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

Marina Costa Garcia,Márcio Caliari,Thaissa Machado Elias,Manoel Soares Soares Júnior,Keyla De Oliveira Ribeiro

doi:10.1590/fst.32117

Marina Costa Garcia, Márcio Caliari + Show 3 more

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https://doi.org/10.1590/fst.32117

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Abstract

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 bagasse to produce the bran was sufficient to reduce the mold and yeast counts (from 1.9x103 to 3.5x101 CFU g -1) and of total coliform counts (from 2.1x103 to 2.4x102 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.

Highlights

Cassava is one of the major crops in the world and the traditional product of economic importance produced in the agroindustry of cassava (Manihot esculenta) is cassava starch (Aquino et al, 2016; Edama et al, 2014)
Due to the high number of sour cassava starch producers associated with Cooperabs, it was decided to use the statistical tool Sturges Frequency Distribution (Hoaglin et al, 1983) in order to minimize the number of other analyses necessary and represent them all by the total titratable acidity (TTA) ranges
According to Brazilian health legislation published as RDC 12 (Brasil, 2001), which approves the technical regulation on microbiological standards for food, item 10 establishes the limits for flour, pasta, bakery products and similar as like as bran

Summary

Introduction

Cassava is one of the major crops in the world and the traditional product of economic importance produced in the agroindustry of cassava (Manihot esculenta) is cassava starch (Aquino et al, 2016; Edama et al, 2014). The fermentation of cassava starch to obtain the sour cassava starch is spontaneous process, developed by several microorganisms naturally present in the raw material, water and fermentation tanks. This characteristic explains the variation, found in the quality of the sour cassava starch to from several producers or from the same producer. The different Brazilian climatic conditions define the predominant microbiota in the fermentative processes, causing that sour cassava starch produced present differences related to the acidity and the composition of organic acids (Aquino et al, 2016). The sour cassava starch is considered a modified starch by oxidation due to action of organic acids (Garcia et al, 2016)

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