ABSTRACT
Potato is a viable and economically staple crop that is produced and consumed globally. With comparison to cereals, potatoes have more protein, minerals, and dry matter per unit area. Some basic nutrients provided by the potato include minerals, dietary fiber, carbohydrates, and several minerals. The potato also contains numerous phytochemicals such as polyamines, flavonoids, carotenoids, and flavonoids. These phytochemicals, also known as bioactive compounds are beneficial to human health. Potatoes are processed into several products form before consumption and are stored in a variety of ways. They are sometimes fermented into food or beverage products, while in some instances baked, boiled, or consumed as a vegetable. Aside from its uses as a vegetable for domestic cooking activities, potatoes also have several uses and purposes. About 50% of potatoes grown globally are consumed in their fresh state. The other portions are processed to starch, food ingredients, potato food products, and reused as seed tubers for the cultivation of potato crops. There have been no reports of nutritional deficiencies in countries whose population depends majorly on potatoes as a staple food. Several processing methods such as cooking have been reported to affect nutrient retention. Acrylamide, a supposed carcinogenic compound, has been reported in potatoes cooked at elevated temperatures. The use of potato starch in nanotechnology is a recent promising field of study. This chapter also looks at recent advances in potato processing, its products, and its food applications.
