Feed and food quality of potato varieties

Abstract

Potato is an important feed, food and technical crop in the world. The biological value of potatoes as animal feed and a food product is determined by the content of starch and crude protein in the tubers. Starch from tubers is easily absorbed by the human body and is broken down into simple sugars. In addition, potato starch is well absorbed by animals and is characterized by high digestibility. Proteins of potatoes are more biologically complete than proteins of other crops, including winter wheat. They contain all eight essential amino acids. The purpose of the research is to determine the feed and food quality indicators of potato varieties. The relevance of the study lies in the evaluation of potato varieties by biochemical indicators for the use of the best varieties in the food industry, as well as for the use of some varieties in animal feeding. The varieties taken for the study were Aria, Tyras, Skarbnytsia, Shchedryk, Cimmeria, Fotinia, Tradition, Knyahynya, Myroslava, Slavyanka, Strumok, and Sluch. These varieties were created at the Institute of Potato Research of the NAAS, where their food and feed quality were assessed on average for 2021–2023. Biochemical analysis of tubers included determination of dry matter by drying to constant mass. Starch content was determined by polarimetric method. Ascorbic acid content was determined by titration. Carotenoid content was determined by spectrophotometric method. As a result of laboratory analysis of tubers, the Kimmeriya variety had a high content of ascorbic acid and a high content of carotene. The Myroslava variety had high indicators of crude protein content, starch content and carotene content. These varieties are recommended for use in animal feeding. The Sluch variety had the highest dry matter content and a high content of carotene in tubers. This variety has good culinary properties, including taste and smell. Therefore, tubers of the Sluch variety with good economi-cally valuable characteristics can be widely used for food purposes, especially for chips and French fries.