1.
Arq. biol. tecnol
;
31(3): 461-74, ago. 1988. tab
Article
in Portuguese
| LILACS
| ID: lil-65601
ABSTRACT
It was utilized in the present work, a species of cassava (Manihot esculenta Crantz), variety "osso duro", solaty dried at ñ 30-C and artificially dried at 60-C. The biological studies on the use of flour of bittes of cassava, variety "osso duro", demonstrated that the flour dried at 60-C can substitute maize starch as source of energy, while the flour of cassava dried by solar energy cannot, due to the high concentration of hydrocyanic acid (1,376 mg%) in comparison to the first (0,317 mg%).