Influence of Processing on Physicochemical, Nutritional and Phytochemical Composition of Ficus carica (Fig) Fruit.

摘要

ABSTRACT In this study, the effects of three different processing methods, sun drying (SD), freezing (FRS), microwave drying(MDS) and fresh fruits for Ficus carica in terms of proximate, physical, nutritional and phytochemical composition have been studied. These local variety of fruits were selected from Himachal, (India). These fruits were obtained fresh, cleaned and washed prior to selected techniques. Analysis of data showed that drying techniques improved the protein, carbohydrates, ash co.