Composição Físico-Química E Propriedades Tecnológicas Da Farinha De Folhas De Mandioca

Abstract

RESUMO:As folhas de mandioca podem ser consideradas fonte nutricional importante quando comparadas as outras hortaliças habitualmente consumidas. A composição química das folhas de mandioca mostra altos teores de proteínas, fibras e minerais. As folhas de mandioca ainda são pouco exploradas devido à falta de informações quanto ao aproveitamento como produto da planta de mandioca e matéria-prima industrial. O consumo das folhas de mandioca na forma fresca é inviável devido à presença de cianeto, necessitando, com isso, ser realizado tratamento prévio para a redução desse componente. Neste trabalho objetivou-se produzir e caracterizar a farinha de folhas de mandioca quanto a composição química, cor, índices de absorção e solubilidade em água e propriedades de pasta, visando a possível aplicação como ingrediente na indústria alimentícia. A farinha de folhas apresentou baixa umidade (6,6 %) e consideráveis teores de fibras totais (30,68 %), proteína (23,00 %) e carboidratos totais (22,27 %). O processo de secagem e moagem propiciou a obtenção de uma farinha com baixo teor de cianeto total (0,3 mg.100g-1 ) e com 56,6 mg.100g -1 de vitamina C e 38 mg.100g -1 de β-caroteno. A análise de cor mostrou baixa luminosidade para a farinha de folhas de mandioca com predominância de pigmentos verdes e amarelos. A farinha de folhas mostrou bons índices de solubilidade em água (14,85 %) e absorção de água (6,87 g gel. g -1 ). A análise das propriedades de pasta evidenciou baixo pico de viscosidade, com maior viscosidade final e tendência a retrogradação, indicando baixa capacidade dessa farinha em formar gel. A farinha de folhas de mandioca pode ser uma boa fonte nutricional quando usada como ingrediente alimentício em sopas e massas alimentícias. Porém, em produtos que requerem alta formação de gel, a mesma não apresenta tal propriedade. PALAVRAS-CHAVE:Folhas de mandioca, farinha, proteína vegetal, fibras, cor. PHISICO-CHEMICAL COMPOSITION AND TECHNOLOGICAL PROPERTIES OF CASSAVA LEAF FLOURABSTRACT: Cassava leaves can be considered an important nutritional source when compared to other commonly consumed vegetables leaves. Cassava leaves have high levels of protein, fiber and minerals, and arestill underexplored due to the lack of information regarding the use of them as afood product, as well as, their use as an industrial raw material. The consumption of cassava leaves in fresh form is impractical due to the presence of cyanide, thereby it is required a pretreatment to be performed to reduce this component. The objective of this study was to produce and characterize the four made with cassava leaves as its chemical composition, color, indices of absorption and water solubility, and pasting properties, aiming to provide information of interest for possible application as an ingredient in the food industry. Cassava leaf flour showed low moisture content (6.6 %)and significant amounts of fiber (30.68 %), protein (23.00 %), and total carbohydrate (22.27%). Drying and milling processes allowed to obtain a flour with a low content of ...

Quality of minimally processed table cassava cultivated in southeastern Pará, brazilian Amazonian

“…The carbohydrate content of leaves and stems found in this study (22.61 g/100 g) (Table 3) is close to the value (22.27 g/100 g) found by Trombini and Leonel (2014) in their studies on the physical-chemical composition and technological properties of cassava leaf meal. The value in relation to the same parameter for stems (21.50 g/100 g) (Table 3) is slightly below the average (31.91 g/100 g) observed by Carvalho (2005) in his work evaluating the composition of solid residues in cassava plants.…”

“…The pH content (6.47) (Table 3) found in this study for the leaves on a wet basis is close to the value (6.90) found by Trombini and Leonel (2014) when analyzing the centesimal composition of cassava leaf meal. The dry basis acidity value reached in this study for the leaves (11.24 g/100g) (Table 3) was slightly above the content found by Trombini and Leonel (2014) (9.2 g/100g).…”

“…Protein values (6.82 g/100 g) (Table 3) for leaves on dry basis are below the values reported in the literature by Trombini and Leonel (2014), that found 23.0 g/100 g and Carvalho (2005) found 30.68 g/100 g on dry basis. For stems, the value of protein found in this study of 3.18 g/100 g on a dry basis is below the amount reported by Carvalho (2005) when he studied the various solid byproducts of cassava and found 6.25 g/100 g in dry matter.…”

“…Each variety of cassava has specific capacity to accumulate protein in different parts of the plant, which can be observed when there is variation in concentration for each variety (MOREIRA et al, 2017), this variation in the chemical content of cassava leaves is influenced mainly by the genotype and age of the plant (TROMBINI and LEONEL, 2014).…”

Quantitative panorama of a decade of cases of food intoxication in north of Brazil

“…Intoxication through chemical agents can occur through food that has toxins, such as manioc (Manihot esculenta) that has a high cyanide rate in the leaves. If the latter is ingested in its natural state, it can lead to severe and lethal intoxication (Trombini and Leonel, 2014). The wrong rinse to remove detergents used in cleaning equipment that process food may be causing contamination of this food, causing intoxication (Wolf, 2017).…”