Table 4. Chemical compositions1) of flours prepared from potatoes

Category	Potato cultivar	Protein (%, d.b)	Lipid (%, d.b)	Ash (%, d.b)	TC2) (%, d.b)	TS2) (%, d.b)	NSP2) (%, d.b)	Pectins (%, d.b)
General potato	Atlantic	9.3±0.0abcde	0.2±0.2cd	4.2±0.1cde	86.3±0.1abcdef	70.2±0.2bcd	16.1±0.3bcde	2.1±0.2hi
	Bangul	8.9±0.7bcde	0.6±0.1abcd	3.8±0.1fgh	86.7±0.5abcd	71.1±0.7abc	15.6±0.3cde	2.5±0.3fghi
	Chuback	10.0±0.7abcde	0.7±0.1abcd	4.7±0.0ab	84.7±0.7cdef	66.9±2.5defghij	17.8±3.3abcde	6.8±0.2bc
	Chudong	11.9±0.6a	0.4±0.1abcd	4.1±0.1ef	83.6±0.7f	68.9±0.3bcdef	14.6±1.0de	3.3±0.1fg
	Chugang	8.4±0.0de	0.5±0.0abcd	4.2±0.0cde	86.9±0.0abc	68.0±0.3bcdefgh	18.9±0.3abcde	8.8±0.2a
	Chuyoung	11.4±0.0ab	0.3±0.1bcd	4.2±0.0cde	84.2±0.1cdef	66.2±0.1efghijk	18.0±0.1abcde	3.5±0.2f
	Dejima	8.4±0.0de	0.7±0.1abcd	4.4±0.1abcde	86.5±0.2abcde	69.7±0.8bcde	16.8±0.6abcde	4.8±0.2e
	Gahwang	9.8±0.6abcde	0.2±0.0bcd	4.2±0.1cde	85.8±0.7abcdef	67.6±1.7cdefghi	18.2±2.5abcde	7.2±0.1b
	Gawon	9.9±0.7abcde	0.8±0.5abc	4.4±0.0bcde	84.9±0.1bcdef	68.2±0.1bcdefgh	16.7±0.2abcde	4.9±0.4de
	Goun	8.4±0.0de	0.3±0.1bcd	3.5±0.0h	87.8±0.0ab	73.8±0.3a	14.0±0.3e	2.0±0.4i
	Irish cobbler	8.9±0.6bcde	0.7±0.3abcd	4.1±0.1efg	86.4±0.3abcdef	68.1±0.2bcdefgh	18.2±0.0abcde	6.8±0.4bc
	Jopung	10.3±1.3abcd	0.4±0.2abcd	4.6±0.0ab	84.6±1.1cdef	65.3±0.0ghijk	19.3±1.1abcd	5.9±0.5cd
	Jowon	8.9±0.7bcde	0.3±0.1bcd	4.1±0.1def	86.7±0.8abcd	66.2±0.1efghijk	20.5±0.7abc	5.8±0.0cde
	Namseo	10.7±0.0abcd	0.8±0.1ab	4.7±0.0ab	83.8±0.1def	63.0±1.4k	20.8±1.3ab	3.4±0.3f
	Sebong	8.5±0.0cde	0.9±0.1a	4.4±0.0abcde	86.1±0.0abcdef	69.0±0.3bcdef	17.1±0.3abcde	2.4±0.0fghi
	Shepody	9.9±0.6abcde	0.7±0.2abcd	4.2±0.1cde	85.2±1.0bcdef	65.9±1.5fghijk	19.3±2.5abcd	2.1±0.3hi
	Sinnamjak	9.5±0.0abcde	0.6±0.1abcd	4.4±0.0bcde	85.5±0.1bcdef	68.6±0.8bcdefg	16.9±0.7abcde	2.9±0.1fghi
	Superior	11.1±1.1abcd	0.6±0.1abcd	3.7±0.0gh	84.6±1.2cdef	68.1±0.4bcdefgh	16.5±1.6abcde	3.2±0.1fgh
Colored potato	Haryeong	7.5±0.0e	0.2±0.0bcd	3.7±0.0gh	88.5±0.0a	71.4±0.4ab	17.1±0.4abcde	2.5±0.0fghi
	Hongyoung	10.7±0.6abcd	0.3±0.1bcd	4.5±0.1abcd	84.6±0.8cdef	63.9±0.3jk	20.6±0.5abc	6.4±0.2bc
	Jaseo	10.9±1.5abcd	0.6±0.0abcd	3.5±0.4h	85.0±1.9bcdef	66.9±0.5defghij	18.1±1.3abcde	5.1±0.3de
	Jasim	9.0±0.6bcde	0.3±0.1bcd	4.6±0.1ab	86.1±0.7abcdef	64.8±1.0hijk	21.3±1.7a	5.0±0.0de
	Jayoung	8.5±1.3de	0.1±0.0d	4.8±0.1a	86.6±1.4abcd	68.1±0.2bcdefgh	18.5±1.2abcde	3.1±0.6fgh
	Seohong	11.3±0.0abc	0.6±0.1abcd	4.5±0.0abc	83.6±0.1ef	64.3±0.5ijk	19.3±0.6abcd	2.2±0.0ghi

Mean value of three measurements; values sharing the same lowercase letter within a column are not significantly different (p<0.05).
TC: total carbohydrate content, TS: total starch content, NSP: non-starch polysaccharide.