ABSTRACT The objective was to evaluate the effects of maturity at harvest and row spacing on fermentative profile, aerobic stability, and nutritional value of biomass sorghum (BRS 716) silage. The experiment was conducted using a split-plot completely randomized block design with three row spacings (45, 70, and 90 cm) and four maturities at harvest (70, 100, 130, and 160 days) and eight replications. Polyvinyl chloride silos of known weight measuring 50 cm length and 10 cm diameter were used for silage production. Dry matter and total carbohydrate contents of the silage increased linearly, whereas crude protein and ash decreased linearly with maturity at harvest. Row spacing did not influence pH, ammoniacal nitrogen (N-NH3), gas and effluent losses, and dry matter recovery of silage. The concentrations of malic, succinic, and acetic acids and ethanol responded quadratically to maturity at harvest. The levels of neutral detergent fiber, lignin, and indigestible neutral detergent fiber increased linearly with maturity at harvest. Ruminal degradation kinetics of dry matter of biomass sorghum silage was not influenced by row spacing. BRS 716 biomass sorghum should be planted at 70-cm row spacing and harvested at 160 days for silage production based on fermentative profile, dry matter losses, and nutritional characteristics.

ABSTRACT The objective of this study was to evaluate the effects of wilting times and application of an enzymatic-bacterial inoculant on the fermentative profile and nutritional characteristics of BRS capiaçu grass silage in a semi-arid region. Four wilting times treatments (control, 6, 24, and 30 h), with or without the addition of an enzymatic-bacterial inoculant, were analyzed as a split-plot completely randomized design with eight replications. Parameters of the rumen degradability test were analyzed using a split-plot completely randomized block design with four replications. There was no interaction between wilting times and inoculant application on pH, ammoniacal nitrogen (NH3-N), and aerobic stability of BRS capiaçu silage. Aerobic stability was reduced by 1.2 h for every 1-h increase in wilting time. Inoculant application reduced the pH values by 2.59% and extended the aerobic stability of the silage by 19 h. There was a significant interaction of wilting times and inoculant application on the levels of malic, succinic, lactic, and acetic acids. Inoculant application increased the contents of dry matter, ash, crude protein, insoluble neutral detergent fiber, and total carbohydrates by 3.63, 6.13, 7.73, 6.39, and 9.97% compared with non-inoculated silages, respectively. Wilting times for up to 30 h and application of enzymatic-bacterial inoculant improves the fermentative profile and chemical composition and reduces dry matter losses of silage of BRS capiaçu grass harvested at 100 days of regrowth.

RESUMO Avaliou-se os teores de matéria seca (MS), proteína bruta (PB), matéria mineral (MM), carboidratos solúveis (CHOS), nitrogênio amoniacal (N-NH3), fibra em detergente neutro (FDN) e fibra em detergente ácido (FDA), de silagens de cana-de-açúcar adicionadas de diferentes níveis de inclusão (NI) de farelo de crambe (FC), nas proporções de 0; 3; 10; 17 e 20%, e avaliados em diferentes tempos de armazenamento (TA), em dias. Utilizou-se silos laboratoriais, abertos nos tempos 0; 3; 7; 12; 24; 36; 41 e 60 dias após a ensilagem. Para a análise estatística utilizou-se a metodologia de superfície de resposta, em que os fatores independentes foram os NI e os TA, e os fatores dependentes foram as variáveis respostas. Os teores de MS e de PB aumentaram linearmente com os NI, mas não apresentaram respostas significativas quanto aos TA. Os teores de CHOS reduziram linearmente com os NI e apresentaram resposta quadrática com os TA. Houve efeito significativo da interação entre NI e TA para os teores de N-NH3, pois os teores reduziram com os NI e TA, de forma conjunta. Os teores de FDN e FDA reduziram linearmente com os NI, e apresentaram resposta quadrática com os TA. O FC apresentou eficácia para melhorar o processo fermentativo da cana ensilada, com adição e conservação de nutrientes, em todos os NI avaliados e ao longo do tempo de armazenamento. O FC é uma alternativa viável para a ensilagem da cana-de-açúcar, além de destinar os resíduos gerados com a produção de biodiesel de forma sustentável.

ABSTRACT We evaluated the contents of dry matter (DM), crude protein (CP), mineral matter (MM), soluble carbohydrates (CHOS), ammonia nitrogen (N-NH3), neutral detergent fiber (NDF), and acid detergent fiber (ADF) in sugarcane silages to which different levels of inclusion (LI) of crambe bran (CB) were added in proportions of 0, 3, 10, 17 and 20% at different storage times (ST). Laboratory silos were used, predetermined ST being 0, 3, 7, 12, 24, 36, 41, and 60 days after silage. For statistical analysis, the response surface methodology was used, in which LI and ST served as independent factors and response variables as dependent factors. The levels of DM and CP increased linearly with NI; however, it did not show any significant response regarding ST. The CHOS contents were reduced linearly with NI and displayed a quadratic response with ST. The interaction between NI and ST for the levels of N-NH3 was significant, as the levels reduced with the NI and ST. The levels of NDF and ADF reduced linearly with NI and displayed a quadratic response with ST. The CB showed high efficacy to improve fermentation of ensiled cane, with the addition and conservation of nutrients in all NI evaluated and over the storage time. In addition to the residues generated with the production of biodiesel in a sustainable way, CB is a viable alternative to the sugarcane silage.

ABSTRACT Starch is the most natural polymer used in the food and non-food industry. Sweet potato is among the world’s most important, versatile and underexploited food crops; its composition depends on the planting strategy, climatic conditions, cultivar, geographic region, soil quality, and other. The physical-chemical characteristic and functional properties depends also of the amylose, amylopectin ratio and the molecular components of amylose and amylopectin. In this study, the structural and physicochemical properties of starches from four sweet potato genotypes cultivated in Brazil were compared. Starch granules of roots of sweet potato all exhibited oval and irregular shapes with granule sizes ranging from 8 to 30 µm. Amylose contents of roots of sweet potato starches differed from 9.7 to 15.1%. Ratios of 1045/1022 and 1022/995 cm-1 of Fourier transform infrared spectra varied in the range of 0.8114–0.8558 and 0.9046–0.9347, respectively, which means that the genotypes present different structure ordering. Also, the digestibility, swelling power, and solubility showed some differences between the starches, probably due to the differences in amylose and amylopectin contents and granules sizes. The different genotypes showed similar thermal stability. Our study indicated the sweet potato genotypes are greatly influenced the amylose content, structure order, the degree of short-range order, granule size, digestibility, swelling power and solubility of sweet potato genotypes.

The use of the hemicellulosic fraction of plants for the production of second generation bioethanol depends on microorganisms capable to ferment pentoses. Two yeast strains habile to xylose fermenting in synthetic medium, Candida akabanensis UFVJM-R131 and Galactomyces geotrichum UFVJM-R10, not yet registered in the literature for the production of bioethanol, were evaluated here in the alcoholic fermentation of the hemicellulosic hydrolyzate from sunflower cake. The biomass hydrolysis was performed by 38 minutes at 120 °C / 1 atm with 6% H2SO4 solution and solid / liquid ratio of 1:3.2. Chromatographic characterization of the hemicellulosic hydrolyzate showed the presence of glucose (7.57 g L-1), xylose (19.53 g L-1) and arabinose (8.85 g L-1), besides 5-hydroxymethylfurfural (0.71 g L-1), furfural (0.05 g L-1) and acetic acid (5.27 g L-1). Both yeasts were able to produce ethanol from the acid hydrolyzate from sunflower cake. The fermentation carried out with G. geotrichum UFVJM-R10 and C. akabanensis UFVJM-R131 presented YP/S values of 0.29 and 0.27 g ethanol g-1sugars, respectively. The amounts of the inhibitors identified in the hydrolyzate did not affect the efficiency of the alcoholic fermentation. The supplementation of the hydrolyzate with nitrogen and mineral sources increased the rate of consumption of xylose and arabinose.

RESUMO. Analisaram-se os teores de matéria seca (MS), os valores de pH e os teores de ácido lático (AL) de silagens de cana de açúcar adicionadas de diferentes níveis de inclusão (NI) de torta de macaúba (TM) em diferentes tempos de abertura (TA), em dias. Utilizou-se silos laboratoriais que foram abertos nos tempos 0; 3; 7; 12; 24; 36; 41 e 60 dias após a ensilagem. Para a análise estatística, utilizou-se a metodologia de superfície de resposta. Os teores de MS foram influenciados tanto pelo NI quanto pelo TA. A inclusão da TM contribuiu para aumentar os teores de MS da cana de açúcar, pois atuou como absorvente de umidade da cana ensilada. Os valores de pH foram influenciados apenas pelo TA, que foram inferiores a 3,8. Os teores de AL foram influenciados tanto pelo NI quanto pelo TA, ou seja, a inclusão da TM favoreceu o aumento dos teores de AL ao longo dos 60 dias avaliados. Conclui-se que a inclusão da TM à ensilagem de cana de açúcar pode ser utilizada em todos os NI avaliados, e as silagens devem ser armazenadas por 60 dias, para garantir o adequado processo fermentativo dentro dos silos.

ABSTRACT. This study evaluated the pH and contents of dry matter (DM) and lactic acid (AL) of sugarcane silages added with different levels of inclusion of macaúba cake (TM) in different opening times (TA), in days. Laboratory silos used were opened at times 0; 3; 7; 12; 24; 36; 41 and 60 days after ensiling. The response surface methodology was used for statistical analysis. The DM content was influenced by both NI and TA. The inclusion of TM contributed to increase the DM content of sugarcane, as it absorbed moisture of the ensiled sugarcane. The pH values were influenced only by TA, which were lower than 3.8. The AL content was influenced by both NI and TA, that is, the inclusion of TM favored the increase of AL content over the 60 days evaluated. It can be concluded that the inclusion of TM in sugarcane silage can be used in all NI evaluated, and the silages should be stored for 60 days to ensure the adequate fermentation process inside the silos.

RESUMO. O capim-elefante apresenta problemas durante a fermentação do material ensilado, sendo necessário uso de aditivos. Objetivou-se avaliar a população de fungos leveduriformes e filamentosos, enterobactérias, teores de ácido acético e butírico e produção de etanol, nas silagens de capim-elefante adicionadas com diferentes níveis de torta de macaúba, em tempos de abertura. O delineamento experimental foi o inteiramente casualizado, em esquema fatorial 3 x 6, sendo três níveis de inclusão da torta de macaúba (0, 10 e 20%) e seis tempos de abertura (1, 5, 10, 20, 40 e 60 dias após a ensilagem), com quatro repetições. Em todas as variáveis estudadas, houve diferença na interação níveis x tempos, encontrando-se comportamento linear crescente somente para os teores de ácido acético. Nas demais variáveis, observou-se comportamento quadrático. As silagens de capim-elefante produziram ácido acético, que, por sua vez, inibiu a produção de fungos leveduriformes e filamentosos. Houve um pequeno desenvolvimento de enterobactérias, que ocorreu somente nos primeiros tempos de abertura, e baixa produção de ácido butírico e etanol, o que indicou um material com boas características fermentativas. A torta de macaúba contribuiu para a melhoria do processo fermentativo anaeróbico; porém não foi tão expressiva para os parâmetros avaliados neste trabalho.

ABSTRACT. The elephant grass presents problems during the fermentation of the ensiled material, being necessary use of additives. This study aimed to evaluate the population of yeast and filamentous fungi, enterobacterias, contents of acetic and butyric acids and ethanol production, in elephant grass silages added with different levels of macaúba cake at opening times. This was a 3 x 6 factorial completely randomized experimental design, with three inclusion levels of the macaúba cake (0, 10 and 20%) and six opening times (1, 5, 10, 20, 40 and 60 days after ensiling), with four replications. For all the studied variables, there was a difference in the interaction among levels and times, and an increasing linear behavior only for the contents of acetic acid, for the other variables, the behavior was quadratic. The elephant grass silages produced acetic acid, which in turn inhibited the production of yeast and filamentous fungi. There was a small development of enterobacterias only in the first opening times, and low production of butyric acid and ethanol, which indicated a material with good fermentative characteristics. The macaúba cake contributed to improve the anaerobic fermentation process, but it was not as expressive for the parameters evaluated in this work.

Resumo A composição centesimal e a aceitabilidade de um tempero culinário em forma de tablete preparado da polpa de pequi desidratada foram avaliadas. A polpa de pequi integral e os tabletes formulados foram submetidos às determinações dos valores de compostos fenólicos totais, proteínas totais, lipídios, umidade, cinzas, fibra bruta, carboidratos totais e valor energético total. Depois da seleção das formulações para o preparo dos tabletes de pequi, estes foram submetidos à avaliação sensorial como condimento para o preparo de arroz. Na polpa do pequi, foram encontrados 44,4% de umidade, 37,7% de lipídeos, 2,1% de proteínas, 10,9% de carboidratos totais e 324 mg de compostos fenólicos totais por 100 g. A farinha da polpa de pequi apresentou 9,8% de umidade. Nos testes sensoriais, a formulação preferida foi aquela com maior quantidade de polpa do fruto na forma de farinha. Esta formulação apresentou 8,4% de umidade, 52,3% de gordura, 3,1% de proteínas, 19,4% de carboidratos totais, 321 mg de compostos fenólicos por 100 g e um valor energético total de 560,7 kcal por 100 g. Os tabletes de pequi produzidos mantiveram a cor, o sabor e o aroma característicos do fruto e apresentação similar aos caldos em cubo comerciais.

Summary The proximate composition and acceptability of bouillon cubes prepared from souari nut pulp flour were evaluated. The whole fruit pulp and formulated bouillon cubes were subjected to an analysis of the total phenolic compounds, protein, lipid, moisture, ash, fibre, total carbohydrate and total energy values. The selected formulations of souari nut bouillon cubes were subjected to a sensory analysis as seasoning for rice preparations, and the physicochemical analysis of the most widely preferred formulation was carried out. The whole souari nut pulp was found to contain 44.4% moisture, 37.7% lipids, 2.1% protein and 10.9% total carbohydrates, as well as 324 mg of total phenolic compounds per 100 g of pulp. The souari flour contained 9.8% moisture. In the sensory tests, the preferred formulation was that containing the highest souari nut flour concentration. This formulation contained 8.4% moisture, 52.3% lipids, 3.1% protein, 19.4% total carbohydrate, 321 mg of phenolic compounds per 100 g and a total energy value of 560.7 kcal per 100 g. The souari nut bouillon cubes presented the characteristic colour, taste and aroma of the fruit and an appearance similar to that of commercial bouillon cubes.

O objetivo deste trabalho foi avaliar os teores de carboidratos foliares em tangerineira 'Ponkan' (Citrus reticulata), durante o pleno florescimento e os estádios iniciais de crescimento dos frutilhos, e identificar a melhor época para realização do raleio químico. O experimento foi realizado durante dois anos de produção (2009/2010 e 2010/2011), com quatro épocas de amostragem de folhas: 0, 30, 60 e 90 dias após o pleno florescimento. Utilizou-se o delineamento de blocos ao acaso, com parcelas subdivididas no tempo, quatro repetições e quatro plantas por parcela. Para determinar a utilização dos carboidratos pelas plantas, foram avaliados os teores de açúcares solúveis, açúcares redutores e amido na matéria seca das folhas. Nas mesmas épocas de amostragem foliar, o tamanho dos frutilhos também foi determinado. Os teores foliares de carboidratos solúveis aumentam e os de amido diminuem entre 35 e 50 dias após o pleno florescimento. No final da fase de fixação dos frutilhos, a partir dos 50 dias após o pleno florescimento, os teores de açúcares solúveis nas folhas diminuem. A melhor época para a realização do raleio químico em tangerineira 'Ponkan' é logo após a fase de queda fisiológica, quando os frutilhos atingirem cerca de 18 mm de diâmetro, aos 50 dias após o pleno florescimento.

The objective of this work was to evaluate the levels of carbohydrates in the leaves of 'Ponkan' mandarin tree (Citrus reticulata), during full flowering and early growth stages of fruitlets, and to identify the best time to perform chemical thinning. The experiment was carried out for two production years (2009/2010 and 2010/2011), with four sampling times of leaves: 0, 30, 60, and 90 days after full flowering. A randomized complete block design, split-plotted in time with four replicates and four plants per plot, was used. To determine the use of carbohydrates by plants, the contents of soluble sugars, reducing sugars, and starch in the dry matter of leaves were evaluated. At the same leaf sampling times, fruitlet size was also determined. Leaf contents of soluble carbohydrates increase and the ones of starch decrease between 35 and 50 days after full flowering. At the end of the fruit setting phase, from the 50th day after full flowering, the contents of soluble sugars in leaves reduce. The best time to perform chemical thinning in 'Ponkan' mandarin tree is soon after the physiological drop phase, when the fruitlets reach around 18 mm, at the 50th day after full flowering.

O trabalho foi realizado com o objetivo de avaliar a influência dos teores de carboidratos na qualidade de frutos de plantas de tangerineira 'Ponkan' submetidas ao raleio químico por três anos com diferentes concentrações de Ethephon. Foram testadas cinco concentrações de Ethephon: 0; 200; 400; 600 e 800 mg L-1, aplicadas quando os frutos estavam no estádio de desenvolvimento de 25 a 30 mm de diâmetro transversal. O delineamento experimental foi em blocos casualizados, com quatro blocos e quatro plantas por parcela. Foram observadas interações entre as concentrações de Ethephon e os anos de avaliação para o percentual de raleio, diâmetro transversal, diâmetro longitudinal, massa, sólidos solúveis, acidez titulável e ratio dos frutos. Para os teores de carboidratos foliares ocorreu interação entre concentrações de Ethephon, anos de avaliação e época de amostragem das folhas (floração e colheita). A manutenção dos teores de carboidratos foliares elevados proporcionou a melhoria na qualidade dos frutos de tangerineira 'Ponkan'. O raleio realizado com a concentração de 600 mg L-1 de Ethephon manteve os teores de carboidratos adequados para melhorar a qualidade de tangerinas 'Ponkan'.

This study was performed to verify the influence of the levels of leaf carbohydrates on the fruit quality of 'Ponkan' mandarin trees subjected to chemical thinning for three years using different Ethephon concentrations. Five concentrations of Ethephon were tested: 0, 200, 400, 600 and 800 mg L-1, which were applied during the stage of fruit development when fruits were from 25 to 30 mm in transverse diameter. The experimental design was in randomized blocks, with four blocks and four plants per plot. Interactions were observed between the concentrations of Ethephon and the year of assessment for the percentage of thinning, transverse diameter, longitudinal diameter, mass, soluble solids, acidity and the ratio of fruits. For the contents of carbohydrates, there was an interaction between the concentrations of Ethephon, the years of assessment and the leaf sampling times (flowering and harvest). Maintenance of high levels of leaf carbohydrates resulted in improvement of the quality of 'Ponkan' mandarin fruits. Chemical thinning conducted with Ethephon concentration of 600 mg L-1 maintained carbohydrate levels suitable to improve the quality of 'Ponkan' mandarin fruits.

Práticas de manejo que proporcionem a manutenção das reservas de carboidratos nas tangerineiras são necessárias para garantir boas produtividades. O experimento foi conduzido com o objetivo de avaliar os teores de carboidratos foliares e a regularidade da produção de tangerineira 'Ponkan' (Citrus reticulata Blanco) submetida ao raleio químico com cinco concentrações de Ethephon por três anos consecutivos. As tangerineiras 'Ponkan' avaliadas estavam enxertadas sobre limoeiro 'Cravo' (Citrus limonia Osbeck), cultivadas no espaçamento 6,0 x 3,0 m e com 12 anos de idade. As concentrações de Ethephon testadas foram: 0; 200; 400; 600 e 800 mg L-1, aplicadas quando as frutas estavam com 25 a 30 mm de diâmetro transversal, nos meses de janeiro de 2009, de 2010 e de 2011. O delineamento experimental utilizado foi em blocos casualizados, com quatro blocos e quatro plantas por parcela. Foram avaliados os teores foliares de carboidratos solúveis, de amido e de carboidratos totais nos períodos de floração e de colheita. Após 15 dias da aplicação das concentrações avaliou-se o percentual de raleio. Nas colheitas foram avaliadas a produção, a carga pendente e a alternância de produção. O raleio químico com Ethephon favorece a manutenção dos teores de carboidratos foliares na tangerineira 'Ponkan'. A concentração mais eficiente para reduzir a alternância de produção em tangerineiras 'Ponkan' é 600 mg L-1 de Ethephon.

Management practices that maintain carbohydrate reserves in tangerines are necessary in order to ensure good yields. This experiment was carried out with the object of evaluating the levels of carbohydrates in the leaves, and consistency in the production of the Ponkan tangerine (Citrus reticulata Blanco) when subjected to chemical thinning with five concentrations of Ethephon for three consecutive years. The Ponkan tangerine evaluated had been grafted onto Rangpur lime (Citrus limonia Osbeck), cultivated with a spacing of 6.0 x 3.0 m and were 12 years old. The Ethephon concentrations tested were: 0; 200; 400; 600 and 800 mg L-1, applied in January of 2009; 2010 and 2011, when the fruits were of 25 to 30mm in transverse diameter. The experimental design was of randomized blocks, with four blocks and four plants per plot. The levels of soluble leaf carbohydrate, starch and total carbohydrates were evaluated during flowering and harvesting. Fifteen days after application of the concentrations, the percentage of thinning was evaluated. Production, pending load and alternate bearing were evaluated when harvesting. Chemical thinning with Ethephon favors the maintaining of leaf carbohydrates in the Ponkan tangerine. The most effective concentration in reduncing the alternate bearing in the Ponkan tangerine is 600 mg L-1 of Ethephon.

Este estudo objetivou analisar as propriedades físico-químicas e o teor de carotenoides totais do óleo de pequi (OP) obtido por diferentes métodos de extração, bem como avaliar a conservação dessas propriedades e dos pigmentos durante o armazenamento. O OP foi obtido por extração com solventes, extração mecânica e flotação com água quente, e armazenado por 180 dias em frascos âmbar sob condições ambientes. Foram realizadas análises para determinação dos índices de acidez, peróxido, saponificação e iodo, da coloração e do teor de carotenoides totais e de β-carotenos. Verificou-se que a extração com solventes promoveu um maior rendimento em óleo e o maior valor de carotenoides totais. A extração mecânica resultou em um óleo com acidez (5,44 mg KOH.g-1) e índice de peróxido (1,07 mEq.kg-1) elevados. Ao longo do armazenamento do OP, houve aumento da acidez e do índice de peróxido, escurecimento do óleo e redução do teor de carotenoides. A extração mecânica foi o método menos vantajoso para a conservação das propriedades físico-químicas e do teor de carotenoides no óleo de pequi.

The objective of this study was to analyze the physicochemical properties and carotenoid levels of pequi oil obtained by different extraction methods and to evaluate the preservation of these properties and pigments during storage time. The pequi oil was obtained by solvent extraction, mechanical extraction, and hot water flotation. It was stored for over 180 days in an amber bottle at ambient conditions. Analyses for the determination of the acidity, peroxide, saponification and iodine values, coloration, total carotenoids, and β-carotene levels were conducted. The oil extraction with solvents produced the best yield and carotenoid levels. The oil obtained by mechanical extraction presented higher acidity (5.44 mg KOH.g-1) and peroxide values (1.07 mEq.kg-1). During the storage of pequi oil, there was an increase in the acidity and the peroxide values, darkening of the oil coloration, and a reduction of the carotenoid levels. Mechanical extraction is the less advantageous method for the conservation of the physicochemical properties and carotenoid levels in pequi oil.

O tamarilho (Solanum betaceum) é uma espécie de clima subtropical explorado comercialmente como fruto de exportação em países como a Colômbia e Nova Zelândia. No Brasil, esse fruto tem caráter exótico, e suas características nutricionais e tecnológicas são pouco conhecidas. O presente trabalho teve por objetivo caracterizar frutos de duas variedades de tamarilho, amarela e vermelha, oriundos da região do Vale do Jequitinhonha no Estado de Minas Gerais. Foram analisados os aspectos físicos, físico-químicos e a composição centesimal. Os resultados da caracterização centesimal e físico-química mostraram haver uma grande semelhança entre as duas variedades, excetuando o percentual de cinzas (0,152 ± 0,046 e 1,054 ± 0,339) e de açúcares redutores (5,283 ± 0,463 e 2,979 ± 0,090). O rendimento das polpas foi superior a 67%, o valor médio de sólidos solúveis totais foi da ordem de 12,5% e os valores da relação SST/AcT foi superior a 7,0. Tais medidas permitem considerar o tamarilho um fruto com potencial para o consumo in natura e possível matéria-prima para a indústria de alimentos.

The tamarillo (Solanum betaceum) is a subtropical species exploited as a fruit for exportation in countries such as Colombia and New Zealand. In Brazil, this fruit is exotic and their nutritional characteristics and technology are little known. This study aimed to characterize the fruits of two varieties of tamarillo, the yellow and the red, found in the Vale do Jequitinhonha region in the state of Minas Gerais. It was discussed the physical, physicochemical and proximate composition. The results of proximate composition and physicochemical characterization showed that there is a great similarity between the two varieties, presenting only major difference in the percentage of ash (0.152 ± 0.046 and 1.054 ± 0339) and reducing sugars (5.283 ± 0.463 and 2.979 ± 0.090). The yield of tamarillo pulp was more than 67%, the average value of total soluble solids was in order of 12.5%, and the average of the quotient from TSS / TAc was above 7.0. These characteristics of the tamarillo allow considering it for consumption in natura and possible raw material for the food industry.

The castor bean cake is rich in starch (48 ± 0.53%) and bears a problem linked to the occurrence of a toxic protein (ricin). The chemical hydrolysis (ratio solid:liquid = 1:6; H2SO4= 0.1 mol L-1; 120 °C; 40 min) generated a medium with 27 g L-1 of reducing sugars (hydrolysis efficiency= 32%). The hydrolyzed product was fermented and produced 11 g L-1 of ethanol (volumetric productivity=1.38 g L-1 h-1 and ethanol yield on substrate consumed=0.45 g g-1). In vivo experiments (DL50) revealed a reduction of roughly 240 times in the CBC toxicity (2.11 µg g-1).