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. 2024 Oct 16;24:101896. doi: 10.1016/j.fochx.2024.101896

Table 2.

Nutritional composition of raw and processed potato powders (g/100 g).

Treatments Moisture Ash Protein Fat Fiber Carbohydrates Caloric values (Kcal/100 g)
Raw PP 9.38 ± 0.05a 2.54 ± 0.01cd 10.22 ± 0.47a 0.90 ± 0.01a 6.26 ± 0.04a 70.69 ± 0.37b 331. 60 ± 0.28c
Microwave Heating 8.85 ± 0.04b 3.10 ± 0.07a 10.00 ± 0.00ab 0.82 ± 0.01b 5.76 ± 0.18ab 71.47 ± 0.14c 333.24 ± 0.65c
Blanching 8.11 ± 0.08d 2.73 ± 0.05bc 9.72 ± 0.04ab 0.63 ± 0.02c 5.22 ± 0.16bc 73.57 ± 0.25b 338.85 ± 0.67b
Acid Soaking 8.65 ± 0.04c 2.44 ± 0.02d 8.40 ± 0.28bc 0.54 ± 0.01d 5.55 ± 0.04c 74.42 ± 0.27b 337.03 ± 0.18b
Alkali Soaking 7.60 ± 0.03e 2.88 ± 0.01b 8.43 ± 0.02c 0.47 ± 0.02d 4.11 ± 0.08d 76.50 ± 0.04b 343.98 ± 0.26a

Values are expressed as means ± standard error (n = 2). Mean values having similar lettering in a column are non–significant at p > 0.05; PP = Potato powder.

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