Quality of minimally processed table cassava cultivated in southeastern Pará, brazilian Amazonian

Abstract

This paper aimed to assess the quality of the cassava roots of the variety Cacau minimally processed. Physical characterization of 100 root samples was carried out by measuring the weight of roots, weight of roots without bark, weight of bark, root yield, length and diameter. The following treatments were performed: T1: roots was washed in running water; T2: sanitized roots (150 mg. L -1 ); T3: sanitized roots (150 mg. L -1 ) and acidified roots (1% citric acid) and T4: sanitized roots (150 mg. L -1 ) and bleached (55ºC/10 min). The physicochemical characterization of leaves, stems and roots were performed through the analysis of pH, total titratable acidity (TTA), moisture, ashes, protein content, lipids, carbohydrates and total energy value (TEV). For the variables of plant growth, the number of roots (9.10 units) and dry matter of the roots (1312.15 g), in addition the yield of the unshelled root (80.95 kg or 61.80 %) was close to the values reported in the literature. As for the physicochemical parameters of minimally processed cassava roots, they were in accordance with those established by the Brazilian Table Food Composition. These parameters are considered the most important for the industry, so they explain the reasons for the agroindustrial potential this feedstoock.

Amazonian fermentations: an analysis of industrial and social technology as tools for the development of bioeconomy in the region

“…Products from the Amazon region have the potential for widespread use in various applications such as condiments, beverages, food preservation, and food additives (Abreu et al, 2020;Prando et al, 2023;Bogas et al, 2022). Furthermore, it is known that products like tucupi and jambu are already widely used as condiments in local cuisine and have the potential for global consumption (Costa et al, 2017).…”