Food Science and Technology

Nutritional-environmental trade-offs in potato storage and processing for a sustainable healthy diet

A. Payne, E. M. Kwofie, et al.

This study by Aubin Payne, Ebenezer M. Kwofie, Prince Agyemang, and Jamie I. Baum uncovers critical insights into micronutrient retention in potatoes, exploring how storage and cooking methods impact both nutrition and the environment. Discover how your kitchen practices can lead to a healthier diet and a more sustainable planet.

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Playback language: English

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Abstract

This study investigates micronutrient leakages in the potato food value chain (FVC), focusing on household storage and processing in the US. A full factorial experiment examined three storage conditions, two storage times, and three processing pathways (boiling, baking, frying). Results show significant nutrient loss with longer storage and specific processing methods. A life cycle assessment (LCA) revealed that storing and processing after 5 weeks caused significantly more environmental damage than processing fresh potatoes. The study concludes that storing potatoes in cupboards and boiling them is optimal for a sustainable healthy diet, balancing nutrient retention and environmental impact.

Publisher

npj Science of Food

Published On

Dec 07, 2023

Authors

Aubin Payne, Ebenezer M. Kwofie, Prince Agyemang, Jamie I. Baum

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