The cassava flour is a one of most important commercial product of cassava industries. During the cassava flour processing is obtained a solid residue from 'manipueira' decantation, which is characterized by high level of starch. Due the importance of the residue usage as energy source and income product for industries this work had as purpose to evaluate the addition of sugarcane residue (melaço) as supplementary raw material in hydrolysis and fermentation process of cassava starch solution for ethanol production. The results showed that the increase of sugarcane residue percentage in initial solution (> 10%) caused the increase of sugar concentration in must and high ethanol yield (increase of 112% when compared with substrate the without sugarcane residue). The yeast selection and substrate adaptation is necessary for increase of ethanol production from cassava starch residue.
starch residue; sugarcane residue; alcoholic fermentation
