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Ficus carica L. (Moraceae) is a wild spread tree including more than 600 cultivars with different phenotypic characteristics. Their fruits are a good natural source of nutrients, minerals, and phytochemicals, which may improve human health. The pomological characteristics of nine Algerian cultivars of fresh figs were determined using descriptors resulting from the IPGRI and CIHEAM list. The consumer test was carried out using an in-store consumer test. The proximal components (dry matter, ash, titratable acidity, crude protein (Kjeldahl), ascorbic acid, and carbohydrates) were estimated using the AFNOR and Dubois methods. Minerals (Ca, K, and Na) were analyzed using a flame spectrophotometer. Phosphorus, phenolic, flavonoid, anthocyanin, and condensed tannin concentrations were quantified by UV-spectrophotometer. The antioxidant capacity was evaluated using the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. The pomological results obtained made it possible to discriminate between the different fig cultivars. Skin color results indicate two groups (light skin and dark skin groups). The consumers preferred 'Boughandjo', 'Bither', and 'Bakkor Biadh', with high percentages of acceptance (68.75, 70.31 and 75%). Figs are a good source of carbohydrates (especially 'Safra' pulp [26.02 ± 0.63 g 100 g -1 Fresh weight]), vitamin C ( 10.67 ± 0.31 mg 100 g -1 Fresh weight for 'Onk Elhamam' peel), and potassium and calcium (266.67 ± 2.78 and 125.44 ± 3.37 mg 100 g -1 Fresh weight for 'Bakkor Khal' peel, respectively). In the majority of the tested cultivars, peels exhibited higher phenolic (1.63 vs. 1.11 mg gallic acid equivalents g -1 Fresh weight), flavonoid (147.76 vs. 83.82 µg quercetin equivalents g -1 Fresh weight), anthocyanin (64.82 vs. 41.72 µg cyanidin-3-rutinoside equivalents g -1 Fresh weight) and condensed tannin (6.08 vs. 2,06 µg catechol equivalents g -1 Fresh weight) levels and antioxidant activities (18.91 vs. 29.51 mg mL -1 ) than pulps. Peels of dark cultivars showed higher phytochemical and antioxidant properties than those of light cultivars. Antioxidant activity was correlated with total phenolic and condensed tannin concentrations (r = 0.521 and 0.659). The pomological characterization and consumer tests reported here are important for allowing farmers to judge about the potential of the tested cultivars and could be helpful during fig breeding and cultivar selection. Based on their diversity, tastes, nutritional and phytochemical What is the expected impact on horticulture?• Our data will likely help farmers to select the most appropriate cultivars for fresh consumption, especially those of higher yield (e.g., 'Boughandjo') and precocious types (e.g., 'Bither'). Our data will also help farmers identify those cultivars with the greatest nutritional value and phytochemical properties.attributes, we recommend figs (especially those with dark skin) as healthy food.

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Poultry farming contributes to food security, economic development, stability and social equitability for the farmer and his family and supports social bonds. The intervention of these functions together leads to the social and economic sustainability of the farms. In order to determine the degree of sustainability of poultry farms, analyze the strengths and weaknesses of the production system and identify practices to improve we proceeded to assess the socio-economic sustainability of the poultry farms in the province of Msila by the “DIAMOND” method. The results indicate that the best-capitalized farmers and those with technical and economic know-how are aware of the issue of economic viability and diversification of activities and customers, which improves their incomes and decreases the economic fragility of their farms. However, for most farmers, the work is difficult and the productivity of the workforce is low.

Fig ( Ficus carica L.) is an excellent source of sugars, dietary fibers, minerals, vitamins, organic acids and phytochemicals. The aim of the present work was to investigate the effect of fig powder supplement, as a natural sweetener and flavoring agent, on the physicochemical, microbiological and sensory characteristics of goat’s milk yogurt. It aimed also to determine antioxidant capacity and volatile profile using gas chromatography/mass spectrometry (GC/MS) analysis. Pyrolysis-GC/MS (Py-GC/MS) was also used for the characterization of fig powder. Fig powder exhibited an important antioxidant activity against DPPH. Radical (IC50 = 1.92 ± 0.05 mg per mL). Volatile compounds, from several classes (acids, alcohols, aldehydes, esters, triterpenoids and others) were identified in fig powder. Py-GC/MS data revealed that degradation of fig powder macromolecules leaded to the formation of several aromatic and volatile compounds such as fatty acids, ketones, aromatic phenols, lactones among others. The addition of fig powder increased significantly (p < 0.05) the titrable acidity, the total solids, the carbohydrate content, and the total lactic acid bacteria count of yogurts. Likewise, fig powder supplement improved yogurt taste, texture and aroma and covered the unpleasant flavor of goat’s milk. Thus, fig powder is a natural sweetener and flavoring agent that can be used to formulate a new stirred goat’s yogurt of good quality.