A review on nutritional composition and effects of drying methods of different mulberry species

Mulberries are a rich source of nutrients and bioactive compounds. Morus nigra, alba, rubra the most commonly studied types mulberry, they contain significant amounts protein, fibre, vitamins, polyphenols which help in curing diseases. With their higher nutritional composition compound also highly perishable nature due to water content for storage different drying techniques used as result get loss by technique used, among freeze-drying is effective preserving compounds mulberries. Therefore, this review paper provides elaborated information about mulberry fruits there effect methods. promising functional food that can be incorporated into balanced diet improved health outcomes. Further research needed explore effects mulberries on human through clinical trials.