%0 Journal Article
%T Effect of Heat on Nutrition of <em>Solanum tuberosum</em>
%A M. A. Rashid
%A Md. Iqbal Hussain
%A M. Saifullah
%A M. A. Habib
%A M. A. Sattar
%J Open Access Library Journal
%V 3
%N 8
%P 1-6
%@ 2333-9721
%D 2016
%I Open Access Library
%R 10.4236/oalib.1102490
%X <div style="text-align:justify;">
	<span style="line-height:1.5;">Various nutritional values are more influenced by cooking than others.
This study compared the effects of microwave heating with conventional cooking
method of fresh Potato (</span><i style="line-height:1.5;">Solanum tuberosum</i><span style="line-height:1.5;">).
The moisture and ash content in raw potato were 76.60% and 0.40%, respectively.
After conventional cooking moisture and ash content were 78.00% and 0.50%,
respectively and after microwave heating it saw the values were 77.20% and
0.60%, respectively. The fat and carbohydrate content in raw potato were 0.70%
and 20.46%, respectively. After conventional cooking those values were 0.80%
and 19.40%, respectively and in microwave heating it showed the values were
0.50% and 20.08%, respectively. Total protein content was also changed by those
cooking methods. In microwave heating it reduced the vitamin-C content to some
extent but the conventional cooking completely destroyed the vitamin-C
contents.</span>
</div>
%K Nutrient
%K Vegetable
%K Conventional Cooking
%K Heating
%K <i>Solanum tuberosum</i>
%U http://www.oalib.com/paper/5263285