Crueira is a significant agro-industrial residue derived from cassava flour production. This study aimed to evaluate the influence of different extraction methods acid (AAC), alkaline (ABS), and aqueous (AH) on the recovery of Crueira starch and to investigate its physicochemical, thermal, morphological, and functional properties. The extraction yields for the AAC, ABS, and AH methods were 49.39, 56.02, and 43.97 g/100 g, respectively. Chemical composition analysis revealed a reduction in both ash and lipid contents compared to the raw material, varying according to the extraction method. Color was also influenced by the extraction methods, notably the luminosity parameter (L*), which exceeded 80 for all three starches. SEM images revealed that all three starches possessed a spherical shape; however, only ABS samples exhibited cracked granules. Furthermore, XRD patterns confirmed an A-type crystal structure for all samples. The highest degree of crystallinity was observed for AAC (45.96%), followed by ABS (42.15%) and AH (40.31%); these findings were corroborated by the deconvolution analysis of FTIR spectra. In conclusion, the different extraction methods resulted in distinct starch properties, highlighting the importance of selecting the appropriate protocol for specific applications. Recovery of starch from cassava flour residue (Crueira) using three isolation methods. Alkaline extraction demonstrated superior efficiency with 56.02% practical yield. Extraction methods significantly influenced ash content and granule morphology. Extracted starches presented A-type crystalline structure with high thermal stability.
Farias et al. (Sat,) studied this question.
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