Effect of Cultivation at Different Altitudes on the Chemical, Functional and Pasting Properties of Starch Medians Cultivar Potato (Solanum tuberosum L.)

The cultivation elevation of potatoes plays a crucial role that influences starch quality. Little is known on the impact of varying altitudes on starch quality. Therefore, this new study analyzed the starch attributes of the Median?s potato variety (Solanum tuberosum L.) cultivated at three distinct altitudinal zones: lowlands, midlands, and highlands. The objective was to elucidate the impact of these varying altitudes on the chemical composition, functional qualities and pasting behavior of starch derived from the Median?s cultivar. Utilizing a randomized block design with quadruplicate trials, the data was subjected to one-way ANOVA and Duncan?s Multiple Range Test, at a 5% significance threshold. The results show that highland and midland plantings yielded a higher starch production. The cultivation altitude had a significant influence (p < 0.05) on several chemical parameters of the starch, including its moisture, protein, lipid content, total starch, amylose, ash and phosphorus contents. The functional properties, such as swelling volume, solubility, water and oil absorption capacities, syneresis, gel strength, and colors (a*, b*, L* values) also exhibited significant variance with altitude. Furthermore, pasting qualities also were altered by the altitude of potatoes cultivation. X-Ray Diffraction (XRD), particle size analysis, granule morphology via microscopy and Fourier Transform Infrared Spectroscopy (FTIR), revealed significant differences (p < 0.05) across starches from different altitudes, confirming the influence of environmental conditions on starch quality and its functional properties. These results provide valuable recommendations for customizing potato farming methods to enhance starch yield and their applications in various food production sectors.. KEYWORDS :Cultivation altitude, Cultivar, Farming methods, Functional properties, Starch quality.