Jakarta –
Even though the name tapioca flour is often heard, you don’t necessarily know what tapioca flour is. Because this type of flour is not often used for daily cooking, it is different from wheat flour.
The general difference between tapioca flour and wheat flour is the ingredients they are made from. Tapioca flour is made from cassava tubers, while wheat flour is made from wheat.
Here, we will review what tapioca flour is, starting from its ingredients, its uses for cooking, to its health benefits.
What Is Tapioca Starch?
Reporting from the Medan Area University (UMA) Faculty of Agriculture website, tapioca flour is made from cassava root extract, but not cassava flour. Cassava flour is easier to make, namely grated, dried and mashed.
While tapioca flour takes longer to manufacture. Namely cassava that has been peeled and grated, filtered using water, let it soak for several hours, then take the juice.
The precipitated flour is then dried to become tapioca flour. Usually there is an additional bleaching process to produce a whiter color.
Tapioca flour is also called starch or aci flour. Its properties are similar to sago flour, which is a bit sticky and chewy. Betawi people call tapioca flour as sago flour, even though the ingredients are different.
Contents and Uses for Food
Tapioca flour contains carbohydrates, low in protein, saturated fat and sodium. Vitamin and mineral levels are not significant. According to the website of the Ministry of Agriculture, 100 grams of tapioca flour contains 362 calories, 0.59% protein, 3.39% fat, 12.9% water and 6.99% carbohydrates.
Starch flour is often used for adhesives or glue. But tapioca flour is more often used for food-making ingredients. Call it meatballs, dumplings, salak seed compote, pempek, tekwan, moci cakes and various pastries.
In West Java, many snacks are made from tapioca flour which is better known as aci. For example cilok or aci is plugged in, cireng or fried aci, cimol or aci digemol, cilung or aci rolled, and also batagor (fried tofu meatballs).
Benefits of Tapioca Flour for Health
Tapioca flour has several health benefits, one of which is as a substitute for gluten-containing wheat flour. Here are 6 benefits of tapioca flour as reported by Medical News Today.
1. Gluten Free
Some people avoid gluten, which is an ingredient found in wheat and grains. Tapioca is naturally free of gluten, so it doesn’t cause reactions or allergies in people with celiac autoimmune disease. Tapioca flour is suitable as a substitute for flour for making cakes at home.
2. Gaining Weight
If you want to gain weight, try consuming foods from tapioca flour. This ingredient contains calories and carbohydrates, and is low in fat.
3. Easy to Digest
Tapioca flour is softer than flour made from grains or legumes, so it’s easier to digest.
Tapioca is good for use as a suitable source of calories for people with irritable bowel syndrome (IBS) and diverticulitis.
4. Source of Calcium
Tapioca flour also contains a good source of calcium for bones and teeth. Some of its other functions are to support the contraction and dilation of blood vessels and muscles, communication between nerves and blood clotting.
5. Source of Iron
Regular consumption of tapioca can increase iron levels. To optimize the absorption of iron from tapioca, it should be consumed with a source of vitamin C. Iron deficiency in the blood can cause iron deficiency anemia.
6. Low Sodium
Tapioca flour is suitable for those of you who are on a salt diet because it is low in sodium or sodium. Excess sodium in the body can be at risk of causing high blood pressure, heart disease and stroke.
So, detikers now know what tapioca flour is, right? This flour comes from cassava root extract and is widely used for various types of food.
There are quite a lot of health benefits, from gluten-free to iron sources. I hope this information is helpful.
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