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2017 | OriginalPaper | Chapter

6. Improving the Nutritional Value of Potato Staple Foods

Authors : Taihua Mu, Hongnan Sun, Xingli Liu

Published in: Potato Staple Food Processing Technology

Publisher: Springer Singapore

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Abstract

In recent years, there has been a global trend towards the use of the natural substances present in the staple food as a source of functional ingredients. Staple foods have an important role in human nutrition. Generally, staple food is considered to be a good source of energy and irreplaceable nutrients for the human body. However, staple made with white flour is a food with a low lysine, dietary fibre, mineral element, vitamin content, antioxidant, etc., which is not enough for human nutrition balance if not supplemented with vegetables, fruits, dairy products, etc. This review is focused on enriching the staple food with other functional ingredients such as proteins, polyunsaturated fatty acids, minerals, dietary fibre, and polyphenols. Beside this, the information about staple food of low-glycaemic index was also discussed to fulfil the requirements of consumer.

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Title: Improving the Nutritional Value of Potato Staple Foods
Authors: Taihua Mu
Hongnan Sun
Xingli Liu
Publisher: Springer Singapore
Book: Potato Staple Food Processing Technology
Print ISBN: 978-981-10-2832-8

Electronic ISBN: 978-981-10-2833-5

Copyright Year: 2017
DOI: https://doi.org/10.1007/978-981-10-2833-5_6

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