Libyan Truffles: Spoilage, Preservation Fatty Acid and Vitamin Content

Authors

  • S. S. SHAMEKH
  • A. A. AHMED
  • Y. E. El-MABSOUT

Abstract

Representative samples of wild truffles Terfezia boudieri harvested from the southern hilly tract of Libya were studied. The objective was the study of spoilage, preservation. and some nutritional aspects of fresh and preserved truffles. Results have indicated that sterilization is more effective in controlling spoilage organisms than dehydration and freezing. Nutritionally truffles can be considered as a good source of essential fatty acids, vitamin A. Bp B2 and niacin.

Author Biographies

S. S. SHAMEKH

Food Science Department Faculty of Agriculture. Al-Fateh University.

A. A. AHMED

Food Science Department Faculty of Agriculture. Al-Fateh University.

Y. E. El-MABSOUT

Food Science Department Faculty of Agriculture. Al-Fateh University.

Downloads

Published

2023-04-13

How to Cite

SHAMEKH, S. S., AHMED, A. A. ., & El-MABSOUT, Y. E. . (2023). Libyan Truffles: Spoilage, Preservation Fatty Acid and Vitamin Content. The Libyan Journal of Agriculture, 13(1). Retrieved from http://uot.edu.ly/journals/index.php/ljagric/article/view/417

Issue

Vol. 13 No. 1 (1992): The Libyan Journal of Agriculture

Section

Articles
#