Dehydration of Fermented Manioc Rasp
Luís Eugênio Lessa Bulhões
Federal University of Alagoas (UFAL), Maceió, AL, Brazil.
Rogério Teixeira Duarte
University of Araraquara, Araraquara, SP, Brazil.
Cícero Luiz Calazans de Lima
Federal University of Alagoas (UFAL), Maceió, AL, Brazil.
Maria José de Holanda Leite *
Federal University of Alagoas (UFAL), Maceió, AL, Brazil.
Igor Cavalcante Torres
Federal University of Alagoas (UFAL), Maceió, AL, Brazil.
Allan Anderson Santana
Federal University of Alagoas (UFAL), Maceió, AL, Brazil.
Ramon da Silva Souza
Federal University of Alagoas (UFAL), Maceió, AL, Brazil.
David Jossue López Espinosa
Federal University of Alagoas (UFAL), Maceió, AL, Brazil.
*Author to whom correspondence should be addressed.
Abstract
The objective of this work was to evaluate the quality of the Ripa enriched with urea, yeast and sugar cane molasses, fermented and subjected to the drying process. Using as parameters: moisture content, Brix, pH, acidity and protein content. We used a completely randomized design with ten replications, two treatments and one control. The model included non-fermented (RNFM) and fermented (RFM) treatments of the variety of Rosinha cassava. Fermentation was performed during 132 hours under ambient conditions, with a 10% yeast treatment (w/V), 4% Urea (w/V) and 20% molasses (w/V) and the other 70 ml of distilled water. Regarding the moisture content of the material after the dehydration period, mean values between 46.42% and 58.33% were observed. The Brix degree of the water treatment and the control samples did not differ, however, differed from the treatment urea + molasses + yeast, which presented the highest values of this parameter. The pH averages ranged from 4.49 to 7.85, differing statistically. Titratable acidity ranged from 1.760 to 14.040. A considerable gain of crude protein was observed in the treatment urea + molasses + yeast, which was statistically higher than the others.
Keywords: Sugarcane, dehydration urea, drying process.