The chemical composition and nutritional quality of camel milk was studied. Results showed 11.7% total solids, 3.0% protein, 3.6% fat, 0.8% ash, 4.4% lactose, 0.13% acidity and a pH of 6.5. The levels of Na, K, Zn, Fe, Cu, Mn, niacin and vitamin C were higher and thiamin, riboflavin, folacin, vitamin Bt,, pantothenic acid, vitamin A, lysine and tryptophan were relatively lower than those of cow milk. Gas liquid chromatography analysis of milk fat showed a molar percent of 26.7 for palmitic, 25.5 oleic, 11.4 myristic, and 11.0 palmitoleic. In vitro protein digestibility and calculated protein efficiency ratio values were 81.4% and 2.69, respectively, based on 90.0% and 2.50 for ANRC-Casein.

Compositional changes during fruit maturation were studied in two important date cultivars grown in Saudi Arabia. Physical analyses showed that the fruit weight, length, diameter and weight of seed were highest at the mature color stage. Chemical analyses including moisture, total nitrogen, fat, fiber, ash, tannins, vitamin C, p-care tene, and 10 nutritionally essential minerals showed that all were highest at the early stages of development and decreased during maturation. Reducing sugars were dominant in both cultivars and showed progressive increase during ripening with fructose and glucose as the only detected constituents. Sucrose content reached its maximum in both cultivars at the mature color stage then dropped sharply at the ripe stage. The total sugar content in both cultivars tended to increase all throughout maturation.

The chemical comp.osition and nutritional quality of truffles of Saudi Arabia, Terfezia claveryi and Tirmania nivea, were studied. Results showed 19.6 and 27.2% protein, 2.8 and 7.4% fat, 7.0 and 13.2% crude fiber, 4.6 and 5.4% ash and 1.8 and 5.1% ascorbic acid for T. claveryi -and T. nivea, respectively. Both varieties contained high amounts of K and P and fair levels of Fe, Cu, Zn and Mn. AII essential ammo acids were present in fairly good amounts. Leucine and lysine were the fist limiting amino acids in T. claveryi and vaIme in T. nivea. In-vitro protein digestibility (82.8 -86.7%) was slightly lower than that of Animal Nutrition Research Council (ANRC) casein (90.0%) but the calculated protein efficiency ratio (2.1 -2.49) was relatively close to the value of 2.5 for ANRC casein.

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