Fortification of Cakes with Guava (Psidium guajava) Fruit and Leaf Powders: Effects on Nutritional Quality, Bioactive Compounds, Antioxidant Activity, and α-Amylase Inhibition

Arpita Chowdhury; Tuj Johra Bithi Fatema

doi:10.70851/jfines.2026.3(1).70.79

Authors

Arpita Chowdhury Department of Food Processing and Engineering, Faculty of Food Science and Technology, Chattogram Veterinary and Animal Sciences University, Bangladesh Author
Fatema Tuj Johra Bithi Author

DOI:

https://doi.org/10.70851/jfines.2026.3(1).70.79

Keywords:

antioxidant capacity, Guava fruit and leaf powders, anti-diabetic properties, bioactive compounds, Guava (Psidium guajava) fruit

Abstract

This study examined the impact of fortifying cakes with guava (Psidium guajava) fruit and leaf powder on their nutritional content, bioactive substances, antioxidant activity, antidiabetic potential, and sensory characteristics. Cakes were produced using varying concentrations of guava fruit and leaf powders, thereafter subjected to proximate, mineral, phytochemical, antioxidant, α-amylase inhibition, and sensory evaluations. Fortified cakes exhibited enhanced levels of protein, dietary fiber, and minerals in comparison to the control group. Leaf-fortified formulations displayed elevated levels of total phenolics, flavonoids, anthocyanins, and antioxidant activities, whereas fruit-fortified cakes showed superior sensory acceptance. The findings indicate that guava fruit and leaf powders can serve as functional components in baked goods, with leaf powder providing superior functional advantages and fruit powder ensuring consumer acceptability.

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