Vantagens do uso da farinha de mandioca em preparações gastronômicas

Abstract

The purpose of this study was to review the literature studies on cassava flour, with its advantages socioeconomic, cultural and nutritional preparations and dining suggestions for its increase. With the aim of describing the main benefits of using cassava flour. The methodology was based on literature, from November 2011 to July 2013, through books, websites, scientific articles, virtual libraries (SciELO, MEDLINE, Lilacs, Pubmed) and other indexed journals. As a result the authors suggest that cassava has excellent nutritional properties. Besides being a genuinely Brazilian culture, plays an important socioeconomic generating income. It is also recognized as a product of easy handling, transport, storage and marketing. Its increase in tourism events, creating new products, geographical identification and use in diets for celiac, are variables that add value to reduce high expenditure on imports of other flours. We conclude that the use of cassava flour is still very broken, but interested bodies and even society in general are now awakening to its advantages, especially with regard to knowledge of new feeding practices and enhancement of their knowledge