Article
Vitamin C, protein, and dietary fibre contents as affected by genotype, agro-climatic conditions, and cooking method on tubers of Solanum tuberosum Group Phureja.
Food chemistry - 1 Jul 2021
Thomas Séverine, Vásquez-Benítez Juan-David, Cuéllar-Cepeda Fabio-Alexander, Mosquera-Vásquez Teresa, Narváez-Cuenca Carlos-Eduardo
Abstract excerpt
The simultaneous effect of genotype, agro-climatic conditions, and cooking method was evaluated towards the contents of vitamin C, protein, and soluble, insoluble, and total dietary fibre in potato tubers from the Group Phureja. Within the tested treatments, vitamin C was affected the most (9.4-85.1 mg/100 g DW), followed by insoluble dietary fibre (3.9-16.6 g/100 DW), soluble dietary fibre (1.0-3.9 g/100 g DW),...
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