Abstract
Abstract The Baixada Cuiabana region contains the confluence of the Brazilian Savannah, Amazon and wetlands biomes. This region brings together small producers of cassava who prepare dry flour by hand, maintaining a bank of active ethno-varieties of this crop and that are of cultural, social, economic and genetic importance. This study aimed to establish a standard for the flour currently being processed and marketed. Thus, 26 samples were collected from seven municipalities of the region. At the time of this sampling, the predominant standard of the handmade cassava flour produced in Baixada Cuiabana was Dry group, Medium class, yellow-colour, of Types 1, 2 and 3. Using the Hunter Lab colour system, the predominant colour was found to be yellow with red or green tonality, with one sample artificial colorant. Consumers recognize granule size and colour as the main parameters that determine purchase of the product. Seven samples from four municipalities were classified as Out of Type, because they presented values in disagreement with legislation that could result in difficulties in valorisation and sale in the legal market.
Highlights
The Baixada Cuiabana region represents a special area of Brazil because it contains the confluence of the Savannah, Amazon, and Wetlands biomes and ecotone areas
Flour may still be disqualified or unfit for consumption due to the presence of contaminants such as insects and molds or odours from improper storage (Brasil, 2011; Mundin et al, 2015). Another important point in flour quality is the presence of artificial colorants, such as tartrazine (Functional class colour – INS 102 Food Additive Index Codex Alimentarius), which are responsible for triggering allergies and asthma and for carcinogenic activity, causing consumer health risks (Prado & Godoy, 2003; Oliveira et al, 2014)
The criteria for cassava flour classification were established in RDC regulation No 52 of the Ministry of Agriculture, Livestock and Supply - MAPA (Brasil, 2011), including the limits for ranking cassava flour by class and type as a function of centesimal composition and particle size
Summary
The Baixada Cuiabana region represents a special area of Brazil because it contains the confluence of the Savannah, Amazon, and Wetlands biomes and ecotone areas This region concentrates small producers of cassava who process their flour in artisanal units, which hold economic and social importance for these small producers. Flour may still be disqualified or unfit for consumption due to the presence of contaminants such as insects and molds or odours from improper storage (Brasil, 2011; Mundin et al, 2015) Another important point in flour quality is the presence of artificial colorants, such as tartrazine (Functional class colour – INS 102 Food Additive Index Codex Alimentarius), which are responsible for triggering allergies and asthma and for carcinogenic activity, causing consumer health risks (Prado & Godoy, 2003; Oliveira et al, 2014)
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