Tapioca flour is an essential ingredient in gluten-free
baking and a favorite among those following a vegan diet. Tapioca starch is
starch extracted from the root of the cassava plant. Tapioca is starch
extracted from cassava. The way to get this starch is by washing the cassava,
pulverizing it into a soft gruel, and then pressing it to extract the liquid.
When the liquid evaporates, the extra fine white powder that remains (which is
pure starch) is known as tapioca starch.
The tapioca flour manufacturing process involves the
following basic steps:
1. Selection and Washing of Cassava: Fresh cassava is
well selected and then washed to remove dirt and adhering soil. Cassava is then
peeled to remove the skin.
2. Grinding Cassava: Washed and peeled cassava is then
ground into a coarse gruel using a grinding machine. This cassava pulp contains
fiber and cassava starch.
3. Sedimentation: The cassava pulp is then left in the
container for several hours so that the liquid part and the solid part are
separated. The solid part that settles contains cassava starch, while the
liquid part that floats contain water and a small amount of starch.
4. Separation: After the settling process, the floating
liquid part is discarded, and the solid part containing cassava starch is
transferred to another container.
5. Drying: Separated cassava starch is then further
processed by drying. There are several drying methods that can be used, such as
traditional sun drying or using modern dryers. This drying process aims to
remove the water content from cassava starch so that it becomes flour.
6. Grinding and screening: After drying, the cassava
starch is ground into tapioca flour using a grinding machine. Then, the tapioca
flour is sifted to remove the coarse particles and get a fine powder.
7. Packaging: The tapioca flour that has been produced
is packaged in appropriate packaging to maintain the quality and cleanliness of
The process of making tapioca flour can vary quite a bit
depending on the method and equipment used. However, the steps above provide an
overview of how tapioca flour is produced from raw cassava to a ready-to-use
The following is information about the nutritional
levels and benefits of tapioca flour:
Tapioca flour nutritional content (per 100 grams):
• Calories: 358
• Carbohydrates: 88 grams
• Fiber: 0.9 grams
• Protein: 0.19 grams
• Fat: 0.02 grams
• Vitamin C: 0 mg
• Iron: 0.35 mg
• Calcium: 16 mg
• Potassium: 13 mg
• Magnesium: 10 mg
Benefits of tapioca flour:
1. Gluten-free: Tapioca flour does not contain gluten,
so it is suitable for people who have gluten intolerance or celiac disease.
2. Source of carbohydrates: Tapioca flour is a good
source of carbohydrates, providing the energy needed by the body.
3. Easy to digest: Tapioca flour has a smooth texture
and is easily digested by the body, so it is suitable for people who have
digestive problems or food sensitivities.
4. Alternative to wheat flour: Tapioca flour can be used
as a substitute for wheat flour in a variety of recipes, making it useful for
those who avoid gluten or are allergic to wheat.
5. Adds softness and elasticity to dough: When used in
making bread, cakes or other foods, tapioca flour can give dough a softer and
more elastic texture.
6. Food thickener: Tapioca starch is often used as a
thickener in foods, such as soups, sauces, or pies. This helps give food the
desired thickness and texture.
It is important to know that tapioca flour has a
nutritional value which is mainly dominated by carbohydrates, but low in fiber
and protein. Therefore, it is important to look for other sources of nutrition
to meet the body's daily needs. The specifications of the best tapioca flour
may vary depending on the needs and preferences of the user. However, there are
several factors that can be used as a reference in choosing good quality
Here are some specifications that are generally
considered as indicators of tapioca flour quality:
1. Amylose content: Amylose is one of the main
components in tapioca starch. Tapioca flour with a higher amylose content tends
to give a more supple and elastic texture to the final product. Therefore,
choose tapioca flour with amylose content that suits your needs.
2. Particle size: The particle size of tapioca flour can
affect the binding power and thickness of the resulting product. Tapioca flour
with a finer particle size can produce products with a finer texture as well.
Check the particle size specifications listed on the product packaging to
ensure compliance with your needs.
3. Color: Good quality tapioca flour generally has a
bright white or yellowish color. Consistent color and not too pale or dark can
be an indicator of the quality of tapioca flour.
4. Purity: Make sure the tapioca flour you choose is
free from contamination and unwanted additives. Read product labels carefully
to ensure that tapioca starch does not contain additives such as coloring, preservatives,
or other fillers.
5. Certification: Tapioca flour that has been tested and
meets certain quality standards usually has certifications, such as ISO
certification or organic certification. This certification can be an additional
indicator that tapioca flour is produced with good quality standards.
Apart from the specifications above, it is also
important to buy tapioca flour from a manufacturer or brand that is trusted and
has a good reputation. This can help ensure that you get tapioca flour that is
of high quality and is safe for use in cooking or food production.
Tapioca starch is not widely used in the pharmaceutical
industry. However, there are some applications in the pharmaceutical-related
food industry. Following are some of the uses of tapioca starch in the
pharmaceutical-related food industry:
1. Capsules: Tapioca starch can be used as a filling
material in the production of empty capsules. Tapioca flour serves as an
auxiliary ingredient in its formation and filling.
2. Tablets: In the pharmaceutical industry, tapioca
starch can be used as a binder in the manufacture of tablets. Tapioca starch
helps maintain the shape and integrity of the tablets while they are being
3. Tablet coating: Tapioca starch can also be used as a
coating material for tablets, which helps protect the active ingredients in
tablets from environmental influences or prolongs drug release within a certain
4. Suspension thickener: Tapioca starch can be used as a
thickener in drug suspensions. This helps keep drug particles evenly dispersed
in suspension and prevents phase separation.
5. Other uses: Tapioca starch can also be used as a
binder, thickener, or filler in various other pharmaceutical products, such as
topicals or ointments.
It is important to note that the use of tapioca starch
in the pharmaceutical industry must meet the quality and safety standards set
by the regulatory authorities that apply in each country. In addition, the use
and dosage of tapioca starch in pharmaceutical products must be based on
appropriate research, formulation and approval.
Tapioca flour or cassava flour is generally used in the
food industry as a thickener or basic ingredient in the manufacture of dough
for bread, cakes, and other foods. However, in the paper industry, tapioca
starch also has several uses. Here are some uses of tapioca starch in the paper
1. Binder: Tapioca starch can be used as a binder in
paper making. When mixing the pulp fibers with water, the tapioca starch can
stick to the fibers and help bind them together. This helps increase the
strength of the paper and prevents the fibers from loosening during processing.
2. Strengthener: Tapioca starch can be used as a
reinforcement in paper. When added to the pulp fiber mixture, tapioca starch forms
a strong bond between the fibers, giving the resulting paper additional
3. Surface smoothing: Tapioca flour can also play a role
in providing smoothness to the paper surface. When processed, tapioca starch
forms a thin film on the surface of the paper that helps fill and even out the
texture of the paper, giving it a smoother finish and more suitable for
4. Viscosity controller: Tapioca starch can be used as a
viscosity controlling agent in paper making process. By adjusting the viscosity
of the solution during the paper processing stage, tapioca starch helps to
optimize the control of the flow and distribution of pulp fibers, thereby
affecting the quality and characteristics of the paper produced.
5. Alternative additives: Tapioca flour can also
be used as an alternative additive in making environmentally friendly paper.
Compared to some chemicals used in the paper industry, tapioca starch is a
natural ingredient that can be decomposed naturally and has a lower
environmental impact. Although tapioca starch has several uses in the paper
industry, it should be noted that its applications may be limited and may vary
depending on the type of paper being produced and the specific requirements of
the paper mill.
Tapioca Starch :
* Textile industry
Threads are treated with the tapioca flour before weaving. In printing onto the textile, the tapioca flour helps ensure smooth and continuous prints. Modified starch has proven to be better than ordinary tapioca flour in the textile factories. Some local flour mills now produce modified starch to meet rising demand.
* Paper industry
Plup is derived from pine trees, bamboo and eucalyptus (gum) trees. In order to smooth out pulp into paper, it has to be coated with flour (or starch). The glue from tapioca starch increases the quality of the paper also.
* Particle board industry
The glue used in cementing wood chips is made partly from tapioca flour, with the composition of about 50%. The flour itself has the adhesive property, and is cheaper than other materials.
* Gumming industry
The tapioca flour can be converted into glue, by heating or mixing with certain chemical substances. It can be used in producing letter envelopes, stickers, gummed paper and gummed tapes.
* Food and beverages
The tapioca flour is a source of carbohydrate and has important properties in food industry. It acts as a thickener, stabilizer, binder and filler. It can be used in canned food, noodles, drinks, ice cream, canned fruits, yoghurt, sausages, sauces and baking soda.
* Degradable material
The tapioca floour can be converted into plastics by mixing with degradable polymer.
* Sweetener industry
The tapioca flour can also be converted into sugar such as glucose, fructose and dextrose. It can be substituted for sucrose in canned fruits and jams.
* Acetic acid industry
It can be used in beverage industry such as carbonated drinks, fruit juices and pharmaceutical industry.
* Food flavouring
Ii is the major ingredient in making MSG for food flavouring.
It is used in making capsules and tablets.
Tapioca Chips and Pellets :
* Animal feed
Information can be found in www.tapiocafeed.com Tapioca is an important ingredient in animal feed for cattle, swine and poultry
Tapioca can be converted into ethanol which, when mixed with gasoline, gives rise to gasohol for the motor industry.
Tapioca can be processed into alcohol for the brewery and also for use as an antiseptic.