Tapioca Sago : (Sabudana)

Sago is a processed food starch marketed in the form of small globules or pearls. In Hindi, it is known as SABUDANA OR SABOODANA. The name Sago is derived from the original product which used to be manufactured from the starchy core of the stem of several palms, the principal being the sago palm. ( Metroxylon sagu and M. rumphii). Sago is manufactured in India from the starch obtained from the tubers of Tapioca ( Manihot utilissima).

Indian usage of Tapioca :

A favourite food in Kerala:

In Southern parts of India, especially in the state of Kerala, tapioca is a favorite food. It is consumed either boiled or cooked with spices. Sometimes , tapioca is thinly sliced and made into wafers, similar to potato wafers. Cassava, often referred to as tapioca in English, is called Kappa or Poola ( in northern Kerala or Maracheeni or Cheeni in Malayalam.

Tapioca is used to make a granules like product ( Tapioca Pearls) called chowwary in Malayalam. This is used to make a light porridge by adding milk or buttermilk.

In Andhra, Karnataka, Gujarat and Maharashtra.

Tapioca is also available in Andhra Pradesh and coastal regions and is called with the name “ Karrapendalam “ in Telugu. Cassava is called “ Pendalam” in Telugu.

In Kannada the actual cassava root is called kolli.

The Tapioca Pearls are known as “ Sabudana” in Marathi. It is commonly used as a food during fasting ( popularly called khichadi) among Hindus in Western and Central Part of India ( Gujarat and Maharashtra region)

In Northern India during the festival season, Sabudana is usually consumed during Vrat (Hindi) or fasting, either prepared as “Kichdi” ( savory) or Kheer( sweet).

In Tamil, the roots of tapioca are called Maravallikezangu or Kuchikezangu, and are used to prepare chips. Tapioca is also used to prepare flour. Tapioca chips are also prepared in parts of South India.

Tapioca Sago is available in different varieties. The most famous among them are :

  • Super Fine Sago
  • Nylon Sago
  • Moti Sago
  • Pearl Sago

Available in:

500 gm, 1 Kg, 5 Kg, and 50 Kgs.

All in Net Packing.
   
Nutritional Information
Approx. Per 100gm of Product
Energy 347.80kcal
Protein 0.24gm
Carbohydrate 86.54fm
Fat 0.05gm
Not a Significant Source of Saturated Fat, Trans fat, Cholesterol, Vitamin A, Vitamin C and Sugar

 

Specification for Tapioca Sago (Saboodana)
as per IS : 899 - 1971 (Reaffiremed 1980)
Requirement for Sago (Sabudana)
No. Characteristic Requirements
1
Moisture, percent by weight, Max
11
2
Total Ash (on dry basis), per cent by weight Max
0.4
3
Acid-insoluble ash (on dry basis), percent by weight Max
0.10
4
Starch (on dry basis) percent by weight, Min
98
5
Proteins (N x 6.25) (on dry basis) percent by weight, Max
0.30
6
Sulphur dioxide, ppm, Max
100
7
Crude Fiber (on dry basis), percent by weight, Max
0.20
8
pH of aqueous extract
4.5 to7.0
9
Color of gelatinized alkaline paste in the porcelain cuvette on the Lovibond Scale, 1R + 3Y
0.70


 

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