Development of cassava-based pasta (manihot esculenta cranz): physico-chemical, microbiological and sensory evaluation
The aim of the present study was to develop a cassava-based pasta using cassava flour. It cassava residue was added, taking full advantage of the raw material and nutritionally improving the product developed. Centesimal composition, microbiological analysis and the evaluation of the sensorial analysis was applied by hedonic scale. From the results obtained of the centesimal composition, in g/100 g of sample was observed: humidity 4.31; Proteins 9,18; Lipids 6.18; Carbohydrate 71.63; Total fibers 7.49; Fixed mineral residue 1,21.