Effect of Two Sudanese Cooking Methods on the Nutritional Value of Potato (Solanum tuberosum) Variety Draga

Abstract

This work was carried out to assess the nutritive value of draga
variety of potato which was subjected to two cooking methods (boiling
and frying). Proximate chemical analysis, minerals content, amino acids
content and sensory evaluation were studied. Boiling resulted in
insignificant decrease in protein, ash, fat and starch and increase in fibre
and a significant decrease in total carbohydrates, while frying increased
all tested components (protein, ash, fat, fibre, starch and total
carbohydrates ). Generally, boiling and frying decreased significantly Na,
K, P and Mg contents, while Fe was significantly increased. Ca was
significantly increased by frying, while it was significantly decreased by
boiling. The amino acids results showed that the two methods of cooking
destructed phenylalanine, methionine, tyrosine and lysine. However,
arginine was destructed by boiling only. Tryptophan recorded complete
absence in all samples (raw, fried and boiled). Other amino acids (leucine,
isoleucine, valine, histidine, aspartic acid, serine, glutamine and glycine)
decreased by boiling and frying. Sensory evaluation revealed that there
was no significant difference between the two methods of cooking with
regard to texture and colour. However, flavour, taste and overall quality
of fried potatoes were more acceptable than boiled ones.