Physicochemical and technological characteristics of Copioba and common cassava flour (Manihot esculenta Crantz): a case study

Brazil's Copioba Valley is known for the production of cassava flour, hence the notorious farinha de Copioba. However, there is still no clarity regarding the attributes that distinguish it from other flours. Therefore, this exploratory study aimed to physicochemically and technologically characterize Copioba and common cassava flours. Two root varieties were studied, obtained from a highly reputable producer. Flour samples were analyzed for particle size, color, physicochemical characterization, starch morphology, paste properties, and texture. The flours were identified in the dry group, a non-standard class, with a natural color between white and light yellow. Regarding the physical-chemical characteristics, the flours presented, on a dry basis, ash (0.97%-1.34%), proteins (0.70%-1.44%), lipids (0.19%-0.44 %) and carbohydrates (97.04%-98.06%). Regarding moisture content, there were products with low moisture (2.92%-8.17%) and water activity (0.07-0.40). All samples classified as acidic (8.41-8.62 meq NaOH 0.1 N/100 g) and preserved native starch granules. Among the paste properties, maximum viscosity, viscosity breakdown and setback values ​​with potential application as a thickener and gelling agent in the food industry were verified. From the characterization of the flours, it is possible to indicate their use as a technological adjunct.