Avaliação nutricional da farinha de mandioca (Manihot esculenta) produzida por dois métodos caseiros diferentes

Abstract

Cassava (Manihot esculenta Crantz) is the most important food crop among the root and tuber crops in sub-Saharan African countries. The main product derived from cassava processing is flour, a food consumed by all social classes. The home processing of cassava to obtain flour is carried out using two different methods, namely the wet process and the dry process. Both consist of a basic process in which the roots are subjected to washing, peeling, grinding, fermentation, pressing, drying and sieving. Cassava flour is widely consumed in the province of Nampula, without knowing its nutritional composition, where it is locally called Karakata. The samples analysed were collected in the province of Nampula, specifically in the district of Murrupula, and the physicochemical analyses were carried out at LNHAA, with the exception of proteins, which were carried out in the soil laboratory of IIAM, both located in Maputo. The aim of this study was, therefore, to examine the physicochemical characteristics of cassava flours processed by two different methods, and the following results were obtained for each sample: For the dry process flour: Moisture (4.61%); Ash (2.61%); pH (7.5); Cyanides (10 mg/kg); Total Acidity (0.25%); Fiber (4.07%); Carbohydrates (90.8%); Energy value (381.7%) Lipids (1.7 1%); Proteins (1.76%); Calcium (377mg/100g); Iron (2.8mg/100g); Phosphorus (80.06mg/100g). For the wet process flour: Moisture (3.49%); Ash (1.21%); pH (6.2); Total Acidity (0.04%); Cyanides (5mg/kg); Fibers (9.27%); Carbohydrates (86.6%); Energy value (363.8%); Lipids (1.15%); Proteins (0.73%); Calcium (1288 mg/100g); Iron (3.28 mg/100g); Phosphorus (134.03 mg/100g). The results obtained were compared with some studies carried out, the WHO (2014) daily intake standards, and Brazilian legislation (MAPA, 1995; MAPA, 2011 and TACO, 2011), since in Mozambique there is still no legislation for cassava flour. Thus, it is concluded that the flours have relevant properties that allow their application in food, with the wet process flour having better nutritional value when compared to the other