Brazilian Archives of Biology and Technology
On-line version ISSN 1678-4324
LACERDA, Luiz Gustavo et al. Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue. Braz. arch. biol. technol. [online]. 2009, vol.52, n.spe, pp.143-150. ISSN 1678-4324. http://dx.doi.org/10.1590/S1516-89132009000700019.
Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions.
Keywords : amylase; cassava; hydrolysis; thermal analysis.