A study on Standardization of Value-added Products of Fig Fruits Grown in Ballari District of Kalyana, Karnataka, India

Abstract

The fig fruit, Ficus carica L., (Moraceae family) is one among the major fruit crops grown in Ballari district of Kalyana Karnataka. Due to rapid respiration rate and significant ethylene production fruits are climacteric and extremely perishable. Among the three varieties namely Ballari, Daenna, and Turkey brown are grown in Ballari District, Ballari variety covers larger area.  Although growing fig is a year-round farming activity in the region, there are just a few fig processing technologies available to adopt. ICAR-Krishi Vigyan Kendra, Ballari conducted a study to develop novel value-added products using fig varieties grown in the district. Processes to make dry fruit fig burfi and fig-banana rolls were standardised and nutritional value of the standardised products were analysed. The results showed fig dry fruit burfi made from Ballari variety having high protein (12.78g), calcium (17.45mg) and iron (6.0mg) content compared to other two varieties. Fig banana rolls made from Ballari variety also showed higher total mineral content (2.06g), fibre (1.62g), protein (0.70g) and carbohydrates (81.26 g) compared to other two varieties. After 60 days of storage, an organoleptic evaluation and microbiological analyses were carried out. Dry fruit burfi and fig-banana rolls made from Ballari variety were shown to be more nutrient-dense and performed better in organoleptic test when compared to those made with other varieties. Microbial loads test after 60 days of storage period showed the total plate counts below the permissible IFSA (International Flight Services Association) requirements for fig burfi and fig banana rolls made of all the three varieties. None of the products had any mould or yeast. The study revealed the value added products made from Ballari variety fig are more nutritious than that made with other two varieties grown in the district.