Avaliação da qualidade do tucupi comercializado em feiras livres da cidade de Macapá-AP

Abstract

The present study addresses the analysis and production of tucupi, an essential component of Amazonian cuisine, based on cassava. The research highlights the relevance of quality of tucupi in the Northern region of Brazil, highlighting its indigenous origin and fundamental role in food. The methodology included collecting samples from different street markets from the city of Macapá-AP, where the following physical-chemical analyzes were carried out: ash, humidity, pH, titratable acidity, total solids and color. Regarding microbiological analyses, the following analyzes were carried out: total coliforms and molds and yeasts. When subjected to analysis of variance (ANOVA) and the Tukey test, the results revealed significant variations in sample characteristics, such as ash content, moisture, pH, titratable acidity, soluble solids and color. The high presence of molds and yeasts indicated contamination, pointing to the need for greater hygienic-sanitary control during the processing and distribution of tucupi. The lack of standardization in production was evident, impacting the quality and safety of the product. It is concluded that the implementation of inspections is essential to ensure compliance with the standards established by legislation, guaranteeing safe and healthy tucupi for consumption.