{'fraction_non_alphanumeric': 0.011042944785276074, 'fraction_numerical': 0.0, 'mean_word_length': 5.229007633587786, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Study on Different Peeling Techniques and Its Effect on Nutritional Components of Potato Peel

Present study focused on the determination of nutrient content in potato peels by abrasive and steam peeling method. It was observed that type of peeling can significantly affect the nutrient content. In the present study steam peeling resulted in lower amount of starch content compared to abrasive peeling. Similarly, phytochemical components such as Total phenols, Tannins, Flavonoids and Alkaloid content were found to be higher in abrasive peeling, this can be attributed to the high temperature losses incurred in steam peeling leading to their thermal degradation. Hence it was concluded that abrasive peeling can be more suitable for using the peels flour as a food component in developing various food products.