Comparative nutritional and biochemical analysis of fermented and non-fermented sun-dried fig (Ficus hispida) fruits

Figs ( Ficus spp. ) are highly valued for their rich nutritional profile, therapeutic properties, and cultural importance, yet certain species like Ficus hispida remain underexplored. This study comprehensively examined the influence of microbial fermentation using Aspergillus niger fermentation on the nutritional composition, antioxidant activity, anti-nutritional components, amino acid, and biochemical profiles of sun-dried Ficus hispida . Fresh fruits were sun-dried, powdered, and fermented with A. niger (from onion) on Potato Dextrose Agar at 30°C for 6 days. Fermented and control samples were analyzed for proximate composition (AOAC), antioxidants (DPPH, ABTS), phenolics and flavonoids (Folin–Ciocalteu, aluminum chloride), anti-nutrients (spectrophotometry), amino acids (dual-wavelength UV), and bioactive compounds (GC-MS). Result showed that fermentation led to a significant increase in protein (5.54 ± 0.35% to 12.91 ± 1.31%, p=0.004) and crude fiber content (7.5 ± 0.95% to 12.33 ± 1.25%, p=0.006), while reducing total carbohydrate (61.87 ± 3.45% to 50.31 ± 3.10%, p=0.028). Total amino acids increased markedly (84.62 ± 6.51 mg/g to 210.81 ± 8.95 mg/g, p<0.0001). Additionally, antioxidant properties were also significantly enhanced, with total phenolic content increasing from 56.71 ± 3.45 to 99.11 ± 5.10 mg GAE/g (p = 0.002), flavonoid content from 47.39 ± 2.95 to 82.37 ± 4.65 mg QE/g (p=0.003), and DPPH and ABTS radical scavenging activities rising to 63.57% (p=0.005) and 65.11% (p = 0.008), respectively. Anti-nutritional factors such as phytate and oxalate were significantly reduced. Moreover, GC-MS profiling revealed considerable qualitative and quantitative variations of bioactive compounds. The findings confirm that fermentation is an effective strategy for improving the nutritional quality and functional attributes of Ficus hispida . However, further studies, including sensory evaluation and in vivo assessments, are recommended to validate health benefits and consumer acceptance.