Analysis of Chemical Composition and Methodology for Obtaining Manipueira Molasses/Análise da Composição Química e Metodologia de Obtenção do Melaço da Manipueira

Abstract

Manipueira, a residual liquid from cassava with a high organic load and toxic compounds, can cause negative environmental impacts. Still little reused, it is stored in cisterns in the open, where it undergoes various physical-chemical and biological processes, acquiring an aspect of molasses. The study of the chemical constitution of molasses becomes relevant and may present different aspects of the manipueira.The objective was to obtain molasses from manipueira by means of heating and stirring techniques in addition to performing physical-chemical analyzes. Three heating and stirring methodologies were applied to obtain molasses: indirect heating test, direct heating test and direct heating test after natural evaporation. Quantitative and qualitative chemical analyzes of k+, Ca2+, Mg2+, FeII and FeIII, Mn2+and Zn2+, nitrogen, phosphorus, calcium, magnesium, sulfur, boron, free/total cyanides, proteins and carbohydrates were performed. Results showed that of the three methods applied, thedirect heating method was more viable with a shorter time interval and did not create granules in the final product. Regarding the qualitative and quantitative chemical analysis, the molasses preserved all the nutrients that the manipueira in natura; the nutrients changed in relation to their initial concentrations. The molasses did not present free/total cyanides, but Sulfur. It was concluded that the formation of molasses occurs with a minimum of technology and advantages over manipueira in natura, as it conserves its nutrients, but does not present toxic cyanides, and can be used with greater safety as fertilizers, human/animal feed and generation of bioproducts.

Keywords

• cassava
• manihot esculenta crantz
• effluents