Proximate Composition and Phytochemical Analysis of Developed Guava Products for Diabetes Mellitus

N. Malusri, Dr. C. Asokan

Abstract: Psidium guajava (common name Guava) is well known tropic tree which is abundantly grown for fruit. It belongs to phylum Magnoliophyta, class Magnoliopsida and Myrtaceae family. Guava is often marketed as super fruit which has a considerable nutritional importance in terms of vitamin A and C with seeds that are rich in omega-3, omega-6, poly unsaturated fatty acid, and especially dietary fibre, riboflavin as well as in protein and mineral salt. Guava is good for the brain this fruit contain vitamin B3 and B6, as well as niacin and pyridoxine, which are known to help in improving your nerve and the brain. the present study, was undertake the following objectives. Standardization and formulation of Guava sweets to analyse the nutritive value of the developed Guava sweets, To analyse the phytochemical constituents of the developed guava sweets, To analyse the sensory characteristic of the developed guava sweets. The product Guava Halwa and Guava candy were prepared from the pulp. The prepared Guava Halwa and Guava candy were analysed for nutritive value, phytochemical analysis and sensory evaluation was done. Result The prepared product where analysed for it nutritive value it was shown that the Product has got good amount of energy, a good amount of protein, moderate amount of moisture moderate amount of carbohydrate, low in fat and fibre. The prepared product was analysed for phytochemical analysis. It shows that the product has got good amount of total phenolic content and total flavonoid content.

Keywords: Guava, flavonoid, phytochemical, vitamin, fiber, omega-3

How to Cite?: N. Malusri, Dr. C. Asokan, "Proximate Composition and Phytochemical Analysis of Developed Guava Products for Diabetes Mellitus", Volume 14 Issue 7, July 2025, International Journal of Science and Research (IJSR), Pages: 1141-1144, https://www.ijsr.net/getabstract.php?paperid=SR25711115036, DOI: https://dx.doi.org/10.21275/SR25711115036