Viabilidade do uso da farinha do bagaço de cana-de-açucar (Saccharum officinarum L.) na produção de pão : abordagem sustentável e nutricional

Abstract

Sugarcane bagasse is a byproduct generated in abundance, since high Brazilian production results in its generation. According to the National Supply Company (Conab), Brazil reached the production of 678,668.2 thousand tons of sugarcane in 2024, of which 30% became bagasse after processing. The objective of this research was to evaluate the technical feasibility of sugarcane bagasse flour for use in bread production. Sugarcane bagasse was collected from a bakery in the city of Teresina-PI. This raw material was dried in an oven, crushed in an industrial blender, sieved and, finally, was tested in bread production in proportions of 2.5%, 5% and 10%. The samples were subjected to physical-chemical, centesimal and technological analyses. Data treatment was performed using ANOVA and Tukey comparison test. Sugarcane bagasse flour exhibited low moisture, ash, lipid, protein and acidity values, and a high pH value. The addition of sugarcane bagasse flour to bread formulations showed significant effects on the physical-chemical, centesimal and technological parameters analyzed. The use of sugarcane bagasse is a viable alternative in the environmental context, since it can reduce the impacts caused by such residue when discarded into the environment. We suggest that the analyses and studies continue so that they can further enrich this research.