Cassava bagasse flour: byproduct utilization and comparison with cassava starch

The production of cassava (Manihot esculenta Crantz) starch generates cassava bagasse, which is the fibrous residue from the root. Due to its economic, physical, chemical, nutritional and technological importance, this study aimed at developing a flour from cassava bagasse, evaluating its properties and comparing them with those of cassava starch, in order to promote its use and provide information for industry processors and consumers. Analysis of proximate composition, total energy value, particle size, water activity, color, microscopy, water absorption index (WAI), water solubility index (WSI) and oil absorption index (OAI) were carried out. In relation to cassava starch, the bagasse flour showed much higher contents of total [63.95 g (100 g) -1], soluble [3.51 g (100 g) -1] and insoluble [56.84 g (100 g)-1] dietary fiber, as well as proteins [1.97 g (100 g) -1], ashes [1.81 g (100 g)-1] and lipids [2.35 g (100 g)-1]. The cassava bagasse flour presents low cost and desirable technological properties, such as WAI [6.73 g of gel (g dry mass)-1] and WSI (1.23%), being also an alternative raw material, with differentiated technological characteristics. It can possibly be used in paps, puddings, baby food and especially in diet or light food.