| Abstract: | This work intended to give some contribution to the study of the “polvilho azedo”, a fermented cassava starch that is obtained by a rudimentary and empirical process, and to make it better known. A comparative study showed that in addition to giving the characteristic flavor to the cassava starch, the fermentation causes some changes on its physico-chemical properties: The fermented starch is more soluble and easily swells in water, and when its aqueous suspension is heated, the paste formed is less viscous than that of the non-fermented cassava starch. |
