Nutrient contents of cured potatoes from kenyan highland varieties

Abstract

Cured potatoes from nine Kenyan highland varieties were analysed for proximate composition, ascorbic acid and the minerals sodium, calcium, phosphorus and iron. Considerable variations between varieties were observed particularly in dry matter contents and ascorbic acid. All varieties had high levels of sodium but low levels of iron. KEY WORDS: Kenyan highland; potato varieties; cured potatoes; proximate composition; minerals; ascorbic acid