ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The chemical composition and nutritional quality of truffles of Saudi Arabia, Terfezia claveryi and Tirmania nivea, were studied. Results showed 19.6 and 27.2% protein, 2.8 and 7.4% fat, 7.0 and 13.2% crude fiber, 4.6 and 5.4% ash and 1.8 and 5.1% ascorbic acid for T. claveryi and T. nivea, respectively. Both varieties contained high amounts of K and P and fair levels of Fe, Cu, Zn and Mn. All essential amino acids were present in fairly good amounts. Leucine and lysine were the fist limiting amino acids in T. claveryi and valme in T. nivea. In-vitro protein digestibility (82.8 - 86.7%) was slightly lower than that of Animal Nutrition Research Council (ANRC) casein (90.0%) but the calculated protein efficiency ratio (2.1 - 2.49) was relatively close to the value of 2.5 for ANRC casein.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13425.x
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