Characterization of potato test meals
The composition of the iron-biofortified and nonbiofortified test meals is summarized in Composition of the test meals. Values-based on fresh weight basis, expressed as mean ± SD unless otherwise indicated∗,∗∗ Significant difference between varieties: ∗ In the samples before long storage (5 mo) at −18°C and thawing.In the samples after long storage (5 mo) at −18°C and thawing.Mean ± SD iron, phytic acid, and ascorbic acid concentrations in the iron-biofortified and the nonbiofortified potato meals (mg/per 100 mg) were 0.63 ± 0.01 and 0.31 ± 0.01, 39.34 ± 3.04 and 3.10 ± 1.72, and 7.65 ± 0.34 and 3.74 ± 0.39, respectively (