CARACTERIZAÇÃO DA FARINHA DE MANDIOCA COMERCIALIZADA NO MERCADO MUNICIPAL EM CAMPO GRANDE-MS

Cassava (Manihot esculenta) is widely used as food base in countries with tropical and subtropical climate, it is used mainly in its dehydrated form, like flour. This study aimed to assess the quality of the cassava flour, sold in bulk, in the “Mercado Municipal” in Campo Grande, Mato Grosso do Sul . It was analysed cassava flours from different sources taking in consideration physicochemical parameters such as: moisture, ash, lipids, proteins, starch, fiber and acidity and microscopic parameters namely: dirtiness and foreigners agents. The analysis show that the parameters of moisture, ash and starch content of all samples were in accordance with the Brazilian law. As for fiber content parameter, 33.33% of the samples showed greater amounts than what is expected by law. Acidity showed that 100% of the samples had low acidity and when studying the microscopic parameters, it was found that 100% of the samples had some kind of dirt, which is not in accordance with the law. As a result it is suggested the dissemination of Best Manufacturing Practices within the flour producers and prompting towards consumers to look for products with greater quality and security.