CHANGES IN THE NUTRIENT COMPOSITION OF POTATOES DURING HOME PREPARATION: I. PROXIMATE COMPOSITION

The effects of various home cooking methods on the proximate composition of four potato varieties were investigated. The results revealed significant increases in the dry matter content of tubers during oven-baking and microwave cooking. With one exception, cooking unpeeled tubers in boiling water did not significantly alter their proximate composition. Boiling peeled tubers resulted in a significant decrease in the total ash content. Except for one variety, there was a significant decrease in crude fiber in boiled peeled and oven-baked potatoes. Changes in protein values were erratic.