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

Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis

Abstract The aim of this study was to characterize and perform enzymatic hydrolysis of cassava peeling residue (peel and inner peel), mainly composed of peels and small pieces. Residue was sanitized, dried at 55 °C for 24 hours and ground. The obtained flour showed pH of 4.85; 72.53 g 100 g–1 moisture; 5.18 mL 1M NaOH 100 g–1 acidity; 60.68 g 100 g–1 starch; 1.08 g 100 g–1 reducing sugar; 1.63 g 100g–1 ash; 0.86 g 100 g–1 lipid and 3.97 g 100 g–1 protein. Enzymatic hydrolysis was carried out by means of rotational central composite design, analyzing the effects of concentrations of α-amylase enzyme (10 to 50 U g starch–1), and the amyloglucosidase enzyme (80 to 400 U g starch–1) on variable responses: percent conversion of starch into reducing sugars (RSC) and soluble solid content (SS). Highest values of RSC (110%) and SS (12 °Brix) were observed when using the maximum concentration of amyloglucosidase and throughout the concentration range of α-amylase. Enzymatic hydrolysis of cassava peel is feasible and allows the use of hydrolysate in fermentation processes for the production of various products, such as alcoholic drinks, vinegar, among others

Composto residual da produção de Bactris gasipaes Kunth e Pleurotus ostreatus como condicionador de solo no cultivo de Lactuca sativa ‘Verônica’

This study evaluated the residual compost from the production of Bactris gasipaes Kunth (pupunha heart of palm) (RP) and the mushroom Pleurotus ostreatus (RM). The residuals were used as soil conditioners for Lactuca sativa ‘Veronica’ crops. After adding RP and RM to the soil, all treatments exhibited similar behaviors and soils in each treatment were classified as eutrophic. Soil treatments involving increased application of residual compost resulted in the production of lettuce with greater widths because of an increase in the angle between the stem and leaf, resulting from a lack of nitrogen available to the plant. Soil treatments with 5% of RP and RM resulted in a 1.7 and 1.2 times (44% and 22%, respectively) decrease in dry weight of lettuce, as compared to the soil without residual compost addition. The addition of RP and RM as soil substrate reduced the growth of lettuce compared to the soil without residual compost. In general, the possibility of replacing chemical fertilizers (NPK) with RP or RM without previous composting was found to be inefficient. The resultant dry weight parameters were below the commercial level, and a complete period of composting RP and RM was deemed necessary for incorporating nitrogen into the soil. Lignocellulosic mushrooms such as Pleurotus spp. present highly fibrous residual compost with low nitrogen content, thus requiring a full period of composting before subsequent use in soil enrichment for various crops.Uma avaliação do composto residual da produção de Bactris gasipaes Kunth (pupunha) (RP) e da produção de cogumelos Pleurotus ostreatus (RC) foram realizadas, estas foram utilizadas como condicionadores de solo no cultivo de Lactuca sativa ‘Verônica’. Após a adição de RP e RC pno solo, todos os tratamentos se comportaram de maneira semelhante, classificados como solo eutrófico em cada tratamento. Os tratamentos com maior adição de composto residual apresentaram maiores valores para largura da alface devido ao aumento do ângulo entre caule e folha resultante da falta de nitrogênio disponível para a planta. Os tratamentos com 5% de RP e RC, proporcionaram, respectivamente, uma diminuição no peso seco aéreo de 1,7 e 1,2 vezes, 44% e 22% respectivamente, em relação ao solo sem adição de composto residual. A adição de RP e RC como substrato no solo tende a diminuir o crescimento de alface em comparação ao solo sem composto residual. De maneira geral, quanto à possibilidade de substituição de fertilizantes químicos (NPK) por fertilização com RP e RC sem compostagem prévia, verificou-se que a sua adição não foi capaz de substituir a adubação NPK, obtendo-se parâmetros de peso seco da alface abaixo do nível comercial, com um período completo de compostagem de RP e RC considerado necessário para a incorporação de nitrogênio no solo. Cogumelos lignocelulíticos, como o Pleurotus spp., apresentam composto residual muito fibroso e baixo conteúdo em nitrogênio, requerendo um período completo de compostagem, para posterior utilização no enriquecimento de solo para diversas culturas agrícolas

Factors affecting mushroom Pleurotus spp.

Pleurotus genus is one of most extensively studied white-rot fungi due to its exceptional ligninolytic properties. It is an edible mushroom and it also has several biological effects, as it contains important bioactive molecules. In basidiomycete fungi, lignocellulolytic enzymes are affected by many typical fermentation factors, such as medium composition, ratio of carbon to nitrogen, pH, temperature, air composition, etc. The survival and multiplication of mushrooms is related to a number of factors, which may act separately or have interactive effects among them. Out that understanding challenges in handling Pleurotus species mushroom requires a fundamental understanding of their physical, chemical, biological and enzymatic properties. This review presents a practical checklist of available intrinsic and extrinsic factors, providing useful synthetic information that may help different users. An in-depth understanding of the technical features is needed for an appropriate and efficient production of Pleurotus spp. Keywords: White-rot fungi, Intrinsic and extrinsic factors, Biological efficiency, Oyster mushroo