Characterization of flour destined from the fibrous residue of
Arrowroot (Maranta arundinacea L.). Arrowroot is a native plant from South America
with important cultural and culinary value. Besides containing some remarkable
properties and characteristics such as high digestibility and gluten free, it also offers
several options of preparations that use it as a base in baked goods, porridges, and sauces.
Despite its diversity of application, after the rhizome processing, there is the fibrous tuber
residue left over, composed of the peel and a starchy fraction, which can be used for other
purposes, thus adding more value to the product. Agroindustrial residues have been the
target of research for decades, consequently, several studies have been conducted with
the objective of finding ways to use this material in a responsible and conscious way.
From the environmental point of view, the studies to reduce the impact of waste are
considered of paramount importance, as they are related to the enhancement of the
environment and the deposition of waste in ecosystems. Based on this information, the
objective of this work was to develop a flour from the fibrous residue of arrowroot and
determine the concentration of physicochemical, centesimal components and analyze the
colorimetry present in the residue obtained from Maranta arundinacea L., as well as to
evaluate its antioxidant activity and visualization of residual starch through optical
microscopy. In this research, physicochemical, centesimal, colorimetric and optical
microscopy analyses were performed for the characterization of the flour obtained from
the residue. The results were excellent for the physicochemical parameters; centesimal,
where the flour proved to be an excellent source of fiber and a possible substitute for
gluten intolerant people; and in its colorimetry showing similarities to traditional flours,
i.e., not affecting the color in sensory analysis. However, in the present study, when
investigating the antioxidant activity, where through the extracts in DMSO, there was no
detection of the free radical by the DPPH and ABTS methods. Despite this, the results
suggest that the flour obtained from the residue can be considered a source of fiber,
presenting beneficial effects to human health and with great potential for the food and
animal industry.
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