Int.J.Curr.Microbiol.App.

Sci (2020) 9(10): 546-553

International Journal of Current Microbiology and Applied Sciences

ISSN: 2319-7706 Volume 9 Number 10 (2020)
Journal homepage: http://www.ijcmas.com

Original Research Article https://doi.org/10.20546/ijcmas.2020.910.065

Utilization of Sweet Potato Peels and Potato Peels for the Department of
Value Added Food Products

Nida Taiyeba*, Alka Gupta and Tripti Verma

Department of Food Nutrition and Public Health, Ethelind College of Home Science,
SHUATS, PRAYAGRAJ, India

*Corresponding author

ABSTRACT

The present study entitled “Utilization of Potato Peels Powder and Sweet Potato Peels
Powder for the Preparation of the Value-Added Food Products” was carried out with the
Objective to determine the Nutritional Composition of mix Powder. The dehydration of
Potato peel and Sweet potato peel was done through tray drying at 60-650C for 10 hours.
The products prepared were Cookies and Muffins by incorporation of dehydrated potato
Keywords peel powder and sweet potato peel powder mix in different proportions and served as
Treatments T1, T2, and T3 respectively T0 without incorporation of dehydrated potato
Value added food
products, Sensory peel powder and sweet potato peel powder served as control. Three replications of control
evaluation, Cookies, and treatments for all three products were carried out and mean values were obtained.
Muffins, Nutritional Sensory evaluation was carried out using the nine point Hedonic scales. Data obtained
composition were statistically analyzed by using analysis of variance (ANOVA), (t) test and critical
difference (CD) techniques. On the basis of findings, it was observed that in case of
Article Info Cookies and Muffins value addition at 5% incorporation level with the potato peel powder
and sweet potato peel powder the best product with regard to sensory attributes and overall
Accepted: acceptability. Sensory evaluation showed that the treatment T1was the most acceptable in
07 September 2020 Cookies and in Muffins showed that the treatment T3 was found most highly acceptable.
Available Online: Nutritional composition was determined by using the food composition tables (Gopalan et
10 October 2020 al., 2007). Cookies and Muffins were rich in Carbohydrates, starch, fat, fiber, vitamin C,
energy. The cost of the two products ranged between Rs.5.3 for Cookies and Rs.7.1 for
Muffins per 100g of dry ingredients. These products can also be helpful for providing
variety in the daily dietary in addition to their nutritional benefits.

Introduction to peel and throw away. Peels are helpful to

enhance the immune activity. They are quite
Potato popularly known as “the king of cheap to grow and rich in nutrients. In
vegetables” because it grows in more than developing countries, potato production has
100 countries (Bhajantri, 2008). Many people increased at an average rate of five percent
do not realize the health value of Potato peels. per year. One of the main focuses is by-
There are many vitamins, nutrients, fiber and product recycling of food processing
antitoxins in the potato skin that people tend industries. Various evidence based review

546
 Int.J.Curr.Microbiol.App.Sci (2020) 9(10): 546-553

papers and research papers are summarized product (Karaoglu and Kotancilar, 2009;
the importance of Potato peel and Sweet Martinez-Cervera et al., 2012). The baking
potato peel powder for the improvement of process itself is a decisive factor in producing
sustainability the Food Processing sector. high-quality baked goods. Consumption of
Potato peel is a zero value by- product, which Muffins and baked products is on the increase
occurs in huge amounts after processing. in India as a result of urbanization (Adeyeye
Utilization of potato peel obtained during and Akingbala, 2015). Now people are
processing of potato is important to the becoming more conscious about their health
industry due to the presence of high dietary and nutrition. They require foods that are
fiber. Selvendran et al., (1994) suggested that convenient with good taste, reasonable price,
healthy adults should eat between 20-35 g of and carry favorable nutritional image. Sweet
dietary fiber each day as shown by potato potato peel and potato peel is a cheap but
peels which provide up to the daily excellent source of carbohydrate, Vitamin A,
requirement. Potato is rich in starch, dietary calcium and phosphorous. The ingenuity lead
fiber, amino acids, minerals, vitamins, and to the development of cupcake utilizing sweet
phenolics. Potato peels represent the major potatoes realizing the comparability of sweet
waste from the potato processing industry, potato flour to commercial flour used in
and they can be revalorized as a source of making cupcakes.
functional and bioactive compounds with
particular attention to phenolic acids. Thus, Materials and Methods
potato waste represents promising cheap
resources and its recovery and recycling The study entitled was Utilization of the
within the food chain could be a sustainable Sweet potato peel and Potato peel powder for
strategy to address the present challenges of the Preparation of value added Food Products
the industrialized world. conducted in the Nutrition Research
Laboratory, Department of Food Nutrition
Sweet potatoes are good sources of vitamins and Public Health, Ethelind College of Home
C and E as well as dietary fiber, potassium, Science, Sam Higginbottom University of
and iron, and they are low in fat and Agriculture, Technology and Sciences,
cholesterol. It serves as an important protein Prayagraj-211007, U.P India. The details of
source for many world populations and is an materials, equipment, procedure and
important source of starch and other techniques adopted during the course of
carbohydrates the human body needs. A present investigation have been elaborated in
Muffin is a small cake designed to serve one this chapter under the following headings:
person, which may be baked in a small thin
paper or aluminum cup. As with larger cakes, Experimental site
icing and other cake decorations such as fruit
and candy may be applied. The present investigations were carried out in
the Department of Food Nutrition and Public
Sweet baked products in general, and muffins Health, Ethelind College of Home Science,
in particular, are highly appreciated by SHUATS, Prayagraj.
consumers because of their soft texture and
characteristic taste. The principal ingredients Procurement of materials
of muffins-flour, sugar, fat and coco powders
play an important role in the structure, The raw materials for the development of
appearance, and eating quality of the final food products like Potato peel powder, Wheat

547
 Int.J.Curr.Microbiol.App.Sci (2020) 9(10): 546-553

flour, Maida, Sweet potato peel powder and Preparation of cookies- Took a bowl and
other ingredients were purchased from the added Butter and powdered sugar and mixed
local markets of Prayagraj. it will take around 10 minutes after that added
all-purpose flour, wheat flour, Potato peel
Preparation of potato peels powder powder, Sweet potato peel powder, Baking
powder in ghee and sugar mixture. Made
small balls of the cookies from this dough and
Washed Potatoes
kept the microwave tray in the pre- heated
Peeled microwave on low rack at 180 degree celsius.
Spreading on flat wooden trays Bake it for 20-25 minute.
Tray drying at 60-650 C for 10-16 hours
(Dehydration till the moisture becomes 6-8%) Preparation of muffins- In a bowl, took
Grinding into powder and stored into container Milk, oil, Vanilla Essence and Sugar and
Source: Srivastava and Kumar (2009)
beated all well. Mixed all purpose flour,
Flow diagram for preparation of potato peels powder
Baking soda, Baking powder and Coco
powder in it and folded gently to make a
smooth batter. Meanwhile, preheated the oven
Preparation of sweet potato peels powder: at 180 degree celsius for 10 min after that
arranged muffin in the muffins tray and baked
these muffins for 25 minutes or until they
Washed Sweet Potatoes
passed the toothpick test. (Shown in plate 1.)
Peeled

Spreading on flat wooden trays

Treatments and replications of the
products
Tray drying at 1000 C for 8-10 hours
(Dehydration till the moisture becomes 6-8%)
Preparation of Cookies with incorporation
of Potato Peel Powder and Sweet Potato
Grinding into powder and stored into a container
Peel Powder
Source: Srivastava and Kumar (2009)
Flow diagram for preparation of Sweet potato peels powder Control (T0): Cookies prepared from wheat
flour, Butter and Sugar in a ratio of 50:30:20
Development of the value added products
Treatment (T1): Cookies prepared from
Value- Added food products were prepared Wheat flour, Potato peel powder, Sweet
with incorporation of Potato peel powder, potato peel powder, Butter and Sugar in a
Sweet potato peel powder for each product. ratio of 60:5:5:10:20
The basic recipe (controlT0) had three
variations T1, T2, T3 respectively, where the Treatment (T2): Cookies prepared from
amount of one or more ingredients was Wheat flour, Potato peel powder, Sweet
varied. potato peel powder, Butter and Sugar in a
ratio of 50:10:10:15:15
Preparation of cookies and muffins
Treatment (T3): Cookies prepared from
Cookies and Muffins prepared by using Wheat flour, Potato peel powder, Sweet
different ratios of nutritive value. potato peel powder, Butter and Sugar in a
ratio of 50:15:15:10:10

548
 Int.J.Curr.Microbiol.App.Sci (2020) 9(10): 546-553

Preparation of muffins with incorporation Statistical analysis

of potato peel powder and sweet potato
peel powder The data was analyzed by Analysis of
variance technique (ANOVA), critical
Muffins: difference and other appropriate statistical
analysis methods and interprets the data
Control (T0): Muffins prepared from Maida (Gupta et al., 2002).
flour, Milk powder, Coco powder and Sugar
in a ratio of 50:10:10:30. Results and Discussion

Treatment (T1): Muffins prepared from Organoleptic evaluation of cookies and

Maida flour, Potato peel powder, Sweet muffins
potato peel powder, Milk powder, Coco
powder and Sugar in a ratio of Two products were prepared Cookies and
50:5:5:10:10:20. Muffins by the incorporation of Potato peel
powder and sweet potato peel powder.
Treatment (T2): Muffins prepared from Cookies and Muffins with the three
Maida flour, Potato peel powder, Sweet treatments of each products i.e.,T1(Wheat
potato peel powder, Milk powder, Coco flour +Sweet potato peel powder + potato peel
powder and Sugar in a ratio of powder + Butter + Sugar in ratio of
50:7:7:10:10:16. 60:5:5:10:20), T2(Wheat flour+ Potato peel
powder + Sweet potato peel powder + Butter+
Treatment (T3): Muffins prepared from Sugar in ratio of 50:10:10:15:15), T3(Wheat
Maida flour, Potato peel powder, Sweet flour+ Potato peel powder + Sweet potato
potato peel powder, Milk powder, Coco peel powder + Butter+ Sugar in ratio of
powder and Sugar in a ratio of 50:15:15:10:10), The organoleptic evaluation
50:10:10:10:10:10. of the products with regard to attributes of
color, body and texture, flavor and taste and
Sensory evaluation overall acceptability were done using a nine
point hedonic scale. Sensory evaluation
Sensory evaluation of the food products for showed that the treatment T1 was the most
their acceptability was done by a panel of 5 acceptable in Cookies. The findings of the
judges. The score card based on the 9 point entire study are reported as follows: The
Hedonic Scale was used for sensory observation was recorded, tabulated and
evaluation on the basis of evaluation of results were statistically analyzed by analysis
attributes like Colour and Appearance, Body of variance technique, critical difference and
and Texture, Taste and Flavor and Overall t-test (Shown in Graph 1.)
Acceptability (Srilakshami, 2007).
Muffins with the three treatments of each
Determination of cost products i.e., T1(Maida flour +Sweet potato
peel powder + potato peel powder + Milk
Costs of the prepared products were powder + Coco powder + Sugar in ratio of
calculated taking into account the cost of 50:5:5:10:10:20), T2(Maida flour+ Potato
individual raw ingredients used in the peel powder + Sweet potato peel powder
preparation of the food products at the +Milk powder + Coco powder + Sugar in
prevailing market price. ratio of 50:7:7:10:10:15), T3(Maida flour+

549
 Int.J.Curr.Microbiol.App.Sci (2020) 9(10): 546-553

Potato peel powder + Sweet potato peel showed that the treatment T3 was found most
powder + Milk powder + Coco powder + highly acceptable. The findings of the entire
Sugar in ratio of 50:10:10:10:10:10), The study are reported as follows: The observation
organoleptic evaluation of the products with was recorded, tabulated and results were
regard to attributes of color, body and texture, statistically analyzed by analysis of variance
flavor and taste and overall acceptability were technique, critical difference and t-test.
done using a nine point hedonic scale Muffins (shown in Graph 2) (Table 1 and 2).

Table.1(A) The average nutritional composition of control and the best treatment samples of
“Cookies” per 100g

Nutrients (T0) (T1) Difference T(calculated) T(tabulated Result

(T1-T0 =D) value at 5%)
Moisture(%) 17.08 21.5 17.16 0.0238 4.303 NS
Ash(g) 4.85 5.6 0.75 7.91 4.303 S
Protein(g) 10.3 11.5 1.14 6.29 4.303 S
Fat(g) 26.69 10.65 256.4 0.0015 4.303 NS
Crude fiber(g) 1.84 2.06 0.682 1.209 4.303 NS
Carbohydrates(g) 47.24 55.9 67.63 0.0057 4.303 NS
Iron(mg) 0.79 1.01 0.22 21.84 4.303 S
Calcium(mg) 63.3 13.13 51 36.27 4.303 S
Vitamin C(mg) 3.7 4.16 0.46 1.73 4.303 NS
Energy(kcal) 437.6 332.73 10586.8 3.640 4.303 NS

Table.1(B) The average nutritional composition of control and the best treatment samples of
“Muffins” per 100g

Nutrients (T0) (T3) Difference T(calculated) T(tabulated Result

(T1-T0 =D) value at 5%)
Moisture(%) 15.39 24.43 81.24 0.0048 4.303 S
Ash(g) 4.85 5.6 0.75 7.91 4.303 S
Protein(g) 15.02 11.06 15.89 0.0258 4.303 S
Fat(g) 6.57 5.07 1.416 0.9274 4.303 S
Crude fiber(g) 1.68 0.92 0.3592 0.60130 4.303 NS
Carbohydrates(g) 66.22 58.76 61.21 0.0063 4.303 S
Iron(mg) 0.79 1.01 0.22 21.84 4.303 NS
Calcium(mg) 63.3 13.13 51 36.27 4.303 S
Vitamin C(mg) 3.7 4.16 0.46 1.73 4.303 NS
Energy(kcal) 336.03 309.33 414.09 0.00093 4.303 S

550
 Int.J.Curr.Microbiol.App.Sci (2020) 9(10): 546-553

Plate.1 Cookies and muffins prepared by incorporation of Potato peel powder and Sweet potato
peel powder

The result is supported by the finding of mean scores of Cookies in relation to overall
Divender Dhingra et al., (2012) that the acceptability indicate that the T1 scored
incorporation of dehydrated Potato peel maximum followed by Treatment T0, T2 and
powder from the result can be shows that the T3 respectively.
treatment T1 was most acceptability. The

551
 Int.J.Curr.Microbiol.App.Sci (2020) 9(10): 546-553

Nutritional composition of developed Science; 19:293-300.

product “Cookies” and “Muffins” Aravantinos-Zafiris, G. Oreopoulobu V., Tzia
C., Thomopoulos, C. D. (1994).Fiber
Cost of the prepared product fraction from orange peel residues after
pectin extraction. Lebensm Wiss
The cost of the Cookies per 100g of dry Technology (27) PP. 468-471.
ingredients at the prevailing cost of the raw Arora, A. and Camire, M.E. (1994).
materials shows that the incorporation levels Performance of potato peels in muffins
of the cost also increased but it is cheaper and cookies. Food Research
than the control comparatively even though it International; 27: 15-22.
was marginal. The cost of the Muffins per Al-Weshahy, A.El- Nokety, M. Bakhete, M.
100g of dry ingredients at the prevailing cost Rao V.A. (2013). Effect of storage on
of the raw materials shows that the antioxidant activity of freeze-dried
incorporation levels of the cost also increased potato peels .Food Research
but it is cheaper than the control International, 50, pp. 507-512.
comparatively even though it was marginal. Arora, A and Saini, S.C. (2016). Development
of bun from wheat flour fortified with
On the basis of findings, it is concluded that de-oiled maize germ, Cogent Food and
potato peel powder, Sweet potato peel powder Agriculture, 21183252.
was successfully incorporated in the Adeyosoye, O.I., Adesokan, I. A., Afolabi,
preparation of the products like Cookies and K.D., and Ekeocha, A.H. (2010).
Muffins. Sensory evaluation showed that the Estimation of proximate composition
treatment T1was the most acceptable in and biogas production from vitro gas
Cookies and in Muffins showed that the fermentation of sweet potato and wild
treatment T3 was found most highly cocoyam peels. African Journal of
acceptable. The incorporation levels of potato Environmental Sciences And
peel powder and Sweet potato peel powder Technology, 4, 388-391.
increased the cost but it is comparatively Association of Official Analytical Chemists
cheaper than the control even through it was (1990). Official Methods of Analysis
marginal. Incorporation of different Peels (15th edition). AOAC: Arlington,
which are kitchen and Food processing Virginia, USA.2; 142-202.
Industrial waste but have a wealth of Aniedu C, Omodamir, RM (2012).Use of
nutritional content can be successfully utilized Newly Bred β Carotene Cassava in
to address nutritional needs of the population. Production of Value-Added Products:
To improve the intake of protein, calcium, Implication for Food Security. Journal
carbohydrate, fiber these products can also be Science Front Research Agriculture
helpful for providing variety in the daily Science. 12(10) Version 1.0. : 0975-
dietaries in additional to Nutritional 5896.
beneficial. Bhajantri, S. (2008). Production, processing
and marketing of kokum (Garcinia
References indica) in konkan region of
Maharashtra- an economic analysis.
Abdel-Magied, M.M. (1991). Effect of dietary Devinder Dhingra, Mona Michael, Hradesh
fiber of potato peel on the rheological Rajput (2012). Physico-Chemical
and organoleptic characteristics of Characteristics of Dietary Fiber from
biscuits. Egyptian Journal of Food Potato Peel and its Effect on

552
 Int.J.Curr.Microbiol.App.Sci (2020) 9(10): 546-553

Organoleptic Characteristics of Shrivastava, R.P. and Sanjeev Kumar,

Biscuits. Journal of Agricultural (2005). Fruit and vegetable preservation
Engineering, 49(4): 25-32. principles and practices. International
Gupta, S.C and Kaoor. U.K. (2002). Book Distributing Co., Lucknow, Uttar
“Fundamentals of Applied Statistics” Pradesh (India).
2nd edition, Chand and Son, pp: 51-85. Selvendran R R and Robertson J A. (1994).
Martin FW. (1997). Techniques and Problems Dietary fiber in foods: Amount and
in Small- scale Production of Flour type. In: R. Amado and Journal. (eds.),
from Sweet Potato. Journal Agriculture Metabolic and physiological aspects of
University Pure to Rico, 3: 423-432. dietary fiber in food. Luxembourg:
Srilakshami B. (2007). “Food Science” Commission of the European
Sensory Evaluation; New Age Communities, Pp. 11-20.
International (P) Limited Publishers
New Delhi; 4; 286-287.

How to cite this article:

Nida Taiyeba, Alka Gupta and Tripti Verma. 2020. Utilization of Sweet Potato Peels and
Potato Peels for the Department of Value Added Food Products. Int.J.Curr.Microbiol.App.Sci.
9(10): 546-553. doi: https://doi.org/10.20546/ijcmas.2020.910.065

553