Potato (Solanum

tuberosum)

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 Potato (Solanum tuberosum)
 Potato is the world’s most important root and tuber crop.
It is a starchy, tuberous crop from the perennial Solanum
tuberosum.

 Potatoes prefer cooler weather, but they will grow in

almost all conditions. They are seasonal and are usually
harvested, depending on the variety

 The irish potato is by far the most efficient tuber crop in

Nigeria in terms of tuber yield and days to maturity. It
matures in about 80 – 90 days, as compared to 9 – 12
months for yam and cassava.

 It is grown in more than 125 countries and consumed

almost daily by more than a billion people.

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Storage of potatoes
 Temperature and tuber damage are the most important
factors in successful potato storage. Very careful
handling is the key to preventing damage.

 Temperature influences the rate of respiration of the

tubers, sprout growth and the development of
microorganisms causing rotting.

 Tubers should be stored in the dark. Light causes

greening of the tuber surface due to chlorophyll
development with a resulting bitter taste.

 Potatoes should be stored separately from other fruits

and vegetables to avoid transfer of odours or flavours.
Wherever they are stored, it should be kept in a burlap
(strong, coarse cloth made from jute) or paper bag.

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 Storage of potatoes
 Preparing potato for storage:
 Potatoes showing greening, any decay or damage should be rejected
for storage
 Immature tubers, and those showing minor damage or wetting by
rain should be put aside for immediate consumption
 Before storage, potatoes must be cured at a temperature of 15 – 20
OC, relative humidity of 85-90 % for 5-10 days

 Means of storing potato:

 Clamp storage
 Naturally ventilated potato storage
 Mud block potato store with natural ventilation- mud blocks, bamboo
or wood piles.

 Refrigerated storage
 Non-refrigerated bulk bins- in the bulk bins, air is forced from the
floor through corrugated metal ducts up through the pile.
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 Nutritional composition of Potato
 Potato contains vitamins and minerals, as well as
phytochemicals, such as carotenoids and natural
phenols.

 In terms of nutrition, potato is best known for its

carbohydrate content, predominantly starch.

 Potatoes provide the body with an essential source of

fuel and energy, which is needed even when dieting.

 As a rich carbohydrate source, they help to fuel all

reactions in the body which is needed for movement,
thinking, digestion and cellular renewal.
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Nutritional composition of Potato
 Potatoes contain a variety of phytonutrients that
have antioxidant activity. Among these important
health-promoting compounds are carotenoids,
flavonoids and caffeic acid, as well as unique tuber
storage proteins, such as patatin, which exhibit
activity against free radicals.

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 Anti-nutrients in potato
 Potato contains glycoalkaloids, which are a-solanine and
a-chaconine. They contribute flavor to potatoes but at
higher concentrations cause bitterness and are toxic to
humans.

 The presence of these gylcoalkaloids is not perceptible to

the taste buds until they reach a concentration of 20
mg/100g when they taste bitter.

 At higher concentrations, they cause burning and persistent

irritation similar to hot pepper. At these concentrations
solanine and other potato glycoalkaloids are toxic.

 They are not destroyed during normal cooking because the

decomposition temperature of solanine is about 243 OC.
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 Anti-nutrients in potato
 To avoid toxic levels of glycoalkaloids, potato cultivar
selection is very important. Moreover, improper post
harvest handling conditions are the main cause of
toxic levels in potatoes.

 To keep glycoalkaloids content low, store potatoes at

lower temperatures such as 7 OC, keep away from
light and market in opaque plastics films and paper
bags.

 Potato also contains proteinase inhibitors which

act as an effective defense against insects and
microorganisms, but are no problems to humans
because they are destroyed by heat.
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 Utilization of potato
 With it adaptability to a wide range of uses, potato
has a potentially important role to play in the food
systems of developing countries.
 Potatoes are used for a variety of purposes and not
only as a vegetable for cooking at home.

 Fresh potatoes are baked, boiled or fried and used in

a staggering range of recipes: mashed potatoes,
potato pancakes, potato dumplings, potato soup and
potato salad etc.
 But globally, consumption of potato as food is shifting
from fresh potatoes to added-value processed food
products, including:
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 Utilization of potato
 Frozen potatoes: including French fries. It is served in restaurants and
fast-food chains worldwide.

 Dehydrated potato flakes: used in retail mashed potato products as

ingredients in snacks and even as food

 Potato flour: this is another dehydrated product used by the food

industry to bind meat mixtures and thicken gravies and soups

 Potato starch: it is used in the food industry as thickeners and binders

of soups and sauces in the production of alcohol and wines. In the
textile industry, as adhesives and for the manufacturing of papers and
boards. Research works seek ways of using the starch as a base for
biodegradable packaging.

 Animal feed
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 Potato

Cleaning

Peeling

Dicing

Blending

Sieving

Continous washing, till its clear

Drying

Potato starch 68
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