@article {2490, title = {Chemical Composition and Nutritional Value of Edible Moroccan Truffles}, journal = {Pharmacognosy Journal}, volume = {17}, year = {2025}, month = {April 2025}, pages = {211-216}, type = {Original Article}, chapter = {211}, abstract = {

Background and objectives: Truffles have a unique nutritional profile and are known to play an important role in terrestrial ecosystems. Mediterranean countries, including Morocco, are the location of an abundant harvest of truffles. This study investigated the chemical composition and the nutritional value of edible Moroccan truffles. Materials and methods: We studied the nutritional profile, and we performed a phytochemical screening of Tirmania pinoyi, Terfezia claveryi, Terfezia oligosperma, Terfezia rosea, and Terfezia arenaria collected from different areas from Morocco. Results and conclusions: The results showed that the truffles that we analyzed are a good source of carbohydrates, lipids and dietary fibers. The phytochemical screening that we performed afterwards revealed that these Moroccan truffles contain numerous secondary metabolites such as saponins, alkaloids, sterols, coumarins, and tannins. These results demonstrate the nutritional value of these truffles that can support a healthy and well-balanced diet. The secondary metabolites that we detected in our samples can make an important pharmacological contribution that could be the subject of future investigations for therapeutic purposes.

}, keywords = {Fungi, Morocco, Nutritional Value, Phytochemical screening, Truffles}, doi = {10.5530/pj.2025.17.26}, author = {Lamyae Yachi and Soukaina Bennis and Madiha Alami Chentoufi and Mohamed Yafout and Brahim Mojemmi and Amal Ait Haj Said and Mustapha Bouatia} } @article {363, title = {Standardization and Chemical Analysis of Rasam: A South Indian Traditional Functional Food}, journal = {Pharmacognosy Journal}, volume = {9}, year = {2017}, month = {July 2017}, pages = {587-593}, type = {Original Article}, chapter = {587}, abstract = {

Objective: The traditional Indian food is \“functional\” as it contains high amounts of dietary fiber, antioxidants, and probiotics. Rasam is a South Indian traditional spice soup. Spices are reputed to possess several pharmacological properties. Due to geographical, ethnical, and traditional differences, rasam recipe and the preparation process have a wide difference. Hence, the objective was to standardize rasam and then to perform a chemical analysis so that its pharmaceutical potential beyond nutritive effect can be explored. Materials and Methods: The quantity of ingredients and the process followed for preparing rasam by the 17 volunteers selected from in and around Vellore, Tamil Nadu was standardized. The proximate, nutritive, elemental, and phytochemical analysis were determined for the standardized rasam. Results: The total ash, acid insoluble ash, water soluble ash, and sulfated ash were found to be 1.7\%, 0.04\%, 0.12\%, and 1.86\%, respectively. The extractive values such as water soluble, ethanol soluble, and ether soluble were found to be 4.5\%, 3.93\%, and 0.61\%, respectively. The standardized rasam showed very low-energy content of 15.13 kcal/100 g. Rasam contained alkaloids, tannins, saponins, flavonoids, terpenoids, steroids, glycosides. and volatile oil. Conclusion: The ingredients used in the preparation of rasam are medicinally claimed for various ailments, which makes it a traditional functional food. The standardized procedure provided tremendous opportunity to study the pharmaceutical potential in a systematic scientific way beyond its culinary and nutritive effect.

}, keywords = {Chaaru, Elemental analysis, Nutritional Value, Proximate Analysis, Saaru, Spices}, doi = {10.5530/pj.2017.5.93}, url = {/files/pj-9-5/10.5530pj.2017.5.93/index.html}, author = {Agilandeswari Devarajan and Muthu Kumaradoss Mohan Maruga Raja} }