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Potato (Solanum tuberosum) flour developed was used for preparing doughnuts, sevian, cutlet, kofta and vadi along with defatted soy (Glycine max) flour and corn (Zea mays) flour. Frying and fermentation were the major processing techniques employed for the development of these products. Significant differences in protein, ash and fat contents of all the products were observed due to their compositional differences. Processing did not affect on total mineral content. Processing increased (p &lt; 0.05) mineral availability. Processed products had lower amount of anti nutrients as compared to raw counterparts and thus, higher mineral availability.

Influence of processing on total and extractable mineral content of products prepared from potato flour