Development of a Soup Powder from Potato Peel

Abstract

Potatoes are grown in more than 80% of countries throughout the world with a global consumption of potatoes steadily increasing. Potatoes are a nutrient dense crop that can assist in contributing to healthy dietary ingredients and food security of the world. Potatoes are a potential source of dietary fiber and yield food products more quickly on less land than any other major crop as well as producing more edible dietary fiber than fish and meat combined. Potato peel in food waste management has been considered as a garbage disposal for a long time and yet potato peel is a potential source of dietary fiber, iron, vitamin C, vitamin B6 and can therefore be transformed into various value-added products like soup powder. The main objective of this research was to develop a soup powder from potato peels. The sample potato peels were obtained from a chips processing facility at Makerere Guest House and variety were specifically Victoria. The unsound potato peel were sorted out and discarded to remain with only fresh and wholesome potato peel that was dehydrated until they were fully dry. The dehydrated potato peel were powdered using potato Powder Making Machine and sieved through 0.25mm sieve. The powder was packaged in bottle caps. Increasing the heating time significantly (P<0.05) decreased the pasting temperature, setback, peak, final viscosity, but breakdown, peak time and trough Increased. The heating time of 60 minutes of potato peel increased its solubility (%), oil absorption capacity (%) and bulky density (g/ml). The heating time of 10 minutes of potato peel increased its swelling power (g/g), water absorption capacity (%). The heating time intervals for potato peel at 10, 20, 30 and 60 minutes did not affect ash and fiber content. The best heating time for potato peel is 10 minutes.