Vol. 12, Issue 7 (2023)

Author(s):
Vivek Kumar Sandilya, NR Rangare, Smita Bala Rangare, Vikky Kumar, Rohit, Tuleshwar Singh, Bharti Dehari and Priyanka Sahu

Abstract:
Potato (Solanum tuberosum L.) is an annual herbaceous, self-pollinated species. Potato belongs to family solanaceae and the genus Solanum with a basic set of 12 chromosomes (x = 12). It is used as vegetable and in industries for manufacturing starch, alcoholic beverages and other processed products like French fries, chips etc. Even though potato contains little amount of protein, nutritional quality of potato is better than cereals. Potatoes provide basic nutrients such as carbohydrates, dietary fiber (skin), several vitamins, and minerals (e.g., potassium, magnesium, iron). On occasion exposures to raw and cooked potatoes impart allergic reactions. Dietary intake of potatoes, especially coloured potatoes, play an important role in the production of antioxidant defence system by providing essential nutrient antioxidants, such as vitamins, b-carotene, polyphenols, and minerals. This may help lower the incidence of wide range of chronic and acute disease processes (like hypertension, heart diseases, cancer, neurodegenerative, and other diseases). However, retention of nutrients in potatoes is affected by various cooking and processing methods. Cooking at elevated temperatures also produces acrylamide a suspected carcinogen. Independent and/or collaborative studies have been conducted and reported on the various pathways leading to the formation of acrylamide in heat-processed foods. Potato has potential to produce more calories and protein per unit land area with little time and water than most of the major food crops.