Sago palm trunks approximately nine years old based on the number of leaf scars, but not yet in the stage of
inflorescence were the samples for sago starch extraction. The trunks were cut down, sectioned and
debarked individually. Sago pith of each trunk was stripped separately. The sago strips were then sun-dried
and milled. The crude flour was subsequently sieved through a 60-mesh filtering apparatus to obtain pure sago starch (without the fiber). The starch was transferred correspondingly to labeled sacks. The total starch
content per mature plant of ecotypes was weighed.