Analysis of the process of yuca flour, on the sensory and nutritional properties of the casabe (Professional paper)

Abstract

This work aimed at the development and determination of the ideal formulation for the production of cassava, as well as the determination of the impact of drying kinetics on its sensory properties. Three formulations were prepared for the production of cassava of the variety Valencia (sweet) and cassava of the variety Ceiba (bitter), for the mixture design was counted on three variables; (Cassava flour, sea water and garlic), where it was determined from the mass-energy balance and sensorial analysis with hedonic tests applied to people belonging to the Garífuna people, that the casabe made from cassava of the variety Ceiba is the most accepted, at the same time the drying temperature, heat transfer speed and yield in the elaboration. Subsequently to the selected cassava were determined percentages of moisture, dry matter, protein nitrogen, protein, crude, fiber, ash, fat, starch and crude energy. The chemical quality of the Honduran casabe was compared with the Venezuelan one, being different in its composition and due to its poor nutritional value, could affect the health of the Garífuna people of Honduras.