Representative samples of wild truffles– Terfezia boudieri Chatin – obtained from a local market in Libya were analyzed. The analyses showed that tubers coulld be considered nutritionally a good source for protein, iron, potassium, calcium and sodium. The results indicated that protein was of high quality, since it contained nine essential amino acids which represented about 6% of the dry weight. Toxic compounds of the following groups were found to be absent: anthraquinone, cardiac glycosides, cathartic resin, and cyanogenetic glucosides.
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Ahmed et al. (1981) studied this question.
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