Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making

Abstract

Chemical composition (moisture, protein, starch, ash, fiber, fat), vitamins (vitamin C, vitamin B1, vitamin B2), total polyphenol content, antioxidant capacity, minerals, and amino acid of 14 potato cultivars in China were evaluated. The results indicated that all parameters varied significantly among different potato cultivars. The total starch, crude protein and fat content ranged between 57.42–67.83%, 10.88–14.10% and 0.10–0.73% dry weight (DW), respectively. Moreover, the consumption of potato increased remarkably the dietary intake of vitamins, K, Mn and Cu. In addition, the chemical score of amino acid varied considerably between different cultivars, which ranged from 54 (Neida 3 and Neida 41) to 71 (Neida 34). Grey relational analysis (GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars, followed by Neida 42. Different potato flours had a significant effect on the quality parameters of potato steamed bread (PSB), Neida 26 and Neida 34 were more suitable for making PSB.

Keywords

• potatoes
• cultivars
• nutritional components
• grey relational analysis
• potato steamed bread