Maniçoba (Manihot sp): composição centesimal, físico-química e aplicação tecnológica

Abstract

In Belem the maniçoba is known as the paraense black bean stew, but, in Piauí more precisely in São Raimundo Nonato, maniçoba has other purposes, such as the use of its leaves for forage (feed) of sheep and goats. The Manihot using almost everything: the fruit is a common food agouti and peccaries, leaves after due preparation, for removal of the cyanogenic glycoside, after this process, the fodder can be consumed by animals ruminants and, last but not least, the stem, that in mid-1911, there was a growth greater than normal of the city population, all because of maniçoba, but the race for maniçoba was not for their seed, but the latex extracted from the stem of maniçobeira. However, it is observed that addition to these byproducts, occurs maniçoba of offspring in the diet of humans in some rural communities in the municipality of São Raimundo Nonato in Piaui state. The incidence consumption of seed (also treated as fruit or almonds) has brought the need for research to examine its viability in this food of human beings. This work aimed to determine the chemical composition, mineral and the presence of toxin in the mass of maniçoba toxic official methodologies, of which were ascertained that the maniçoba presented a good teor of protein (29,05%), carbohydrate (4,98%), calcium (76,59%). Besides that, were elaborated biscuit enriched of mass of maniçoba, where the sensory analysis of the cookies indicated a good aceptabilidad by part of the degustadores. To complement the analyses, were realised the microbiological analyses so much of the mass of the maniçoba, how much of the cookies whose results were the absence the microrganisms in all the samples and formulations of 05, 15, 30, 45 and 60 days. Thus, the research it is important to identify and improve the use of this fruit in rural communities in São Raimundo Nonato and other regions of the Brazilian semiarid