Amino Acid Composition and Its Change in Raw and Granulated Potatoes During Processing

Total amino acids and composition of raw and cooked tubers were determined by gas‐liquid and ion‐exchange column chromatography. Peeled raw potato, after reaching the end product state, lost 40% of its free amino acid pool. Processing into dehydrated granules by the freeze‐thaw process caused only small losses in total amino acids and little change in their composition. There was only a 4.5% destruction of essential amino acids and a total loss of 2.1% of non‐essential amino acids, excluding aspartic and glutamic acids which comprised 48% of peeled and sliced potatoes.