CGSpaceA Repository of Agricultural Research Outputs
    View Item 
    •   CGSpace Home
    • International Potato Center (CIP)
    • CIP Journal Articles
    • View Item
       
    • CGSpace Home
    • International Potato Center (CIP)
    • CIP Journal Articles
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño”.

    Thumbnail
    
    Authors
    Burgos, G.
    Haan, Stefan de
    Salas, E.
    Bonierbale, Merideth W.
    Date
    2009
    Language
    en
    Type
    Journal Article
    Review status
    Peer Review
    Accessibility
    Limited Access
    Metadata
    Show full item record
    Share
    Citation
    Burgos, G.; Haan, S. de; Salas, E.; Bonierbale, M. 2009. Protein, iron, zinc and calcium concentrations of potatoes following traditional processing as “chuño”. Journal of Food Composition and Analysis. (USA). ISSN 0889-1575. 22(6):617-619.
    Permanent link to cite or share this item: http://hdl.handle.net/10568/80034
    DOI: https://dx.doi.org/10.1016/j.jfca.2008.09.001
    Abstract/Description
    Samples from unprocessed and processed cooked tubers of the nine most abundant potato cultivars used to prepare the traditional freeze-dried food product, “chuño” in the central highlands of Peru were prepared and analyzed for their protein and mineral concentrations. The protein, iron, zinc and calcium concentration of cooked chuño of the nine cultivars evaluated ranged from 0.49 to 1.15 g, from 0.29 to 0.65 mg, from 0.04 to 0.14 mg and from 18.9 to 31.0 mg per 100 g on a fresh weight basis, respectively. Potatoes processed as chuño have a lower concentration of protein and zinc than unprocessed tubers, and a higher content of calcium, while iron concentration may be expected not to be subjected to changes. Water used in preparing the chuño is suggested to be the cause for an increased calcium concentration in the final product, as the water used had higher calcium content before (1.35 mequiv./l) than after (0.84 mequiv./l) use in the preparation. Thus, water seems to be source of the increased calcium concentration.
    AGROVOC Keywords
    POTATOES; VARIETIES; PROTEINS; IRON; ZINC; CALCIUM; MINERAL CONTENT; FREEZE DRYING; COMPOSITION
    Collections
    • CIP Journal Articles [529]

    AboutSend Feedback
     

    My Account

    LoginRegister

    Browse

    All of CGSpaceCommunities & CollectionsBy Issue DateAuthorsTitlesBy AGROVOC keywordBy ILRI subjectBy CPWF subjectBy CCAFS subjectBy CIFOR subjectBy IWMI subjectBy RegionBy CountryBy SubregionBy CRP subjectBy River basinBy Output typeBy CTA subjectBy WLE subjectBy Bioversity subjectBy CIAT subjectBy CIP subjectBy animal breedBy CGIAR System subjectThis CollectionBy Issue DateAuthorsTitlesBy AGROVOC keywordBy ILRI subjectBy CPWF subjectBy CCAFS subjectBy CIFOR subjectBy IWMI subjectBy RegionBy CountryBy SubregionBy CRP subjectBy River basinBy Output typeBy CTA subjectBy WLE subjectBy Bioversity subjectBy CIAT subjectBy CIP subjectBy animal breedBy CGIAR System subject

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    AboutSend Feedback