The Potato in the Human Diet

Cover......Page 1
Frontmatter......Page 2
Contents......Page 6
Dedication......Page 10
Preface......Page 12
Acknowledgements......Page 14
Abbreviations and terms......Page 16
Current and future roles......Page 18
An outline of the book......Page 20
References......Page 23
Structure of the tuber......Page 24
Dry matter......Page 25
Carbohydrates......Page 27
Lipids......Page 29
Enzymes......Page 30
Pigments......Page 31
Vitamins......Page 32
References......Page 33
2 - The nutritional value of the components of the tuber......Page 36
Dry matter......Page 40
Energy value......Page 41
Protein content......Page 47
Dietary fibre......Page 55
Factors affecting contents......Page 57
Contribution to the diet......Page 61
Minerals and trace elements......Page 64
Contribution to the diet......Page 65
Summary......Page 68
References......Page 71
Factors affecting total tuber nitrogen......Page 75
Constituents......Page 77
Soluble protein......Page 78
Non-protein nitrogen......Page 79
Amino acid composition of the whole tuber......Page 81
Amino acid analyses and scores......Page 83
Microbiological assays and animal feeding experiments......Page 85
Adults......Page 88
Children......Page 89
Comments on protein contribution from potatoes......Page 91
Reasons for waste production......Page 92
Nutritional value......Page 93
Use in food for humans......Page 94
References......Page 95
4 - Effects of storage, cooking and processing on the nutritive value of potatoes......Page 100
Storage conditions......Page 102
Nitrogenous constituents......Page 107
Vitamins......Page 110
Minerals......Page 115
Comments on nutritional changes due to storage......Page 116
Peeling......Page 117
Distribution of nutrients in the tuber......Page 118
Boiling unpeeled versus peeled potatoes......Page 120
Carbohydrate......Page 121
Nitrogenous constituents......Page 123
Vitamins......Page 124
Other domestic methods of potato preparation......Page 127
Nitrogenous constituents......Page 128
Vitamins......Page 129
Minerals......Page 133
Comments on nutritional changes during domestic cooking......Page 134
Pre-peeled potatoes......Page 136
Frozen potato products......Page 140
Potato chips (crisps)......Page 145
Dehydrated potato products......Page 148
Canned potatoes......Page 153
Comments on nutritional changes during processing......Page 156
Traditional processing......Page 160
Production of chuño......Page 161
Papa seca......Page 165
Nutritive value of traditionally dried potato products......Page 166
References......Page 171
Chemical structure and content in tuber......Page 179
Physiological functions......Page 186
Effect on potato flavour......Page 187
Accumulation......Page 189
Toxicity......Page 194
Control of accumulation......Page 196
Chemical structure and functions......Page 198
Nutritional significance......Page 200
Lectins......Page 201
Summary......Page 202
References......Page 203
6 - Patterns of potato consumption in the tropics......Page 208
Food balance sheets......Page 209
Nutrition surveys......Page 211
Consumer surveys and consumer groups......Page 212
Indonesia......Page 216
Rwanda......Page 219
Guatemala......Page 220
Peru......Page 221
How and why potatoes are consumed......Page 223
A typology of potato consumption......Page 225
Consumption role and potato price......Page 226
Other factors influencing potato consumption......Page 228
Potential for changes in consumption roles......Page 231
Processing......Page 232
Weaning foods......Page 234
Conclusions......Page 237
References......Page 238
Index......Page 239