Caracterização de propriedades físico-químicas da mandioca em processo de fermentação, insumo usado como matéria prima da bebida paiauaru dos indígenas ticuna da aldeia boa sorte: uma revisão integrativa

Abstract

The Ticuna tribe is made up of around 53,500 indigenous people, distributed in several villages, living in the Amazon region. In the village of Boa Sorte, located in the interior of the municipality of Beruri -AM, there are approximately 150 indigenous people. The food base of these individuals consists of cereals, vegetables, fruits, crops, hunting and fishing. The plantations, in particular, are transformed, in a traditional and rudimentary way, into fermented foods and beverages. Among these, the Paiauaru drink produced from fermented cassava (Manihot Esculenta Crantz) stands out. The processing is diverse and the preparation techniques passed from generation to generation. In this sense, this study aims to present an integrative review on the characterization of physicochemical properties of cassava in the fermentation process, and to expose properties such as fermentation time, alcohol content, pH, content of total soluble solutions (SSTO), reducing sugars and total acidity. From this, it was verified that cassava has excellent characteristics that favor the fermentation process. That in a period of 72 hours, cassava exhibits an alcohol content of 7.9 ± 0.4 ºGL, a pH of 3.17, total soluble solutions (SST) equal to 13.2 ºBrix, sugar levels of 5.83 g. L-1, total acidity of 28.9 meq. L-1. And that the efficiency of alcoholic fermentation is linked to the fermentation time, and that the influence of time in which it is fermented will give you good or bad results in terms of alcohol content. However, it was found that the best condition for the fermentation process is 12 hours, where it is possible to obtain a concentration of 8%, an ethanol efficiency content of 80.33%, an ethanol concentration of 69.65g.L-1, with an ethanol efficiency of 78.6%. Given the aggrandizement, exaltation and exposure to the richness of the Ticuna culture, the symbolism of its ancient traditions and customs, it is recommended that further studies be carried out on the simple fermentation of this plant. Aiming at the growth and valorization of its potential in the Amazon region.