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Potato Flour Products-Protein and Starch Digestibilities and Mineral Availability


Affiliations
1 Nutrition and Health Education Department, Aditi Mahavidyalaya, University of Delhi, New Delhi -110 039, India
2 Food and Nutrition Department, CCSHAU, Hisar, Haryana - 125 004, India
     

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The technique for the development of potato flour from the potato variety ‘Kufri Badshah’ was standardized in the laboratory. Five products viz sevian, doughnuts, vadi, cutlet and kofta were developed by incorporating potato flour, defatted soy flour and corn flour in various proportions. Frying and fermentation were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility and mineral availability of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased 13-16 % on frying and 25 % on fermentation of products. Starch digestibility was increased by 17-19 % on frying and 33 % on fermentation. Processing significantly increased mineral availability. Frying increased calcium availability by 19.45 to 20.51% and iron availability by 19 to 21.52 %. Fermentation increased calcium and iron availability by 34%. Processed products had significantly higher protein digestibility, starch digestibility and mineral availability compared to their raw products. Thus, it can be concluded that frying and fermentation are effective methods of improving starch and protein digestibilities and mineral availability of products.


Keywords

Frying, Fermentation, Corn Flour, Defatted Soy Flour, Protein and Starch Digestibility, Mineral Availability.
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  • Potato Flour Products-Protein and Starch Digestibilities and Mineral Availability

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Authors

Poonam Lakra
Nutrition and Health Education Department, Aditi Mahavidyalaya, University of Delhi, New Delhi -110 039, India
Salil Sehgal
Food and Nutrition Department, CCSHAU, Hisar, Haryana - 125 004, India

Abstract


The technique for the development of potato flour from the potato variety ‘Kufri Badshah’ was standardized in the laboratory. Five products viz sevian, doughnuts, vadi, cutlet and kofta were developed by incorporating potato flour, defatted soy flour and corn flour in various proportions. Frying and fermentation were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility and mineral availability of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased 13-16 % on frying and 25 % on fermentation of products. Starch digestibility was increased by 17-19 % on frying and 33 % on fermentation. Processing significantly increased mineral availability. Frying increased calcium availability by 19.45 to 20.51% and iron availability by 19 to 21.52 %. Fermentation increased calcium and iron availability by 34%. Processed products had significantly higher protein digestibility, starch digestibility and mineral availability compared to their raw products. Thus, it can be concluded that frying and fermentation are effective methods of improving starch and protein digestibilities and mineral availability of products.


Keywords


Frying, Fermentation, Corn Flour, Defatted Soy Flour, Protein and Starch Digestibility, Mineral Availability.

References





DOI: https://doi.org/10.21048/ijnd.2019.56.2.22959