Utilization of waste vegetable for the production of seasoned cassava flour/Aproveitamento de residuos vegetais para producao de farofa temperada

Among the alternatives to avoid waste, stands out the use of parts of foods that are usually neglected. Considering the need to provide a healthy diet rich in nutrients, the use of plant parts is an alternative to improve the nutritional quality of the menu and reduce food waste. Thus, the aim was to develop a product, from stalks and husks, banana, chayote and cabbage. To evaluate the new product were analyzed centesimal composition, fatty acid profiles and sensory analysis. As to composition, it was found that the streusel has reduced total carbohydrate (42.84g/100g) and energy value (323.59kcal/100g). Among the saturated fatty acids was identified in greater quantities, the acid stearic acid (30.34%) and palmitic (16.46%); the highlight was the unsaturated fatty acid oleic acid (29.27%). The sensory analysis showed that the product had developed a good level of acceptance, with high purchase intent (97%). Thus, the crumbs had to be a viable alternative, contributing to the reduction of organic waste, as well as having good nutritional value.