Tapioca is a starch obtained from the fully developed roots of the cassava plant through an extraction process. Before the extraction, the roots are processed for the removal of toxins. Washing, mixture pulping and separating off the liquid are three steps that are repeated in the starch extraction process. It is available in the powdered form called tapioca flour. The flavor of this starchy flour is mild sweet. This flour can be used for making baked goods, instead of wheat flour. When used in baked goods, this flour adds chew to the baked goods, as well as crispiness to crusts. Moreover, the flour improves the texture of cakes and other baked food made using it. This flour is rich in carbohydrates and low in minerals, vitamins and protein. In food processing industries, it is used as a thickening agent.