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Cassava is one of the major crops in the world and the traditional product of economic importance produced in the agroindustry of cassava (Manihot esculenta) is cassava starch (Aquino et al., 2016; Edama et al., 2014). Cassava starch is classified as sweet and sour according to its acidity, with maximum values of 1.5 and 5.0%, respectively (Brasil, 1978). Production of sour cassava starch starts with the extraction of the cassava starch, which consists of cleaning, peeling, chopping, pressing and straining of the cassava roots. The cassava starch is then submitted to natural fermentation, followed by sun drying for the production of sour cassava starch (“polvilho azedo”) (Aquino et al., 2016; Demiate & Kotovicz, 2011).

Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry