The Potato in the Human Diet (Paperback)

Introduction; 1. Structure of the potato tuber and composition of tuber dry matter; 2. The nutritional value of the components of the tuber; 3. Protein and other nitrogenous constituents of the tuber; 4. Effects of storage, cooking and processing on the nutritive value; 5. Glycoalkaoloids, proteinase inhibitors and lectins; 6. Patterns of potato in the tropics; Index.