The Potato in the Human Diet
Since the latter half of the twentieth century, the rate of increase in potato production in developing countries has outpaced growth rates of most other major food crops. When this book was first published in 1987, the potato was being produced in 132 of the 167 independent countries of the world and more than three billion people, 75 per cent of the world's population at the time, inhabited the 95 developing countries that produced potatoes. As potato cultivation continues to expand at a rapid pace, particularly in the tropics, more attention has been directed towards understanding and improving the nutritional contribution potatoes can make to the human diet. The book reviews the knowledge about the nutritional value of the potato and its role in the nutrition of both children and adults. The synthesis presented in this volume will be of value to students and research workers in nutrition and food science in both developed and developing countries. Dieticians, nutritionists, policy makers and aid personnel involved in agricultural and rural development will also find this book informative and of practical use.
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Structure of the potato tuber and composition of tuber dry matter
The nutritional value of the components of the tuber
Protein and other nitrogenous constituents of the tuber
Effects of storage cooking and processing on the nutritive value
Glycoalkaloids proteinase inhibitors and lectins
Patterns of potato consumption in the tropics
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amino acid composition ascorbic acid ascorbic acid content Augustin average baked blanching boiled potatoes calcium changes chips chuno bianco concentration consumed content of potatoes cooked potato decrease dehydrated dehydroascorbic acid developing countries diet dietary fibre digestibility effects energy enzymic essential amino acids etal Figure Finglas Finglas & Faulks flakes folic acid Food Sci free amino acids french fries frozen frying g FWB glycoalkaloid glycoalkaloid content glycoalkaloid levels granules increased intake International Potato Center leaching lectins Leichsenring losses lysine methionine methods minerals months of storage niacin nitrogen Nutr nutrient contents nutritive value papa seca peeled percentage phosphorus phytic acid plant potato consumption Potato processing potato products potato protein potato starch potato tubers preparation proteinase inhibitors pyridoxine raw potato reduced ascorbic acid result retention riboflavin skin solanine sprouting staple sulphite Table temperature thiamin total ascorbic acid toxic unpeeled potatoes USRDA value of potato vegetable vitamin