NUTRITIONAL COMPARISON BETWEEN RAW AND ROASTED CASSAVA FLOUR

Cassava cultivation plays a crucial role in the food security of several countries, being extensively grown due to its high yield and ability to thrive even in the most adverse environmental conditions. Cassava is a starchy tuberous root with high energy value, widely used as a raw material in food production, such as flour, starch, gums, and bread. In Brazil, cassava-derived flour is a traditional dish that is part of the food culture, obtained by peeling, washing (some varieties go through the soaking process), grinding the root, removing excess water (pressing), and then drying, which in some regions involves roasting. This study aimed to make a nutritional comparison between two types of cassava flour from different regions: raw (Paraná-BR) and roasted (Pará-BR). Both were analyzed for moisture, ash, lipid, and protein content using AOAC Official Methods, and carbohydrate content was calculated by difference. The results were expressed on a dry weight basis. Both raw and roasted cassava flour were predominantly composed of carbohydrates (97.15% and 98.07%, respectively). The lipid content was similar in both types of flour (mean 0.36%), and the ash content (0.59% and 0.95%) was lower for the raw flour. Regarding the moisture (10.20% and 3.50%) and protein (1.97% and 0.68%) contents, the raw flour showed higher values, about 2.9 times than the roasted flour. According to Brazilian regulation, the maximum moisture content for cassava flour is 13%. Therefore, both are within the limit ANVISA (Brazilian Health Regulatory Agency) recommends. Considering this, the quality, texture, flavor, stability, and microbiological safety of the flour can be influenced by this regional roasting process difference; however, both analyzed types of flour comply with the parameters of the legislation and are widely used in Brazilian cuisine.