Process Optimization for the Development of Nutritionally Enhanced Nuggets using Ficus geniculata: A Nutritional...

Area of Science:

• Food Science and Technology
• Phytochemistry
• Nutritional Science

Background:

• Ficus geniculata (FG) is an underutilized fig species with significant phytochemical potential.
• Its value addition for the functional and pharmaceutical food industries remains largely unexplored.
• Research is needed to explore FG's potential for food applications.

Purpose of the Study:

• To investigate the physicochemical and phytochemical properties of different Ficus geniculata parts.
• To develop and optimize FG leaf-supplemented nuggets for potential functional food applications.
• To assess the retention of bioactive compounds in the developed nuggets.

Main Methods:

• Physicochemical and phytochemical analyses were conducted on FG shoot, leaves, and bark.
• Nuggets were prepared incorporating FG leaf powder with varying levels of FG, salt, and black pepper, using black gram as a filler.
• Response surface methodology was employed to determine optimal formulation conditions.
• Fourier transform infrared spectroscopy (FTIR) was used to confirm the presence of bioactive compounds.

Main Results:

• FG leaves were selected based on initial analyses for nugget supplementation.
• Optimum conditions for nugget production were identified with a desirability value of 0.82.
• FTIR analysis confirmed the retention of bioactive compounds in the FG-supplemented nuggets.
• All tested variables significantly impacted the quality attributes of the nuggets (p ≤ 0.05).

Conclusions:

• Ficus geniculata leaves possess valuable phytochemicals suitable for food applications.
• Optimized FG leaf-supplemented nuggets offer a promising functional food product.
• The developed formulation process is beneficial for the nugget industry and provides a vegetarian alternative.