Nutritional Evaluation Of Ficus Carica Indigenous To Pakistan
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Rural Outreach Program
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The nutritional composition of Ficus carica commonly known as fig is
of great interest as it is considered a good source of energy and
minerals. Seven samples of fig, cultivated in Pakistan were studied for
their physico-chemical properties. All samples had little moisture,
less amounts of ash and high volatile matters. Low moisture is
favorable in preventing the fermentation of the fruit while high
volatiles are responsible for its unique taste. The energy content of
the samples ranged between 337.60 - 364.70 kcal/100g. The samples were
found to be a good source of potassium (3.82-6.11 g/kg), magnesium
(0.11-0.20 g/kg), calcium (78.72-132.80 mg/kg) and sodium (5.58-17.69
mg/kg). The mineral and trace contents of the indigenous samples were
compared with the samples cultivated in the USA, Turkey and Iran. The
samples cultivated in Pakistan were found to have good nutritional
values especially higher calorific value and iron content compared to
the reported data. The Ca/P ratio in the indigenous variety lies as
recommended by nutritionists. This feature made the indigenous variety
distinct as the patients suffering from stone formation in kidney may
also use it safely. The high potassium in fig is beneficial not only to
patients of hypertension but also prevents the bones from rapid
thinning by neutralizing the increased urinary calcium loss.
Significant correlations were found between iron and potassium, copper
and potassium and zinc and copper (p<0.05). The positive
correlations are either due to higher uptake of metals by the plant or
the excess availability of the metals in the soil. Analysis of means
(ANOM) was applied to evaluate the compositional variations between the
samples. The study provides an overview of the physico-chemical
properties of fig samples indigenous to Pakistan. The results offer
useful information not only to consumers who want to buy the best
quality fruit, but also to producers interested in increasing the
competitiveness of fig cultivation.
Keywords
acidity, calorific value, minerals, Ficus carica
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