Effects of various processing methods on free and bound amino acid contents of potatoes

The effects of various processing methods on available lysine and total and free amino acid levels of low (1.065 – 1.075) specific gravity (LSG) and high (1.095 – 1.106) specific gravity (HSG) potatoes were investigated. LSG potatoes after canning and chip making showed approximately 40% loss of total amino acid contents. Such losses in drum dried potatoes were approximately 20% and that of french fries 4.5%. All processing methods adversely affected the available lysine content; chips and canned potatoes showing the maximum loss, followed by drum dried and french fried potatoes. Losses in HSG potato products showed a trend similar to that of LSG material, but on a considerably reduced scale.