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This study investigated change in the chemical components and antioxidant activity of Ficus talboti fruit for the development of functional foods. Proximate compositions of crude protein, ash and fat were 23.28, 10.47 and 3.86% respectively. Macro-nutrient contents were found to be higher in the fruit when compared to micronutrients. The analysis also showed the presence of almost all the essential and non-essential amino acids especially Leucine, Phenylalanine and tyrosine in higher amount. Linolenic acid content was higher than stearic acid among the fatty acids in the fruit. Total phenolic content (35.4 ± 0.32 g GAE /100 g) was found in higher amount in acetone extract. The IC50 values of 1,1-diphenyl-2-picrylhydrazyl, hydroxyl and superoxide radical scavenging of acetone extract were 346, 252 and 652 μg/mL respectively. Thus, F. talboti fruit can be used as a healthy and functional food ingredient which will ensure dietary diversity and food security among the marginalized and poor communities.

Evaluation of nutritional composition and antioxidant properties of underutilized Ficus talboti King fruit for nutraceuticals and food supplements