Study of some habits, practices and dietary beliefs associated with truffles (Terfeziaceae) among Saudian females

This study was conducted to find out some of the food habits, practices and beliefs followed when choosing, buying, preparing, preserving and cooking truffles (Terfeziaceae). Demographics (age, educational level and monthly income) and the second part of the questionnaire deals with questions related to truffles such as preferred types of them, preferred pictures to buy, reasons for preferring truffles, methods of dealing after purchase, methods of cleaning and preparation for cooking, methods of preservation and additives that are added during cooking, and the third part includes questions about some related food beliefs By eating truffles, the results showed that 80% of those who answered the questionnaire were between the ages of 15-29 years, and 70% of the study sample had university education. (92%) and that there is a significant relationship (p = 0.003) between the educational level and the selection of fresh truffles, and there is a relationship (p = 0.009) between the working stage Watering and choosing ripe truffles are among the considerations when buying. There is a high significant (p = 0.000) between the educational level and the washing and cooking of the truffle, and less significant p<0.05 (p = 0.02) between the level of education and washing and cutting the truffle before peeling it, and the blanching method was one of the most preferred methods of cooking. The sample (83%) also found a significant relationship (p = 0.008) between the educational level and the belief that drinking cold water after eating truffles is unhealthy and that nearly half of the sample believe that truffles are a substitute for meat and that eating them in raw form causes poisoning and (59%) They believe that advertising plays a role in the rise in truffle prices. In conclusion, we recommend that appropriate truffle handling practices be followed before using them in cooking and preserving.