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

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.