Food Science and Technology (Campinas)
Print version ISSN 0101-2061
On-line version ISSN 1678-457X
SOUZA, Joana Maria Leite de et al. Physicochemical variability of cassava flour. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.4, pp.907-912. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612008000400022.
The goal of this work was to evaluate the physicochemical variability of the cassava flour, sold in the city of Cruzeiro do Sul - in the state of AC (Brazil), by multivaried analysis. The following contents of eighteen different cassava flours were analyzed: moisture, ashes, lipids, protein, fiber, carbohydrates, acidity, and pH. Grouping multivaried analysis according to the Tocher method allowed the establishment of five groups of flours. The groups IV and V were considered high quality groups. The first one due to the lower ashes and higher protein contents; and the second due to the lower moisture and higher carbohydrates contents. The multivaried analysis techniques presented good responses to identify most heterogeneous flours. The physicochemical variability seen in the five different groups probably indicates different production processes.
Keywords : cassava flour; heterogeneous; multivaried analysis.