POTATO
POTATO (Solanum tuberosum)
|
- Starch accounts for 65-80% of the dry weight of the tuber.
- The important sugars are glucose, fructose and sucrose.
- The N content varies from 1.2 to 2.0 per cent on dry weight basis.
- Of the total N, less than half is present as protein.
- 35-60% of N consists of free amino acids, oxides and nitrogenous bases.
- The principal protein of potato is a globulin fractionated into two fractions, tuberin and globulin II.
- The enzymes are phosphorylases, α and β amylases and phosphatases.
- Potatoes are good source for vitamin A and C. Riboflavin, thiamine and nicotinic acid are also present.
- The average fat content of the potato tuber is 0.1% in fresh weight basis.
- Citric and malic acids are the important organic acids present in potato.
- Solanine is the term applied to steroidal glycoalkaloid of potatoes.
|
Last modified: Thursday, 12 April 2012, 4:17 AM