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This research aims to develop and analyze the properties of cactus cladode flour obtained from different drying techniques.

Quality Characteristics of Processed Opuntia ficus‐indica Using Selected Drying Techniques

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This research aims to develop and analyze the properties of cactus cladode flour obtained from different drying techniques.
Flours processed through freeze-drying and air circulation oven drying.
Technological, physical, nutritional, and bioactive properties of flours were analyzed.
Organic acid and antioxidant analyses were conducted to compare both drying methods.
Oven dried flour (OP-AC) showed higher protein (14.17%) compared to freeze-dried (OP-FD) at 7.27%.
Higher total phenolic compounds (799.83 mg GAE/100 g) and antioxidant values in OP-AC than in OP-FD.
Both processed flours revealed low moisture content and significant dietary fiber content, indicating potential health benefits.

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Randomized trial characterized quality properties of cactus cladode flour, suggesting oven drying preserves nutrients better.

Santos et al. (2026) studied this question.

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