The present investigation was carried out with the objectives of developing value added products and assessing the quality parameters of flour. Potato varieties, Kufri Jyoti, Kufri Sindhuri, Kufri Badshah, Kufri Chandermukhi, Kufri Chipsona-1 and Kufri Chipsona-2 were stored at room temperature (22-380C, RH 37-80%) and evaluated for processing attributes. Kufri Chandermukhi was utilized for the development of flour as it had highest specific gravity of 1.05 and dry matter content of 24.50 per cent. Potato flour was prepared from potatoes cv. Chandermukhi by subjecting potato slices to various treatments. It was observed that flour prepared from slices which were blanched and treated with 200ppm KMS was of best quality and had lowest moisture (3.30%), NEB (0.024), phenols (33.44mg%), reducing sugars (0.661%), and total sugars (1.276%). Potato flour had the shelf life of more than 3months at ambient condition. It remained acceptable upto 60 days of storage in aluminium pouches without showing any microbial growth. On the other hand potato flour prepared from slices without blanching but sun dried only was not of acceptable quality.
Keywords: Potato Varieties, nutrient composition, storage stability, flour.