cassava starch
Noun: A fine, powdery starch extracted from the root of the cassava plant (Manihot esculenta) through a process of leaching and drying. It is the primary raw material for producing tapioca and serves as a fundamental carbohydrate source in many tropical regions.
Cassava starch is used as a noun to refer to the specific starch product itself. It is commonly discussed in contexts of food production, cooking, and agriculture. - It is a key ingredient in gluten-free cooking. - It is a major export commodity for some countries.
- As a food ingredient:
- As a raw material:
- As a dietary staple:
- Industrial Use: Beyond food, is used in the production of bioplastics, adhesives, and textiles.
- The research focuses on modifying cassava starch for biodegradable packaging.
- Tapioca starch: Often used interchangeably with , though technically tapioca is a product made from it.
- Manioc starch: Another synonym, derived from an alternative name for the cassava plant.
- Tapioca: (Noun) The granular, pearl, or flake form of processed cassava starch, used especially in puddings and bubble tea.
- Manioc flour: (Note: This can sometimes refer to the whole root flour, not solely the extracted starch.)
- Tapioca flour: (Often synonymous, but check specific product labeling.)
The term cassava starch refers specifically to the purified carbohydrate extracted from the root. It is distinct from: - Cassava flour: Typically made from the whole dried root, containing more fiber. - Cassava root: The raw, unprocessed tuber.
The process of "leaching" mentioned in the definition is crucial, as it removes toxic compounds (cyanogenic glycosides) present in raw cassava, making the starch safe for consumption.
- a starch made by leaching and drying the root of the cassava plant; the source of tapioca; a staple food in the tropics