Evaluation of the parameters of quality during the steps of processing of cassava flour (Manihot esculenta Crantz)

Abstract

The cassava crop takes great social importance, it has been a leading energy foods for over 500 million people worldwide. It represents an important source of income for many families. Among the many products, cassava flour stands out as being derived from its most consumed. Processing of wheat is very traditional and uses mostly hand labor family in all stages of processing, which largely occurs without producing technical guidelines favoring the lack of hygiene. The processing units are known as "flour mills, " where are usually houses or sheds with poor facilities, this plus the lack of hygiene exposes the product to various hazards, hence the importance of assessing the hygienic and sanitary parameters through physical and physical-chemical in samples of cassava at all stages of processing. The aim of this study was to evaluate the quality parameters during the processing steps of cassava through physical-chemical and physical. After analysis of the various stages of processing of cassava flour, it was found that the final product, the cassava flour, was found within the standards established by law for the levels of moisture and ash, the only referenced in legislation.