Potato are sometimes consumed once boiling otherwise since the processed food such because the French fries, chips, dried and canned potatoes Undesirable browning colour in the frying process is still a matter of concern due to health aspects, especially its carcinogenicity. Indeed, acrylamide, a toxin formed during potato frying process, is known as a potential carcinogen (Friedman, 2003 ) and mutagen (Segerback et al., 1995 ). Consequently, the International Agency for Research on Cancer (IARC) had classified acrylamide in Class 2A as a probable human carcinogen (IARC, 1994 ). The formation of acrylamide in carbohydrate-rich foods generally occurs, when heated at high temperatures (over 120°C) under limited humid conditions. It is mainly due to a Maillard reaction which involves reducing sugars (glucose and fructose) and an amino acid asparagine (most abundant amino acid in potato). It is important to note that sucrose can be hydrolyzed through acid, enzymatic or thermal treatment acting as a precursor for the formation of reducing sugars (De Vleeschouwer et al., 2009 ; Stadler et al., 2002 ). Reducing sugars are considered to be a limiting factor for acrylamide formation despite the presence of amino acid precursor free asparagine, during the processing of potato products in excess of heat. In order to restrict the formation of acrylamide to low levels, the content of reducing sugars should not exceed 100 mg/100 g FW (Kumar et al.). Moreover, small size tuber (50-mm size) which possess 148 ppb (Po et al., 2018 ). Though it is lowest compared to maize and you will beans, it introduced so much more healthy protein per equipment growing town in comparison with grain Since earliest profile regarding acrylamide when you look at the dinner when you look at the 2002 (Swedish National Food Government, 2002 ), the new medical area mobilized and you may already been big efforts to attenuate it mutagen by the between the dinner globe to cultivate mitigation Gamer dating procedures. One means will be to produce and rehearse SNP-created molecular indicators with the band of potato variety having low reducing sugar otherwise sucrose and you will totally free asparagine account into an enormous-measure potato reproduction program (Fischer ainsi que al., 2013 ; Li ainsi que al., 2013 ; Schreiber et al., 2014 ). Unit markers promote a valuable opportunity to speed choice for plant breeders to develop brand new potato cultivars which have finest processing high quality (minimal cutting glucose and 100 % free asparagine, highest lifeless amount articles (DMC), high specific-gravity and you may starch blogs). This type of qualities is actually polygenic, so GWAS centered on large-occurrence genome-wide markers could be successful having dissecting these types of complex traits in the potato. New protein posts out of potato ranged ranging from step 1 and 2.95 grams/one hundred grams to the fresh lbs foundation. Additionally, potato proteins is generally accepted as high quality courtesy the exposure regarding methionine, lysine, tryptophan and you can threonine (Lutaladio & Castaldi, 2009 ). Tuber together with can add up steroidal glycoalkaloids (?-chaconine and you will ?-solanine with their aglycone derivatives such solasodine and you can solanidine) that are essential plant resistance to pathogens and pests but toxic to human beings (Friedman mais aussi al Potatoes also contain secondary metabolites such as carotenoids (especially xanthophylls) and anthocyanins, which are known as dietary antioxidants and may play major roles in preventing human diseases related to ageing, cancer, obesity and heart attack, which benefits health. The carotenoids (varied from yellow to orange colours) and anthocyanins (red and purple colours) are the two most valuable colouring pigments in potato. Carotenoid amounts and types in tubers exhibit a large variation and are positively correlated with tuber peel and the flesh colour (de Haan Et Al., 2009 ; Sulli et al., 2017 ). The carotenoid contents of white flesh potatoes are generally low (