Influence of potato Variety on Phenolic Content, <i>In-vitro</i> Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya

Marliyn Wangui Muthee; Joseph Ochieng Anyango; Joseph Wafula Matofari

doi:doi:10.11648/j.jfns.20210903.11

| Peer-Reviewed

Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya

Marliyn Wangui Muthee, Joseph Ochieng Anyango, Joseph Wafula Matofari

Published in Journal of Food and Nutrition Sciences (Volume 9, Issue 3)

Received: 1 May 2021 Accepted: 19 May 2021 Published: 27 May 2021

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. However, most of these RTE foods have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked to high incidences of type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer of potato and has the second highest type 2 diabetes prevalence (10.8%). Therefore, there is need to investigate whether there is a relationship between the potato and potato products consumed and the high type 2 diabetes prevalence. Total phenolic content (TPC), dry matter, and the levels of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) may vary depending on potato variety and the form of the product, and may affect the rate and extent of starch digestibility, which affects the GI. This study investigated the effects of variety and processing method (product form) on the levels of TPC, dry matter, RDS, SDS, RS and GI in chips and crisps prepared from 3 potato varieties (Shangi, Dera mwana and Dutch Robijn). Potato variety significantly affected TPC, RDS, SDS and GI but did not significantly affect RS (p>0.05). Processing method results in different product forms which significantly affected dry matter content and GI (p<0.05). Higher levels of TPC and lower scores of GI were found in chips and crisps prepared from Dera mwana variety. Significant positive correlation relationships were observed between GI, and RDS and SDS (p < 0.05), and RDS and SDS (p<0.05). This study recommends reduced consumption of chips prepared from Shangi in favour of Dera mwana variety which has better potential for glycemic control.

Published in	Journal of Food and Nutrition Sciences (Volume 9, Issue 3)
DOI	10.11648/j.jfns.20210903.11
Page(s)	64-72
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Potato, Starch Digestibility, Glycaemic Index, Nyandarua

References

[1]	I. Rahkovsky, Y. Jo, and A. Carlson, “Consumers Balance Time and Money in Purchasing Convenience Foods,” United States Departmeny Agric., no. 251, pp. 1–35, 2018.
[2]	J. Ringquist et al., “Deloitte. Capitalizing on the shifting consumer food value equation,” 2016.
[3]	J.. Abong and J.. Kabira, “The current status of the potato value chain in Kenya,” Trends and Opportunities in the Production, Processing and Consumption of Staple Foods Crops in Kenya, 2013.
[4]	World Health Organization, “Global health risks,” World Heal. Organ., pp. 1–70, 2009.
[5]	“Type 2 diabetes mellitus,” Nat. Rev. Dis. Prim., vol. 1, no. 1, p. 15039, 2015.
[6]	L. Schwingshackl et al., “Food groups and risk of type 2 diabetes mellitus: a systematic review and meta-analysis of prospective studies,” Eur. J. Epidemiol., vol. 32, no. 5, pp. 363–375, 2017.
[7]	I. Salawu and A. Mukhtar, “Reducing the Dimension of Growth and Yield Characters of Sweet Potato (Ipomoea batatas L.) Varieties as Affected by Varying Rates of Organic and Inorganic Fertilizer,” Asian J. Agric. Res., vol. 2, no. 1, pp. 41–44, 2008.
[8]	L. N. Kamau, M.. Mathiu, J.. Mbaria, P.. Gathumbi, and S.. Kiama, “Knowledge and demand for medicinal plants used in the treatment and management of diabetes in Nyeri County, Kenya.,” J. Ethnopharmacol., vol. 189, no. 2016, pp. 218–229, 2016.
[9]	MOH, “Ministry of Health,” Nairobi, Kenya, 2013.
[10]	G. Livesey et al., “Dietary glycemic index and load and the risk of type 2 diabetes: Assessment of causal relations,” Nutrients, vol. 11, no. 6, pp. 1–34, 2019.
[11]	MoALF&I, “National root and tuber crops development strategy 2019-2022,” 2019.
[12]	R. A. Ebere, J. K. Imungi, and V. N. Kimani, “Glycemic Responses to Stiff Porridge (Ugali) Meals Consumed in Western Kenya,” vol. 63, pp. 55–63, 2017.
[13]	J. Singh and A. Dartois, “Starch digestibility in food matrix: a review,” Trends Food Sci. Technol., vol. 21, no. 4, pp. 168–180, 2010.
[14]	B. V McCleary, “Total Dietary Fiber (CODEX Definition) in Foods and Food Ingredients by a Rapid Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study, First Action 2017. 16,” J. AOAC Int., vol. 102, no. 1, pp. 196–207, 2019.
[15]	C. Cai, Y. Tian, Z. Yu, C. Sun, and Z. Jin, “In Vitro Digestibility and Predicted Glycemic Index of Chemically Modified Rice Starch by One-Step Reactive Extrusion,” Starch/Staerke, vol. 72, no. 1–2, pp. 1–11, 2020.
[16]	A. Furrer, D. P. Cladis, A. Kurilich, R. Manoharan, and M. G. Ferruzzi, “Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation,” Food Chem., vol. 218, pp. 47–55, 2017.
[17]	B. Nayak, J. D. J. Berrios, and J. Tang, “Impact of food processing on the glycemic index (GI) of potato products,” FRIN, vol. 56, pp. 35–46, 2014.
[18]	D. D. Ramdath, E. Padhi, A. Hawke, T. Sivaramalingam, and R. Tsao, “The glycemic index of pigmented potatoes is related to their polyphenol content,” Food Funct., vol. 5, no. 5, pp. 909–915, 2014.
[19]	J. Jane et al., “Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch 1,” no. 3258, 1999.
[20]	F. Zhu and Q. Xie, “Structure and Physicochemical Properties of Starch,” in Physical Modifications of Starch, vol. 2, Auckland, New Zealand: Springer Nature Singapore, 2018, pp. 6–12.
[21]	A. N. Furrer, M. Chegeni, and M. G. Ferruzzi, “Impact of potato processing on nutrients, phytochemicals, and human health,” vol. 8398, 2018.
[22]	D. L. Christensen et al., “Prevalence of glucose intolerance and associated risk factors in rural and urban populations of different ethnic groups in Kenya,” Diabetes Res. Clin. Pract., vol. 84, no. 3, pp. 303–310, 2009.
[23]	F. Bragg et al., “Association between diabetes and cause-specific mortality in rural and urban areas of China,” JAMA - J. Am. Med. Assoc., vol. 317, no. 3, pp. 280–289, 2017.
[24]	Latitude. to, “Latitude and longitude of Nyandarua County,” Latitude. to, 2020. [Online]. Available: https://latitude.to/articles-by-country/ke/kenya/34900/nyandarua-county. [Accessed: 19-Aug-2020].
[25]	C. Teddlie and F. Yu, “Mixed Methods Sampling A Typology With Examples,” J. Mix. Methods Res., vol. 1, no. 1, pp. 77–100, 2007.
[26]	NPCK, “POTATO VARIETY NATIONAL POTATO,” 2017.
[27]	B. Shreve, N. Thiex, and W. M, “NFTA Reference Methods. National Forage Testing Association,” 2006.
[28]	Z. Karim, M. Holmes, and C. Orfila, “Inhibitory effect of chlorogenic acid on digestion of potato starch,” Food Chem., vol. 217, pp. 498–504, 2017.
[29]	K. A. Germaine, S. Samman, C. G. Fryirs, P. G. Griffiths, S. K. Johnson, and K. J. Quail, “Review Nutritional Comparison of Fresh, Frozen and Canned Fruits and Vegetables,” J. Sci. Food Agric., vol. 88, no. 2, pp. 652–658, 2008.
[30]	A. D. Garmakhany, H. O. Mirzaei, Y. Maghsoudlou, M. Kashaninejad, and S. M. Jafari, “Influence of Partial Drying on Oil Uptake & Quality Attributes of French Fries,” J. Agric. Sci. Technol., vol. 4, no. 1, pp. 7–10, 2010.
[31]	I. Goni, A. Garcia-Alonso, and F. Saura-Calixto, “A Starch Hydrolysis Procedure To Estimate Glycemic Index,” J. Nutr. Res., vol. 17, no. 3, pp. 427–437, 1997.
[32]	F. Pedreschi, V. H. Segtnan, and S. H. Knutsen, “On-line monitoring of fat, dry matter and acrylamide contents in potato chips using near infrared interactance and visual reflectance imaging,” Food Chem., vol. 121, no. 2, pp. 616–620, 2010.
[33]	C. M. Donado-Pestana, J. M. Salgado, A. de Oliveira Rios, P. R. dos Santos, and A. Jablonski, “Stability of Carotenoids, Total Phenolics and In Vitro Antioxidant Capacity in the Thermal Processing of Orange-Fleshed Sweet Potato (Ipomoea batatas Lam.) Cultivars Grown in Brazil,” Plant Foods Hum. Nutr., vol. 67, no. 3, pp. 262–270, 2012.
[34]	S. de Haan, G. Burgos, R. Liria, F. Rodriguez, H. M. Creed-Kanashiro, and M. Bonierbale, “The Nutritional Contribution of Potato Varietal Diversity in Andean Food Systems: a Case Study,” Am. J. Potato Res., vol. 96, no. 2, pp. 151–163, 2019.
[35]	B. Kumari, B. K. Tiwari, M. B. Hossain, D. K. Rai, and N. P. Brunton, “Ultrasound-assisted extraction of polyphenols from potato peels: profiling and kinetic modelling,” Int. J. Food Sci. Technol., vol. 52, no. 6, pp. 1432–1439, 2017.
[36]	E. S. Tolessa, “Importance, Nutrient Content and Factors Affecting Nutrient Content of Potato,” Am. J. Food, Nutr. Heal., vol. 3, no. 3, p. 6, 2018.
[37]	A. Kita, A. Bakowska-Barczak, G. Lisińska, K. Hamouz, and K. Kułakowska, “Antioxidant activity and quality of red and purple flesh potato chips,” LWT - Food Sci. Technol., vol. 62, no. 1, pp. 525–531, 2015.
[38]	S. Trujillo-Agudelo et al., “Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips,” J. Food Process Eng., vol. 43, no. 5, pp. 1–11, 2020.
[39]	J. Tian et al., “Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes,” Food Chem., vol. 197, pp. 1264–1270, 2016.
[40]	I. Goñi, L. Bravo, J. A. Larrauri, and F. Saura Calixto, “Resistant starch in potatoes deep-fried in olive oil,” Food Chem., vol. 59, no. 2, pp. 269–272, 1997.
[41]	K. von Grebmer et al., “Global Hunger Index,” 2018.
[42]	R. Pinhero, R. Pazhekattu, K. Whitfield, A. G. Marangoni, Q. Liu, and R. Y. Yada, “Effect of genetic modification and storage on the physico-chemical properties of potato dry matter and acrylamide content of potato chips,” Food Res. Int., vol. 49, no. 1, pp. 7–14, 2012.
[43]	M.. Sajilata, S.. Singhal, and P.. Kulkarni, “Starch — A Review,” Compr. Rev. Food Sci. Food Saf., vol. 5, no. 1, pp. 1–17, 2006.
[44]	S. Lockyer and A. P. Nugent, “Health effects of resistant starch,” Nutr. Bull., vol. 42, no. 1, pp. 10–41, 2017.
[45]	L. F. Ferraretto, K. Taysom, D. M. Taysom, R. D. Shaver, and P. C. Hoffman, “Relationships between dry matter content, ensiling, ammonia-nitrogen, and ruminal in vitro starch digestibility in high-moisture corn samples,” J. Dairy Sci., vol. 97, no. 5, pp. 3221–3227, 2014.
[46]	I. J. Kim, “Glycemic Index Revisited,” Korean Diabetes J., vol. 33, no. 4, p. 261, 2009.
[47]	K. Esposito, M. I. Maiorino, C. Di Palo, and D. Giugliano, “Dietary glycemic index and glycemic load are associated with metabolic control in type 2 diabetes: The CAPRI experience,” Metab. Syndr. Relat. Disord., vol. 8, no. 3, pp. 255–261, 2010.
[48]	É. A. Moraes et al., “Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index,” Food Chem., vol. 180, pp. 116–123, 2015.
[49]	M. Lutz, J. Hernández, and C. Henríquez, “Phenolic content and antioxidant capacity in fresh and dry fruits and vegetables grown in Chile,” CyTA - J. Food, vol. 13, no. 4, pp. 541–547, 2015.

Cite This Article

Plain Text BibTeX RIS

APA Style

Marliyn Wangui Muthee, Joseph Ochieng Anyango, Joseph Wafula Matofari. (2021). Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya. Journal of Food and Nutrition Sciences, 9(3), 64-72. https://doi.org/10.11648/j.jfns.20210903.11

Copy | Download

ACS Style

Marliyn Wangui Muthee; Joseph Ochieng Anyango; Joseph Wafula Matofari. Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya. J. Food Nutr. Sci. 2021, 9(3), 64-72. doi: 10.11648/j.jfns.20210903.11

Copy | Download

AMA Style

Marliyn Wangui Muthee, Joseph Ochieng Anyango, Joseph Wafula Matofari. Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya. J Food Nutr Sci. 2021;9(3):64-72. doi: 10.11648/j.jfns.20210903.11

Copy | Download

@article{10.11648/j.jfns.20210903.11,
  author = {Marliyn Wangui Muthee and Joseph Ochieng Anyango and Joseph Wafula Matofari},
  title = {Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {9},
  number = {3},
  pages = {64-72},
  doi = {10.11648/j.jfns.20210903.11},
  url = {https://doi.org/10.11648/j.jfns.20210903.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210903.11},
  abstract = {With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. However, most of these RTE foods have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked to high incidences of type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer of potato and has the second highest type 2 diabetes prevalence (10.8%). Therefore, there is need to investigate whether there is a relationship between the potato and potato products consumed and the high type 2 diabetes prevalence. Total phenolic content (TPC), dry matter, and the levels of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) may vary depending on potato variety and the form of the product, and may affect the rate and extent of starch digestibility, which affects the GI. This study investigated the effects of variety and processing method (product form) on the levels of TPC, dry matter, RDS, SDS, RS and GI in chips and crisps prepared from 3 potato varieties (Shangi, Dera mwana and Dutch Robijn). Potato variety significantly affected TPC, RDS, SDS and GI but did not significantly affect RS (p>0.05). Processing method results in different product forms which significantly affected dry matter content and GI (pDera mwana variety. Significant positive correlation relationships were observed between GI, and RDS and SDS (p Shangi in favour of Dera mwana variety which has better potential for glycemic control.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya
AU  - Marliyn Wangui Muthee
AU  - Joseph Ochieng Anyango
AU  - Joseph Wafula Matofari
Y1  - 2021/05/27
PY  - 2021
N1  - https://doi.org/10.11648/j.jfns.20210903.11
DO  - 10.11648/j.jfns.20210903.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 64
EP  - 72
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20210903.11
AB  - With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. However, most of these RTE foods have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked to high incidences of type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer of potato and has the second highest type 2 diabetes prevalence (10.8%). Therefore, there is need to investigate whether there is a relationship between the potato and potato products consumed and the high type 2 diabetes prevalence. Total phenolic content (TPC), dry matter, and the levels of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) may vary depending on potato variety and the form of the product, and may affect the rate and extent of starch digestibility, which affects the GI. This study investigated the effects of variety and processing method (product form) on the levels of TPC, dry matter, RDS, SDS, RS and GI in chips and crisps prepared from 3 potato varieties (Shangi, Dera mwana and Dutch Robijn). Potato variety significantly affected TPC, RDS, SDS and GI but did not significantly affect RS (p>0.05). Processing method results in different product forms which significantly affected dry matter content and GI (pDera mwana variety. Significant positive correlation relationships were observed between GI, and RDS and SDS (p Shangi in favour of Dera mwana variety which has better potential for glycemic control.
VL  - 9
IS  - 3
ER  -

Copy | Download

Author Information

Marliyn Wangui Muthee

Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya
Joseph Ochieng Anyango

Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya
Joseph Wafula Matofari

Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Marliyn Wangui Muthee, Joseph Ochieng Anyango, Joseph Wafula Matofari. (2021). Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya. Journal of Food and Nutrition Sciences, 9(3), 64-72. https://doi.org/10.11648/j.jfns.20210903.11

Copy | Download

ACS Style

Marliyn Wangui Muthee; Joseph Ochieng Anyango; Joseph Wafula Matofari. Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya. J. Food Nutr. Sci. 2021, 9(3), 64-72. doi: 10.11648/j.jfns.20210903.11

Copy | Download

AMA Style

Marliyn Wangui Muthee, Joseph Ochieng Anyango, Joseph Wafula Matofari. Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya. J Food Nutr Sci. 2021;9(3):64-72. doi: 10.11648/j.jfns.20210903.11

Copy | Download

@article{10.11648/j.jfns.20210903.11,
  author = {Marliyn Wangui Muthee and Joseph Ochieng Anyango and Joseph Wafula Matofari},
  title = {Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {9},
  number = {3},
  pages = {64-72},
  doi = {10.11648/j.jfns.20210903.11},
  url = {https://doi.org/10.11648/j.jfns.20210903.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210903.11},
  abstract = {With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. However, most of these RTE foods have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked to high incidences of type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer of potato and has the second highest type 2 diabetes prevalence (10.8%). Therefore, there is need to investigate whether there is a relationship between the potato and potato products consumed and the high type 2 diabetes prevalence. Total phenolic content (TPC), dry matter, and the levels of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) may vary depending on potato variety and the form of the product, and may affect the rate and extent of starch digestibility, which affects the GI. This study investigated the effects of variety and processing method (product form) on the levels of TPC, dry matter, RDS, SDS, RS and GI in chips and crisps prepared from 3 potato varieties (Shangi, Dera mwana and Dutch Robijn). Potato variety significantly affected TPC, RDS, SDS and GI but did not significantly affect RS (p>0.05). Processing method results in different product forms which significantly affected dry matter content and GI (pDera mwana variety. Significant positive correlation relationships were observed between GI, and RDS and SDS (p Shangi in favour of Dera mwana variety which has better potential for glycemic control.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Influence of potato Variety on Phenolic Content, In-vitro Starch Digestibility and Predicted Glycaemic Index of Crisps and Chips from Nyandarua County, Kenya
AU  - Marliyn Wangui Muthee
AU  - Joseph Ochieng Anyango
AU  - Joseph Wafula Matofari
Y1  - 2021/05/27
PY  - 2021
N1  - https://doi.org/10.11648/j.jfns.20210903.11
DO  - 10.11648/j.jfns.20210903.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 64
EP  - 72
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20210903.11
AB  - With the changing of lifestyles globally, the demand for ready-to-eat (RTE) foods has increased. However, most of these RTE foods have been associated with intermediate (55-70) to high glycaemic index (GI) (>70) linked to high incidences of type 2 diabetes. Nyandarua County in Kenya is a major producer and consumer of potato and has the second highest type 2 diabetes prevalence (10.8%). Therefore, there is need to investigate whether there is a relationship between the potato and potato products consumed and the high type 2 diabetes prevalence. Total phenolic content (TPC), dry matter, and the levels of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) may vary depending on potato variety and the form of the product, and may affect the rate and extent of starch digestibility, which affects the GI. This study investigated the effects of variety and processing method (product form) on the levels of TPC, dry matter, RDS, SDS, RS and GI in chips and crisps prepared from 3 potato varieties (Shangi, Dera mwana and Dutch Robijn). Potato variety significantly affected TPC, RDS, SDS and GI but did not significantly affect RS (p>0.05). Processing method results in different product forms which significantly affected dry matter content and GI (pDera mwana variety. Significant positive correlation relationships were observed between GI, and RDS and SDS (p Shangi in favour of Dera mwana variety which has better potential for glycemic control.
VL  - 9
IS  - 3
ER  -

Copy | Download