Proximate and Antinutrient Compositions of Potato (Solanum tuberosum) Tuber from Selected Storage Methods
Thomas A. Okache *
Department of Food Science and Technology, Faculty of Renewable Natural Resources, Federal University Dutsin Ma, PMB 5001, Katsina, Nigeria and Department of Home Economics and Food Science, Faculty of Agriculture, University of Ilorin, PMB 1515, Ilorin, Nigeria.
Olayinka R. Karim
Department of Home Economics and Food Science, Faculty of Agriculture, University of Ilorin, PMB 1515, Ilorin, Nigeria.
Adegbola O. Dauda
Department of Home Economics and Food Science, Faculty of Agriculture, University of Ilorin, PMB 1515, Ilorin, Nigeria.
Victor E. Edem
Department of Home Economics and Food Science, Faculty of Agriculture, University of Ilorin, PMB 1515, Ilorin, Nigeria and Department of Microbiology, Faculty of Sciences, Crown-Hills University, PMB 1605, Ilorin, Nigeria.
Oladimeji S. Kamaldeen
Department of Engineering, Nigerian Stored Products Research Institute, PMB 3032, Kano, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aims: To evaluate the effects of four storage methods consisting of pit storage (PS), room storage (RS), metal-in-block evaporative cooling system (EC), and charcoal cooling chamber (CC) on the chemical composition of potato (Solanum tuberosum L) tuber.
Study Design: The study employed a randomized complete block design involving these four storage methods. 4.8-5.0 kg of potato from the various storage methods were analyzed fortnightly for 8 weeks, while a set of fresh potato without blemish and storage served as the control.
Methodology: The proximate and antinutrient compositions of stored potato were assessed using standard methods, data obtained were subjected to analysis of variance, and means were separated using Duncan multiple range test.
Results: The findings of this study were that; storage methods had significant effects (P<0.05) on the proximate composition of potatoes during storage in various storage techniques as potatoes from these storages varied in moisture content (59.25-82.98%), ash content (0.78-0.64%), crude protein (1.34-2.06%), and total carbohydrate content (13.23-37.61%). The antinutrient composition also ranged from 2.85-5.56 mg/100g (phenols), 1.31-1.72 mg/100g (cyanide), 5.73-6.91 mg/100g (saponnins), 1.63-3.82 mg/100g (alkaloids), and 1.22-1.93 mg/100g (tannins).
Conclusion: The study concluded that the chemical composition of potato was significantly influenced by the different storage methods, and the EC and CC were the most effective methods for potato storage. The study, therefore recommended CC for adoption based on its nutrient retention and affordability.
Keywords: Chemical, potato, phytochemicals, quality, storage, techniques