Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry

Marina Costa GARCIA, Thaissa Machado ELIAS, Keyla de Oliveira RIBEIRO, Manoel Soares SOARES JÚNIOR, Márcio CALIARI
2018 Food Science and Technology  
The aim of this work was to evaluate the microbiological and physicochemical qualities of sour cassava starch and cassava bagasse produced during cassava agroindustry in order to evaluate their potential for use in food. All samples were kindly provided by family farmers producers from the region of Cará, in town of Bela Vista de Goiás, Brazil. All of sour cassava starch samples showed microbial counts within the values established by the current legislation. Drying process of raw cassava
more » ... e to produce the bran was sufficient to reduce the mold and yeast counts (from 1.9x10 3 to 3.5x10 1 CFU g -1 ) and of total coliform counts (from 2.1x10 3 to 2.4x10 2 MPN 100 mL -1 ), and also eliminated the contamination by coliforms at 45 ° C and Bacillus cereus. Carbohydrate contents of all sour cassava starch samples ranged from 99.64 to 99.75 g 100g -1 . These results indicated that the sour cassava starch presented high degree of purity, and extraction process was efficient. Bran sample showed high carbohydrate (96.94 g 100g -1 ) and dietary fiber (22.58 g 100g -1 ) contents. High dietary fiber content suggests the use of bran as raw material to increase the availability of fiber in food products, increasing its nutritional quality. Practical Apllication: The wastes from cassava can be reused in industry applications reducing costs and adding value to food products.
doi:10.1590/fst.32117 fatcat:nfsuu26obbgnzkd5bp4d7hdheu