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Sago pith and sago hampas mainly consist of starch and fiber. In this research, acid modification of starch and fiber was conducted by high-temperature (autoclaving) and microwave-assisted treatments and slow or mild acid hydrolysis. Autoclaving and microwave-assisted treatments influenced the gelatinization and solubilization of starch granules to produce depolymerized starch and changed the fiber structure to become more amorphous forms. Heating in dilute acid produced high soluble total sugars with high dextrose equivalent, but the process also released hydroxymethylfurfural as undesired by-products. Slow or mild acid hydrolysis attacked the amorphous regions of starch and fiber. It did not change the starch and fiber crystallinity pattern but increased the degree of crystallinity. Acid modification techniques for sago starch and its fiber can be used for producing certain products such as starch sugar, fermentable sugars, and filler for biofoam production.

Sago palm is a highly efficient starch-producing plant found in humid tropical zones. In the areas where sago palms are cultivated, its plantation methods and food cultures have been conveyed from generation to generation. Recently, it is increasingly seen as an important agricultural product and crop whose cultivation can lead to more fulfilling lives for local people. However, there are very few food uses for sago starch as a main ingredient in Japan. In order to increase sago starch usage across Japan, it is exceedingly important to introduce high-quality sago starch. Also it is crucial to publicize its attractiveness, positive characteristics, and its specific and potential usages. Accordingly, in this report, the physicochemical characteristics and optimal cooking properties of sago starch were examined through investigating sago starch usage in the cooking processes of , Chinese noodles, Chinese vermicelli, (), , , , , , pie filling, blancmange, and biscuits.

In terms of gelatinization behavior, sago starch was found to be similar to potato, cassava, and sweet potato starch. Also, in terms of retrogradation and amylose content, sago starch was close to cornstarch. It was proved that sago starch could be used in various types of cooking and food manufacturing by replacing other starches. Sago starch gel has satisfactory elasticity, softness, flexibility, and less adhesiveness. Furthermore, sago starch usability in puffed foods was proven. In sensory evaluations for all foodstuffs in this report, the sago starch-replaced foods had superior physical properties and were valued to have favorable tastes and textures in sensory evaluations. The possibility of further development of sago starch became apparent. In Japan, the appeal of the up-to-now unused resource, that is, sago starch, is being widely disseminated, and its potential use in cooking and manufacturing foodstuffs is being further considered.

Previous works on the conversion of sago starch and sago hampas into sago sugar, production of cellobiose from sago fronds, and the current studies on the health benefits from consumption of brown sago sugar are presented in this paper. Hydrolysis of sago starch into sugar generates total (100%) recovery, containing glucose (94%), maltose, and other impurities at 3% each. Purification of the brown sago sugar is achieved using powdered activated charcoal to remove all impurities and color. Drying of the purified and concentrated white sago sugar is best performed in an oven (minimum 60 °C), producing high (100%) yield of sugar crystals after several days. Analysis of sweetness revealed that the sago sugar is as sweet as 50% glucose. Brown sago sugar is preferable to white sago sugar due to the presence of antioxidant, analyzed based on total phenolic content (TPC) at 300 mg/kg sugar. Some residual of the TPC can be detected even after purification of the brown sugar. Sago sugar is also obtainable through enzymatic hydrolysis of physically treated sago hampas, generating substantial amount of sugars (70% w/w). Current research also reveals the feasibility of producing cellobiose (approx. 12% w/w) from fresh sago frond, a type of pharmaceutical sugar which commands a higher price than glucose. It is obvious that sago palm has tremendous potential to be adopted as the new source of sugars to replace cane sugar.

Generally, contains about 400 kg of dried starch in the pith of each tree. The starch stored in the pith exceeds 300 kg according to Ehara et al. (Environmental factors limiting sago production and genetic variation in Rottb. In: Karafir YP, Jong FS, Fere VF (eds) Sago palm development and utilization: proceedings of the 8th international sago symposium. Universitas Negri Papua Press, Manokwari, pp 93–103, 2005). However, only 50% of starch from the deposits can be extracted using current methods, and one-half remains behind in the residue. In this chapter, the characteristics of sago pith residue and features of these unused resources are described. Specific utilization of starch residue by establishing a conversion method as a sweetener is proposed. The food security of sugar from sugarcane may be helped by a sweetener made from sago starch. The genus has two sections. One is and the other one is . Section is a relict crop. The starch content and physicochemical properties of section are presented. It is anticipated that section will be available as a future source of biomass.

The 12th International Sago Symposium took place in Tokyo, Japan, in 2015. This chapter reviews the recent and advanced information presented at the symposium. All symposium presentations are categorized under eight topics and summarized, and the outcomes and recommendations described.