Exploring sociocultural and science aspect of Manggulu: a traditional food from Sumba Island, Indonesia

Abstract

Manggulu is a traditional food of the Sumba people in East Nusa Tenggara, primarily made from pisang kepok or saba bananas (Musa paradisiaca var. balbisiana) and peanuts (Arachis hypogaea). This food serves both as a snack and a key component in religious ceremonies and communal gatherings, highlighting its cultural significance. Manggulu is also recognized as an important source of energy, providing carbohydrates from bananas and protein and fats from peanuts. This study offers a comprehensive review of the literature and existing research on manggulu, focusing on its historical, sociocultural, nutritional, and sensory properties, as well as the role of local resources in its preparation. Additionally, the study examines challenges in preparation and development, along with the potential for future advancements. The findings suggest that manggulu’s role in cultural and religious ceremonies, alongside its practical use as a daily snack for energy, underscores its broader significance and potential for wider recognition. This research enhances the understanding of manggulu as a valuable part of Sumbanese heritage and proposes avenues for its promotion and preservation.