Organic Potato Powder/flour is a highly versatile raw material that can be used in several processed food products. Two Mauritian potato cultivars were turned into flour and used to prepare mash, gulab jamuns, and paratha, three traditional Mauritian foods. The samples were compared for peeling losses, drying characteristics, chemical changes, and functional properties. The Exodus cultivar was more economical for producing potato flour due to its higher yield and lower drying ratio compared with Spunta.
