carbohydrate, 0.2 grams of protein, 0.5 grams of dietary fiber, 10 mg of calcium, 1.2 mg of iron, and traces of fat, carotene, thiamine, and ascorbic acid.
Sabudana Dishes
Various dishes can be prepared from sabudana, as it easily mixes with a wide variety of tastes, spices as well as other ingredients. In North and Western India, sago is typically used in fasting dishes such as sabudana pilaf or khichdi, which consists of soaked sabudana fried with potatoes, chilies and peanuts. Sago flour is used in baking to make bread and pancakes, or mixed with boiling water and cooked as thick porridge served with seasonings and green vegetables. In Indonesia and Malaysia, sabudana is used to make noodles and served as a rice substitute. Sago can also be used as a thickener for other dishes.
Sweets and Desserts
Sabudana is often mixed with sweet ingredients such as coconut gratings and honey, and subsequently baked as flat cakes. It's also used to prepare biscuits, wafers and various sweet, semi-liquid desserts such as the Indian kheer or payasum, which consists of milk, sugar, water, sago flour and dried fruits.
Aid in Digestion
Pearl sago may be used as nutritious, easily digestible and non-irritating baby-food, as well as food for invalids with febrile and inflammatory cases. In these cases, sabudana is boiled in either water or milk, and then flavored with either sugar or spices, and in some cases even a little wine when the use is not contraindicated.
Tips
Fermentation may improve the nutritional value of sabudana. In Papua New Guinea, sabudana paste is partially fermented by wrapping it in palm leaves, which are then stored in a cool place and occasionally sprinkled with water. The water keeps the paste moist until the sabudana achieves the desired level of acidity.
If stored in a cool, dry place, sabudana does not attract any insects, and can last for years. Generally, no pesticides are used at the time of its cultivation and harvesting.
Tags: also used, cool place, mixed with, Pearl sago, stored cool