Study of physical-chemical and microbiological properties when processing cassava flour from the water group

The aim of this work was to define the physical-chemical characterization of the processing stages of cassava flour from the water group and identify microbiological and physical contaminants. The samples were collected in a flour mill located in Castanhal, Para. The selected points were: peeled and washed cassava after (MD); triturated cassava (NIT), pressed cassava (MP); and cassava flour (FM) analysing humidity and acidity at all the points of collection and for the cassava flour, ash, water activity, proteins, fats and starch. The initial humidity of the MD sample was from 59.22 to 62.64%, obtaining the flour humidity from 1.43 to 2.12%. The initial acidity was high (from 4.91 to 5.96 meq NaOH. 100 g(-1) in the MD, gradually increasing until attaining flour (6.54 to 10.19 meq NaOH. 100 g(-1)), whereby legislation requires 3 meq NaOH. 100 g(-1). For the starch, the value was from 73.19 to 75.31% according to legislation (minimum 70%). The flour showed an acceptable value for the legislation to Coliformes (<3 NMPg(-1)). For the Bacillus cereus, the flour showed a value of <1 x 10(1) UFC.g(-1), allowing for the legislation and absence of Salmonella. The flour showed dirtiness.