Anti‐nutritional content of products developed from potato flour

Abstract

Purpose

The purpose of this paper to standardize the technique for the development of potato flour and to incorporate it in development of the products along with defatted soy flour and maize flour. Also, effect of processing techniques like frying and fermentation on anti‐nutritional content of the products was studied.

Design/methodology/approach

The ingredients as well as developed products were analyzed for the macronutrients, viz protein, ash and fat. Also anti‐nutrients like phytic acid, saponin, polyphenols and trypsin inhibitors were estimated by employing standard techniques. Data thus obtained were subjected to analysis of variance according to standard method of statistical analysis.

Findings

Potato flour being a versatile ingredient can be easily incorporated in development of various products. Frying and fermentation resulted in decrease of anti‐nutritional factors.

Originality/value

These developed products could be instrumental in alleviating malnutrition as they have high nutritional value and are low in anti‐nutrients.

Citation

Lakra, P. and Sehgal, S. (2009), "Anti‐nutritional content of products developed from potato flour", Nutrition & Food Science, Vol. 39 No. 6, pp. 636-642. https://doi.org/10.1108/00346650911002968