Influence of processing on physicochemical, nutritional and phytochemical composition of Ficus carica l. (fig) products

The influence of processing on the physicochemical, nutritional and phytochemical composition of Ficus carica L. (fig) products was evaluated. Mature figs were washed, cut in quarters, pulped and then the pulp was processed into fig jam and fig nectar. The physicochemical parameters studied were pH, total soluble solids (TSS) and titratable acidity (TA) along with iron, calcium and phosphorus content. Nutritionally these were analyzed for their proximate composition, total carbohydrates, vitamin C and β carotene. Different phytochemicals determined were total phenolics, total flavonoids, total anthocyanins and tannins. The results revealed that processing of fig fruit pulp into jam and nectar resulted in a significant (p< 0.05) increase in physicochemical properties like TSS and TA but a significant (p< 0.05) decrease in pH, iron, calcium and phosphorus. Processing of fig pulp into fig jam and fig nectar decreased the nutritional and phytochemical composition when compared with the fig pulp. Moisture, ash, crude fiber, crude protein, crude fat, vitamin C, β carotene, total phenolics, total flavonoids, total anthocyanins and tannins decreased significantly (p< 0.05) except significant (p< 0.05) increase in the carbohydrate and thereby energy value.