Potato Peel Composition and Utilization

Abstract

Globally, food industries are approaching towards achieving the goal of food safety, nutritional security and sustainability. Potato peel practically untrapped from technology interventions although a concentrated source of pharmacological indispensable compounds such as minerals, dietary fibres, phenolics and anthocyanins. Nutraceutical potential of potato peels having low glycoalkaloids content is now fetching attention to be channelized through food applications by various researchers. Recycling and utilization of waste generated from potato industries is utmost important which otherwise is termed as ‘zero value’. High moisture content, adhered starch, fibrous nature, dark colour, musty flavour are the major constraints, sensory limitations for effective utilization and storability of potato peels. Therefore, provision for on site drying must be in place to provide higher stability to the perishable peels. Keeping the possible utilization dimensions of potato peels, this chapter was designed to cover composition and health benefits, various food and non-food uses of potato peel and extraction of functional ingredients from the potato peels. This envisages that use of peel can not only reduce the waste burden of environment but also can cater to the food and pharmaceutical industries significantly.