Sago starch and composition of associated components in palms of different growth stages

Abstract

Sago ( Metroxylon sagu) starch accumulates in the pith of the sago palm stem from the base upwards. At maturity, the trunk is fully saturated with starch almost to the crown. Apart from sago starch granules, the pith also contained other associated components. The starch content and composition of associated components at five different growth stages of sago palm have been investigated. The starch content was found to increase as the palms matured from plawei (mature vegetative growth) to angau muda (flowering) stage and decrease from angau tua (fruiting) to late angau tua stage. The composition of associated components in all the different growth stages showed that the amount of phenolic compounds was less than 1% whereas the lignin content ranged from 9 to 22%. The total and insoluble non-starch polysaccharides decreased as the palms matured to angau muda and angau tua stages and increased as the palms aged into late angau tua stage. The soluble non-starch polysaccharides did not show much difference except for plawei and late angau tua stages.