Effect of industrial processing on desert truffles Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids

Our objectives were to investigate the proximate composition of two desert truffles ( Terfezia claveryi Chatin and Picoa juniperi Vittadini) and to determine the effects of freezing and canning on proximate composition. The moisture content of T claveryi and P juniperi was 730.9 g kg −1 and 637.8 g kg −1 respectively; ash was 42.5 g kg −1 and 82.1 g kg −1 respectively; protein was 159.5 g kg −1 and 225.4 g kg −1 respectively; lipids were 69.5 g kg −1 and 199.4 g kg −1 respectively; fibre was 83.2 g kg −1 and 130.4 g kg −1 respectively; and carbohydrates were 645.5 g kg −1 and 366.6 g kg −1 respectively. The fatty acids composition showed high quantities of linoleic acid 18:2 (45.4% in T claveryi and 53.0% in P juniperi ), the rest of the fatty acids in decreasing order were 16:0 > 18 : 1 > 18 : 3 18 : 0 + 22 : 0 > 20 : 0 + 24 : 0 > 14 : 0 + 22 : 1 > 15 : 0 + 16 : 1 + 17 : 0 + 21 : 0 in T claveryi and 18 : 1 > 16 : 0 > 18 : 0 + 18 : 3 + 16 : 1 + 20 : 0 + 22 : 1 > 14 : 0 + 24 : 0 > 15 : 0 + 17 : 0 + 22 : 0 in the P juniperi . Little loss of ash, protein and lipids was observed as a result of industrial processing ( p < 0.05). Copyright © 2003 Society of Chemical Industry