Vol. 7, Issue 4, Part A (2025)

The study explores the nutritional and antinutritional properties of Flacourtia indica (Burm.f.) Merr., emphasizing its potential as a functional food source and its applicability in value-added products. Nutritional analysis revealed that raw fruit possesses a calorific value of 224.28 Kcal per 100 g, primarily derived from carbohydrates (49.77 g/100 g) and moderate protein content (3.69 g/100 g). The fruit is rich in essential minerals, including calcium (3715 mg/kg), sodium (32180 mg/kg), potassium (182.19 mg/kg), and iron (68.2 mg/kg), along with notable levels of Vitamin C (3.21 g/100 g). Its low-fat content (1.16 g/100 g) and high moisture content (43.17 g/100 g) enhance its dietary appeal but pose challenges to shelf life. Antinutritional analysis identified compounds such as tannins (163.23 mg/100 g), oxalates (21.82 mg/100 g), and phytates (4.49 mg/100 g), which may reduce nutrient bioavailability but can be mitigated through appropriate processing methods. Value-added products, including jam and jelly, demonstrated improved shelf life and convenience. The jam exhibited a calorific value of 322.29 Kcal per 100 g, with high carbohydrate (78.61 g/100 g) and sugar content (11.66 g/100 g), while the jelly provided 336.87 Kcal per 100 g, with carbohydrates at 82.26 g/100 g and sugars at 12.11 g/100 g. Both products serve as energy-dense options but lack crude fiber, necessitating moderate consumption. This study highlights the nutritional potential of Flacourtia indica and its processed derivatives, suggesting its role in addressing food security in rural and tribal communities while emphasizing the need for further research to optimize its nutritional benefits and mitigate antinutritional factors.