Table 2.
Physico chemical characteristics of potato
| Parameters (Physical) | Flesh colour | W (g) |
L (cm) |
D (cm) |
P (%) |
F (%) |
E | S.G. |
|---|---|---|---|---|---|---|---|---|
| Values | Cream L* = 67.27 ± 1.84, a* = −1.075 ± 0.27, b* = 14.82 ± 1.23 |
79.23 ± 4.49 | 5.64 ± 0.19 | 4.70 ± 0.14 | 11.782 | 89.217 | 8–9 | 1.230 |
| Parameters (Chemical) |
M.C. (%) | D.M. (%) | Pr (%) | F (%) | A (%) | C (%) | S (%) | Mineral content (mg/100 g) | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Fe | Ca | K | Mg | Na | Zn | ||||||||
| Values | 78.8 ± .14 | 21.2 ± 0.14 | 2.21 ± 0.24 | 0.16 ± 0.03 | 0.87 ± 0.04 | 18.65 ± 1.04 | NRS :0.49 ± 0.041 RS :0.32 ± 0.032 TS :0.81 ± 0.052 |
3.2 ± 0.02 | 38.4 ± 0.04 | 513.5 ± 0.08 | 28.4 ± 0.03 | 22.9 ± 0.10 | 0.79 ± 0.06 |
All chemical attributes (Moisture Content-M.C., Dry Matter (D.M.) Protein-Pr, Fat-F, Ash-A, Carbohydrates-C, Sugar-S: Reducing Sugar-RS, Non-reducing sugar-NRS, Total Sugars-TS; Iron-Fe, Calcium-Ca, Potassium-K, Magnesium-Mg, Sodium-Na, Zinc-Zn) are average of three observations whereas all physical attributes like Flesh Colour, Weight(W), Length (L), Diameter(D), %Peel Content (P), % Flesh Content (F), No. of eyes (E) and Specific gravity (S.G.) are average of 10 observations