Cassava is a staple food in many parts of the world, and its versatility has made it a popular ingredient in various dishes. However, when it comes to cassava products, there is often confusion between cassava starch and cassava flour.
While they may look similar, they have distinct differences in their appearance, uses, production techniques, and components. In this article, we will explore the differences between cassava starch and cassava flour, and how they are used in daily life.
So, let’s dive in and discover the unique characteristics of these two cassava products.
What Is The Difference Between Cassava Starch And Cassava Flour?
The most apparent difference between cassava starch and cassava flour is their appearance. Cassava starch appears as a white and fine powder, while cassava flour seems white and yellowish granules. This difference in appearance is due to the different manufacturing processes used to produce them.
Cassava flour is generally produced by family-style workshops, where cassava is peeled, crushed, and dried, or peeled, dried, and crushed. On the other hand, cassava starch is processed by the whole assembly line, which includes peeling, cleaning, crushing, screening, filtering, concentration, dehydration, drying, and screening. This complex process results in fine and high-quality powder particles that are generally produced by industrial assembly lines.
Another significant difference between cassava starch and cassava flour is their uses. Cassava flour is generally used in food processing, such as dessert balls, puddings, or pearls in milk tea pearls. When heated and cooked with water, it becomes transparent and elastic in texture. In contrast, cassava starch is generally used as a condiment in daily life. It plays the role of juice collection when frying vegetables or making soup. When frying some food, cassava starch can also be wrapped on the outer layer of the food material to make it more crispy.
There is also a difference between raw and cooked cassava flour and starch. Cassava flour is processed coarser and retains the toxicity of cassava relatively. It cannot be eaten raw because the hydrogen cyanide acid that it contains can endanger health. On the other hand, cassava starch processing is more delicate. During the processing process, it has removed the toxic substance that exists in cassava. So tapioca flour can’t be eaten raw and tapioca starch can be used directly.
Finally, there are differences in the processing procedures used to produce cassava flour and cassava starch. The processing procedure of cassava flour is relatively simple and includes cleaning, grinding, dehydration, crushing, and drying. Different from cassava starch, cassava flour also contains fiber and other substances. So the color of cassava flour is not as white as starch.
What Is Cassava?
Cassava is a starchy root vegetable that is native to South America but is now cultivated in many tropical regions around the world. It is also known as yucca or manioc. Cassava is an important source of carbohydrates for many people in Africa, Asia, and South America. It is used in a variety of dishes, from cassava chips to cassava flour-based bread. Cassava is also used to make tapioca pearls, which are commonly used in bubble tea. Cassava is a hardy crop that can withstand drought and poor soil conditions, making it an important food source in areas with challenging agricultural conditions. However, cassava does contain a toxic compound called cyanide, which can be harmful if not properly processed. This is why it is essential to cook cassava thoroughly before consumption.
The Production Process Of Cassava Starch And Cassava Flour
The production process of cassava starch and cassava flour differs significantly. Cassava starch is produced using a physical separation process, where the starch in the cassava raw material is separated from impurities of starch slurry through a series of processing procedures. The production process is divided into transportation, cleaning, washing, crushing, screening, concentration and refining, dehydrating, drying, and packaging.
In contrast, cassava flour is produced by simple equipment and primarily at a household-scale. The fresh cassava roots are cut, sliced or pounded into small pieces and then sun-dried and subsequently milled into a flour. The actual processing practice may vary depending on the geographical origin of the cassava, the flour quality, and the end application.
The process for producing cassava starch involves several steps. First, the cassava roots are cleaned and washed to remove soil and dirt. Then they are crushed into cassava slurry. After fine crushing, the cassava slurry is pumped into an extraction machine where fiber and other large particles are separated from the starch and soluble protein. The de-sander will remove impurities that are heavier than starch such as sands and metal. The starch milk will pump into settling tank or pool for some hours, then the starch will settle to the bottom. Remove the upper water to get the starch slurry. The dewater machine will remove the water of starch slurry to get wet starch (moisture 38~40%). Finally, the wet starch is dried to dry starch (moisture 13%) using sunshine or drying machines before being packed and stored.
The Appearance And Texture Of Cassava Starch And Cassava Flour
Cassava starch and cassava flour also differ in their texture. Cassava starch has a fine and powdery texture, while cassava flour has a coarser, granular texture. This difference in texture is due to the different components present in each product. Cassava starch is made up of pure starch, while cassava flour consists of both starch and non-starch components.
The texture of cassava starch makes it an excellent thickener for sauces, soups, and gravies. When added to hot liquids, it quickly dissolves and thickens the mixture. Cassava starch is also commonly used in gluten-free baking as a substitute for wheat flour.
Cassava flour, on the other hand, has a slightly grainy texture that makes it ideal for use in baked goods. When used in baking recipes, it adds a slightly nutty flavor and a lightness to the finished product. Cassava flour is also highly absorbent, meaning it can absorb more liquid than other flours. This property makes it an excellent choice for making gluten-free bread, which can be notoriously dry and crumbly.
The Uses Of Cassava Starch And Cassava Flour In Cooking And Baking
Cassava starch and cassava flour are both versatile ingredients that can be used in cooking and baking. Cassava flour can be used as a substitute for wheat flour in many recipes, including bread, cookies, cakes, and brownies. It can also be used to make pasta dough, flatbreads, and tortillas. Cassava flour is particularly useful in gluten-free baking as it has a similar taste and texture to wheat flour.
Cassava starch, on the other hand, is often used as a thickener in soups, sauces, and stews. It can also be used to make crispy coatings for fried foods or as a juice collector when frying vegetables. Cassava starch is gaining popularity as a gluten-free alternative to wheat flour for making bread and other baked goods.
Both cassava starch and cassava flour have high resistant starch content, which can help improve gut health by fostering beneficial gut bacteria. Resistant starches remain relatively unchanged as they pass through the digestive tract, providing similar properties to soluble fiber. Cassava is also a low GI food, which can help improve physical endurance by moderating blood glucose levels.
It’s important to note that poorly processed cassava flour or starch from wild cassava can lead to cyanide poisoning. Therefore, it’s crucial to purchase these products from reputable brands.
The Nutritional Value Of Cassava Starch And Cassava Flour
Cassava starch and cassava flour are both rich in carbohydrates, making them a great source of energy. However, cassava flour contains more fiber than cassava starch, making it a better option for maintaining gut health and regulating the body’s use of sugars. Cassava flour is also rich in vitamin C, with one cup containing close to the recommended daily value. It is also high in calcium and phosphorus, which are important minerals for maintaining healthy bones and teeth.
On the other hand, cassava starch is high in resistant starch, which is not absorbed in the small intestine but is fermented in the large intestine. This makes it a great option for promoting gut health by feeding beneficial gut bacteria as they ferment. Cassava starch also contains fewer calories than cassava flour, making it a better option for those looking to manage their calorie intake.
It’s important to note that both cassava starch and cassava flour are low in protein and fat. Therefore, people who rely on these products as a significant part of their diet should also include protein sources such as eggs, poultry, fish, meat, tofu or legumes to ensure they are getting enough protein. Additionally, because of their relatively low fat content, these products do not provide any healthy fats or fat-soluble vitamins.
Choosing Between Cassava Starch And Cassava Flour: Which One To Use?
When it comes to choosing between cassava starch and cassava flour, it depends on the recipe and the desired outcome. Cassava flour is a better alternative for baking, while cassava starch is gaining popularity as a gluten-free flour source for making bread and other baked goods suitable for gluten-intolerant people.
Cassava starch contains a high proportion of resistant starch, which avoids digestion and has properties similar to soluble fiber. Resistant starch improves gut health by fostering beneficial gut bacteria. As they pass through the digestive tract, resistant starches remain relatively unchanged.
On the other hand, cassava flour has high fiber content, which plays a role in building structure. It also retains the toxicity of cassava relatively, so it cannot be eaten raw.
If you want to use cassava starch as a substitute for wheat flour, you should keep in mind that it cannot be used in equal amounts. You should substitute 3/4 cup of cassava flour for 1 cup of wheat flour.
In most gluten-free baking recipes, the best substitute for cassava flour would be a gluten-free flour mix. Other gluten-free cassava flour substitutes include almond flour, brown rice flour, quinoa flour, and millet flour. However, these cannot be used in equal amounts to replace cassava flour.
If you want to substitute tapioca starch, the best gluten-free alternatives are arrowroot powder, cornstarch, potato starch, and sweet rice flour. Each one of these starches works well as a thickener and binder in gluten-free baking.
