Physicochemical characterization of flours from cassava varieties

This study investigated the quality standards of cassava flours produced in the Irurama community in the municipality of Santarém, Pará, Brazil. In order to adapt the product to current legislation, cassava flours from five varieties of the mixed group (BRS Kiriris, BRS Poti, BRS Mari, Jurará and Manivão) were analyzed for chemical and physical characteristics. The analyses were performed in the laboratory of the Federal University of Paraíba. In order to adapt the product to current legislation, granulometric determinations of the cassava flours and physical-chemical analyses were performed to characterize the moisture, lipid, protein, carbohydrate and ash content. Water activity, total acidity, pH and total sugars were also evaluated. In the granulometric analysis of cassava flours, it was observed that the varieties had different retentions in sieves of 8, 12, 16, 30, 40, 50 and 70 mesh. Regarding the chemical composition, higher moisture contents were found in the varieties BRS Mari (6.5%) and BRS Kiriris (6.2%). All cassava flours of the studied varieties presented moisture contents lower than 13%, which is the maximum value allowed by Brazilian legislation. In general, all flour samples of the five cassava varieties analyzed presented results consistent with Brazilian legislation.