Studies on Banyan (Ficus benghalensis L.): Characterization of fruit and callus induction

摘要

This study explores fruits of Banyan (Ficus benghalensis L.) as a possible source of nutrition and may be introduced as a novel food source. Proximate analysis of fruit gave: moisture, 71.02±0.2 (wet basis); ash, 2.83±0.25; crude fat, 8.66±0.57; fibre, 17.08±0.05; protein, 4.83±0.11; and carbohydrate, 66.63±0.55%. Anti-nutritional factors identified were: tannins, 1.88±0.76; oxalates, 0.01±0.00; cyanogenic glucosides, 0.006±0.00; alkaloids, 9.7±0.07; and saponins, 4.25±0.25%. Total polyphenols (276±0.84 mg/g GAE) were determined by Folin Ciocalteau method. Antioxidant DPPH scavenging activity with IC_(50) 28.67±0.16 ug/ml was recorded. An attempt towards initiating callus culture on MS medium from nodal segments of this plant using hormones BAP and NAA for anthocyanin production has been done.