Crueira: resíduo agroindustrial sólido rico em amido

The cassava is one of the main food grown in the developing countries, it has an important role in various sectors of society. It is essential as food base to many family and animals furthermore generates income and jobs and has an important role in the industry. The Brazil presents itself as a major producer of this tuberose and its processing is used for the manufacture of starch and flour. However, during the production of flour, are generated various by-products, one of them is crueira. The aim of this study was to characterize the solid residue, crueira, generated in the process of obtaining cassava flour, which is disposed without any previous treatment. Seven physical-chemical parameters of the residue were characterized, comprising moisture, pH, ash content, starch content, lipid content, crude fiber and protein. The results of physicochemical analysis showed that the solid residue studied has a high starch content (82.00 ± 0.58) and low ash content (1.52 ± 0.03). Therefore, the potential crueira represents a residue that can be used as a source of starch in biotechnological processes bioconversion.