Effect of Drying on Physicochemical and Nutritional Quality of Ficus carica (Fig)

In this study, the consequences of various process ways i.e. sun drying (SD) and tray drying (TD) of fresh fruits (FS) for ficus carica in terms of proximate, physical, nutritional and phytochemical composition are studied Analysis of information showed that drying techniques improved the macromolecule, carbohydrates, ash content, total phenol, antioxidant activities and mineral content. The result obtained during this analysis is clearly indicated that some process ways area unit established smart for additional nutrient retention as compared to different. This study aim to form shoppers conscious of the consequences of process ways on nutritional value of fruits which they should become aware of consumption seasonal recent fruits