A Comparative Study on the Nutritional Quality Analysis between BARI Released Potatoes and Wild Varieties of Potatoes Found in Bangladesh

Abstract

Edible flesh from the Bangladesh Agricultural Research Institute (BARI) released potatoes and wild varieties of potatoes was analyzed to compare the nutritional contents which help identify the good quality of potato sample contributing to food and nutritional security. Estimation of moisture, ash, fat, protein, crude fiber and ascorbic acid was conducted using standard Association of Analytical Chemists (AOAC) procedures. The study revealed that the moisture content in BARI released potato varieties was quite high as compared to wild varieties except Paina Alu and ranged between 73.36±0.02 to 75.51±0.03. The maximum ash content was observed in Bish Alu (1.31%) but BARI released potatoes contained high amount of ash content as compared to wild variety of yam potatoes except Bish Alu. The protein content of BARI released potatoes varied significantly in the range of 2.15–2.42% whereas wild variety namely Paina Alu contained lowest protein content (1.12%) and the crude protein content was high in BARI Alu-52 (Labadia) possessing 2.42%. Crude fat contents varied from 0.16% to 0.65%. The maximum fat content (0.65%) was noticed in Bish Alu (0.65%) and BARI Alu-46 (0.27%) whereas minimum value was observed in BARI Alu-55 (Red Fantasy) 0.17% and BARI Alu-48 (0.18%). Potato varieties released by BARI showed slight difference in fat content from wild varieties of potato yam excepting Bish Alu. Crude fiber exhibited somewhat variation among tested potato varieties. Maximum crude fiber content (1.53%) was presented by Bish Alu whereas Paina Alu indicated the minimum value for crude fiber (0.35%). Here crude fiber content of BARI released potato varieties varied significantly in the range of 0.42– 0.57%. Wild variety of potato namely Bish Alu contained highest carbohydrate content possessing 27.82% whereas Paina Alu contained lowest carbohydrate content possessing 18.010%. It is clearly observed that wild varieties of yam potato possess high content of carbohydrates as compared to BARI released potatoes containing the value in the range of 21.17–22.74. Maximum ascorbic acid was found in ‘BARI Alu-52’ (Labadia) 20 mg/100 g while ‘BARI Alu-60 (Vivaldi)’ showed minimum ascorbic acid content (12 mg/100 g). Thus wild varieties of potatoes were found to be more nutritious as compared to BARI released ones followed by processing.

Keywords: BARI released potatoes, wild varieties, proximate analysis, edible flesh, tribal community

Cite this Article Rahman H, Zubair MA, Kundu BC. A Comparative Study on the Nutritional Quality Analysis Between BARI Released Potatoes & Wild Varieties of Potatoes Found in Bangladesh. Research & Reviews: Journal of Food Science and Technology. 2017; 6(3): 8–17p.