Bioactive compounds, nutritional and antioxidant activities of potato flour as affected by varietal differences and storage

This study evaluated the effect of cultivars and storage on the nutritionally important contents (i.e. starch, protein, fat and ash), bioactive contents (i.e. total phenolic and ascorbic acid) and total antioxidant activities of potato flours prepared from three potato cultivars, namely ‘Kufri Chipsona-2’, ‘Kufri Chandramukhi’ and ‘Kufri Jyoti’. Significant (p>0.05) varietal differences occurred in all the nutritional parameters studied. Processing of fresh potato tubers into flour significantly affected the concentration of bioactive components in all the cultivars. All nutrient components remained unaffected with the exception of moisture which increased during storage. Slight reductions in bioactive components and total antioxidant activities of potato flour occurred during storage. Among the cultivars studied, ‘Kufri Chipsona-2’and ‘Kufri Chandramukhi'were best forprocessing into potato flourdue to low reducing sugars, high dry matter content and high flour yield.