Tapioca What is it Made From? Uses, Types and Properties

Tapioca what is it made from? Tapioca is a starch made from cassava roots and serves as food or ingredient in many cuisines worldwide.

From the tapioca starch used to eat soups in Niger Delta, Nigeria, to the popular tapioca pearls or boba pearls of Asia, the tapioca pudding, and the trendy bubble tea, this special cassava derivative is a creative asset to many cuisines around the world.

In this article, we will talk about tapioca, what it is made from, and everything surrounding it.

Recommended: Where to Buy Altered Tapioca Starch Online

Recommended: Step-by-step Guide for Making Tapioca Pearls at Home

Key Takeaways

• Tapioca is a starch derived from cassava roots through grating and filtering cassava pulp.

• Tapioca is low in nutrients but is gluten-free, making it attractive for weight watchers and those with celiac disease or gluten sensitivity.

• Tapioca has many culinary uses, including as a thickener for sauces, in baking, making desserts, and in traditional dishes Niger Delta Nigeria.

• While tapioca is generally safe to consume, potential health concerns include its high glycemic index, added sugars in some products, and potential toxicity if not properly processed.

Suggested: Is Tapioca Gluten-free?

What is Tapioca?

Tapioca is a starch derived by processing the cassava roots by the wet method and extracting the starch from the cassava pulp. It is one of the cassava derivatives at the very tail end of the cassava value chain.

Typically, white or off-white, tapioca has a smooth texture when cooked and can range from chewy to soft, depending on its preparation.

Related: Substitutes for Tapioca Starch

Brief History of Tapioca

Of course, tapioca has its origin in South America where the mandioca plant is native.

The Tupi people of Brazil were the first to cultivate cassava processing it into many products including tapioca.

The word “tapioca” is the Tupi people’s way of saying “squeeze out” which in regards to pressing out the starch from cassava.

The Portuguese in their quest for colonization stumbled on cassava and its derivatives in the 16th century and added it to their diets.

Cassava and its derivatives, including tapioca spread to other parts of the world where the plant can grow.

Tapioca is enjoyed today by many people around the world in its many forms and dishes.

Related: Cassava By-products

Varieties and Types of Tapioca

Tapioca can be processed into many forms including flour, flakes, pearls, starch, and more.

Tapioca Starch

Tapioca starch also known as tapioca flour is extracted from the cassava root and is a purer and more refined product. Both the flour and the starch are the same, with the flour being more refined.

Tapioca Flakes

Tapioca flakes are dried pieces of tapioca that dissolve in hot liquids and are used to thicken soups and stews.

Tapioca Pearls

Tapioca or boba pearls are balls made from tapioca starch, with a translucent appearance used in deserts, milkshakes, and bubble tea.

They come in green, brown, white, or black colours and can be sweetened to taste.

Tapioca What is it Made from?

The process of producing tapioca begins with harvesting and processing the cassava roots.

The peeled roots are grated or crushed to extract the starch-rich liquid, filtered, and pressed to remove any remaining fiber and pulp.

The extracted starch is then dried, often using a flash dryer, to produce a fine, powdery tapioca starch.

Finally, the starch is sifted to ensure a consistent particle size, ready for further processing into tapioca pearls or other forms.

Recommended: Tapioca Starch Industry Trends

What is Tapioca Made of?

Tapioca is primarily made of carbohydrates, specifically starch. Tapioca starch makes up about 80-85% of the total weight of tapioca pearls or flour.

This high starch content is what gives tapioca its characteristic chewy texture when cooked.

The starch granules in tapioca are oval-shaped and relatively large, which helps them hold their shape during cooking.

In addition to starch, tapioca also contains small amounts of other nutrients such as fiber, calcium, and potassium.

However, these amounts are minimal compared to its carbohydrate content.

Related: How to Make Boba Pearls without Tapioca Starch

Tapioca is low in fat, cholesterol, and sodium, making it a relatively healthy choice for those looking to cut back on these nutrients in their diet.

From a micronutrient perspective, tapioca contains trace amounts of essential minerals such as calcium, iron, and potassium, contributing modestly to daily nutritional needs.

These minerals support various bodily functions, including bone health and cardiovascular health, albeit in small quantities within the tapioca itself.

However, its lack of significant vitamins and fiber necessitates that it be paired thoughtfully with nutrient-rich foods to ensure a balanced diet.

Related: Modified Tapioca Starch Applications

Properties of Tapioca

Tapioca has the following properties:

It is halfway to pure carbohydrate, stripped of fiber with negligible protein,

fats, and other nutrients.

Tapioca forms sticky gelatin when hot water is applied and can swell many times its size.

Tapioca is gluten-free and grain-free, making it suitable for people with celiac disease, gluten sensitivity, or grain allergies.  

It digests fast after ingestion and is low in FODMAPs, a type of carbohydrate that can cause digestive issues for some people.

Tapioca flour is a good thickener for sauces and soups.

Related: What is Resistant Tapioca Starch?

Common Uses of Tapioca

It is famously featured in bubble tea, where chewy tapioca pearls add texture to tea-based drinks.

Tapioca pudding, a popular dessert, incorporates pearls that become translucent and gelatinous when cooked, providing a pleasant chewiness.

Tapioca is also used as a thickening agent for soups, sauces, and gravies due to its neutral taste and stability. Tapioca syrup is also used in baking and beverages to enhance thirst.

Regionally, it is used in Brazilian pão de queijo, South American flatbreads like beiju, and Indian dishes such as khichadi and vada, highlighting its adaptability across global cuisines.

Commercial Uses of Tapioca

Its unique properties and flexibility have made it a staple in various industries, from food production to pharmaceuticals.

1. Food Industry

Tapioca’s most well-known commercial application is in the food industry. Its versatility allows it to be used in a wide range of products:

Beverages: Tapioca pearls, or boba, are a key ingredient in bubble tea, a popular drink that originated in Taiwan. These chewy pearls provide a unique texture and have contributed to the global popularity of bubble tea. Tapioca is also used as a thickening property in the production of beverages.

Desserts: Tapioca is a common ingredient in various desserts, such as tapioca pudding. Its ability to create a creamy, gelatinous texture makes it ideal for puddings, custards, and similar sweet treats.

Baking: Tapioca flour and starch are used in gluten-free baking. Their neutral flavor and binding properties make them essential in creating gluten-free bread, cakes, and pastries.

Processed Foods: Tapioca starch is employed as a thickening agent in sauces, soups, and gravies. It offers stability and clarity, making it a preferred choice over other thickeners, especially in frozen and processed foods.

2. Pharmaceuticals and Healthcare

In the pharmaceutical industry, tapioca starch is invlauable for its role as a binder and disintegrant in tablet formulations.

Its ability to maintain consistency and dissolve properly in the digestive tract ensures the effective release of active ingredients.

Additionally, tapioca’s hypoallergenic nature makes it suitable for use in medications intended for individuals with dietary sensitivities.

3. Textiles and Paper Products

Tapioca starch is used in the textile and paper industries as a sizing agent. In textiles, it helps to improve the finish and strength of fabrics.

In paper manufacturing, tapioca starch enhances the paper’s quality by increasing its durability and smoothness.

4. Industrial Applications

Beyond its use in food and pharmaceuticals, tapioca has applications in various industrial processes.

It is used in adhesives, coatings, and biodegradable plastics due to its natural origin and sustainability. Its role as a natural polymer makes it an eco-friendly alternative to synthetic materials.

5. Regional Specialties

Tapioca’s versatility is also reflected in regional specialties. For instance, in Brazil, tapioca flour is used to make pão de queijo, a popular cheese bread, and in South America, it’s used to make flatbreads like beiju.

These regional uses highlight tapioca’s adaptability and significance in local cuisines.

Culinary Uses of Tapioca

Tapioca has many cooking potentials and as you will see below:

Starch Food the Delta People of Nigeria

Delta people of Nigeria have a cultural food called starch and eat (swallow) with spicy soups like egusi, ogbonor etc.

In Nigeria, the Delta people make tapioca starch with which they eat soups. In Brazil, tapioca flour is used to prepare pancake-like dishes, a traditional delicacy called tapioca.

In India also, tapioca pearls, also called boba pearls are used in desserts like kheer. Vietnam and Thailand are not left out as tapioca pearls are used to make the sweet bubble tea.

The history of tapioca speaks of its versatility and its creative properties in the hands of the people.

Baking and Cooking

Tapioca flour is a good alternative to wheat flour because of its gluten-free status, especially in baking.

It is used to make breads, cakes, and pastries and also as a thickener for sauces and stews.

Desserts and Sweets

Tapioca pearls or balls are a key ingredient in making desserts like tapioca pudding, as well as bubble tea and kheer.

It is also useful in the sweet, candy or chewing gum industry is it is used as a base.

Flatbreads and Tortillas

In places like Brazil, tapioca is used to make traditional popular snacks or flatbreads called tapioca bread and tortillas.

Binding

The starch in tapioca makes it useful as a binding agent in the production of burgers and doughs because it helps to improve the texture.

Health Benefits and Nutritional Profile

Tapioca, a starch extracted from cassava root, is notable for its unique nutritional profile.

It is predominantly composed of carbohydrates, making it an excellent source of quick energy. However, its nutritional benefits extend further than just high carbohydrate content.

Tapioca is naturally gluten-free, making it an invaluable alternative to wheat-based products for those with celiac disease or gluten sensitivities.

Its place in the gluten-free diet cannot be overstated, providing versatility without compromising dietary restrictions.

Nutritional Profile of Tapioca

As has been consistently affirmed on this website, tapioca and all cassava tuber derivatives apart from the back are starchy, composed of carbohydrates with negligible fat protein, and other nutrients.

Tapioca is low in protein and fat, which may appear as a limitation but can be advantageous in a well-rounded diet.

This characteristic allows tapioca to complement protein and fat-rich foods, creating balanced meals conducive to various dietary goals.

One serving of tapioca pearls, approximately 100 grams as can be seen in the table below.

Tapioca contains about 358 kilocalories, primarily derived from the 86 grams of carbohydrates.

Despite its high-caloric content, the low fiber count suggests moderation is key, especially for individuals managing blood sugar levels.

A quarter cup of tapioca starch is made up of:

Calories: 100

Protein: Non

Fat: Non

Carbohydrates: 26 grams

Fiber: Non

Sugar: Non

Yes, tapioca is very low in other nutrients but it is gluten-free, making it attractive to trying to lose weight.

Tapioca also fits well within paleo diets that often restrict grains, legumes, and processed foods. Given that tapioca is derived from a whole root, it aligns with the paleo ethos of natural, minimally processed foods.

Additionally, due to its bland taste and neutral texture, tapioca can be easily incorporated into numerous dishes without overpowering the flavor, making it a loved ingredient in any kitchen.

How Tapioca Starch is Produced at Home

To further answer the question, “tapioca what is it made from?” Here is a step-by-step guide to producing tapioca starch from cassava roots.

This is a homemade method and is used for small quantities of tapioca.

Wash and Peel the Cassava Roots

Grate or blend the roots

Grate or blend the roots to have a white paste. If you wish, you can reblend so you get the finest consistency before sieving or draining.

Sieving the Cassava Paste

After blending, add water enough to submerge the paste, store vigorously, and then sieve or drain. Sieving is to separate the cassava fiber from the real starch.

Of course, the tapioca starch follows the water, leaving the fibers and coarse particles behind.

Decantation

Decantation is the separation of liquid from solid. As you can see in the photo below, the tapioca substrate is settled at the bottom of the bowl while the water is above.

Gently lift the bowl and turn the water over leaving the starch behind. The starch is your tapioca.

Blocks of Tapioca

After decanting, allow the starch substrate at the bottom of the bowl to dry a bit. This is to allow the starch to solidify for easy scooping. Scoop up the entire substrate and blend again to have a fine consistency.

The Final Tapioca Spread to Dry

After blending, spread the starch to dry, and that is how tapioca is made.

Related: Cassava-based Foods

Potential Health Concerns of Tapioca

While tapioca is safe to consume, there are a few potential health concerns to look out for:

• High Glycemic Index: Tapioca has a high glycemic index, and so can make blood sugar to rise. What this means is that those with diabetes should stay off.

• Added Sugars: Many tapioca-based products including bobo pearls have added sugars as they are mostly cooked in sugar syrups. Sugar contributes to weight gain.

• Potential Toxicity: Of course, cassava, the parent root of tapioca is cyanogenic. This is of course problematic when it is not processed properly and the toxins removed.

Final Word from Cassava Pathway

Tapioca, what is it made from? This question has been extensively answered in this article and every other information surrounding this cassava derivative.

While it may not be the most nutritionally dense ingredient, it can be a useful tool for those following a gluten-free diet or looking to experiment with new textures and flavors in their cooking.

As with any food, it’s important to consume tapioca in moderation and be mindful of any potential health concerns.

Citations:

• Tapioca – Wikipedia https://en.wikipedia.org/wiki/Tapioca

• What is Tapioca, anyway? – Food52 https://food52.com/blog/16109-what-is-tapioca-anyway

• What Is Tapioca and What Is It Good For? – Healthline https://www.healthline.com/nutrition/tapioca

• Tapioca | Definition, Uses, & Facts – Britannica https://www.britannica.com/topic/tapioca