Augustin, J and Toma, R.B. and True, R.H. and Shaw, R.L. and Teitzel, C and Johnson, S.R. and Orr, P (1979) Composition of raw and cooked potato peel and flesh: proximate and vitamin composition. Journal of Food Science, 44 (3). pp. 805-806.
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Abstract
A comparative analysis of raw and cooked tuber peel and flesh was performed. Wllether raw or cooked, and regardless of the cooking methods used tuber peel contained significantly higher amounts of ash, crude fiber,. prote.n and riboflavin but less thiamine than the corresponding flesh. Raw peel contained less ascorbic acid and niacin, more folic acid than and about the same amount of vitamin B. as the corresponding tuber fle\h. However, the relative amounts of these four vitamins changed depending on the cooking method used
| Item Type: | Article |
|---|---|
| Subjects: | Crop Improvement |
| Divisions: | Other Crops |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 27 Sep 2011 04:35 |
| Last Modified: | 27 Sep 2011 04:35 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/2698 |
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