Processamento das vagens de algaroba (Prosopis juliflora) para produção de bioprodutos.

Abstract

We know today that the semi-arid is a region where drought should no longer be fought; ways must be found to facilitate harmonious living. To this end, governments and entities are always developing technologies to increase sustainable relationships between the family farmer and the environment. The mesquite tree (Prosopis juliflora Sw DC) is important for the Northeast region, due to its multiple uses, and by its perfect adaptation to the semi-arid climatic and soil conditions. The mesquite tree is most evident in the Cariri interior and Curimataú in the state of Paraiba. The objective of this study was the production of mesquite byproducts such as brew pods, pod residue nutritional enrichment (protein, mineral and energy), cake production using mesquite pod waste, and the production of bioethanol, for family farmer income generation. The study methodologies were directed toward mesquite brew production considering the influence of 10, 15, and 20% yeast concentrations (Saccharomyces cerevisiae) and total soluble solids (TSS) in 15, 18 and 21 Brix concentrations. The best kinetic parameters observed for % conversion, productivity, biomass yield was 18 hours of fermentation. This study also developed nutritional enrichment of mesquite pod waste with yeast concentrations of 2, 4 and 6%, at temperatures of 30, 35 and 40 º C. The protein content and protein increase were analyzed, where the protein results were subjected to variance analysis. Adsorption isotherm of the mesquite pod residue at 30 º C was also studied. The largest protein increase occurred in a 24 hour fermentation time at a 40 º C temperature. Another step that occurred was a distillation column adapted to obtain bioethanol, which found an initial production of ethanol 91 º GL. Due to the high sugar content offered by mesquite pods, a good mesquite brew was obtained. The last stage of this study was mesquite pod waste cake production using two particle size concentrations: 60 mesh (0.25 mm) and 80 mesh (0.18 mm). Organoleptic characteristics such as flavor, texture, smell and taste were evaluated by sensory evaluation by untrained tasters. A good development for protein increase during fermentation kinetics was found in solid-state fermentation. The best model to fit the adsorption isotherms was the GAB model at 30 º C, for the 60 mesh cake, with greater acceptance than the 80 mesh cake. The ratings were not significantly different at 5% probability according to the Tukey test. Thus it is observed that all the mesquite pod products studied here may be used by farmers to increase family income.