Compositional analysis of tubers from insect and virus resistant potato plants

Genetically modified potato plants that are resistant to the Colorado potat o beetle, plus either the potato leaf roll virus or potato virus Y, have re cently been commercialized. As part of the safety assessment for plants pro duced by modern biotechnology, the composition of the food/feed must be com pared to that of the food/feed produced by an equivalent plant variety from a conventional source. The composition of important nutritional and antinu tritional factors in tubers produced by virus-and insect-resistant potato p lants were compared to tubers produced by conventional potato plants. Key n utritional, quality, and antinutritional components measured were total sol ids, vitamin C, dextrose, sucrose. soluble protein, and glycoalkaloids. Pro ximate analyses included fat, ash, calories, total protein, and crude fiber . Minor nutrients measured were vitamin Bg, niacin, copper, magnesium, pota ssium, and amino acids. The results from these analyses confirm that tubers produced by insect-and virus-protected varieties are substantially equival ent to tubers produced by conventional potato varieties.