Digestibility <i>in vitro</i> of dry mashed potato products

Digestibility trials were undertaken with pigs weighing 40 kg to determine the nutritive value of cooked potato flour, dried potato dice and raw potato mash. Apparent digestibility coefficients were, respectively, 0.96,0.95 and 0.92 for energy and 0.89, 0.80 and 0.69 for nitrogen 0. The digestible energy values were 16.5, 16.3 and 15.7 MJ/kg d.m., and the contents of digestibleN were 1.35, 1.05 and 1.02 g N/100 g d.m.When fed with balancer meals based on either maize or oat husk meal, the raw potato caused an apparent depression in the digestibility of N in the diet as a whole, and a reduction in the efficiency of utilisation of digested N.The findings are discussed in relation to the ability of the pigs to digest raw potato starch and the possibility of a component of raw potato, rendered ineffective by cooking but only partly so by drying, interfering with N digestibility and utilisation.

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The influence of processing upon the nutritive value of the potato. Digestibility studies with pigs

Whittemore

Taylor

Elsley

1973

J Sci Food Agric

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Enzymatic determination of the indigestible residue (dietary fibre) content of human food

1975

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A simple in vitro method using pepsin and pancreatin is proposed for the determination of the indigestible residue (dietary fibre) content of human food. Results of analyses of some groups of foods are given, e.g. legumes, cereal products, potatoes, some fruits and vegetables, and onions. The discrepancies between crude fibre and values for indigestible residue are great in leguminous seeds and whole cereal products. As far as vegetables are concerned, the discrepancy is greatest in potatoes, endive, curled kale and cassava leaves, and small in white cabbage, carrots and onions.

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Aspects of Retrogradation in Some Dehydrated Starch‐Containing Precooked Food Products

Hellendoorn

1971

Starch Stärke

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Digestibility in vitro of dry mashed potato products

Cited by 16 publications

References 4 publications

The influence of processing upon the nutritive value of the potato. Digestibility studies with pigs

The influence of processing upon the nutritive value of the potato. Digestibility studies with pigs

Enzymatic determination of the indigestible residue (dietary fibre) content of human food

Aspects of Retrogradation in Some Dehydrated Starch‐Containing Precooked Food Products

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