The health benefits of fibre consumption are well recognized. A diet with low dietary fibre is associated with a spectrum of degenerative diseases, including diabetes, obesity, coronary heart disease, bowel cancer and gallstones; it is a well-established fact that the consumption of adequate amounts of dietary
fibre significantly reduces the risk of these diseases.[1] Consumer awareness of these characteristics is increasing; this influences consumer purchasing decisions, while the functional foods market is constantly growing. A recent joint FAO/WHO report recommended reducing the intake of sugars, fat and alcohol,and increasing consumption of fruits, vegetables and cereal products, with the aim of increasing the total
dietary fibre intake to at least 25 g day-1 The challenge is to develop traditional mashed potatoes using dietary fibres to increase the daily intake of fibres.