Compositional, Morphological, Thermal, Structural, and Rheological of Mexican Wild Potato ( <i>Solanum cardiophyllum</i> ) “papita Silvestre”

ABSTRACT The study examines the mineral composition, morphology, thermal, structural, and pasting properties of wild potatoes ( Solanum cardiophyllum ). The potatoes vary in size, averaging 2.11 ± 0.47 cm high, 2.84 ± 0.68 cm wide, and weighing 68.81 ± 8.79 g. Compared to white potatoes, they contain less potassium and have a unique worm and mummy‐like starch morphology. The total starch content is 19.32%. The isolated nanocrystals from starch exhibit a hexagonal crystal structure with distinct thermal properties, including gelatinization peaks. The X‐ray diffraction patterns show the role of water in maintaining the hexagonal crystal structure. Analysis of pasting properties shows that the starch has a pudding‐like final viscosity, suggesting that it is not suitable for baby food production due to swallowing difficulties. This study provides valuable insights into the properties of wild potatoes and highlights potential applications.