When researching plant-based thickeners, gluten-free flour substitutes, or industrial starch options, one question appears frequently: Is tapioca starch the same as cassava starch?
The short answer: Not so shocking! Yes, tapioca starch and cassava starch come from the same root, but they are not always processed the same way.

This article breaks down the differences, similarities, uses, and nutritional questions surrounding cassava vs tapioca, and helps buyers, exporters, and manufacturers choose the right option for their needs.
We also highlight Verdantis Agro, Nigeria’s trusted supplier of high-quality cassava roots, cassava flour, and cassava starch for both local and international markets.

Cassava vs Tapioca: What’s the Difference?

Cassava is a root crop scientifically known as Manihot esculenta. When the cassava root is peeled, pulped, washed, and processed to remove its fiber, the pure starch extracted is known as tapioca starch.

In short:

• Cassava Root = The whole tuber
• Cassava Flour = Ground whole cassava
• Tapioca Starch = The extracted starch from cassava

Is Tapioca Starch the Same as Cassava Starch?

Yes, tapioca starch is the same as cassava starch.
Tapioca starch is simply the purified starch extracted from cassava roots. However, depending on processing methods, regions sometimes label them differently:

Term	Meaning	Uses
Cassava Starch	Broad term for starch extracted from cassava	Used in food & industrial applications
Tapioca Starch	More refined form of cassava starch	Mostly used in food products
Tapioca Flour	U.S. term for tapioca starch	Same thing as tapioca starch

Why Our Tapioca/Cassava Starch is Popular Worldwide

✔ Gluten-free
✔ Odorless & flavorless
✔ Excellent thickening and binding properties
✔ Very stable when frozen and reheated (unlike cornstarch)
✔ Used in both industrial and food applications

Cassava Root, Flour & Starch: What They Are, Their Composition & Their Uses

Understanding the differences between cassava root, cassava flour, and cassava starch is crucial for buyers, processors, and exporters. Though they come from the same plant, each product serves unique functions in food, industry, and manufacturing.

1. Cassava Root

• What It Is: Cassava root is the whole tuber harvested from the Manihot esculenta plant. It is a starchy, high-energy crop widely grown across Africa, South America, and Asia. The root is the raw material used to produce cassava flour, tapioca starch, garri, fufu, and other derivatives.
  
• Composition: Cassava root typically contains:
• 60–70% moisture
• 20–30% carbohydrates (mostly starch)
• 1–2% protein
• 1–2% fiber
• Minor amounts of calcium, vitamin C, and B vitamins

Cassava root also contains naturally occurring cyanogenic glycosides, which must be removed through proper processing.

• Uses: Cassava root is used for:

• Food products such as garri, fufu, abacha, tapioca pearls, and cassava chips
• Animal feed
• Commercial processing into cassava flour and starch
• Ethanol and biofuel production
• Export markets requiring high-starch raw cassava

2. Cassava Flour

• What It Is: Cassava flour is made from the entire cassava root, peeled, dried, and finely ground. Unlike tapioca starch (which is pure starch), cassava flour contains all components of the root. It is gluten-free and has a mild flavor, making it popular in baking and food processing.
  
• Composition: Cassava flour includes:
• 70–80% carbohydrates (mostly starch)
• 2–3% protein
• 2–4% fiber
• Low fat
• Essential minerals (magnesium, potassium)
• Trace vitamins

It is richer in dietary fiber compared to tapioca starch because the whole root is used.

• Uses: Cassava flour is commonly used for:

• Gluten-free baking (bread, pastries, pancakes, snacks)
• Thickening soups, sauces, and stews
• Snack manufacturing (chin chin, crackers, cassava-based snacks)
• Commercial food formulations
• Replacing wheat flour in certain recipes

It is preferred by manufacturers who want a full-bodied flour with more texture and nutrition.

3. Cassava Starch (Tapioca Starch)

• What It Is: Cassava starch, commonly known as tapioca starch, is the pure, refined starch extracted from cassava roots. During production, the fibrous parts are removed, leaving a smooth, white, odorless starch with excellent binding and thickening properties.

• Composition: Cassava starch contains:

• 88–95% carbohydrates (almost entirely starch)
• 0% gluten
• Very low protein and fiber content
• High amylopectin, which gives it strong gelatinization properties

It is one of the purest food starches in the world.

• Uses: Cassava starch is used in both food and industrial sectors:

Food Industry

• Thickening soups, gravies, custards, and pie fillings
• Producing tapioca pearls and instant puddings
• Binding in sausages and processed meats
• Bakery and snack production
• Baby food formulations

Industrial Uses

• Paper and packaging adhesives
• Textile sizing and finishing
• Pharmaceuticals (capsules, tablets)
• Biodegradable plastics
• Glue and binder formulations
• Cosmetics and personal-care products

Its versatility and stability make it one of the most in-demand starches globally.

If you’re a bulk buyer, food manufacturer, or exporter, the quality of your cassava products determines the performance of your final product.

Some Frequently Asked Questions

There’s no doubt that…

Verdantis Agro stands out as the leading cassava processor in Nigeria because we provide:

✔ Farm-fresh, high-yield cassava roots

✔ Premium-grade cassava starch & tapioca starch

✔ Clean, finely milled cassava flour (export standard)

✔ Bulk wholesale pricing for distributors & manufacturers

✔ Reliable delivery across Nigeria & worldwide export support

✔ Strict quality control & consistent moisture levels

Whenever you require a dependable supply for food processing, pharmaceuticals, industrial formulations, livestock feed, or export distribution, we deliver every shipment with guaranteed purity, consistent quality, and professional logistics.