Research and Development for Enhancing Sago Flour and Products in Khoksaba Community, Nayong District, Trang Province
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Abstract
Background: Traditional sago processing in southern Thailand has economic and cultural value but faces product-quality inconsistency, hygiene risks, limited packaging, and low value capture at community level.
Objective: This study integrated process standardization, physicochemical and microbiological characterization, product formulation, sensory screening, packaging/storage assessment, economic evaluation, and community innovation to enhance sago flour and products in Khoksaba Community, Nayong District, Trang Province.
Methods: A community-based research-and-development design was implemented. A socioeconomic survey described 30 respondents. Traditional flour was assessed for color, water activity, moisture, pH, proximate composition, and microbial counts. Sago granules, pearls, and noodles were formulated with oligofructose, inulin (2%, 4%, 6%), or banana flour (5%, 10%, 15%); 30 consumers evaluated products using a 9-point hedonic scale under a completely randomized design with three replications and one-way ANOVA. Pearl formulation additionally compared 0–30% tapioca starch. Selected 6% inulin products were stored for three months in foil-zip and polyethylene packages. Cost–return analysis, technology transfer, and community-innovator development completed the value-chain evaluation.
Results: Baseline annual income was 26,460 baht/person, net profit 7,296.48 baht/person, and ROI 38.07%. Traditional flour moisture (12.34%) and pH (6.90) met the report’s stated limits, whereas yeast/mold (5.73×10² CFU/g) exceeded the stated 100-CFU/g limit. Six-percent inulin gave the highest reported overall liking for granules (8.05/9) and noodles (8.05/9); 20% tapioca starch gave the highest pearl overall liking (8.05/9). The selected products showed generally small compositional changes during three-month storage, although one noodle ash value was internally inconsistent. Post-upgrading sago pearls were valued at 200 baht/kg with net profit 60.86 baht/kg and ROI 43.74%. Twelve community innovators and three learning/innovation activities were reported.
Conclusion: The project demonstrates an integrated local-food upgrading pathway linking food quality, consumer acceptance, packaging, economic value, and community capability. Evidence supports feasibility and local value creation, but not clinical prebiotic effects, microbiological shelf-life confirmation, or broad causal generalization.
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