Chapter 2

REVIEW OF RELATED LITERATURE

This chapter will present the relevant literature and studies that the researchers

considering the Lumbia (Sago palm) Glutinous flour as an alternative innovation

process in making moron delicacy. The theories from the different authors have shed

light as to the investigation and findings of this research study.

Sago Palm flour

Sago flour is a flour that comes from sago palm trees. Aside from making sago pearls,

sago flour is also great for making bread, biscuits, and crackers. The most familiar

dessert made using sago flour that you probably have tasted is the Nyonya kuih lapis

and ‘lempeng’. Baked goods made using sago flour usually have a melt-in-the-mouth

sensation that is hard to resist! Sago is infamous for its chewy texture, but it has some

health benefits too. It contains antioxidants that can help to neutralize harmful

molecules known as free radicals. This flour also contains about 7.5 % of resistant

starch which functions to feed your healthy gut bacteria. Sago flour is free of gluten and

low in cholesterol, so most people can consume this flour.

Sago palm (Metroxylon sagu) has been a promising crop with its exceptionally high

starch content compared to other starch-producing crops. Sago starch has diverse
 10

applications in both food and non-food industries. Though many have come to

understand sago’s potential, sago palm is still under-cultivated whereby majority of sago

palm is planted in small-scale sago farms in a semi-wild state. The long harvesting time

of sago palm demotivates the farmer from actively participating in sago cultivation.

(Chua, Kho, Lim, Hussain, 2022).

Hiroshi Ehara (2018) says that sago palm is considered an ideal crop for a

starch-based sweetener and feedstock, since in Indonesia there is negligible

competition between food and ethanol fuel and land resources are underutilized. Sago

starch is one of the least expensive starches but has low quality. Yatsugi (1985) has

identified several problems associated with sago starch and manufacture, including

whiteness, viscosity, starch particles, and starch content in starch production.

According to a new survey, global Sago Starch market is projected to reach US$ 506.3

million in 2020, Sago is a type of starch that's commonly extracted from a palm called

Metroxylon sagu. It's mainly composed of carbs and is low in protein, fat, fiber, vitamins,

and minerals.

However, sago is naturally grain- and gluten-free, making it suitable for those following

restricted diets. Sago starch is a multi-purpose product and therefore has a wide variety

of usage from commercial to industrial purposes. For commercial purposes, sago starch

can be used as the main ingredient of food products such as cookies, noodles,

vermicelli, meatballs, dumplings, and other desserts. For industrial purposes, sago

starch is considered to be one of the commodities which hold the highest yield in

glucose extraction process compared to molasses and tapioca starch.

Sago palm (Metroxylon sagu) is a sustainable source of starch with high

productivity. However, sago starch is much underutilized compared to commonly used

starches such as maize and potato starches. In recent years, there has been increasing

interest in using sago starch for diverse food and nonfood applications. Sago starch was

modified by various physical and chemical methods to obtain a range of functional

properties. The starch in native and modified forms was used in many different

applications such as in composite film formation and pharmaceutical applications. In the

majority of the published research, the uses of sago starch for different applications

were not compared to those of other industrially important starches. The comparison

using the same experimental conditions should be done in the future to support the

production and exploitation of sago starch. (Fan Zhu 2019).

The impact of the addition of rice flour (RF) and glutinous rice flour (GRF) in

comparison with tapioca starch (TS) on the emulsion stability, water states, protein

secondary structure, and microstructure of an emulsion-type cooked sausage. Their

incorporation significantly increased the cooking yield and moisture retention of cooked

sausages. Rice flour and glutinous rice flour significantly decreased the fat loss and

total fluid release of the cooked sausage compared to control (p < 0.05). However, rice

flour and glutinous rice flour functional effects on these parameters remained lower

compared to tapioca starch (p < 0.05). Among these functional ingredients, tapioca

starch had a significantly higher emulsion stability and cooking yield and generated a

firmer and more uniform gel network structure. Tapioca starch immobilized a greater

proportion of water molecules within the myofibrils (T21 population). All three
 12

ingredients increased the emulsion stability of the emulsion-type cooked sausages by

decreasing the fat globule mobility and binding more water molecules. Raman spectra

(400–3600 cm−1) showed that the incorporation of rice flour, Glutinous rice flour, or

tapioca starch did not affect the β-sheet and α-helix protein structure. However, tapioca

starch presented significantly higher contents of the random coil structure. These

findings provide a good insight into the effects of rice flour and glutinous rice flour as

functional ingredients to manufacture emulsified meat products with good quality and

improved nutritional values. (Guanghong Zhou 2019).

According to Yoshihiko Nishimura (2018) sago palm is an important crop, and

the entire plant can be used by native Indonesians. The starch which is extracted

serves as the staple food of people in the villages. It is clear that the areas of Indonesia

which are located closer to New Guinea Island have a stronger dependence on sago as

their staple food. In Kendari, Southeast Sulawesi, and South Sorong, West Papua

province, a comparison was made between the staple food and other food.

Flour has different pasting and rheological properties, but the underlying

mechanism has not been defined. Dry milling methods can result in rice flour with higher

residual alpha-amylase activity and damaged starch content compared to flours

prepared by wet milling methods. The addition of alpha-amylase significantly increased

starch hydrolysis and reduced the peak, trough, and final viscosity of rice flour gels.

The pasting viscosity and dynamic modules of wet milled glutinous rice flour -

Water gels were significantly higher than those of dry milled glutinous rice flour -Water

gels. Inhibiting amylase activity significantly reduced the differences in paste viscosity

and dynamic modules between wet milled glutinous rice flour and dry milled glutinous
 13

rice flour. Scanning electron microscopy (SEM) showed that alpha-amylase affected the

microstructure of the dry milled glutinous rice flour. FT-IR spectra results indicated no

new formation of covalent bonds in glutinous rice flour -Water or Glutinous rice flour -Ag

gels. These results suggested that endogenous alpha-amylase influenced starch

hydrolysis and subsequently the viscoelastic property of glutinous rice flour gels,

indicating that residual endogenous alpha-amylase explains the differences in pasting

and rheological properties between wet milled glutinous rice flour and dry milled

glutinous rice flour. (Xueming Xu 2021).

The fruit of palm trees from which the sago is produced is not allowed to ripen

fully. The full ripening completes the life cycle of the tree and exhausts the starch center

to produce the seeds. It leaves a hollow shell and causes the tree to die. The palms are

cut down when they are about 15 years old, just before they are ready to flower. The

stems, which grow to 30 feet (9 meters high), are split out. The starch pith is taken from

the stems and ground to powder. A single palm yields about 800 pounds (360

kilograms) of starch. The powder is kneaded in water over a cloth or sieve. It passes

into a trough where it settles. After a few washings, the flour is ready to be used in

cooking.
 14

Related Studies

Sago palm is tolerant of highly acidic conditions (low pH) coupled with high

concentration of metals in the soil like aluminum, iron, and manganese, which inhibit the

growth of other plant species. It has the ability to grow abundantly in heavy clay soils,

which inhibits the growth of other plant species. In wild conditions, a cluster of sago

palms can be seen. Each sago cluster consists of several mature plants and suckers.

People used to harvest the mature trunk, leaving the immature ones and suckers. Thus,

there is a possibility for the continuous harvesting of mature palms at intervals, thereby

sustaining sago production.

Ehara, (2021) cited that the demand for local products increases, there has been

a call to promote sago starch (Metroxylon sagu Rottb.) at the regional level in Indonesia.

In this study, we examine the current status of the sago supply chain and its role in

promoting rural development. Our study reveals the weak bargaining position sago

farmers have due to inefficiencies in the sago supply chain and lack of market

information.

Furthermore, we also point out the direction in which future actions should be

taken as guidelines in order to achieve a high level of efficiency along the sago supply

chain. In particular, we highlight farm production management, logistical systems,

agronomy, and knowledge and information as key dimensions of sago supply chain in

the context of rural development.

Filipino kakanin are local rice or root crop delicacies included in the daily

consumption of Filipinos as snacks in between meals; however, the traditional methods

and ingredients utilized with this kakanin are gradually fading away because of

modernization. All things considered, as a starting point to look at Filipino rice-based

kakanin recipes.

This research aimed to explicate the culinary heritage significance of Filipino

kakanin through bibliometric. A qualitative design was done using bibliometrics as

library books were used to obtain the data. (Jame Monren T Mercado 2022).

Sago palm (Metroxylon sagu) has been a promising crop with its exceptionally

high starch content compared to other starch-producing crops. Sago starch has diverse

applications in both food and non-food industries. Though many have come to

understand sago’s potential, sago palm is still under-cultivated whereby majority of sago

palm is planted in small-scale sago farms in a semi-wild state. The long harvesting time

of sago palm demotivates the farmer from actively participating in sago cultivation.

(Chua, Kho, Lim, Hussain, 2022).

Hiroshi Ehara (2018) says that sago palm is considered an ideal crop for a

starch-based sweetener and feedstock, since in Indonesia there is negligible

competition between food and ethanol fuel and land resources are underutilized. Sago

starch is one of the least expensive starches but has low quality. Yatsugi (1985) has

identified several problems associated with sago starch and manufacture, including

whiteness, viscosity, starch particles, and starch content in starch production.

According to a new survey, global Sago Starch market is projected to reach US$

506.3 million in 2020, Sago is a type of starch that's commonly extracted from a palm

called Metroxylon sagu. It's mainly composed of carbs and is low in protein, fat, fiber,

vitamins, and minerals.

However, sago is naturally grain- and gluten-free, making it suitable for those

following restricted diets. Sago starch is a multi-purpose product and therefore has a

wide variety of usage from commercial to industrial purposes. For commercial purposes,

sago starch can be used as the main ingredient of food products such as cookies,

noodles, vermicelli, meatballs, dumplings, and other desserts. For industrial purposes,

sago starch is considered to be one of the commodities which hold the highest yield in

glucose extraction process compared to molasses and tapioca starch.

Sago palm (Metroxylon sagu) is a sustainable source of starch with high

productivity. However, sago starch is much underutilized compared to commonly used

starches such as maize and potato starches. In recent years, there has been increasing

interest in using sago starch for diverse food and nonfood applications. Sago starch was

modified by various physical and chemical methods to obtain a range of functional

properties. The starch in native and modified forms was used in many different

applications such as in composite film formation and pharmaceutical applications. In the

majority of the published research, the uses of sago starch for different applications

were not compared to those of other industrially important starches. The comparison

using the same experimental conditions should be done in the future to support the

production and exploitation of sago starch. (Fan Zhu 2019).

The conclusion from this related literature and review studies reveal the

significant extant literatures and studies on the specifics of the topic of investigation for

this research. Indeed, when considered together.

It is clear that the result of previous studies on steaming method to create a

moron delicacy. The researchers would like to recommend that these new variety

morons of must be introduced to the markets, especially to the BTVTED-FSM students

during their demonstration and to those delicacy lovers.