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This research was conducted to evaluate the processing as well as the nutritional quality of potato genotypes which was comprised of 30 potato genotypes obtained from Breeder Seed Production Centre (BSPC), Bangladesh Agricultural Research Institute (BARI). The experiment was RCBD with three replications having plot size 15 m2. Uniform cultural practices were adopted for all treatments. Assessment of quality traits was made after harvest of the crop at 95 DAPs. Data were recorded for processing quality viz. specific gravity, dry matter, sugars and nutritional traits i.e. starch, protein and ash content. The significant differences in all the quality parameters were observed among the genotypes. The highest specific gravity was found in Lady Rossetta (1.081) while Almera had the lowest specific gravity (1.042). The highest dry matter was found in Courage (22.65%) while BARI Alu-41 had the lowest dry matter (16.41%).Maximum starch was observed in Destiny (14.01%) while it was minimum in Granola (9.34%). Reducing sugars ranged from 0.51% in BARI Alu 36 to 0.123% in Omega. Protein value was found to be the highest (3.21%) in Bari Alu 56 whereas the minimum value was recorded in BARI Alu 38 (Omega) 0.67% and ash content was highest in Diamant (1.61%) whereas the lowest was in BARI Alu-37(0.53%).
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