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Abstract
The genus Ficus comprises various species that exhibit differences in their nutritional composition, including Ficus aurata (Miq.), Ficus padana Burm. f., and Ficus racemosa L. This study focuses on nutritional composition such as moisture, ash, protein, fat, and carbohydrates present in the fruits of three types of genus Ficus. Results showed that mean water content between 86.05 % and 90.28%, total ash content changes between 0.78% and 0.94%, mean crude protein levels suitable almost up 0.45% to 1.24%, carbohydrate percentage varied from 7.59% to 11.40%. The analytical evaluation was successful in establishing the presence of heterogeneities in the qualitative proximate composition of the three studied species. Ficus aurata (Miq.) was found to have the maximum crude protein contents among the species investigated. Ficus padana Burm. F exhibited the highest fat content and efficiency in fat metabolism than the analysis carried out on the other species. Besides, Ficus padana Burm. f. includes water-soluble polysaccharides in greater quantity than those in the other two types, so it possesses higher carbohydrate content. The findings of this study about the clinical nutrition possibilities due to the diverse nutritional profiles among the exotic Ficus fruit species are quite astonishing. The current study highlights the nutritional value of single Ficus species, educating the clinical nutrition since there is always room for expansion in terms of concepts for food product development, nutrition and health.
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