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Research Article Open access CC BY 4.0

Multifaceted Health Benefit of Ficus capensis Fruits and Vegetables

N. N. Umerah, P. N. Ani, N. M. Oly-Alawuba

Asian Food Science Journal · pp. 173–182 · Published 10 Aug 2022

10.9734/afsj/2022/v21i930468

Abstract

This study was carried out to evaluate the chemical properties of Ficus capensis fruits and vegetables. Ficus capensis vegetables and fruits were separately plucked, sorted, cleaned and milled using electric blender until the desired particle size was obtained (150 - 850 microns). Analyses of the proximate, mineral, vitamins, phytochemicals and anti-nutrient contents of the vegetables and fruits were carried out using standard methods. Proximate analysis showed that Ficus capensis had a protein mean value of 6.11and 8.02 g/100 g, ash 7.63 and 2.92 g/100 g, fibre 9.82 and 6.33 g/100 g, moisture 43.28 and 45.20 g/100 g, carbohydrate 31.48 and 35.61 g/100 g and fat content of 1.68 and 1.92 g/100 g for the vegetables and fruits respectively. Mineral constituents were iron 14.24 and 11.68 mg/100 g, calcium 25.46 and 24.20 mg/100 g, magnesium 21.48 and 28.10 mg/100 g, zinc 2.42 and 5.22 mg/100 g, sodium 0.51 and 1.25 mg/100 g, potassium 126.80 and 5.01 mg/100 g and phosphorus 0.62 and 1.24 mg/100 g for the vegetables and fruits respectively. However, Ficus capensis had some anti-nutrients such as tannin 4.28 and 1.67 mg/100 g, cyanide 1.97 and 0.09 mg/100 g, oxalate 5.10 and 2.64 mg/100 g, phytate 9.26 and 7.01 mg/100g and saponin 2.97 and 1.20 mg/100 g for the vegetables and fruits respectively. The results showed that the fruits and vegetables of Ficus capensis is an underutilized fruits and vegetable with high nutrient profile especially iron which when incorporated to the diet could help to fight iron in a community with high prevalence of anemia.

Ficus capensis phytochemicals anti-nutrient anemia

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