Acervo Digital da Universidade Estadual Paulista (Universidade Estadual Paulista) · 1998 · 10 citations · 0 references
AgricultureFood ScienceNutritional SciencesHuman NutritionPlant NutritionFood CompositionFood CropsFood PlantsAgricultural DietsComposition Of Plant-based FoodsPlant-based Food Systems
Cassava bagasse, the solid residue of the starch industry, was studied as a potential ingredient in high-fibre dietary products. The bagasse contained 80% of starch, 11.5% fibre, 1.14% ash and 0.85% of protein, and it had a pH of 5.8. Glucose was the major sugar and the hemicellulose content was 22.31%. Microscopic analysis of the bagasse revealed a large number of starch granules inside the parenchyma cells and fibres, as well as outside the cells. The bagasse may be used in high-fibre products, and total or partial hydrolysis of its starch content might increase its commercial value.