Cassava Flour and Starch As Differentiated Ingredients for Gluten Free Products

Abstract

Food industry is interested in the study of sub-utilized plant species as a contribution to consumers´ diet diversification and the incorporation of ingredients with specific technological properties.In Argentina, more than 180,000 tonnes per year of cassava roots are harvested and this production supplies the domestic consumption and part of the local starch market. The Food and Agriculture Organization of the United Nations (FAO) has pointed out that many developing countries could strengthen their rural economy and increase farmers´ income by converting relative low cost cassava feedstock in high-value starch. Compared to those obtained from other sources, cassava starch has more clear and viscous pastes and is stable in acidic food products. It can be used in pharmaceuticals and natural thermoplastic products. In this chapter, data referred to cassava production, consumption and processing as well as some results obtained from the technological and nutritional characterization of cassava roots and their derived starch and flour are presented. Cassava can be considered a very good source of starch and might be used as a functional ingredient, particularly for the formulation of gluten free products.