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Journal of Central European Agriculture, Vol. 26 No. 3, 2025.

Original scientific paper

https://doi.org/10.5513/JCEA01/26.3.4450

Anti-nutrient properties of different potato (Solanum tuberosum L.) and physicochemical properties of their extracted starches

Abdul Rabbi MREDUL ; Department of Nutrition and Food Engineering, Daffodil International University, Dhaka, Bangladesh
Munir Ibn MAHIN orcid id orcid.org/0009-0001-0522-8739 ; Department of Nutrition and Food Engineering, Daffodil International University, Dhaka, Bangladesh *
Md. Harun-Ar RASHID ; Department of Nutrition and Food Engineering, Daffodil International University, Dhaka, Bangladesh
Md. Bellal HOSSAIN ; Department of Nutrition and Food Engineering, Daffodil International University, Dhaka, Bangladesh
Md. Abdur RAHIM ; Department of Agricultural Science, Daffodil International University, Dhaka, Bangladesh

* Corresponding author.

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Abstract

This research characterized the isolated starches and calcium oxalate content of seven different potato tuber samples: BARI Alu-72, BARI Alu-77, BAU Alu-1, BAU Alu-3, BAU Alu-4, BAU Alu-5, and BAU Alu-7. The composition of the isolated starches was determined through proximate analysis, revealing significant differences (P<0.05) among the samples. The highest starch yield was observed in BAU Alu-7 (2.51%), while the lowest was in BARI Alu-77 (1.85%). Moisture content ranged from the lowest in BARI Alu-77 (2.84%) to the highest in BAU Alu-5 (5.46%). Ash content varied, with the lowest recorded in BAU Alu-1 (0.12%) and the highest in BARI Alu-72 (0.75%). The highest pH was recorded in BARI Alu-72 (6.15), while BAU Alu-3 exhibited the lowest pH (5.91). WHC varied significantly among the samples, with BAU Alu-3 displaying the highest value (30.97%) and BAU Alu-4 showing the lowest (12.61%). The highest calcium oxalate content was observed in BAU Alu-7 (543.05 mg/100 g), while the lowest was recorded in BAU Alu-3 (526.52 mg/100 g), suggesting a high level of anti-nutrients, which may make these potatoes unsuitable for raw consumption. However, processing techniques such as boiling, soaking, or fermentation may help to reduce calcium oxalate levels, making them more suitable for consumption. Future research should explore the optimization of such processing methods to enhance the nutritional quality and usability of these potato varieties in food production.

Keywords

potato; tuber; starch; calcium oxalate; anti-nutrients

Hrčak ID:

335621

URI

https://hrcak.srce.hr/335621

Publication date:

17.9.2025.

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