Abstract
AbstractThis work intended to give some contribution to the study of the “polvilho azedo”, a fermented cassava starch that is obtained by a rudimentary and empirical process, and to make it better known. A comparative study showed that in addition to giving the characteristic flavor to the cassava starch, the fermentation causes some changes on its physico‐chemical properties: The fermented starch is more soluble and easily swells in water, and when its aqueous suspension is heated, the paste formed is less viscous than that of the non‐fermented cassava starch.
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