Tapioca is not harmful to human body.

Because the cassava will be peeled and cut into slices, after baking or cooked cooking, is able to eliminate the toxicity of cassava, after such processing of cassava can be safely eaten. Especially after processing of other cassava products, like cassava flour, will almost not cause harm to human health, because in the processing time, has been removed the toxic substances.

Tapioca is a small ball made from tapioca, which is the starch obtained by refining the roots of the manioc or cassava plant (Manihotesculenta). It is the main ingredient in milk pudding for baby food and is also used to thicken soups and stews. Tapioca starch can be used to make alcohol, fructose, glucose, maltose, monosodium glutamate, beer, bread, cookies, shrimp chips, vermicelli, sauces, and plastic fibers plastic film, resins, paints, adhesives and other chemical products.

The difference between tapioca flour and sweet potato flour is as follows:

Sweet potato flour is not the same as tapioca flour. Sweet potato flour is processed from sweet potatoes, with whitish or reddish skin and mostly yellowish-white flesh, but there is also purple color. Tapioca flour is a small ball made of tapioca flour, and tapioca flour is the starch obtained from refining the roots of the cassava or tapioca plant.

Tapioca has no taste or aftertaste, so it is more suitable than ordinary starch for products that require a refined flavor. The paste formed after steaming of tapioca is clear and transparent, which is suitable for coloring with pigment. Since the ratio of branched chain starch to straight chain starch in tapioca is as high as 80:20, it has a high peak viscosity, which is suitable for many applications. Also tapioca can be modified to eliminate the viscosity to produce a loose structure, which is quite important in many food processes.