ATRIBUTOS FÍSICOS E FÍSICO-QUÍMICOS DA FARINHA DE MANDIOCA ARTESANAL EM RIO BRANCO, ACRE

• Main Authors: VIRGÍNIA DE SOUZA ÁLVARES, DAVID AQUINO DA COSTA, FRANCISCO ÁLVARO VIANA FELISBERTO, SILVANA FRAGA DA SILVA, AILSON LUIZ SUDAN MADRUGA
• Format: Article
• Language: English
• Published: Universidade Federal Rural do Semi-Árido 2013-01-01
• Series: Revista Caatinga
• Online Access: http://www.redalyc.org/articulo.oa?id=237128133007

The cassava flour is a product known in the Brazil as part of daily meals of the population, mainly in northern and northeastern country. Much of this product is processed by hand, making it difficult to standardize the heterogeneity mainly from the manufacturing processes themselves. In this sense, the physical and chemical attributes of handmade cassava flour sold in Acre, the levels of the Brazilian legislation, were to evaluate. Samples of 20 brands of handmade cassava flour were collected from commercial establishments in Rio Branco, Acre, classified and analyzed for nutrient composition. The results that the flours analyzed, classi- fied as Group Thick and low acidity, are in accordance with the legislation limits for moisture content and starch, but only 10% to be consistent with the actual classification. 25% of the samples were disqualified and 75% were classified as "out of type", which implies that the flour trade of Rio Branco are not in accordance with the standards of the current Brazilian legislation.