Effect of Processing on Antinutritional Contents of Products Developed from Potato Flour, Defatted Soy Flour and Maize Flour

Abstract

Potatoes deteriorate rapidly and rot within six weeks of harvesting. They are generally kept in cold storage to increase their shelf life. However, during the glut due to inadequate storage facilities and high transportation cost, farmers often have to resort to sell their produce at a throw away price. Converting fresh potato into value added product like potato flour would provide farmers better way to increase their profit. Moreover, they would also be able to supply potato in o convenient form to the consumers at a reasonable price during the off-season.