COMPOSITON OF RAW AND COOKED POTATO PEEL AND FLESH: PROXIMATE AND VITAMIN COMPOSITION

A comparative analysis of raw and cooked tuber peel and flesh was performed. Wllether raw or cooked, and regardless of the cooking methods used tuber peel contained significantly higher amounts of ash, crude fiber,. prote.n and riboflavin but less thiamine than the corresponding flesh. Raw peel contained less ascorbic acid and niacin, more folic acid than and about the same amount of vitamin B. as the corresponding tuber fle\h. However, the relative amounts of these four vitamins changed depending on the cooking method used