සව් නිශ්පාදනය කරන්නේ කොහොමද ? sago processing #sago #energy #food #healthy

Sago processing involves extracting starch from the pith of the sago palm or other sources such as the sago cycad or cassava root. The pith is ground into a powder, kneaded in water over a cloth or sieve, and then washed several times until the starch settles. The resulting starch can be formed into pearls or used directly in cooking. The sago palm is cut down when it is around 15 years old and the stems are split to extract the pith. Sago is a major staple food for lowland communities in New Guinea and the Maluku Islands and is commercially produced for cooking purposes in Southeast Asia, particularly Indonesia and Malaysia. Sago starch is nearly pure carbohydrate and has little protein, vitamins, or minerals.