Authors :
Samara Cristina Araújo Cabral; Eduardo Sérgio Soares Souza; Diego José Araújo Bandeira; Tiago da Nóbrega Albuquerque; Marcia Janiele Nunes da Cunha Lima; Antônio Nunes de Oliveira; Anúbes Pereira de; Karoline Carvalho Dornelas
Volume/Issue :
Volume 7 - 2022, Issue 6 - June
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/3ovyYlM
DOI :
https://doi.org/10.5281/zenodo.6910625
Abstract :
Cassava is one of the main energy foods
consumed in underdeveloped countries. Among cassava
by-products, starch is the most valued, due to its wide use
as raw material for food production. The industrial
processing of cassava starch produces a large amount of
waste, the improper disposal of this material can cause
serious environmental problems. In this sense, this work
aimed to investigate the scientific production on the study
of the use of residues from the processing of cassava starch
(Manihot esculenta Crantz) in the period from 2016 to
2021. For this, a qualitative, exploratory study was used.
and bibliography. The categorization made it possible to
identify a higher incidence of publications in the themes
that deal with obtaining cassava starch and the
development of biodegradable films for covering fruits and
vegetables. Considering only the publications that address
the residues from the processing of cassava starch, a
predominance of publications that deal with products
made from cassava bagasse was identified. Regarding the
areas with the lowest incidence of publications, the
categories of physical and functional properties of cassava
starch and the category of residues from the manufacture
of cassava starch have been highlighted. The categories of
wastewater treatment (manipueira) and surfactant
manufacturing processes from manipueira also presented
a lack of publications. The results obtained allow
identifying trends in publications on the subject as well as
indicating opportunities for research development in less
studied areas.
Keywords :
Cassava, Manipueira, Cassava Bagasse
Cassava is one of the main energy foods
consumed in underdeveloped countries. Among cassava
by-products, starch is the most valued, due to its wide use
as raw material for food production. The industrial
processing of cassava starch produces a large amount of
waste, the improper disposal of this material can cause
serious environmental problems. In this sense, this work
aimed to investigate the scientific production on the study
of the use of residues from the processing of cassava starch
(Manihot esculenta Crantz) in the period from 2016 to
2021. For this, a qualitative, exploratory study was used.
and bibliography. The categorization made it possible to
identify a higher incidence of publications in the themes
that deal with obtaining cassava starch and the
development of biodegradable films for covering fruits and
vegetables. Considering only the publications that address
the residues from the processing of cassava starch, a
predominance of publications that deal with products
made from cassava bagasse was identified. Regarding the
areas with the lowest incidence of publications, the
categories of physical and functional properties of cassava
starch and the category of residues from the manufacture
of cassava starch have been highlighted. The categories of
wastewater treatment (manipueira) and surfactant
manufacturing processes from manipueira also presented
a lack of publications. The results obtained allow
identifying trends in publications on the subject as well as
indicating opportunities for research development in less
studied areas.
Keywords :
Cassava, Manipueira, Cassava Bagasse