Premium
The influence of processing upon the nutritive value of the potato. Studies with young chicks
Author(s) -
D'Mello J. P. Felix,
Whittemore Colin T.,
Elsley Francis W. H.
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740240506
Subject(s) - food science , lysine , chemistry , potato starch , amino acid , biochemistry , starch
Two experiments were conducted with chicks to assess the nutritive value of dried cooked potato flour and freeze‐dried raw potato. In the first experiment, chicks given a control diet containing no potato grew at a better rate than those offered 19% dried cooked potato or freeze‐dried raw potato. Chicks fed on the latter diet had marginally higher growth rates, efficiency of food conversion and nitrogen retention than those placed on the cooked potato diet. The results of a second experiment, which consisted of feeding 0, 15 and 30% dried cooked potato flour, indicated that both levels of potato depressed growth rate and efficiency of food conversion. As the diets were designed to be deficient in lysine, responses were obtained to graded concentrations of lysine at each level of addition of cooked potato. However, even at the highest level of addition of lysine (0.16%) the depression in performance caused by the addition of cooked potato was not completely reversed.