Description
Papuan sago processing extracts starch from the pith of Metroxylon sagu through mechanical grating, aqueous suspension, sedimentation, and low‑temperature drying.
Technical
The process relies on preventing endogenous amylase activity by grating the pith within two hours of harvest, then suspending the grated material in water at 25‑30 °C to allow starch to settle as a white sediment. The wet starch is pressed and dried at 45‑55 °C to below 12 % moisture, which inhibits mold growth and preserves starch integrity. Precise control of time, temperature, and moisture is essential to maintain yield and quality.
Science
Primary Reaction
Endogenous amylase hydrolysis of starch to maltose and glucose
Sensory Profile
Aroma ()
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Origin & History
Civilization
Papuan people
Era
Traditional