Nutritional and Chemical Compositions of The Desert Truffle (Terfezia Claveryi) in Samawa City of Iraq

The present study was conducted to investigate the nutritional and phytochemical composition (amino acids, phenolic compounds) of Terfezia claveryi collected from Samawa city. The macro-Kjeldahl technique was used to determine the crude protein content (N6.25) of the samples. A Soxhlet device was used to determine the crude fat content. The identification of free amino acids and individual phenolic compounds were performed by an amino acid analyzer and High-Performance Liquid chromatography (HPLC). Terfezia claveryi rich in carbohydrates, proteins and low in fat. protein percentage was 17.64%. Terfezia claveryi contain twelve amino acids, nine phenolic compounds, Rutin, Gallic acid, Sinapic acids and Chlorogenic acid were 6479.035, 3737.48, 1263.303, 1151.521 μg/gm identified as the major phenolic compound respectively. The protein content is significantly higher than most vegetables, which can use as a well-balanced diet. Owing to rich amino acids and phenolic profile Terfezia claveryi can be considered as a source of therapeutic agents.