Potato: Nutrition and Food Security

Foreword
Preface
Contents
Editors and Contributors
	About the Editors
	Contributors
Abbreviations
1: Potatoes for Food and Nutritional Security
	1.1 Introduction
	1.2 Global Potato Production and Consumption Scenario
	1.3 Nutritional Significance of Potatoes
	1.4 Conclusion
	References
2: Potato Carbohydrates
	2.1 Introduction
	2.2 Effect of Cooking on Carbohydrates (Starch, Amylose, Resistant Starch, Sugars)
	2.3 Glycemic Index (GI)
	2.4 Most Preferred Methods for Estimation of Total Carbohydrates, Starch, Amylose, Resistant Starch, Sugars, and Glycemic Index
		2.4.1 Starch and Sugars
		2.4.2 Resistant Starch
		2.4.3 Glycemic Index
			2.4.3.1 Imitation of Oral Phase
			2.4.3.2 Imitation of Gastric Phase
			2.4.3.3 Imitation of Intestinal Phase
	2.5 Effect of Growing Conditions and Storage on Carbohydrates
	2.6 Health Concern/Benefits
	2.7 Genetic Modifications to Alter Carbohydrate Composition
	2.8 Conclusion/Future Directions
	References
3: Dietary Fibres in Potato
	3.1 Introduction
	3.2 Types of DF
		3.2.1 Resistant Starch
		3.2.2 Cellulose
		3.2.3 Hemicellulose
		3.2.4 Gum
		3.2.5 Pectin
		3.2.6 Beta-glucan
		3.2.7 Lignin
	3.3 Most Preferred Methods for Estimation of DF
	3.4 Effect of Growing Conditions, Storage as Well as Cooking on DF
		3.4.1 Growing Conditions
		3.4.2 Storage
		3.4.3 Cooking Method
	3.5 Health Benefits
	3.6 Genetic Modifications to Improve DF Content
	3.7 Conclusion/Future Direction
	References
4: Potato Proteins
	4.1 Introduction
	4.2 Content, Consumption and Quality of Potato Protein
	4.3 Classification of Potato Proteins
		4.3.1 Major Types of Potato Proteins
			4.3.1.1 Patatin
			4.3.1.2 Protease Inhibitors
			4.3.1.3 Other Proteins in Potato
	4.4 Free Amino Acid in Potato
	4.5 Extraction and Estimation of Potato Proteins
	4.6 Effect of Growing Conditions, Storage as Well as Cooking on Protein and Free Amino Acids Content
	4.7 Improving Protein/Essential Amino Acids in Potato Through Genetic Engineering
	4.8 Other Specific Activity of Potato Proteins and Peptides
	4.9 Regulatory Status and Safety Issues Related to Potato Proteins
	4.10 Conclusion
	References
5: Lipids in Potato
	5.1 Introduction
	5.2 Biosynthesis and Types of Lipids Present in Potato
	5.3 Most Preferred Methods for Estimation of Lipids
	5.4 Effect of Growing Conditions, Storage as Well as Cooking on Lipids
		5.4.1 Growing Condition
		5.4.2 Storage
		5.4.3 Cooking Method
	5.5 Health Benefits
	5.6 Genetic Modifications to Improve Lipid Quality
	5.7 Conclusion/Future Direction
	References
6: Minerals in Potato
	6.1 Introduction
	6.2 Minerals Present in Potato
		6.2.1 Potassium
		6.2.2 Calcium
		6.2.3 Phosphorus
		6.2.4 Magnesium
		6.2.5 Copper
		6.2.6 Selenium
		6.2.7 Iodine
		6.2.8 Iron
		6.2.9 Zinc
	6.3 Most Preferred Methods for Estimation of Minerals
		6.3.1 Potassium and Magnesium
		6.3.2 Calcium
		6.3.3 Phosphorus
		6.3.4 Selenium
		6.3.5 Copper
		6.3.6 Iodine
		6.3.7 Iron and Zinc
	6.4 Effect of Growing Conditions, Storage As Well As Cooking on Minerals
		6.4.1 Growing Condition
		6.4.2 Cooking
	6.5 Health Benefits of Elemental Micronutrient and Role in Addressing Malnutrition
		6.5.1 Promoter and Antinutrients
		6.5.2 Potassium
		6.5.3 Calcium
		6.5.4 Phosphorus
		6.5.5 Magnesium
		6.5.6 Copper
		6.5.7 Selenium
		6.5.8 Iodine
		6.5.9 Iron
		6.5.10 Zinc
	6.6 Genetic Modifications to Improve Mineral Content
		6.6.1 Agronomic Approach
		6.6.2 Conventional Breeding
		6.6.3 Genetic Engineering
	6.7 Conclusion/Future Direction
	References
7: Potato Vitamins
	7.1 Introduction
	7.2 Vitamin B Complex
	7.3 Conclusion
	References
8: Phenolics
	8.1 Introduction
	8.2 Total Phenolics in Potato
	8.3 Major Phenolics: Chlorogenic Acid
	8.4 Most Preferred Methods for Estimation of Total and Individual Phenolics
		8.4.1 Advanced Methods of Extraction
	8.5 Effect of Growing Conditions, Storage as Well as Cooking on Phenolics
	8.6 Health Benefits Associated with Phenolics
	8.7 Genetic Modifications to Improve Phenol Content
	8.8 Conclusion/Future Directions
	References
9: Potato Carotenoids
	9.1 Introduction
	9.2 Content of Total and Individual Carotenoids in Potato Tubers
		9.2.1 Methods for Estimation of Total and Individual Carotenoids
	9.3 Effect of Growing Conditions, Storage as Well as Cooking on Carotenoids
	9.4 Importance of Carotenoids in Human Nutrition and Their Health Benefits
	9.5 The Genetic Control of Potato Tuber Carotenoid Content
	9.6 Genetic Modifications to Improve Carotenoids Content in Potato
	9.7 Future Prospects
	References
10: Anthocyanins: Coloured Bioactive Compounds in Potatoes
	10.1 Introduction
	10.2 Structure of Anthocyanins
	10.3 Most Preferred Methods for Estimation of Anthocyanins
	10.4 Anthocyanin Content in Potatoes
	10.5 Effect of Growing Conditions, Storage As Well As Cooking on Anthocyanins
	10.6 Benefits of Anthocyanins
		10.6.1 Appealing and Better Prices in the Market
		10.6.2 Improving Human Health
		10.6.3 Food and Nutraceutical Industry
		10.6.4 Protection Against Biotic and Abiotic Factors
	10.7 Genetic Modifications to Improve Anthocyanin Content in Potatoes
		10.7.1 Conventional Breeding
		10.7.2 Genetic Transformation
	10.8 Future Directions
	References
11: Potato Glycoalkaloids
	11.1 Introduction
	11.2 Content of Glycoalkaloids in Potato
	11.3 Methods for Detection of Potato Glycoalkaloids
		11.3.1 Immunoassay
		11.3.2 Thin-Layer Chromatography
		11.3.3 High Performance Liquid Chromatography
		11.3.4 Solid-Liquid-Liquid Chromatography
		11.3.5 Fourier Transform Based Methods
		11.3.6 Gas Chromatography
		11.3.7 Matrix-Assisted Laser Desorption/Ionization: Time of Flight (MALDI-TOF) Mass Spectrometry
		11.3.8 Biosensors
		11.3.9 Other Lesser Used Methods
	11.4 Factors Affecting Glycoalkaloids in Potato
	11.5 Effect of Post-Harvest Storage and Processing of Potato on Glycoalkaloids
	11.6 Degradation or Modification of Glycoalkaloids
	11.7 Key Genes for Manipulating Glycoalkaloids in Potato
	11.8 Conclusion
	References
12: New Health-Promoting Compounds in Potatoes
	12.1 Introduction
	12.2 Type of Health Promoting Compounds Reported in Recent Past
		12.2.1 Antidiabetic Compounds
			12.2.1.1 Antioxidants
			12.2.1.2 Biguanide and Related Compounds (BRCs)
			12.2.1.3 Alpha-Amylase Inhibitors
			12.2.1.4 Alpha-Glucosidase Inhibitors
			12.2.1.5 Chlorogenic Acid
			12.2.1.6 Insulin-Like Antigens
		12.2.2 Antihypertensive Compounds
			12.2.2.1 Flavonoids
			12.2.2.2 Angiotensin Converting Enzyme Inhibitors
		12.2.3 Blood Glucose Lowering Compounds
			12.2.3.1 Kukoamines
		12.2.4 Anti-Obesity Compounds
		12.2.5 Anti-Cancerous Compounds
			12.2.5.1 Antioxidants
			12.2.5.2 Potato Proteinase Inhibitors
			12.2.5.3 Glycoalkaloids
			12.2.5.4 Fiber
		12.2.6 Anti-Hyperlipidemic Compounds
	12.3 Methods for Estimations of Health Promoting Compounds
	12.4 Conclusion/Future Direction
	References
13: Potato Peel Composition and Utilization
	13.1 Introduction
	13.2 Composition of Potato Peels
	13.3 Potato Peel-Health Benefits
	13.4 Food Uses
		13.4.1 As a Source of Dietary Fibre
		13.4.2 As a Source of Natural Antioxidants
		13.4.3 As an Antimicrobial Agent
		13.4.4 As Nutra and Pharma Ingredient
		13.4.5 In Edible Film
		13.4.6 Potato Peel Biscuits
	13.5 Extraction of Functional Ingredients from Potato Peels
		13.5.1 Dietary Fibre
		13.5.2 Phenolics
			13.5.2.1 Solvent Extraction
			13.5.2.2 Ultrasonic Extraction
			13.5.2.3 High Pressure Processing
			13.5.2.4 Pulsed Electric Field
			13.5.2.5 Microwave Assisted Extraction
			13.5.2.6 Enzyme Assisted Extraction
			13.5.2.7 Subcritical Fluid Extraction
		13.5.3 Glycoalkaloid Extraction
	13.6 Non-Food Uses of Potato Peel
		13.6.1 Nano-Crystal Synthesis
		13.6.2 For Enzyme Production
		13.6.3 Substrate for Fermentation
		13.6.4 Bio-Fuel
		13.6.5 Bio-Gas
		13.6.6 Animal Feed
	13.7 Conclusion
	References
14: Nutritional Significance of Processed Potato Products
	14.1 Introduction
	14.2 Nutritional Significance of Potato Products
		14.2.1 Most Popular Processed Potato Products
			14.2.1.1 Chips
			14.2.1.2 French Fries
			14.2.1.3 Sticks and Shreds
			14.2.1.4 Frozen Products
				Unsalted French-Fried Potatoes
				Potato Wedges
				Potato Puffs
				Hash Brown Potatoes
				Whole, Boiled Potatoes
		14.2.2 Indian Cuisines
			14.2.2.1 Potato Porridge and Semolina
			14.2.2.2 Potato Cookies
			14.2.2.3 Potato Halwa Premix
	14.3 Conclusion/Future Direction
	References
15: Potato Probiotics for Human Health
	15.1 Introduction
	15.2 Interactions Between Probiotics, Prebiotics, and Synbiotics
	15.3 Microorganisms for Probiotics
	15.4 Advantages of Using Non-Dairy Probiotics
	15.5 Potatoes´ Significance as Probiotic
	15.6 Mechanisms of Probiotics
	15.7 Challenges in Probiotic Industry
	15.8 Conclusion
	References