Fermented Cassava Starch Research Articles

Effect of annealing on the chemical and physico- functional properties of fermented provitamin A cassava starch

This study reports the effect of annealing on chemical and physico-functional properties of fermented pro-vitamin A cassava starch of cassava roots TME-IBA 070539 variety. The provitamin cassava starch flour was extracted to produce native starch flours (NCS). Fermentation was carried out on the tubers at 24 and 48 hours to produce provitamin A cassava fermented starches FCS24 and FCS48 respectively. The starch flour samples NCS, FCS24 and FCS48 were then annealed at 50°C to produce annealed native starches (ANCS), annealed 24 hours fermented cassava starch (AFCS24) and annealed 48 hours fermented cassava starch (AFCS48). The chemical and physico-functional properties were evaluated using standard methods. The result revealed negligible amount of crude protein and ash content. However, the carbohydrate content in all the samples ranged between 93.39 – 95.01% signifying high purity starches. These processes imparted positively the β- carotene content which ranged between 2.50 – 2.80 µg/100g in the cassava starches. Although, no significant (p>0.05) difference was observed in the β-carotene content when compared with the corresponding annealed starches except for a slight reduction at AFCS48. The amylose content decreased significantly (p>0.05) by 21.72 and 38% in the combined process of annealing and fermentation as observed for AFCS24 and AFCS48 respectively. Also, amylose leaching was more pronounced in the NCS than the fermented and annealed starches. No significantly (p<0.05) difference was observed in the corresponding samples; ANCS, AFCS24 and AFCS48 for total titratable acidity while pH decreased significantly in the annealed starches. The swelling and solubility increased with increase in temperature, generally annealing lowered the swelling capacity and increased the solubility of the starch samples and this could be harnessed in food preparations and in the industries.

Natural fermentation of potato (Solanum tuberosum L.) starch: Effect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties

Natural fermentation with sun-drying is a modification that promotes the expansion capacity of starch, and its effects on potato starch have not been reported so far. The aim of this study was to evaluate the effects of the amylose content of potato (Solanum tuberosum L.) starches and natural fermentation followed by oven or sun drying on its properties. Cassava starch was also used a control. Native and fermented starches were evaluated based on their chemical composition, amylose, carboxyl and carbonyl content as well as their thermal, pasty, and morphological properties. The fermentation water was evaluated by pH and titratable acidity to control the process. Puffed balls were prepared to evaluate expandability, mass loss, porosity and texture. The fermentation intensity was greater for potato and cassava starch with low-amylose content than for potato starch with higher amylose content. In addition, the acidity of the fermentation water increased faster with cassava starch than with potato starches. The fermented potato starches with the highest amylose content had low acidity and low expansion capacity compared to the fermented potato and cassava starches with low-amylose content. Fermentation and sun-drying of low-amylose potato and cassava starches increased the expansion and reduced the hardness of the puffed balls.

Effective Cooling of Cassava Starch to Ethanol Bio-Reactors/Fermenters

This paper presents an effective way to control the temperature of bio-reactors (fermenters) used in ethanol production and to reduce the volume of cooling water required per square meter of ethanol produced. This paper specifically focuses on the fermentation of cassava starch using Saccharomyces cerevisiae at 32ºC. The flow across tube banks model is employed as the cooling mechanism of the bio-reactor. Cooling water at 28°C enters a shell containing five rows of fifteen (15) bio-reactors in a square in-line arrangement and exits the shell at 31.84°C. The total working volume of all fifteen (15) bio-reactors in the bank equals 180m^3. Each bio-reactor in the bank is designed to have an effective heat transfer area to volume ratio of two (2) to enhance heat transfer. The total quantity of cooling water required per cubic meter of ethanol produced is found to be 97.833m^3. A total amount of 1.303kW is required to power anchor impellers placed in each bio-reactor to provide mixing. The rotation speed of the impeller in each bio-reactor is 0.2〖rev·s〗^(-1). A total of 3.453*10^(-6) W is required to move cooling water through the bio-reactor bank at a speed of 3.942*10^(-5) ms^(-1). An overall heat transfer coefficient of 11.345W·m-2°C-1 was found for the bio-reactor cooling system. Employing flow across tube banks model in cooling ethanol bio-reactors required significantly less amount of cooling water per cubic meter of ethanol produced compared to using internal cooling coils.

Application of partial gelatinization autoclaving-cooling process to increase the resistant starch content of fermented cassava pulp flour-based composite flour

Fermented cassava pulp flour-based composite flour (FCPF-based composite flour) is a composite flour consisting of fermented cassava pulp flour, cassava starch, and xanthan gum which has the potential to be developed as a gluten free flour. This study was aimed to increase the resistant starch (RS) content of FCBF-based composite flour through the application of the partial gelatinization (PG) autoclaving-cooling process. Other aims were to characterize its chemicals properties, granular morphology, polarized optical microscopy, amylographic profile, X-ray diffraction pattern and relative crystallinity, degree of starch hydrolysis, and estimated glycemic index (EGI). The results of the study revealed that PG autoclaving for 15 min and cooling time 72 h was the optimal treatment that increased the RS content of FCPF-based composite flour from 1.75% to 7.31%. This study indicated that the increasing of resistant starch content of FCPF-based composite flour changed its chemicals properties, granular morphology, polarized optical microscopy, amylographic profile, X-ray diffraction pattern and relative crystallinity; and lowering the degree of starch hydrolysis and value of estimated glycemic index (EGI). Increased the RS content would improve the functional properties of FCPF-based composite flour

A Natural Antifungal from Cassava Starch Fermentation Wastewater

Sour cassava starch production process, during the fermentation step, an acidic wastewater is generated, in this study named wastewater of cassava starch fermentation (WCSF). It has been studied the effect of WCSFs (from three industrial source: WCSF 1, 2 and 3) and patterns of organic acids (lactic, acetic, propionic and butyric acids, which were the main organic acids present in the WCSFs) singly or together on the development and growing of Botrytis cinerea, Monilinia fructicola and Colletotrichum gloeosporiodes. WCSFs showed antimicrobial effect on the three fungi studied. WCSF2 inhibited the germination of conidia from the three fungi, while WCSFs 1 and 3 inhibited conidia germination of B. cinerea and C. gloeosporiodes. The acetic, propionic, butyric and the mix acids were also effective in the reduction of conidial germination. In the analysis of mycelia growth, it has been observed that the growing was statically smaller, in relation to negative control, for all fungi in the treatments with the WCSFs and with the pattern solution of butyric acid. Which suggest that the WCSFs compounds and butyric acid are effective inhibitor for fungi and justify future studies using this wastewater.

The effects of feeding graded levels of microbially fermented cassava tuber wastes (CTWs) on blood viscosity and bone quality of finisher cockerels.

Two cassava tuber wastes (CTWs), namely cassava peels (CAP) and cassava starch residues (CSR) were subjected to solid substrate fermentation using a combination of microorganisms (Lactobacillus delbrueckii, Lactobacillus coryneformis and Aspergillus fumigatus), in order to improve their nutritive quality and reduce their levels of anti-nutrients. The microbially fermented products from the two wastes: microbially fermented cassava peels and microbially fermented cassava starch residues (MFCP and MFCSR) were thereafter used at varying levels to formulate seven standard cockerel diets designated as Diet 1 (0% CTWs), Diet 2 (20% MFCP), Diet 3 (40% MFCP), Diet 4 (60% MFCP), Diet 5 (20% MFCSR), Diet 6 (40% MFCSR) and Diet 7 (60% MFCSR). Two hundred and ten day-old cockerel chicks were randomly allotted to the seven treatment diets. The chicks were fed with these diets for seventeen weeks. Forty two birds were selected at the end of the seventeenth week of the experiment and were slaughtered. Bone quality and blood viscosity of the cockerel birds were used as response criteria. The result showed that the whole blood viscosity was statistically similar while plasma viscosity was influenced significantly (P<0.05) by the dietary treatments. Whole blood viscosity ranged from 2.36 centistokes in 60% MFCSR diet to 2.82 centistokes in the 20% MFCP diet. Blood viscosity decreased with increasing levels of CTWs in the diets. Flesh to bone ratio of the femur decreased correspondingly with dietary levels of the fermented wastes except in 40% MFCSR while percentage bone moisture increased as the level of inclusion of the wastes increased in the diets. 40% MFCPhad the highest percentage bone ash (33.83%) while 20% MFCSR had the highest value for volumetric bone density (1.15g/ml) while birds fed the 20% MFCP diet had the least value for bone ash percentage (27.12%) and bone ash concentration. Since bone ash concentration, percentage bone ash and weight of bone ash in all the treatments did not vary significantly in comparison with the control except in 20% MFCP, it could be concluded that the utilization of these wastes even at 60% level would not compromise the bone quality parameters of cockerel birds. This experiment also showed that cassava tuber wastes could decrease both plasma and whole blood viscosity and significantly so if plasma viscosity is taken into consideration. The lower viscosity of birds fed CTW with higher inclusion is suggestive of a positive influence of the CTW diets on the mechanical and geometric properties of the red blood cells. ><0.05) by the dietary treatments. Whole blood viscosity ranged from 2.36 centistokes in 60% MFCSR diet to 2.82 centistokes in the 20% MFCP diet. Blood viscosity decreased with increasing levels of CTWs in the diets. Flesh to bone ratio of the femur decreased correspondingly with dietary levels of the fermented wastes except in 40% MFCSR while percentage bone moisture increased as the level of inclusion of the wastes increased in the diets. 40% MFCPhad the highest percentage bone ash (33.83%) while 20% MFCSR had the highest value for volumetric bone density (1.15g/ml) while birds fed the 20% MFCP diet had the least value for bone ash percentage (27.12%) and bone ash concentration. Since bone ash concentration, percentage bone ash and weight of bone ash in all the treatments did not vary significantly in comparison with the control except in 20% MFCP, it could be concluded that the utilization of these wastes even at 60% level would not compromise the bone quality parameters of cockerel birds. This experiment also showed that cassava tuber wastes could decrease both plasma and whole blood viscosity and significantly so if plasma viscosity is taken into consideration. The lower viscosity of birds fed CTW with higher inclusion is suggestive of a positive influence of the CTW diets on the mechanical and geometric properties of the red blood cells.

Continuous flow process to make fermented cassava starch substitute: I. Physicochemical and functional properties

Abstract The Brazilian fermented cassava starch (polvilho azedo) is prized as a raw material for fast food preparation. Its traditional production by natural fermentation and exposure to sunlight favors contamination and impurities, in addition to depending on the climate. The literature explains the characteristic expansion of polvilho azedo as a reaction of the lactic acid produced during fermentation and sun radiation. With the aim to evaluate a commercial continuous flow process, a modular lamp (UV-C) was evaluated to substitute exposure to sunlight. The selected doses were 1,000, 5,000 and 10,000 Joules per liter (J l-1). Native cassava starch suspension in water at 6% (dry basis) was adjusted to 4% lactic acid (dry basis) and exposed to UV-C radiation: (a) without lactic acid, (b) with lactic acid reaction for 1 hour, (c) with ultraviolet radiation, in addition to the combination of (ac) and (bc). The results showed that only the combination of acidification and ultraviolet radiation (bc) allows an expansion (11 cm3 g-1) higher than the commercial polvilho azedo (8.24 cm3 g-1) adopted as standard. It was concluded that is possible to achieve a substitute for fermented cassava starch by acidification of native cassava starch with lactic acid in a continuous flow system starting with a dose around 5,000 J l-1 of UV-C radiation.

VARIOUS FACTORS AFFECT THE QUALITY OF FERMENTED CASSAVA STARCH

Fermented cassava starch is one of modified cassava starch products and used in many countries in several food products. The fresh extracted cassava starch is modified by a process of fermentation and sun drying by means the traditional methods. Several works have shown that fermentative process alters the starch granule, giving fermented starch its characteristics are different from those of the native cassava starch. The main difference between fermented cassava starch[A1] and native cassava starch reside in the expansion property. Understanding the transformation of physico-chemical properties of cassava starch during fermentation is important for controlling the production processes. This discourse refers to the several works that intend to chemically show the expansion property of fermented cassava starch, considered a chemically and enzymatically modified product, with acidic characteristics, perforated granules and high expansion capacity. Expansion is a natural characteristic of fermented cassava starch, defined as the growth rate of the dough during oven cooking, also referred to as expansion rate. The main aim of this discourse is to get a better understanding how to manage the production processes in order to achieve greater consistency in the quality of sour cassava starch.Â

Nutritional status of grazing Lowline Angus crossbred supplemented with fermented cassava starch residue.

This study aimed to compare growth performance of Lowline Angus crossbred with Thai native cattle under a grazing system with supplementation of fermented cassava starch residue. Three Ruzi grass sub-fields were used for twenty heads of beef cattle for a 7-month experiment from February to August 2017. Yeast, molasses, and urea-fermented cassava starch residue was offered at 1.50% BW of animal. Blood metabolite and fecal composition were determined for health and nutritional stage assessment. The temperature-humidity index was highest (75.6-84.6) in April. Overall growth rate of beef cattle was not significantly different among breeds except in the first month when the native had greater weight gain than the crossbred. Average daily gain was 353 and 345g for Thai native and its crossbred with Lowline Angus, respectively. Blood triglyceride concentration sampled at 7months of the native was higher than that of the crossbred; in contrast, blood cholesterol of the crossbred tended to be higher than that of the native. Other blood metabolites including glucose, cholesterol, urea nitrogen, creatinine, total protein, albumin, and globulin were comparable between breeds. The native and the crossbred were similar in fecal composition, ruminal fermentation end-products (ammonia nitrogen and volatile fatty acids), and microbial population. Therefore, under grazing condition with low-quality feed supplementation, Thai native beef cattle and its Lowline Angus crossbred had similar growth rate, health, and nutritional status.

Influence of Acidity in Paste Properties of Modified Corn Starch Through Natural Fermentation

The objective of this research was to carry out the fermentation of corn starch in the same manner as cassava starch fermentation and to study its behavior during the fermentation process, analysing acidity and paste properties. CoS (corn starch) and CaS (cassava starch) were used. The sample was analysed by paste properties and acidity, at time 0, at every 7 days until the end of fermentation and after sun-drying. Regarding viscosity peak, CaS samples showed higher values, in the resistance attribute when comparing CoS and CaS samples those that had the same fermentation time did not present significant difference between them. CoS samples showed no significant difference between break results, but they did differ when compared to CaS samples. Only NCaS (native cassava starch) had greater retrogradation compared to CoS samples. However, the initial samples NCoS (native corn starch) and NCaS did not present differences in final viscosity results. However, they presented the highest values for this parameter with results of 171.50 and 180.50 RVU (Rapid Visco Units), respectively. Correlating results of acidity with paste properties it was observed that with fermentation time and consequent acidity increase, paste properties had important changes, decreasing the values of the measured parameters, only the paste temperature remained constant. It is concluded that the natural fermentation modification of corn starch compared with cassava starch had similarities about acidity. However, for pasting properties were no significant differences and should be better clarified through functional analysis and application product.Keywords: Modified Starch; production; structure; paste properties.

Strategies to improve the biohydrogen production from cassava wastewater in fixed-bed reactors

The biological production of hydrogen from cassava starch wastewater (CSW) was evaluated in an anaerobic fixed-bed reactor (UAFBR). The assays were carried out to evaluate the effects of organic loading rate (OLR) increase and strategies of inoculation (AS – anaerobic sludge thermally treated and NF – naturally fermented cassava starch wastewater) on UAFBR performance. The OLR increase (10–20 g L−1 d−1) associated with hydraulic retention time (HRT) decrease (4–2 h) improved the volumetric hydrogen production rate (VHPR, from 229 to 550 mLH2.L−1.d−1), molar hydrogen flow rate (MHFR, from 1.0 to 2.5 mmolH2.h−1) and hydrogen yield (HY, from 0.2 to 0.3 molH2.mol−1Carb) from CSW due to increase in substrate availability. Both inoculation alternatives (AS and NF) were effective for the selection of acidogenic microorganisms, which demonstrates that NF could be considered a simple and economic alternative for the acquisition of inoculum for continuous acidogenic reactors. Hydrogen production decreased after 10 days of operation when the specific organic loading rate (SOLR) reached reduced values (<1 gCarb.g−1VSS.d−1), which impairs hydrogen production. For all assays, methane was present in the biogas after the 20th day of operation mainly due to biomass accumulation, which alters the biota of the reactor. Although many factors could influence the process performance in UAFBR for the production of biohydrogen, the accumulation of biomass have been pointed as the main factor in the determination of the production time, thus demanding the implementation of systematic practices to remove the excess of biomass to maintain the SOLR in levels adequate for hydrogen production.

OPTIMASI ERMENTASI TEPUNG SINGKONG DAN APLIKASINYA PADA PEMBUATAN MAKANAN STIK

The research was designed to determine the optimal fermentation time and the amount of cassava flour which can be used to produce sticks food crispy cassava flour. This research was done in two stages; The first stage, the optimization of fermentation used completely randomized design (CRD) with time at room temperature for fermentation; 1 day, 2 days 3 days and 4 days. The water content, total acid content and fiber content were analyzed. The second stage, cassava starch fermentation time selected was used for production of food sticks using a CRD with 4 treatments of cassava flour; 0%, 25%, 50%, 75%. baking testing, moisture, reducing sugar, crude fiber content, and organoleptic tests were analyzed. Data were analyzed by using ANOVA and the differences among treatments were tested by the method Duncan`s Multiple Ranges Test (DMRT) at the level of 5%. The results showed shredded cassava fermentation by R. oryzae AT3 at room temperature for 3 days in a sealed plastic to produce cassava flour that have; the water content of 13.10%, total acid 1.01%, crude fiber 3.08%, and white flour. Stick dough composition consisting of 50% flour and 50% of cassava starch fermented for 3 days were the best sticks food, preferred, and have organoleptic properties; crisp texture, light brown and slightly savory taste tasted cassava flour. Stick food with the addition of 50% cassava flour has a water content of 2.24%, crude fiber of 2.23%, reduced sugar of 2.27%, and fried after baking of 77.50%.

Comparison of yeast extract prepared by autolysis or steam explosion as a cheap nutrient supplement for very high gravity ethanol fermentation of cassava starch

Comparison of yeast extract prepared by autolysis or steam explosion as a cheap nutrient supplement for very high gravity ethanol fermentation of cassava starch

Les lapins nourris avec de l’amidon de manioc fermentée je résidus: Effet sur le rendement et l’état de santé

L’alimentation des modèles de croissance et vis-à-vis de l’état de santé des lapins nourris au maïs qui a été remplacé par des résidus d’amidon de manioc fermentée par voie microbienne (MFCSR) a été évaluée dans un essai de huit semaines. Cent cinquante, 5 semaine sevré les lapins ont été aléatoirement affectés à 5 traitements alimentaires dans un complètement aléatoire. Chaque traitement a été répliqué 10 fois avec 3 lapins par répétition. La moyenne quotidienne de la prise de l’alimentation le lapin a (59.83-68.02g par lapin par jour) avec l’augmentation de l’inclusion (MFCSR y3 = 5.2202x3 3355.9 ; R2 = 0,36) ; alors que le gain de poids total n’a augmenté avec l’augmentation de l’inclusion (MFCSR 1106.89-1264.89 g par lapin) jusqu’à 50 % (y2 =1234.8-3.7045x2 ; R2 = 0,31) et a diminué par la suite. Cela a été appuyé par des modèles mathématiques polynôme 2o. Seul le poids abattu (1346.71 - 1818.88g), habillé (poids 704.83-832.02g) et poids relatif des reins (0.53-0.74 %) étaient significatives (P &lt; 0,05). Alors que le sang, les indices mesurés varient à l’exception des métabolites sériques ont été LDL stable entre les groupes de traitement. Il est suggéré que la composante de maïs du régime alimentaire du lapin en croissance pourrait être remplacé jusqu’à 50 % avec MFCSR et la croissance et d’alimentation développés modèles pourraient être adoptées à l’aide d’MFCSR d’améliorer la production de lapins.

Les lapins nourris avec de l’amidon de manioc fermenté résidus II: enzyme supplementation

La probabilité d’augmenter le niveau de remplacement optimale du maïs avec de l’amidon de manioc fermenté d’origine microbienne (résidus MFCSR) avec multi-enzyme supplementation en régimes de lapin a été évalué dans un arrangement factoriel 2x3 à huit semaines au procès. Bien que le gain de poids total (GTT) et le ratio de conversion d’alimentation (FCR) a significativement (P

Nutrient Composition, Growth Response and Economics of Production of Rabbits Fed Diet Containing Graded Levels of Fermented Cassava Starch Residues

Nutrient Composition, Growth Response and Economics of Production of Rabbits Fed Diet Containing Graded Levels of Fermented Cassava Starch Residues

Feeding Microbe-Fermented Cassava Tuber Wastes Modulates Gut Microbiota and Faecal Characteristics of Growing Pigs

A four week trial was conducted on 42 weanling pigs to study the effect of feeding differently fermented cassava tuber waste (CTW) diets on faecal parameters and enteric microbial ecology of the experimental animals. Seven different diets were formulated. Three of the diets contained 20% inclusion of cassava starch residues in the unfermented, naturally fermented and microbially fermented form respectively and were designated unfermented cassava starch residues (UFCSR), naturally fermented cassava starch residues (NFCSR) and microbially fermented cassava starch residues (MFCSR). Three other diets, similarly formulated but with 20% inclusion of cassava peels were designated as unfermented cassava peels (UFCP), naturally fermented cassava peels (NFCP) and microbially fermented cassava peels (MFCP) respectively. These six CTW diets replaced 30% of maize in the control diet. The two microbially fermented wastes (MFCSR and MFCP) were processed with a combination of two lactic acid bacteria (Lactobacillus coryneformis and Lactobacillus delbrueckii) and a fungus (Aspergillus fumigatus). The results showed significant differences (P 0.05) among the seven dietary treatments. The biochemical characterization of bacterial and fungal isolates from the faecal samples revealed that the highest bacterial biodiversity was recorded in both the NFCSR and MFCP diets while the control group had the least. Of the 17 different fungal species, 6 were isolated from the control group while 2 each were isolated from the two unfermented CTW diets (UFCSR and UFCP). The biochemical characterization of the microbial isolates also showed that the bacteria- Bacillus spp. and Escherichia coli had the highest frequency of occurrence (100%) across treatments, while Micrococcus luteus had the least frequency (28.57%). The fungus- Mycotypha microsporium had the highest colonizing ability as it was isolated from the faecal samples of pigs in 4 out of the 7 dietary treatments. Conclusively, feeding the CTW diets to pigs could have a profound influence on growth and faecal parameters and by extension on the digestive physiology of the pigs, also these CTW and their methods of processing could modulate the biodiversity of gut microflora in pigs and possibly in any other livestock species.

Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia

This work focused on the study of the physicochemical changes that take place during the fermentation of cassava starch for stepping times of 15–90 days. SEM studies on starch showed special attack while X‐ray diffraction analysis showed that cassava starch is mainly formed by amylopectin and that the acidification process produce significant structural changes in amylose and amylopectin as a function of the steeping time. Module Differential Scanning Calorimetry analysis showed that the acidification process produces an increase in the peak gelatinization for particular steeping times that are directly associated with changes in the acid condition of the samples and re‐crystallization process. Thermogravimetric analysis showed the non‐intentional contamination of the tanks due to the increase in the residue for long steeping times. The periodic reproduction of bacteria in the reservoir govern the changes in the pasting properties of the acid starch.

Growth performance and carcass characteristics of feedlot Thai native × Lowline Angus crossbred steer fed with fermented cassava starch residue.

Ten Thai native × Lowline Angus crossbred (50:50) steers were used in a completely randomized design to receive two treatments including concentrate containing cassava chips (Control) and fermented cassava starch residue (FCSR) as major carbohydrate sources. FCSR was prepared as yeast (Saccharomyces cerevisiae) inoculates with exogenous enzyme addition. All steers received ad libitum rice straw and concentrate in equal proportions (1:1). Replacement of cassava chip with FCSR increased neutral detergent fiber and acid detergent fiber intakes but decreased non-protein nitrogen intake of steers. Digestibility of dry matter, organic matter, and crude protein were decreased with replacement of cassava chip by FCSR; however, digested nutrients were similar between groups. Replacement of cassava chip in the concentrate with FCSR resulted in comparable growth performance and feed efficiency of the feedlot steers. Moreover, carcass characteristics in terms of yield and meat quality of the steers were not affected by cassava chips replaced by FCSR as a major carbohydrate source in the concentrate. In conclusion, replacement of cassava chip in the concentrate with FCSR decreased feed digestibility; however, it did not impact negatively on growth performance and carcass traits of feedlot Thai native × Lowline Angus crossbred steers.

Characteristics of cassava starch fermentation wastewater based on structural degradation of starch granules

ABSTRACT: Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products can be prepared without the addition of yeast and it is gluten free. The fermentation process associated with this product has been well studied, but the wastewater, with high acidity and richness in other organic compounds derived from starch degradation, requires further investigation. In this study, the structure of solids present in this residue was studied, seeking to future applications for new materials. The solids of the wastewater were spray dried with maltodextrin (MD) with dextrose equivalent (DE) of 5 and 15 and the structure of the powder was evaluated by scanning electron microscopy. A regular structure with a network arrangement was observed for the dried material with MD of 5 DE, in contrast to the original and fermented starches structure, which suggests a regular organization of this new material, to be studied in future applications.