Adulteration in Sabudana: The holy occasion of Navratri has started from 19th March. During these 9 days, devotees observe fast and worship Goddess Durga. During this time, people eat satvik and light food, in which sago becomes an important part. Sabudana khichdi, vada or kheer, all these are the most liked dishes during the fast. But have you ever wondered whether the sago you are eating is real or fake? Nowadays, the risk of adulteration is increasing rapidly in the market and food items are also not untouched by it. Especially during festivals when demand is high, some people start selling substandard or fake sago to earn profit.
This fake sago not only spoils the taste but can also be harmful for health. In such a situation, it is important that we know whether the sago we are eating is real or fake. There are some easy methods for this, with the help of which you can detect fake sago. Let us know about those 5 methods.
Also read: Chaitra Navratri starts on this day, make these 5 tasty things from sago for fasting.
What is adulterated with sago?
Sago is usually made from tapioca (cassava) starch, but to earn more profits, various adulterations are done in it. Some traders use poor quality starch or other cheap flours like maida or synthetic starch, due to which the real nutrition of sago is lost. Apart from this, in some cases, chemical polishing is also done to make the sago more shiny and attractive. Many times old or damaged stock is also reprocessed and sold in the market. Such adulteration not only spoils the taste, but can also cause problems like stomach problems and allergies. Let us know the ways to detect fake sago.
How to identify fake sago
Check by soaking in water- Soak sago in water for a few hours. Real sago swells, becomes soft and maintains its shape, whereas fake sago either dissolves completely or becomes very sticky.
Pay attention to color and shine- Real sago looks light white and natural. If the sago looks very shiny or completely white, then there may be a possibility of it being chemically polished. Avoid eating this type of sago.
Try pressing it with your hand- When dry sago is pressed with fingers, the real grain does not break easily, whereas fake or adulterated sago quickly turns into powder.
Check the texture after cooking- After the real sago is cooked, the grains remain separate and soft. At the same time, fake sago can become very sticky or like a thick paste.
Identify by taste and smell- Real sago is mild and normal in taste. If it smells strange or tastes different, then understand that it may be adulterated.
Also read: Navratri 2026: Navratri is starting from this day, decorate these things full of nutrition in your fasting plate.