Standardization of Technologies for Fortification of Fig (Ficus carica L.) Fruit into its Value Added Product-Fig Bar

Dried products today are used mainly as convenience foods and have long storage life at ordinary temperatures. The fortified fig bar can be successively prepared by the cabinet drying method followed by fortification with papaya pulp. The fortified fig bar obtained by cabinet drying method was found to be superior in terms of yield, ease of processing technology, utilization of damagedfruits and cost. The papaya fortified fig bar was found tobe rich innutrients viz., -carotene (187.92 ìg/100 gm) which is 50 per cent of the RDA. Fortified fig bar was assessed for their cost of production. The production cost for 1kg of fortified fig bar was Rs.128.99/kg. However, comparison with market products showed that fortified fig bar was far cheaper. This type of value additionby way of nutrient fortification or enrichment does certainly help in income generation of the entrepreneurs at large and promote good nutrition.