Assessment of nutritional composition and bioactive compounds of various wild potato cultivars in Bangladesh

Figures & data

Figure 1. Flowchart for potato flour preparation.

Figure 2. Moisture content of potato varieties.

Figure 3. Ash content of potato varieties.

Figure 4. Fat content of potato varieties.

Figure 5. Crude fiber content of potato varieties.

Figure 6. Protein content of potato varieties.

Figure 7. Carbohydrate content of potato varieties.

Table 1. Bioactive compound of potato varieties.

Nutrient	Antioxidant activity (µmol ascorbic acid equivalents/g)	Total phenolic content (mg GAE/g)	Total flavonoid content (mg quercetin equivalents/100 g)
Jam alu	149 ± 2.8^a	2.9 ± 0.01^a	41.4 ± 0.4^b
Gechu alu	118.4 ± 3.3^b	2.2 ± 0.02^b	31 ± 0.7^e
Shil bilati	129.4 ± 4.4^e	2.3 ± 0.07^d	29.4 ± 0.2^a
Shimul alu	113.5 ± 4.3^d	1.7 ± 0.03^c	23.4 ± 0.7^d
Deshi alu (lal parki)	92 ± 3.5^c	1.01 ± 0.01^a	18.04 ± 0.4^c

Date expressed as Mean ± SEM. Mean in the same column with different superscript letter indicates significant difference at, p < 0.05

Data availability statement

The datasets used and analyzed during the current study are available from the corresponding author on reasonable request.