Title : Benefits of sago launching Basic Food Industry Textile
link : Benefits of sago launching Basic Food Industry Textile
Benefits of sago launching Basic Food Industry Textile
Sago is the staple food people in eastern Indonesia, particularly in Papua and Maluku. This food is obtained from the processing of tropical palm species, most types of Metroxylon sago .
In addition to the main meal, sago can also be used as a variety of other delicious food. sago flour, for example, can be processed in several balls, pasta and cake bending forms. Sago also be treated with a mixture of other ingredients to form a pudding.
nutrients in the sago
As a staple food in Indonesia, sago have good nutrition for the body. Of course, this was because the nutrient content in a relatively complete sago. In the sago, the refined carbohydrates contain considerable amounts. Furthermore, this material also has protein, vitamins, and minerals, but not many.
As a benchmark, in 100 grams of dried sago, 94 grams of which are carbohydrates. The total sago, 0.2 grams of protein , 0.5 grams of dietary fiber in the form of 10 mg of calcium, and 1.2 mg of iron. As calories produced 100g sago is as much as 355 calories. Although it contains fat, carotene and ascorbic acid, but so few that are often overlooked.
Using sago addition to Basic Food
Besides being used as a staple food, sago it can also be used for other purposes. One research states that the corn starch in Malaysia used as materials to produce glucose. Given 0 percent of carbohydrates it is sago, then it is very possible.
sago other applications are also used to delay fatigue in sports lovers cycling. At least this is revealed by an investigation regarding the combination of sago and soy protein to strengthen endurance sports athletes bicycle. This study compares the consumption of a mixture of protein corn-soybean with carbohydrates in the form of a placebo. The results showed that a combination of corn and soy protein may delay fatigue in people cycling at high intensity.
Because corn is a food inland communities, many are concerned about these foods contain toxins produced by fungi that may arise in the process of preparing these foods. To this end, an research tried to examine the quality of sago native of Papua New Guinea. The study is to verify that there is a production of mycotoxins in sago starch.
The results of these studies is sufficient to explain that some people vote was wrong. In fact, there are systemic or comprehensive mycotoxin sago starch. However, the possibility of eating sago can cause health problems still remain open. The possibility exists because corn is still potentially grow and mycotoxins citrinin when the storage process sago do.
Further regarding the benefits of sago, sago also have an important role in the textile industry. This material is used as a binder fiber to make the machine easier to make yarn. sago ability to bind to a collection fiber industry further facilitate the formation of the fabric as desired. If we examine, fabric or garment incipient usually contain the remains of sago would be lost if the fabric or garment is washed.
Use of sago is now known not only as a staple food for specific community. The amount of using sago must be accompanied by the maintenance of the environment so that plants can still be preserved.
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