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Libyan Truffles “ Terfezia boudieri Chatin:” Chemical Composition and Toxicity
Author(s) -
AHMED AHMED ASHOUR,
MOHAMED MOSTAFA A.,
HAMI M.A.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb15383.x
Subject(s) - potassium , anthraquinone , chemistry , glycoside , food science , sodium , composition (language) , calcium , amino acid , botany , biochemistry , biology , organic chemistry , philosophy , linguistics
Representative samples of wild truffles– Terfezia boudieri Chatin – obtained from a local market in Libya were analyzed. The analyses showed that tubers coulld be considered nutritionally a good source for protein, iron, potassium, calcium and sodium. The results indicated that protein was of high quality, since it contained nine essential amino acids which represented about 6% of the dry weight. Toxic compounds of the following groups were found to be absent: anthraquinone, cardiac glycosides, cathartic resin, and cyanogenetic glucosides.