Processing and quality of the cassava flour produced by traditional communities in the Central Amazon Region – Brazil

Abstract

Abstract Cassava flour is a Brazilian product that still deserves attention for what regards sustainability. We offer a study of production processes and nutritional aspects of the flour from the Central Brazilian Amazon. We conducted bibliometric surveys, observations and collected 30 samples, in 15 traditional communities, that need cassava as a source of income and livelihood. We found that cassava cultivation under specific edaphoclimatic conditions guarantees the maintenance of autochthonous landraces. Still, we show their influence upon the flour's physicochemical composition, especially starch, mineral and fiber contents. Further, nutritional analyses allowed a qualitative approach of human health. We propose recommendations, such as: the mitigation of effects of residual cyanide, classifying the flour as safe food; the maintenance of traditional communities, and of genetic resources. Still, we suggest the adoption of a seal of approval and origin, and the creation of a gourmet market, thus adding visibility to Brazil's intangible heritage variety.