Sugarcane Rapadura: Characteristics of the Oldest Historical Energy Food and Its Native Production Method

Abstract

Rapadura is a well-recognized sugar-cane-derived product with a sweet, characteristic flavor and hard texture. This product is a cultural Brazilian landmark, particularly in Ceará, Brazil, where it is usually produced by small family businesses and consumed locally. This feature contributes to the difficulties of rapadura production standardization, a requirement for the global market. Against this backdrop, this study focuses on analyzing the centesimal composition and mineral content of rapadura. Six samples from different cities in Ceará were analyzed for moisture, ash, lipids, proteins, carbohydrates, energy value, and minerals. The results ranged from 6.42–11.74% for moisture, 0.23–1.12% for ash, 0.49–0.92% for protein, 85.18–89.12% for lipids, and 352.00–391.19 Kcal for energy value. Significant variations were observed between the samples, showing a lack of standardization in the production process. The analysis of micronutrients revealed low levels, with copper and iron standing out in sample D. It can be concluded that the rapadura analyzed meets the physical-chemical parameters established by national legislation and is a food rich in carbohydrates and energy.

Enhanced Production of Clean Fermentable Sugars by Acid Pretreatment and Enzymatic Saccharification of Sugarcane Bagasse

“…In recent decades, the global demand for renewable and sustainable sources of energy has surged, catalyzing the exploration of alternative methods to produce biofuels and green chemicals [1]. Amidst the array of biomass resources, sugarcane emerges as a crop of paramount economic significance [2], boasting an annual production surpassing 1.9 billion metric tons and playing a pivotal role in both the food and biofuel industries [3].…”