Partially prepared manioc flour for culinary use

Abstract

The process to obtainment of integral, semi-ready and without additive cassava flour to cookery use was developed at Embrapa Eastern Amazon, in Belem-Para. This flour was obtained from fresh roots of table-cultivates cassava to be used in making of cake, croquette and mashed cassava or used to condense piquant sauces and snap soups. The quality of four cultivates select in Cassava Germoplasma Bank of Amazonia Oriental was valued. The results showed that the cultivates Peruvian and Calzavara are the more indicated to be used for the prime matter of the flour because they have a light cortex (interpeel). The cassava flour presented fine and homogeneous texture and it is able to be mantained in ambient conditions, until six months after making, without variations of the quality.