Waste management

Reduce

Reuse

Recycle

Waste Disposal

Peelings removed from potatoes (Solanum tuberosum) by four methods, abrasion, steam, caustic,
and hand peeling were studied in terms of their physical, chemical and baking characteristics as a
source of dietary fiber in bread. Potato peel apparently is superior to a wheat bran in the contents of
certain minerals, in total dietary fiber, in water‐holding capacity, in its lower quantity of starchy
components, and in its lack of phytate. These dietary advantages were not lost in baking quality
trials.