Title of the project:
Development of value-added products from native potatoes (Solanum stenotomum, Solanum goniocalyx and Solanum tuberosum) rich in phytonutrients (2018 -)
Carmen Carla Quiroga Ledezma, PhD
The potato (Solanum), native to the Andes region, is one of the most important crops worldwide, after rice and wheat, its importance lies in its high performance in terms of land use and water requirement, as well as for its nutritional properties. This tuber is an excellent source of carbohydrates (60 - 80%), has a protein content similar to that of cereals and higher than that of other tubers and roots (about 2,57%) and very low lipid content (0,1 %). In addition, it contributes with a diverse amount of micronutrients, such as vitamin C (11,4 mg / 100 g), in which case it can provide approximately half of the daily requirement of an adult; but it also contains riboflavin, niacin and thiamine, and minerals such as phosphorus, calcium, iron, potassium and magnesium. On the other hand, if the consumption of this tuber is made with the skin, this would imply improving the richness of the intake, with approximately 3 grams of fiber per serving, a value similar to that which would result from consuming cereals.
In Bolivia, the areas of traditional cultivation are in La Paz, Oruro, Potosí and Cochabamba. In the germplasm bank there are more than 1500 accessions of potatoes, however, only a few are cultivated on a large scale and sell in local markets. The other potato varieties, often referred to as "native" varieties, are grown on a much smaller scale in order to feed the farmer's family and conserve and protect the genetic material. Some of these potatoes have interesting colors that indicate the presence of phytonutrients, e.g. anthocyanins and carotenoids. The development of products with added value that rescue these remarkable characteristics in terms of sensory perception and nutritional and functional properties would help to promote the cultivation and consumption of these native potatoes. That is why, for what is seen as an opportunity, the approach of a productive process for the preparation of instant mashed potatoes and snacks from native potatoes with a greater nutritional and functional contribution than commercial ones.