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COMPOSITON OF RAW AND COOKED POTATO PEEL AND FLESH: PROXIMATE AND VITAMIN COMPOSITION
Author(s) -
AUGUSTIN J.,
TOMA R. B.,
TRUE R. H.,
SHAW R. L.,
TEITZEL C.,
JOHNSON S. R.,
ORR P.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08506.x
Subject(s) - flesh , riboflavin , food science , ascorbic acid , chemistry , vitamin , thiamine , proximate , composition (language) , niacin , biochemistry , philosophy , linguistics
A comparative analysis of raw and cooked tuber peel and flesh was performed. Whether raw or cooked, and regardless of the cooking methods used tuber peel contained significantly higher amounts of ash, crude fiber, protein 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 6 as the corresponding tuber flesh. However, the relative amounts of these four vitamins changed depending on the cooking method used.