NUTRITIONAL COMPOSITION OF POTATO FLOUR AND CASSAVA FLOUR

This study investigates the nutritional composition of two important tuber-derived flours—potato (Solanum tuberosum) flour and cassava (Manihot esculenta) flour—and evaluates their comparative nutritional and safety characteristics. Both crops serve as vital sources of dietary carbohydrates and play significant roles in food security and industrial food applications across developing regions. Using standard analytical procedures established by the Association of Official Analytical Chemists (AOAC, 2019), proximate composition (moisture, crude protein, fat, fibre, ash, and carbohydrate), mineral content (Ca, Fe, Zn, Na, and Mg), and anti-nutritional factors (cyanogenic glycosides and glycoalkaloids) were determined. Results revealed distinct nutritional profiles between the flours: potato flour demonstrated higher protein and mineral contents, while cassava flour exhibited greater carbohydrate concentration but presented a potential safety concern due to residual cyanide content. The findings highlight the significance of appropriate processing methods—such as soaking, fermentation, and controlled drying—to enhance nutritional quality and minimize toxic residues. This research contributes valuable data for nutritionists, food technologists, and policymakers in developing composite flours, fortification strategies, and safety guidelines. It also supports the promotion of locally sourced, nutritionally enhanced, and economically viable food products for improved public health and food security.