The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

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
     

   Subscribe/Renew Journal


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.
User
Notifications

  • Nigussie, Z., Alemayehu, G., Degefa, T., Ngetich, K. and Tewodros Y. Nature of local seed potato system in North Western Ethopia. Int. J. Agric. Res., 2014, 9, 74-86.

  • Sharma, R., Sharma, S., Singh, B. and Kaur, G. Potato cereal extrudates: Chemical composition, functional properties, in vitro digestibility and consumer acceptability. J. Nutr. Fd. Sci., 2018, 8, 706.

  • Shurtleff, W. and Aoyagi, A. History of soy flour, grits, flakes and cereals – soy blends – special report on the history of soy beans and soy foods, Soyinfo Centre, Lafayette, CA, 2007.

  • Ibanoglu, S., Ainsworth,P., Ozer, E.A. and Plunket, A. Physical and sensory evaluation of a nutritionally balanced gluten free extruded snack. J. Fd. Eng., 2006, 75, 469-472.

  • Geraldine, A.R., Mauricio, D.N., Marlon, M., Marcel, M., Guido, S., Martinus, B., Markus, S. and Anja, E.M.J. Denaturation and in vitro gastric digestion of heat treated onion protein isolates obtained at various extraction pH. Fd. Biophy., 2016, 11, 184-197.

  • Singh, U. The inhibition of digestive enzymes by polyphenols of chickpea and pigeon pea. Nut. Report Internat., 1984, 29, 745.

  • Khan, N., Zoman, R. and Elahi, M. Effect of processing on the phytic acid content of bengal gram (Cicer arietinum) products. J. Agric. Fd. Chem., 1988, 36, 1274.

  • AOAC. Official methods of analysis of the Association of Official Agricultural Chemists, Washington DC: Association of Analytical Chemists, 1980.

  • Singh, U., Khardekar, M.S. and Jambunathan, R. Studies on desi and kabuli chickpea (Cicer arietinum L.) cultivars : The level of amylase inhibitors, levels of oligosaccharides and in vitro starch digestibility. J. Fd. Sci., 1982, 57, 510.

  • Akeson, W.P. and Stahman, M.A. A pepsin pancreatin digest complex for protein quality evaluation. J. Nutr., 1964, 83, 257.

  • Rao, B.S.N. and Prabhavathi, T. An in vitro method for predicting the bioavailability of iron from foods. Am. J. Clini. Nutr., 1978, 31, 169.

  • Kim, M. and Zemel, M.B. In vitro estimation of the potential bioavailability of calcium from sea mustard, milk and spinach under stimulated normal and reduced gastric acid conditions. J. Fd. Sci., 1986, 51, 957.

  • Snedecor, G.W. and Cochran,W.G. Statistical methods. New Delhi India, Oxford IBH Publishing Co, 1967.

  • Chandrashekhara,S. and Shurpalekar, S.R. Some chemical pasting, rheological and textural characteristics of composite flours based on wheat and tubers. J. Fd. Sci. Technol. 1983, 20, 308.

  • Saxena, A.K., Sharma, A.K., Sehgal, K.L. and Bakshi, A.K. Proximate composition and nutritive value of some improved varieties of maize of Punjab. Ind. J. Nutr Diet., 1984, 21, 233.

  • Gopalan, C., Rama Sastri, B.V. and Balasubramanian, S.C. Nutritive value of Indian foods. National Institute of Nutrition, Hyderabad, India, 2007, 48, 98.

  • Deshpande, S.S. and Cheryan, M. Effect of phytic acid divalent cations and their interaction of amylase activity. J. Fd. Sci., 1984, 49, 516.

  • Reddy, N.R., Pierson, M.D., Sathe, S.K. and Salunkhe, D.K. Dry bean tannins : A review on nutritional implications. J. Amer. Oil Scit. Soc., 1985, 62, 541.

  • Kataria, A., Chauhan, B.M. and Punia, D. Digestibility of protein and starch (in vitro) of amphidiploids (black gram x mung bean) as affected by domestic processing and cooking. Plant Fd. Hum. Nutr., 1992, 41, 117.

  • Kadam, S.S., Ghorpade, V.M., Adsule, R.N. and Salunkhe, D.K. Trypsin inhibitor in moth beans: thermal stability and changes during germination and cooking. Plant Fd. Hum. Nutr., 1986, 36, 43.

  • Duodu, K.G., Nunes, A., Delgadillo, I., Parker, M.L., Mills, E.N.C. and Belton, P.S. Effect of grain structure and cooking on sorghum and maize in vitro protein digestibility. J. Cereal Sci., 2002, 35,161–174.

  • Lopez, Y., Gordon, D.T. and Fields, M.L. Release of phosphorus from phytate by natural lactic acid fermentation. J. Fd. Sci., 1983, 48, 953.

  • Hazell, T. and Johnson, I.T. In vitro estimation of iron availability from a range of plant foods. Influence of phytate, ascorbate and citrate. Br. J. Nutr., 1987, 57, 223.

  • Latunde Dana, G.O., Some physical properties of ten soybean varieties and effects of processing on iron levels and availability. Fd. Chem., 1991, 42, 89.

  • Snehlatha Reddy, M.M,. Rajkumar, Kumble, M. and Khan Tasneen, N.T. Evaluation of nutritional quality of maize and maize products. Ind. J. Nutr. Diet., 1991, 28, 90.

  • Jing, L., Yowei, L., Zhenping, H. and Qian, W. Impact of heat processing on the bioavailability of zinc from cereals and pulses. Int. Fd. Res. J., 2017, 24, 1980-1985.

  • Hazel, T. and Johnson, I.T. Influence of beverages and condiments on in vitro estimated iron availability from wheat flour and potato. Fd. Chem., 1988, 27, 151.


Abstract Views: 411

PDF Views: 2




  • Potato Flour Products-Protein and Starch Digestibilities and Mineral Availability

Abstract Views: 411  |  PDF Views: 2

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