Protease enzymes have increased commercial applications, but there are limited available known natural sources of these enzymes. This study was done to identify other sources of proteases, for which different stages of fig fruits (raw, ripened, and dry) were used, as they are known sources of ficain enzyme. Ficain extracted from different fruit samples (raw, ripened,and dry) was partially purified by chromatography on DEAE-cellulose. Caseinolytic activity studies were also carried out on the enzyme sample. Extraction of ficain from fig fruits is a novel approach

Keywords : Ficain, Fig Fruit, Protease, DEAE-Cellulose, Caseinolytic