Nutritional Characterizations Of Sycamore (Ficus Sycomorus) Fruits

The chemical composition, minerals content, physicochemical properties, microbiological aspects and antioxidant activity of sycamore fruit were evaluated. The results showed the fruits analysis included the levels of moisture, protein, fat, fiber, ash, carbohydrates and energy values. The highest mineral contents of sycamore fruits recorded for calcium, phosphorus and magnesium, with the mean values 385.50, 383.10 and 305.45 mg/100g, respectively. While, the lowest mineral contents of the fruits recorded for copper, sodium and potassium, with the mean values 1.30, 3.60 and 6.65 mg/100g, respectively. Sycamore fruit contained different amounts of anti-nutrition compounds such oxalate, tannin, saponin and phytate, with the mean values 2.80, 4.0, 1.6 and 1.85 mg/100g, respectively. Fruits contained different amounts of total phenols and total flavonoides, with the mean values 193.25 and 3.63 mg/100g, respectively. The highest phenolics compounds of dried sycamore fruit recorded for catechol and coumarin, while, the lowest which recorded for cinnamic and catechein. At the end of cold storage (6 months) the pH value, viscosity of sycamore jam recorded the lowest levels for titratable acidity, total sugar and reducing sugar. The value of total bacterial count and moulds & yeast of sycamore fruit jam increased a little during storage period.While, E. coli, Staphylococcus aureus and Salmonella sp < /em> did not detect