Tucupi: a review of uses, physical-chemical, nutritional properties and technologies

Tucupi is a beverage resulting from the fermentation process of manipueira, by-product cassava (Manihot esculenta Crantz); it has sensory characteristics and eccentric composition, marked by yellowish color, acidic flavor, characteristic aroma, numerous forms culinary preparation, which range sauces, risottos de tucupi with jambu, even tacacá, combination indigenous soup, mani poi, enriched ingredients colonizers African peoples. This food high levels cyanogenic compounds, bacteria (BAL), yeasts that participate in symbiosis its fermentation. In addition to production generate income for population. The objective this work was carry out complete literature review on tucupi, exploring date about physical-chemical, nutritional characteristics, toxic beneficial properties, origin method preparation. Highlighting knowledge technologies used prepare drink, as well pre-established safety parameters standardization Agricultural Defense Agency Pará.