Abstract
The chemical composition and nutritional quality of three types of truffles were studied. Samples collected from Al-qaim and Hadytha , are Terfezia boudieri (black truffles), Terfezia claveryi (brown truffles) and Tirmania nivea (white truffles). The results could be summarized as follows: The truffles could be considered nutritionally as a good source for protein, fats and ascorbic acid . and the results also showed the range 23.0–26.1% protein, 3.1–6.9% fat, 6.8–12.9% cured fiber, 5.2–6.1% ash and 1.5–4.9 mg. 100 g (truffle) ascorbic acid for Al-qaim truffles and for Hadytha 23.1–25.3% protein, 3.5–6.5% fat, 6.5–11.3% cured fiber, 4.1–6.3% ash and 1.8–4.8 mg. 100g (truffle) ascorbic acid. The types of truffle were higher in: protein (T. n. > T. b. > T. c.), fat (T. n. > T. b. > T. c), cured fiber (T. n. > T. c. > T. b.), ash (T. b.>T. n.>T. c.) and ascorbic acid (T. b. > T. c. > T. n.). The truffles could be regarded as a good source for essential amino acids.
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