Journal of Food Processing & Technology

The Colombian core collection of Solanum tuberosum group phureja as a source of protein and dietary fibre for breeding programs

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Carlos-Eduardo Narvaez-Cuenca1, Clara-Bianeth Pena1, Luz Patricia Restrepo-Sanchez1, Ajjamada Kushalappa2 and Teresa Mosquera3

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Potato tubers are one of the most consumed foods in Colombia with a daily intake of 231 g per person. Recently, we published a
manuscript describing the nutritional content of both commercial cultivars and advanced breeding clones of Solanum tuberosum
group phureja. We found that the nutritional content of the advanced breeding clones was higher as compared to the commercial
cultivars. Within the breeding program of Universidad Nacional de Colombia, we evaluated the fat, protein, ash, soluble dietary fibre
(SDF) and insoluble dietary fibre (IDF) of 94 whole boiled potato tubers from the Solanum tuberosum group phureja Colombian
Core Collection (CCC) and compared those values against criolla Colombia, the main commercial cultivar of S. tuberosum group
phureja. Fat, protein, ash, SDF and IDF (if expressed as g/100 g fresh weight, FW) in criolla Colombia were 0.2, 4.0, 4.5, 3.0 and 12.3
respectively. When accessing those contents in the CCC the values came up to 0.6, 17.2, 6.9, 6.5 and 20.8 respectively. The high level
of protein, SDF and IDF in some genotypes of the CCC represents an opportunity for potato breeding programs when the nutritional
value is taken into account. For instance, the contents of protein found in the CCC would represent up to 16% for male and up to 19%
for female of the recommended intake values considering a serving portion of 231 g boiled potato per day.

Biography :

Carlos-Eduardo Narvaez-Cuenca has completed his PhD from Wageningen University in The Netherlands. He is an Assistant Professor at Universidad Nacional de
Colombia, where he teaches food chemistry, analytical chemistry and food analysis. He has published more than 35 papers in reputed journals. His interests are on the
nutritional and functional composition of fresh and processed food as well as on the health benefits of pecticpolysacharides. He is currently the Editor of Revista Colombiana
de Química, a Colombian journal that publishes peer reviewed articles in chemistry.