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Protein Quality of South African Potatoes to Inform Dietary Choices

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Abstract

Protein content was determined using both the nitrogen to protein conversion factor of 6.25 and the summation of amino acids for four of the potato cultivars (Solanum tuberosum L.) most commonly consumed in South Africa. Protein content for the cultivars varied between 1.65 g/100 g and 2.14 g/100 g fresh-weight when using protein conversion and 1.64 g/100 g and 2.14 g/100 g when using the sum of amino acids. Significant differences were found between the amino acid contents of the different cultivars. Leucine had the lowest chemical score of essential amino acids. Protein quality was evaluated using various methods. Even though the protein content of the cultivars is low, it is of a high quality and can contribute to overall dietary protein consumption.

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Funding

The Department of Science and Technology (DST)/National Research Foundation (NRF) South African Research Chairs Initiative (SARChl) in the National Development Plan Priority Area of Nutrition and Food Security (Unique number: SARCI170808259212) is acknowledged for funding.

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  1. Department of Animal Science, ARUA Center of Excellence in Sustainable Food Systems, University of Pretoria, Pretoria, South Africa

    C Muller, B Pretorius & H.C Schönfeldt

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  1. C Muller
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  2. B Pretorius
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  3. H.C Schönfeldt
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Correspondence to C Muller.

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Muller, C., Pretorius, B. & Schönfeldt, H. Protein Quality of South African Potatoes to Inform Dietary Choices. Potato Res. 65, 619–630 (2022). https://doi.org/10.1007/s11540-021-09538-5

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