Libyan Truffles: Spoilage, Preservation Fatty Acid and Vitamin Content

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.