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Biotechnology of Nutritional Improvement of Potato

  • Chapter
Potato

Part of the book series: Biotechnology in Agriculture and Forestry ((AGRICULTURE,volume 3))

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Abstract

Potato is a highly nutritious, mild flavoured, easy to blend food that has many possibilities for “building in” desired nutrients. Although biotechnology has been in the service of the food industry for over 8000 years, only recent advances in molecular biology indicate the potential for further improvements in potato in the way of colour, flavour, texture, environmental adaptation, change in the content of vitamins; palatability; protein/carbohydrate ratios, as well as the crop yield. In the field of food processing and production, the use of immobilized biocatalyst technology has enabled potato starch to be converted to single cell protein using yeasts (Knorr and Sinskey 1985).

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  1. S. Bajaj (Professor of Foods and Nutrition, Deputy Director (Child Development)

    Present address: National Institute of Public Cooperation & Child Development, 5, Siri Institutional Area, Hauz Khas, New Delhi, 110016, India

Authors and Affiliations

  1. Punjab Agricultural University, Ludhiana, India

    S. Bajaj (Professor of Foods and Nutrition, Deputy Director (Child Development)

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  1. A-137, New Friends Colony, New Delhi, 110065, India

    Y. P. S. Bajaj

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Bajaj, S. (1987). Biotechnology of Nutritional Improvement of Potato. In: Bajaj, Y.P.S. (eds) Potato. Biotechnology in Agriculture and Forestry, vol 3. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-72773-3_10

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  • DOI: https://doi.org/10.1007/978-3-642-72773-3_10

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