Characterization of flour obtained from waste of cassava minimally processed

Abstract

The minimal processing of cassava generates a lot of waste, comprising of shells and pieces that do not meet the standards of minimally processed products. Thus, the study aimed assess the influence of processing steps of waste from cassava to reduce or eliminate the levels of cyanogenic glycosides on the use of waste in the production of flour and product development. The residues were washed in running water, selected, sorted, sanitized, centrifuged, crushed, pressed and dried at 90 ° C. Waste in nature and the flours were analyzed for physico-chemical and microbiological. For microbiological analysis, the steps of sanitization and drying were effective to obtain flour with low concentration of microorganisms. Regarding the physical-chemical waste in nature and the flour had low lipid, ash and protein and high percentage of carbohydrates. The operations of grinding and pressing of the residues provoked significant increase in the tenor of starch and significant decrease in the tenor of total cyanide, total acidity and browning index. Thus, it was found that the processing of cassava waste was effective in reducing total cyanide, thus making it possible that these residues are utilized in food formulations.