What is cassava flour?

So, what exactly is cassava flour and how did these young kids survive on it for so long? Cassava, also known as tapioca root, is a nutty-flavoured, gluten-free flour. According to clinical dietician Sneha Luhera, the most commonly consumed part of the cassava plant is the root, which is incredibly versatile. “It can be eaten whole, grated, or ground into flour and can be used to bake bread and crackers,” she says.

Because of its ability to withstand difficult growing conditions, it is grown in tropical regions around the world and is even one of the most drought-tolerant crops.

Luhera explains that cassava is a significant source of carbs as it provides a little fibre, vitamins and minerals. Being particularly high in Vitamin C, it can enhance immunity, which is a must when you’re in a life-threatening situation like being stuck in a jungle.

It is also rich in copper, a mineral necessary for neurotransmitter synthesis, energy production, and iron metabolism.

You can also substitute it with wheat flour, according to Luhera, as they have similar mineral content in them. But she cautions against leaving other protein sources, such as eggs, poultry, fish, meat, tofu, or legumes, as cassava flour is a carb-rich food with virtually no fat or protein.

Cassava flour can be used to bake bread and crackers. (Source: Unsplash)

Being rich in resistant starch, it may also aid in weight loss by regulating your appetite and reducing fat mass. It will slow down the rate of digestion of foods hence leading to a slower rise in blood glucose levels and improve insulin sensitivity.

Not many of you may have known this but cassava flour is readily available in the southern belt of India, with it being eaten as a staple food in Andhra Pradesh and Kerala.

Cassava flour is a highly versatile ingredient with numerous uses in the food industry, including in all sorts of baked items, porridge, pancakes, and gluten-free pasta and pizza. Manufacturers also sometimes use it as a thickener for ice cream, sauces, and dressings. In Assam, it is an important source of carbohydrates, especially for natives of hilly areas.

Luhera advises against consuming it raw or improperly cooked as raw cassava contains chemicals called cyanogenic glycosides. If eaten raw, these can release cyanide into your body, increasing the risk of cyanide poisoning.

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