Avaliação da Composição Centesimal e Utilização na Elaboração de Biscoitos Tipo Cookie do Resíduo da Extração da Fécula do Mangarito

The margarito is a rhizome, appurtenant to the family of amylaceous. of the extraction of its fecula is obtained a residue, considered a big problem for the starch factories and consequently to the environmental. In order to utilize that residue, the objectives of this work were evaluating its centesimal composition, functional properties and use it in the preparation of cookie.