ISSN: 2347-4688, Vol. 7, No.(3) 2019, pg.

318-331

Current Agriculture Research Journal

www.agriculturejournal.org

Current Status of Guava (Psidium Guajava L.) Production,

Utilization, Processing and Preservation in Kenya: A Review
DUKE G. OMAYIO1*, GEORGE O. ABONG’1, MICHAEL W. OKOTH1
CHARLES K. GACHUIRI2 and AGNES W. MWANG’OMBE3

1
Department of Food Science, Nutrition and Technology, University of Nairobi. P.O.
Box 29053-00625, Nairobi, Kenya.
2
Department of Animal Production, University of Nairobi. P.O. Box 29053-00625, Nairobi, Kenya.
3
Department of Plant Science and Crop Protection, University of Nairobi. P.O.
Box 29053- 00625, Nairobi, Kenya.

Abstract
The guava (Psidium Guajava L.) tree is extensively grown in the tropical and
sub-tropical regions of the world. It is quite resilient, highly productive, has high
Article History
economic returns and requires minimal care. The fruit is very nutritious with a
characteristic flavor and has a high demand internationally especially when Received: 19 October
processed into pulp, concentrates, ready to serve beverages, wines, as well 2019
as jams and jellies. Although Kenya has a favorable climate for guava farming, Accepted: 2 December
the fruit’s nutritional and economic potential remain highly underutilized due to 2018
low adoption of processing and preservation techniques in addition to limited
Keywords:
research. This review focuses on guava production utilization, processing and
preservation with emphasis on Kenya. There has been progressive increase Guava;
in the total acreage under guava farming with various varieties of guavas Kenya;
being produced. The country produces as much as 11,327 tons of guava fruits Postharvest;
Processing;
worth 1.1 million US dollars although the fruit is mainly cultivated for local
Preservation.
consumption with minimal processing. Naturalized guavas from sprouts of
randomly dispersed seeds are common across all the agroecological zones
both in the wild and on farms except in the arid areas. The fruit is however,
climacteric and has a high rate of perishability resulting to high postharvest
losses when in season. Processing of guavas into commercial products can
increase the fruit’s value, improve farmers’ household incomes and enhance
their utilization. The guava value chain also remains highly underexploited
and since it is a neglected crop, there is need for a multisectoral approach in
order to exploit the nutritional and economic potential of the fruit.

CONTACT Duke G. Omayio [email protected] Department of Food Science, Nutrition and Technology, University
of Nairobi. P.O. Box 29053-00625, Nairobi, Kenya.

© 2019 The Author(s). Published by Enviro Research Publishers.

This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY).
Doi: http://dx.doi.org/10.12944/CARJ.7.3.07
 OMAYIO et al., Curr. Agri. Res., Vol. 7(3) 318-331 (2019) 319

Introduction This review paper focuses on providing information

Guava, Psidium guajava L., is a small monoecious on guava production, utilization, preservation and
evergreen tree with a height of between 2 and processing in relation to Kenya based on literature
10 meters belonging to the Myrtaceae family. 1 findings.
It is native to tropical areas of southern Mexico
and Northern South America although guava trees Guava Cultivation in Kenya
have now been grown by many other countries Fruit production including guavas in Kenya is mainly
having tropical and subtropical climates, therefore carried out by farmers with insufficient resources
allowing production around the world.2 The genus highly hindering fruit species experimentation
Psidium (Myrtaceae) consists of about 150 genera and diversification.12 Various varieties of red/pink
and about 5000 species which are widely distributed fleshed, white fleshed and strawberry guava with
in the American, Asian and African tropics.2 The diverse morphological and genetic diversities grow
fruit which matures in approximately 120 days after in Kenya due to the different agro-ecological zones
flowering, is fleshy with a characteristic smell and in the country.7,13–15
aroma, contains many seeds and can weigh up to
500g depending on the variety and the environment.1 Naturalized guava cultivation is quite common in
rural areas across all the agro-ecological regions
The guava tree is quite resilient, highly productive, both in the wild and on farms except in the arid
requires minimal care and has high economic areas.16 The guava trees grow widely with minimal
returns.3 The guava is widely distributed owing care from sprouts of randomly dispersed seeds
to its potential to adapt well to various ecological according to the Horticultural Crops Directorate
conditions including wastelands and soils with (HCD, Kenya). There has been increased guava
much higher pH levels (8.6 to 9.6) and it exceeds production over the years in the country according
most other fruit trees in productivity, toughness to HCD data.7,17 The total acreage under guava
and adaptability as they are easily naturalized.4 farming was estimated to be 1260 - 1806 Ha between
The dispersion of guavas has successfully been 2014 to 2016 and a projected increase in production
through agents including birds, bats, man and other in the subsequent years. The total production was
animals.4 Commercial guava production involves estimated at over 9800 - 11,327 tons. However due
use of improved guava varieties through various to low economic value, the guava prices have poor
techniques mainly propagations from seeds and returns to farmers resulting to high post-harvest
vegetative propagations for commercial purposes .5 losses. The guava value chain therefore remains
However, commercial guava cultivation in East Africa widely untapped despite its nutritional significance
is limited6, 7 with naturally growing guavas being and economic potential.18
the most common resulting to guavas with diverse
morphological and genetic diversity. Guavas in Kenya are mainly consumed at household
level and there is limited research and development
Guava fruits are often consumed fresh but are also aimed at domesticating and commercialization of
suitable for processing into jam, juice, nectar, wine the fruit which have hindered the establishment
and fruit leather among other products.8 The fruit is and improvement of structured guava value chains
highly nutritious and is a good source of vitamin C, in Kenya.7,19 Furthermore, there are scattered and
vitamin A, carbohydrates, proteins, minerals, pectin, conflicting information on the guava production
calcium and phosphorus among other nutrients and as well as very limited documentation on the
can therefore help fight malnutrition.9 Besides, the development programs for the crop.19 There is
guava plant has been widely used in Central and also limited information on guava production for
South America, West and North Africa and some consumption and commercial purposes as well as
parts of South East Asia for treatment of various lack of documentation of known guava plantations
ailments including, gastrointestinal disturbances in Kenya.7 Moreover, the guava varieties and their
as well as applications in the cosmetic and performance in the country are yet to be profiled
dermatological industry.10,11 as very minimal studies related to the crop have
 OMAYIO et al., Curr. Agri. Res., Vol. 7(3) 318-331 (2019) 320

been conducted. Consequently, the climatic, soil hidden hunger.20 Guava value addition in Kenya
and agronomic conditions for optimum guava remains extremely low and therefore there is need
cultivation as well as guava post-harvest processing for a structured system for policy formulation focused
technologies in the country7 are not documented. on its trade with an aim of reducing the post-harvest
losses, increase employment opportunities as well
Sub-Saharan Africa Kenya included is characterized as maximization of the fruits’ value to farmers.19 Value
by significantly high rates of micronutrients addition through new products development while
deficiencies and malnutrition due to limited access ensuring minimal destruction of nutrients is essential
and utilization of fruits and vegetable and as well as so as to combat malnutrition especially during the
relatively high level of poverty leading to food and harsh weather conditions and can generate income
nutritional insecurity especially in the rural areas20,21 that can be utilized to meet household food security
Moreover, there are high postharvest losses as for the farmers’ through commercialization of guava
adoption of postharvest technologies remains low fruits and the processed products.
therefore contributing to increased poverty and
Nutritional Properties of Guava
Table 1: Food value of Psidium guajava fruit Guava (Psidium guajava) fruit is often consumed
fresh.22 The fruits are berries consisting of fleshy
Nutrient Value per 100 g pericarps and seed cavities with fleshy pulps and
Fresh weight Basis numerous small seeds.23 The fruit contains high levels
of vitamin C (up to 228.3 mg/100 g, fresh weight) with
Proximates the highest concentration in the unpeeled fruits.24
Water 80.8 g Guavas also contain significant levels of essential
Energy 68 kcal oils, phenols, triterpenes, flavonoids, saponins,
Protein 2.55g lectins, fiber and fatty acids as well as pectin.25
Total lipid (fat) 0.95g
Furthermore, the fruits have considerable levels of
Carbohydrate, by difference 14.32g
minerals including phosphorus, calcium, iron and
Fiber, total dietary 5.4g
Sugars, total 8.92g vitamins such as niacin, pantothenic acid, thiamin,
Minerals riboflavin and vitamin A (Table 1).25–27
Calcium, Ca 18mg
Iron, Fe 0.26mg Guavas are rich in both carotenoids and polyphenolic
Magnesium, Mg 22 mg compounds which give the fruit its antioxidative
Phosphorus, P 40 mg pigments making the fruit among the highest in
Potassium, K 417 mg antioxidation values.28 The pigments are responsible
Sodium, Na 2 mg for the fruit’s skin color as well as that of its flesh.
Zinc, Zn 0.23 mg As such, the red-orange colored guavas have been
Vitamins
found to contain high levels of the polyphenolic
Vitamin C, total ascorbic acid 228.3 mg
constituents, high carotenoids and pro-vitamin
Thiamin 0.067 mg
Riboflavin 0.04 mg A substances and retinoids compared to the
Niacin 1.084 yellow–green colored varieties.29
Vitamin B-6 0.11 mg
Folate, DFE 49 µg The guava fruits also contains other constituents that
Vitamin A, RAE 31 µg have been shown to have various health benefits
Vitamin A, IU 624IU including, oxalic and malic acids, saponin combined
Vitamin E (alpha-tocopherol) 0.73mg with oleanolic acid among other polyphenolic
Vitamin K (phylloquinone) 2.6 compounds including; morin-3-O-α-L-lyxopyranoside
Lipids and morin-3-O-α-L-arabopyranoside, flavonoids,
Fatty acids, total saturated 0.272
guaijavarin and quercetin.27
Fatty acids, total monounsaturated 0.087
Fatty acids, total polyunsaturated 0.401

Adapted from USDA,30

 OMAYIO et al., Curr. Agri. Res., Vol. 7(3) 318-331 (2019) 321

The findings by Chiveu, (2018) 14 on Kenyan ailments. 26 They possess phytochemicals and
guavas showed significantly low levels of natural antioxidants that have been shown to counter
vitamin C compared to the USDA data (Table 1) chronic diseases as they possesses anticancer
ranging from 83-147 mg/100 g of fresh fruit. The and antidiabetic properties and therefore reduce
mineral composition also varied significantly with risks of contacting and developing Alzheimer's
some varieties extremely low or high as compared to disease, age-linked diseases, prevent liver injuries
the USDA data. The white-fleshed guavas generally and cataracts due to their antioxidative and
had much more phosphorous, magnesium, sodium, anti-inflammatory properties. 35,36 Moreover, the
and boron compared to the red-fleshed varieties.14 fruit has hepatoprotective effects37,38 while the leaf
These variations were may be attributed to the extracts have been used for years to treat various
climatic conditions and the fruits’ morphological traits disease in ethnomedical practices due to their high
31,32
as well as the maturity levels and the agricultural levels of flavonoids mainly quercetin.27 These include
practices.33,34 There is need therefore for further diarrhea, nephritis, stomachache, wounds, anorexia,
research on the nutritional composition of Kenyan cerebral ailments, jaundice, dermatitis, epilepsy and
guavas and factors influencing the nutrient contents. hysteria among others26 (Table 2). The use of guava
in ethnomedical practices in Kenya however remains
Health Benefits of Guavas unknown or if it has been practiced, there seems to
The guava plant’s leaves and the bark have be no recorded literature on the same.
been widely used in the treatment of various

Table 2: Ethnomedical uses of the guava across the world

Country Usage

Amazonia For diarrhea, dysentery, menstrual disorders, stomachache, vertigo26

Brazil For anorexia, cholera, diarrhea, digestive problems, dysentery, gastric
insufficiency, inflamed mucous membranes, laryngitis, mouth (swelling),
skin problems, sore throat, ulcers, vaginal discharge39
Cuba For colds, dysentery, dyspepsia, diarrhea and hypertension40
Ghana Coughs, diarrhea, dysentery, toothache41
Haiti For dysentery, diarrhea, epilepsy, itch, piles, scabies, skin sores, sore
throat, stomachache, wounds26
India For anorexia, cerebral ailments, childbirth, chorea, convulsions, epilepsy,
nephritis, jaundice.26
Malaya For dermatitis, diarrhea, epilepsy, hysteria, menstrual disorders
Mexico For deafness, diarrhea, itch, scabies, stomachache, swelling, ulcer,
worms, wounds42
Peru For conjunctivitis, cough, diarrhea, digestive problems, dysentery, edema,
gout, hemorrhages, gastroenteritis gastritis, lung problems, PMS, shock,
vaginal discharge, vertigo, vomiting, worms.26
Philippines For sores, wounds and as an astringent43
Trinidad For bacterial infections, blood cleansing, diarrhea, dysentery 44

The use of guava in medicinal practices has studies and clinical trials have shown that the guava
been studied by several other researchers on is effective in the treatment of these ailments.40
various diseases and it has shown potential for Furthermore, the toxicity assessments of the plant’s
treatment of most illnesses across the world.45 roots, bark, leaves, fruits, flowers and seeds have
The ethnopharmacological assessments, laboratory been found to be safe for medicinal purposes for
 OMAYIO et al., Curr. Agri. Res., Vol. 7(3) 318-331 (2019) 322

both oral and topical uses if administered in infusions Guavas, like other fruits have quantitative and
and decoction forms.46 However, further research qualitative post-har vest-losses occurring at
needs to be conducted in order to isolate functional all stages from harvesting, through handling,
ingredients that can be used in developing of drugs packaging and transportation, post-harvest storage
and other therapeutic products.45,47 and during marketing.52 However, application of
proper postharvest practices can help reduce this
Post-Harvest Losses of Guava Fruit (Table 3). About 20-25% of guava fruits are damaged
The guava fruit is a climacteric with a high rate of and unfit for consumption before they reach the
perishability.48 The main post-harvest losses in fruits consumers.53 It is therefore critical that development
occur through physiological processes due to wilting, of affordable processing technology for guava are
shriveling and chilling injuries, pathologically as a adopted.54 The guava post-harvest losses in Kenya
result of fungi and bacterial attacks, and physically remain unaccounted for. This may be attributed to
through mechanical injuries.49 Losses have been the fruit not being considered as important compared
estimated at 20 to 40% in developing countries as to others such as mangoes and avocadoes. 7
compared to about 10 to 15% in developed countries, Furthermore, farmers rarely plant the guava fruit
depending on the crop involved and the season.49–51 as an income generator compared other fruit trees.

Table 3: Post harvest losses reduction strategies for fruits

Stage Recommended handling

Harvesting Careful handling during harvest to reduce bruising, scratching and punctures;
harvesting during the cooler hours of the day (e.g. the early morning); shading
crops once harvested to remove field heat.
Handling Protecting the crops from injury can minimize pest attacks and physiological and
dehydration damage.
Sorting and Sorting and cleaning can increase shelf-life considerably. By separating higher
Cleaning and lower quality crops, the risk that fungi or bacteria spread form damaged
crops to others is reduced. Quality parameters like size and color can be
determined through the use of visual charts, and allows the crops to be
targeted to appropriate markets to maximize revenue.
Packaging Proper packaging to maintain freshness prevents quality deterioration as well as
protecting against physical damage during transportation. Clean, smooth
and ventilated containers are key, but the specific type depends on the crop.
Transportation Use of clean, cool, ventilated and covered vehicles for the transport of perishable
crops with transport during the colder hours of the day advised. The smoothness
of the road is also important as excessive vibrations and movement can degrade
crop quality. Avoid watering the produce before transport as this increases decay.
Care during loading and unloading is a simple yet effective way to reduce loss.
Storage Only crops that meet specific quality standards should be stored (correct level of
maturity, undamaged). Optimal temperatures for each commodity should be known
and used as shelf-life is longer when stored in optimal temperature conditions.
Processing Processing allows producers to stabilize the produce, diversify the food supply for
enhanced nutrition throughout the year, and generates employment.

Adapted from Kiaya, 201455

 OMAYIO et al., Curr. Agri. Res., Vol. 7(3) 318-331 (2019) 323

The rate of guava deterioration is influenced by post-harvest losses are; bad and inexperienced
various external environmental factors that the handling of fruits, poor packaging methods which
harvested guavas are exposed to including, ambient may lead to physical damages and high temperatures
temperatures, relative humidity, air speed and the which lead to moisture losses. Furthermore, delayed
atmospheric air composition (the ratio of carbon marketing and poor market distribution strategies
dioxide, ethylene and oxygen) as well as the hygienic which extend the time between harvesting and
conditions of storage area.49 On average, fresh consumption have often been shown to contribute
guavas last for about 3 – 10 days but if some of to postharvest losses as well.65
these factors are controlled, the fruits can last 2 -11
more days depending on the varieties and methods There has been limited research on the post-harvest
used.25,56–58 losses of guavas in Sub-Saharan Africa due to
limited processing but the losses have been shown
Guavas undergo high respiration rates and to be as much as 49% as they are not considered
subsequent post-harvest ripening which leads to to be major fruits.7,68 The actual postharvest losses
the fruit perishability.48 The rate of guava perishability of guavas in Kenya however may be extremely
has however been shown to reduce significantly high as there is no structured value chain for the
when guavas are packaged in modified forms. Rana locally produced fruits due to lack of marketing and
et al.,25 reported that storage of guavas at 7 ± 3°C processing.
after shrink and cling wrapping using polythene
bags (LDPE) reduced the ripening rates and the Guava Value Addition
physiological weight losses and increased the shelf The guava has great potential for extensive
life by up to 15 days. commercial use because of its ease of cultivation,
high nutrient content and ease of processing into
The use of salts such as calcium chloride and various industrial products. 69 There are many
calcium nitrate has been found to extend the guava products which can be obtained from processing
freshness as well.59 This is due to the counteractive guavas including guava pulp, jam, juice, jelly
effect on ethylene, therefore decreasing the ripening chocolates, wine and guava powder (which is mostly
rates and extending the guava life by up to 12 days used in preparation of yogurt) 3 and spray dried
while storing the fruits at room temperatures. The soluble guava extracts containing high concentration
use of salicylic acid at low concentrations have also of antioxidants.3,70
been shown to effectively reduce the rate of guava
degradation60 while application of antioxidants such Some of the Commercial Products from Guava
as benzyl adenine have similarly increased the Include;
guava shelf life by upto 14 days during storage.61 Guava Pulp
Processing of guavas into pulp provides a convenient
Freeze-drying of guavas and guava pulp has been form of guava fruits preservation.71–73 The guava
used to preserve the fruits.62–64 The technique has pulp can best be preserved by addition of potassium
been found to be the most appropriate method for metabisulphite at low concentrations (0.005 - 0.2%)
drying products especially fruits and vegetables and storing at low temperatures (2-5oC) to avoid
that are highly sensitive to heat. 62 Unlike in nutrient breakdown.73 The pulp is easily processed
conventional drying, freeze drying is carried out at into other products such as juices, ready to drink
low temperatures (-20 to -50oC) that minimizes the beverages, guava nectars and guava leather71–73 and
shrinking and degradation reactions resulting to can be stored for up to 90 days at 2-5oC.71
products with superior quality.62,63
The process of extraction of the fruit pulp plays a
In Kenya and the sub-Saharan Africa in general, critical role as it determines the quality and yields
postharvest losses are caused by many factors of the final product.74 Cold or hot methods can be
and come in different forms.65 Pre-harvest factors used for extraction of pulp.3,74 Hot methods involve a
such as disease and insect infestation are the preheating stage in which fruits are blanched before
major causes.66,67 Other factors that highly influence extraction using hot water or steam.74 Although the
 OMAYIO et al., Curr. Agri. Res., Vol. 7(3) 318-331 (2019) 324

hot methods result to high extraction yield, there have preservative effects. The method has minimal
is usually browning and off flavors which affects effect on the appearance of the guava slice, their
the quality of the end product. On the other hand, texture as well as the flavor
cold methods involve pulping of clean fruits without
preheating resulting to higher quality pulp although Guava Jams and Jellies
lower yields compared to the hot methods. Pulp Guava jam is produced by cooking of pulp after
can be prepared using either peeled on unpleed addition of sugar, jellifying substances and other
guavas.3 Peeling of guavas could be through lye suitable additives to achieve desired consistency86
peeling using diluted sodium hydroxide (NaOH) or . The jam should correspond to 65- 68o Brix after
hand peeling although the former is preferable as the which it is hot filled into cleaned and sterilized glass
product is uniformly peeled and results to higher pulp jars.87 Guava jellies are processed from fruits that
yield.74,75 The fruits are then pulped using blenders are slightly ripe. The fruits are cut into small pieces
at household levels or pulpers at the industrial and boiled for about 45 minutes using equal amount
scale after which sieving or straining using muslin of water at low temperatures and the juice extracted
clothes or 1 mm stainless steel meshes to remove by filtration using strainers or clean muslin clothes.88
the seeds.74,76 Further processing involves addition of sugars to the
extracted juice after which the mixture is boiled to
Blended Ready to Serve Beverages 105°C or formation of a sheet when a small portion
The guava fruit pulp has been used in preparation is cooled off in a spoon.87 The amount of sugar used
of different blended, ready to drink beverages by depends on the pectin levels of the extracted juices
use of various ratios with other fruits such anola, and it ranges from 0.5 kg sugar/kg juice to 0.75 kg
papaya and pineapples. 77 According to Jakhar sugar/kg juice for pectin-rich juice and low-pectin
et al.,78 blending of guava pulp with other fruit pulps juices respectively.87 This is followed by hot filling
has been found to improve the product appearance, into clean and sterilized jars.
nutritional value and enhances the flavors of the
resultant products. Guava Juice and Nectars
The guava juices are prepared from either fresh fruits
Dehydrated Guava Products or the guava pulp. Juice is extracted by squeezing
Drying preserves fruits through reduction of the guava fruits through hydraulic filter press or from
the moisture content which inhibits growth of the pulp after dilution with water and subsequent
microorganisms and prevents enzymatic reactions.79 filtration.8 The juice is usually not clear and may
There are various drying methods including sun and require use of pectic enzymes for clearer juices
solar drying which result to contaminated and poor that are easily filtered.8 Studies by Imungi,89 showed
quality products as compared to products obtained optimized conditions for the extraction of guava
through osmotic dehydration, vacuum, freeze and juice using proteolytic enzymes from the Kenyan
spray drying techniques.80 guavas to be 400ppm of enzyme, at a temperature of
45-50oC for 90 minutes.
Dehydrated guava slices can be obtained by drying
under direct sunlight.81 Although this method is the Nectars are obtained by addition of water to
cheapest in preservation, it has been found to cause guava pulp or fresh juice.90 Permitted additives or
up to 84% losses in the heat labile nutrients such as sweeteners as well as sugar may or may not be
ascorbic acid and the water soluble vitamins such as added but the products must have a minimum of
thiamine and niacin therefore limiting its application 8.5° Brix, 25.0% of the guava puree or juice and
as a suitable preservation method.81–83 acidity of 0.15 % at a pH of 3.4 – 4.8,90 Currently
there are some guava juice products in the Kenyan
Osmo-dried guava slices are made from guavas markets although the guava used in processing are
of about 1.5cm thickness dipped in sugary syrups imported.18,91 Besides, information on the nutritional
containing 0.05% potassium metabisulphite and quality and safety of these local products is not
citric acid.84,85 These lead to decrease in the moisture available and therefore a need for a study to be
content and increases solid and sugar levels that conducted.
 OMAYIO et al., Curr. Agri. Res., Vol. 7(3) 318-331 (2019) 325

Guava juices or nectars can also be blended with There are currently no data on the nutrient contents
other juices in order to boost their nutritional values. of processed guava products in the Kenyan markets
Various blended guava nectars have been developed and these calls for a need on conducting studies
by other researchers 3,72,92,93 who have reported on them so as to ascertain the extent of nutrient
that blending improves the product acceptability, degradation in processed guava products.
enhances the nutritional content and increases the
product stability therefore longer shelf life for the Processing of Guava Wastes
nectars. Processing of guavas into various products results
to wastes including seeds, stone cells and fibrous
The evaluation of the feasibility for commercialization tissues from the skin are generated especially
of processed guava from locally procured fruits in during pulping.These make about 25% and are
Kenya is yet to be conducted. Processing guavas suitable for processing into animal feeds and other
is easily achievable even at the household levels products.101,102 Guava wastes have been found to
and farmers should be educated on affordable contain high levels of crude fiber (as much as 61%),
technologies that can help minimize the fruits significant quantities of ether extracts (mainly oleic
postharvest losses. It is however critical that and linoleic acids) and 1,336 kcal/kg - 1,808 kcal/
during processing, care is taken such that the kg metabolizable energy values.103,104 The minerals,
techniques used to produce products are nutritionally, including zinc, iron, potassium, phosphorus and
organoleptically and functionally preservative in manganese are also present in significant levels
order to ensure minimal damage on the nutrients. in guava seed meal. 105 Guava wastes can be
processed into value added food products as
Effects of Different Processing Methods on well, including pectin, dietary fibre that is obtained
Guava Fruit Nutrients from ground dried wastes and powder which can
Processing of guava into various products be supplemented in bakery products to boost the
significantly affects the nutrient contents of the fruit. dietary fiber and use of the waste as substrate in
These include reduction of the heat labile nutrients fermentation for ethanol production.106
such as vitamin C which may reduce by as much
50% and above94 depending on the intensity and Incorporation of guava wastes in broiler chicken
time of exposure to heat. The carbonyl compounds feeds has been shown to improve the carcass
that give the fruit its characteristic aroma as well yields107 while Farid and Kamel108 have shown that
as other phytochemical degeneration have been inclusion of about 20% of guava wastes in feeds
shown to occur and are attributed to the enzymatic can effectively be used without interfering with the
activities due to exposure to light and oxygen.94,95 animals health, their performance and digestibility
Besides, cutting of guavas also promotes ethylene and has got insignificant effect on the carcass quality.
production which accelerates the senescence The use of guava wastes as rabbit feed or inclusion
processes and higher oxidase activities as well as in their diets has been found to economize on the
lipoxygenase enzyme activity leading to fatty acids costs of feed and positively enhances the growth
and carotenoids oxidation.95 and health of rabbits with minimal interference in
their digestion and the carcass quality.109 Therefore
Losses of ascorbic acid have been shown to occur guava wastes could be processed into commercial
by as much as 20.4 % and 62.5 % during juice and products and thus help reduce the pollution from
jam processing respectively,96 63% loss in vitamin C dumping the wastes.
and 61.9% in lycopene during nectar manufacture.97
Drying increases the guava shelf life with minimal The estimated wastes produced from the Kenyan
degradation of the fruit’s mineral and antoxidant industries processing guavas have not been
activities.98 However, freeze drying has been shown documented. There is need therefore for promoting
to have the least effect on guava dehydration as it guava processing and assessing the suitability of
has minimal effects on the nutrient content levels processed guava wastes from the Kenyan cultivars.
as well as the fruits’ natural color, flavor and aroma
although the method is quite costly.83,99,100
 OMAYIO et al., Curr. Agri. Res., Vol. 7(3) 318-331 (2019) 326

Conclusion and preservation techniques that can be done at the

The guava fruit’s nutritional and economic potential household levels can be promoted through farmer
remain unexploited in Kenya. More research on education groups in order to minimize the fruits
the factors limiting its full exploitation needs to be postharvest losses while the government could also
done. Although the Kenya Agricultural & Livestock intervene in order to ensure that fruit processors in
Research Organization (KALRO) has been in the the country also produce and market guava products
forefront in promoting guava production through from locally sourced guava fruits.
provision of guava seedlings to farmers, 18 a
multisectoral approach from the other government Acknowledgement
bodies, policy makers, farmers, processors and The authors would like to acknowledge the FruVaSe
researchers should be set up in order to promote Project for awarding grants for this study through the
guava production and processing. It is worth noting University of Nairobi.
that guava production can be produced in most
counties across the country and therefore there may Funding
be need on educating farmers on the fruit’s potential. This work was funded by fruits and vegetables for
Furthermore, the involved authorities should be in all seasons (FruVaSe) Project. Research grant no
the forefront in providing farmers with the high quality - 2816PROC04.
guava seedlings, carrying out extension services
on proper agronomic practices for guavas and Conflict of Interest
establishing marketing channels just like with other The authors declare no conflict of interest.
fruits such as mangoes. Besides, simple processing

References

1. Patel RK, Maiti CS, Deka BC, Deshmukh NA, homesteads but hardly on the market -
Roy D. Variability Studies in Guava ( Psidium Daily Monitor. Daily Monotor. https://www.
guajava L .) Genotypes for Growth , Yield and monitor.co.ug/Magazines/Farming/Guavas--
Quality Attributes at Mid-hills of Meghalaya. Common-in-homesteads-but-hardly-on-the-
Indian J Hill Farming. 2011;24(1):25-29. market/689860-1402522-1jr0bcz/index.html.
2. Salazar DM, Melgarejo P, Martínez R, Martínez Published 2012. Accessed October 6, 2018.
JJ, Hernández F, Burguera M. Phenological 7. HCD. Hor ticulture Validated Repor t.
stages of the guava tree (Psidium guajava Agriculture, Fisheries and Food Authority
L.). Sci Hortic (Amsterdam). 2006;108(2):157- (AFFA), horticulture performance report. http://
161. doi:10.1016/J.SCIENTA.2006.01.022 www.agricultureauthority.go.ke/wp-content/
3. Kadam M, Kaushik P, Kumar R. Evaluation uploads/2016/05/Horticulture-Validated-
of Guava Products Quality. Int J Food Sci Report-2014-Final-copy.pdf. Published 2014.
Nutr Eng . 2012;2(1):7-11. doi:10.5923/j. 8. Kumari, K. Usha, Rishitha, G., Prasad, K.
food.20120201.02 Rajendra, Kumar PS. Value added products
4. Gautam NN, Singh K, Singh B, Seal S, Goel of guava. Agric Updat . 2017;12:2171-
A, Goel VL. Studies on clonal multiplication of 2 1 7 7 . d o i : 1 0 . 1 5 7 4 0 / H A S / AU / 1 2 .
Guava (Psidium guajava L.) through cutting TECHSEAR(8)2017/2270-2276.K
under controlled conditions. Aust J Crop Sci. 9. Youssef M. Molecular markers associated
2010;4(9):666-669. with high Vitamin-c content in guava. J
5. Pereira FM, Usman, Muhammad, Newton Alex Agric Chem.and Biotechn, Mansoura Univ.
Mayer , Jair, Costa Nachtigal, Oscar, Ranny 2016;7(3):49-55.
Mbongeni Maphanga SW. Advances in guava 10. Chiari-andréo B, Trovatti E, Marto J, et al.,
propagation. Rev Bras Frutic. 2016;39(4):1- Guava : phytochemical composition of a
24. doi:10.1590/0100-29452017 potential source of antioxidants for cosmetic
6. O mur u n g i S M . Gu ava s : C o m m o n i n and / or dermatological applications. 2003.
 OMAYIO et al., Curr. Agri. Res., Vol. 7(3) 318-331 (2019) 327

11. M o r a i s - B r a g a M F B , C a r n e i r o J N P, management of fruits and vegetable : A

Machado AJT, et al., Psidium guajava L., potential for reducing poverty, hidden hunger
from ethnobiology to scientific evaluation: and malnutrition in sub-Sahara Africa.
Elucidating bioactivity against pathogenic Cogent Food Agric. 2017;66:1-13. doi:10.10
microorganisms. J Ethnophar macol. 80/23311932.2017.1312052
2016;194(November):1140-1152 21. Vinceti B, Termote C, Ickowitz A, Powell B,
doi:10.1016/j.jep.2016.11.017 Kehlenbeck K, Hunter D. The contribution
12. Mbora A, Jamnadass R, Lillesø JB. Growing of forests and trees to sustainable diets.
High Priority Fruits and Nuts in Kenya:Uses Sustain. 2013;5(11):4797-4824. doi:10.3390/
and Management. The World Agroforestry su5114797
Centre, United Nations Avenue; 2008. 22. Marquina V, Araujo L, Ruiz J, Rodriguez-
13. Gatambia, E. K., Gitonga, J. K., Menza M. Malaver A, Vit P. Composition and antioxidant
K., Njuguna, J. K., Wanjala, S. B., Karumwa capacity of the guava ( Psidium guajava
N., Wasilwa LA. Situation analysis of guava L.) fruit, pulp and jam. Arch Latinoam Nutr.
(Psidium guajava L) production in Eastern 2008;58(1):98-102.
Province of Kenya. In: Kenya Agricultural 23. Jiménez-Escrig A, Rincón M, Pulido R, Saura-
Research Institute 12th Biennial Scientific Calixto F. Guava fruit (Psidium guajava L.) as
Conference. ; 2010. a new source of antioxidant dietary fiber. J
14. Chiveu J. Assessment of genetic and Agric Food Chem. 2001;49(11):5489-5493.
nutritional diversity, and salinity tolerance doi:10.1021/jf010147p
of Kenyan guava (Psidium guajava L.): an 24. Yan LY. Antioxidant Properties of Guava Fruit:
underutilized naturalized fruit species. 2018. Comparison With Some Local Fruits. Sunw
15. K i d a h a L , A l a ko n ya A , N ye n d e A . Acad J. 2006;3:9-20.
Mor phological Characters of Guava 25. Rana S, Siddiqui S, Goyal A. Extension of the
landraces in Western and Coastal Kenya. shelf life of guava by individual packaging with
Am J Exp Agric. 2015;9(6):1-11. doi:10.9734/ cling and shrink films. J Food Sci Technol.
AJEA/2015/12674 2015;52(12):8148-8155. doi:10.1007/s13197-
16. Chiveu J, Naumann M, Pawelzik E, 015-1881-5
Kehlenbeck K. Morphological Diversity of the 26. Kamath J, Rahul N, Kumar CA, Lakshmi S.
Underutilised Fruit Species Guava (Psidium Psidium guajava L: A review. Int J Green
guajava L .) in Kenya. In: Tropentag, 2016. Pharm. 2008;2(1):1-6. doi:10.22377/IJGP.
Vienna, Austria; 2016:1. V2I1.386
17. HCD. Horticulture Validated Report 2015- 27. Das AJ. Review on nutritional, medicinal
2016. Agriculture and Food Authority and pharmacological properties of guava
(AFA), Data validation report. https://www. (Psidium guajava Linn). J Biol Act Prod from
agricultureauthority.go.ke/wp-content/ Nat. 2011;1(4):216-228. doi:10.1080/223118
uploads/2016/09/Horticulture-2015_2016- 66.2011.10719089
Validated-Report3.pdf. Published 2016. 28. Jiménez-Escrig A, Rincón M, Pulido R, Saura-
18. Oyugi Z. KALRO gives Busia farmers Calixto F. Guava Fruit (Psidium guajava L.) as
55,000 free guava, gooseberry and jack a New Source of Antioxidant Dietary Fiber. J
fruit seedlings. http://farmbizafrica.com/ Agric Food Chem. 2001;49(11):5489-5493.
advertise/10-profit-boosters/2054-kalro- doi:10.1021/jf010147p
givers-busia-farmers-55-000-free-guava- 29. Rojas-Garbanzo C, Gleichenhagen M, Heller
goos e b e rr y -a n d -j a ck -fr u i t-s e e d l i ngs. A, Esquivel P, Schulze-Kaysers N, Schieber
Published 2018. Accessed October 6, 2018. A. Carotenoid Profile, Antioxidant Capacity,
19. Wasilwa LA, Wayua F, Wasilwa T, Wasike VW, and Chromoplasts of Pink Guava (Psidium
Omari F, Ndungu J. Preferences of Guava guajava L. Cv. ’Criolla’) during Fruit Ripening.
(Psidium guajava L.) Types amongst School J Agric Food Chem. 2017;65(18):3737-3747.
Children in Western Kenya.; 2018. doi:10.1021/acs.jafc.6b04560
20. Ar machius J, Vumilia Z. Posthar vest 30. USDA. National Nutrient Database for
 OMAYIO et al., Curr. Agri. Res., Vol. 7(3) 318-331 (2019) 328

Standard Reference Release Legacy April , guajava: A Single Plant for Multiple Health
2018 full report (All nutrients ) 09139,Guavas, Problems of Rural Indian Population.
common, raw. National Nutrient Database. Pharmacogn Rev . 2017;11(22):167-174.
h t t p s : / / n d b. n a l . u s d a . g o v / n d b / fo o d s / doi:10.4103/phrev.phrev_17_17
show/09140. Published 2018. 41. Gutiérrez RMP, Mitchell S, Solis RV.
31. Chiveu J, Naumann M, Kehlenbeck K, Psidium guajava: A review of its traditional
Pawelzik E. Variation in fruit chemical and uses, phytochemistry and pharmacology.
mineral composition of Kenyan guava J Ethnophar macol . 2008;117(1):1-27.
( Psidium guajava L.): Inferences from doi:10.1016/j.jep.2008.01.025
climatic conditions, and fruit morphological 42. Leonti M, Vibrans H, Sticher O, Heinrich
traits. 2019;159(November 2015):151-159. M. Ethnopharmacology of the Popoluca,
doi:10.5073/JABFQ.2019.092.021 Mexico: an evaluation. J Phar m
32. Ferreira JEM, Rodr iguez-Amaya DB. Pharmacol. 2001;53(12):1653-1669.
Degradation of lycopene and beta-carotene in doi:10.1211/0022357011778052
model systems and in lyophilized guava during 43. Bonuel N. Perception of health and health
ambient storage: kinetics, structure, and practices of five Filipino elders. J Nurs Educ
matrix effects. J Food Sci. 2008;73(8):C589- Pract. 2018;8(5). doi:10.5430/jnep.v8n5p68
94. doi:10.1111/j.1750-3841.2008.00919.x 44. Word Health Organization W. Medicinal plants
33. Bakshi P. Maturity indices of Guava. Agric Sci. in the South Pacific : information on 102
2015;(January 2014):18. commonly used medicinal plants in the South
34. Río Segade S, Soto Vázquez E, Díaz Pacific. Manila. In: WHO Regional Office for
Losada E. Influence of ripeness grade on the Western Pacific. ; 1998:163.
accumulation and extractability of grape 45. Díaz-de-Cerio E, Verardo V, Gómez-
skin anthocyanins in different cultivars. J Caravaca AM, Fernández-Gutiérrez A,
Food Compos Anal. 2008;21(8):599-607. Segura-Carretero A. Health effects of Psidium
doi:10.1016/j.jfca.2008.04.006 guajava L. Leaves: An overview of the last
35. Conway P. Tree Medicine: A Comprehensive decade. Int J Mol Sci . 2017;18(4):897.
Guide to the Healing Power of over 170 Trees. doi:10.3390/ijms18040897
London: Judy Piatkus (Publishers) Limited; 46. M o r a i s - B r a g a M F B , C a r n e i r o J N P,
2001. Machado AJT, et al., Psidium guajava L.,
36. Peng J, Yue C, Qiu K, et al., Protective from ethnobiology to scientific evaluation:
Effects of Guava Pulp on Cholestatic Liver Elucidating bioactivity against pathogenic
Injury. ISRN Hepatol. 2013;2013:1-11. microorganisms. J Ethnophar macol.
doi:10.1155/2013/601071 2016;194:1140-1152. doi:10.1016/j.
37. Rai PK, Mehta S, Watal G. Hypolipidaemic & jep.2016.11.017
hepatoprotective effects of Psidium guajava 47. Anand V, M M, Kumar V, Kumar S, P P, Hedina
raw fruit peel in experimental diabetes. Indian A. Phytopharmacological overview of Psidium
J Med Res. 2010;131:820-824. guajava Linn. Pharmacogn J. 2016;8(4):314-
38. Rai PK, Jaiswal D, Mehta S, Watal G. 320. doi:10.5530/pj.2016.4.3
Anti-hyperglycaemic potential of Psidium 48. Rawan S, Bibi F, Khan N, et al., Postharvest
guajava raw fruit peel. Indian J Med Res. Life of Guava ( Psidium guajava L.)
2009;129(5):561-565. varieties as affected by storage intervals
39. Holetz FB, Pessini GL, Sanches NR, at room temperature. Pakistan J Agric Res.
Cortez DAG, Nakamura CV, Dias Filho 2017;30(2):155-161.
BP. Screening of some plants used in the 49. Kader AA. Increasing food availability
Brazilian folk medicine for the treatment of by reducing postharvest losses of fresh
infectious diseases. Mem Inst Oswaldo Cruz. produce. Acta Hortic. 2005;682:2169-2176.
2002;97(7):1027-1031. doi:10.1590/S0074- doi:10.17660/ActaHortic.2005.682.296
02762002000700017 50. Mpho M. Assessment of post harvest losses
40. Daswani PG, Gholkar MS, Birdi TJ. Psidium of fruits at Tshakhuma fruit market in Limpopo
 OMAYIO et al., Curr. Agri. Res., Vol. 7(3) 318-331 (2019) 329

Province, South Africa. African J Agric Harvest Application Of Selected Antioxidants

Res. 2012;7(29):4145-4150. doi:10.5897/ To Improve The Shelf Life Of Guava Fruit.
AJAR12.392 In: Acta Horticulturae. International Society
51. Madrid M. Reducing postharvest losses for Horticultural Science (ISHS), Leuven,
and improving fruit quality worldwide: Belgium; 2007:627-632. doi:10.17660/
the one-billion-dollar untapped business ActaHortic.2007.735.81
opportunity. https://fruitprofits.com/new/ 62. Marques LG, Freire JT. Analysis of
reducing-postharvest-losses-and-improving- freeze-dr ying of tropical fr uits. Dr y
fruit-qualitworldwide:-the-one-billion-dollar- Te c h n o l . 2 0 0 5 ; 2 3 ( 9 - 1 1 ) : 2 1 6 9 - 2 1 8 4 .
untapped-business-opportunity/12. Published doi:10.1080/07373930500212438
2011. Accessed November 17, 2018. 63. Conceição MC, Fernandes TN, de Resende
52. Paltrinieri G. Handling of fresh fruits, JV. Stability and microstructure of freeze-dried
vegetables and root crops. Food Agric Organ guava pulp (Psidium guajava L.) with added
United Nations. 2014:35-39. sucrose and pectin. J Food Sci Technol.
53. Kanwal N, Randhawa MA, Iqbal Z. A Review 2016;53(6):2654-2663. doi:10.1007/s13197-
of Production, Losses and Processing 016-2237-5
Technologies of Guava. Asian J Agric Food 64. Mahendran T. Physico-Chemical Properties
Sci. 2016;04(02):2321-1571. and Sensory Characteristics of Dehydrated
54. Nikhanj P, Kocher GS, Boora RS. Fermentative Guava Concentrate: Effect of Drying Method
production of guava wine from pectinase and Maltodextrin Concentration. Trop Agric
treated and untreated juice of ‘punjab Res Ext. 2011;13(2):48. doi:10.4038/tare.
pink’ cultivar of Psidium guajava L. Agric v13i2.3138
Res J. 2017;54(2):244. doi:10.5958/2395- 65. Kitinoja L, Kader AA. Measuring postharvest
146X.2017.00044.8 losses of fresh fruits and vegetables in
55. Kiaya V. Post-harvest losses and strategies to developing countries. The Postharvest
reduce them. J Agric Sci. 2014;149(3-4):49- Education Foundation. doi:10.13140/
57. doi:10.13031/aim.20152189434 RG.2.1.3921.6402
56. Pareek S, Kitinoja L, Kaushik RA, Paliwa R. 66. Kitinoja L, Saran S, Roy SK, Kader AA.
Postharvest physiology and storage of ber. Postharvest technology for developing
Stewart Postharvest Rev. 2009;5(5):1-10. countries: Challenges and opportunities in
doi:10.2212/spr.2009.5.5 research, outreach and advocacy. J Sci Food
57. Gill KBS. Techniques for extending shelf life of Agric . 2011;91(4):597-603. doi:10.1002/
guava fruits: A review. In: Acta Horticulturae. jsfa.4295
International Society for Horticultural Science 67. Sheahan M, Barrett CB. Food loss and waste
(ISHS), Leuven, Belgium; 2018:959-969. in Sub-Saharan Africa: A critical review.
doi:10.17660/ActaHortic.2018.1205.124 Food Policy. 2017;70:1-12. doi:10.1016/j.
58. Phebe D, Ong PT. Extending “Kampuchea” foodpol.2017.03.012
g u a v a s h e l f - l i f e a t 2 7 oC u s i n g 68. Hailu G, Derbew B. Extent, causes and
1-methylcyclopropene. Int Food Res J. reduction strategies of postharvest losses of
2010;17:63-69. fresh fruits and vegetables − A review. J Biol
59. Kumar R, Lal S, Misra KK. Effect of post Agric Healthc. 2015;5(5):49-64.
harvest calcium treatments on shelf life of 69. Gurvinder Singh Kocher. Status of wine
guava cv. Sardar. HortFlora Res Spectr. production from guava (Psidium guajava
2012;1(4):344-347. L.): A traditional fruit of India. African J
60. Biosci IJ, Amanullah S, Sajid M, Qamar MB, Food Sci. 2011;5(16):851-860. doi:10.5897/
Ahmad S. Postharvest treatment of salicylic AJFSX11.008
acid on guava to enhance the shelf life at 70. Kr Chauhan A. Determination of Antioxidant
ambient temperature. 2017;6655:92-106. Capacity, Total Phenolics and Antimicrobial
doi:10.12692/ijb/10.3.92-106 Properties of Spray-Dried Guava Extract for
61. Jayachandran KS, Srihari D, Reddy Yn. Post- Value-Added Processing. J Food Process
 OMAYIO et al., Curr. Agri. Res., Vol. 7(3) 318-331 (2019) 330

Technol. 2014;05(09). doi:10.4172/2157- 0010-8

7110.1000368 81. Ndawula J, Kabasa JD, Byaruhanga YB.
71. Yadav SK, Sarolia DK, Pilania S, Meena HR, Alterations in fruit and vegetable beta-
Mahawer LN. Studies on Keeping Quality of carotene and vitamin C content caused by
Preserved Guava Pulp during Storage. Int open-sun drying, visqueen-covered and
J Curr Microbiol Appl Sci. 2017;6(3):1235- polyethylene-covered solar-dryers. Afr Health
1242. Sci. 2004;4(2):125-130.
72. Kumari Y. Studies On Effect Of Blending 82. Wojdyło A, Figiel A, Lech K, Nowicka P,
Impact Of Guava (Psidium Guajava L.) And Oszmiański J. Effect of Convective and
Papaya (Carica Papaya L.) Pulp On Recipe Vacuum-Microwave Drying on the Bioactive
Standardization Of Blended Nectar And Rts Compounds, Color, and Antioxidant Capacity
(Ready To Serve) Beverages. 2016. of Sour Cherries. Food Bioprocess Technol.
73. Correa MIC, Chaves JBP, Jham GN, Ramos 2014;7(3):829-841. doi:10.1007/s11947-013-
AM, Minim VPR, Yokota SRC. Changes in 1130-8
guava ( Psidium guajava L. var. Paluma) 83. Ali MA, Yusof YA, Chin NL, Ibrahim MN. Effect
nectar volatile compounds concentration due of different drying treatments on colour quality
to thermal processing and storage. Ciência and ascorbic acid concentration of guava fruit.
e Tecnol Aliment. 2010;30(4):1061-1068. Int Food Res J. 2016;23:155-161.
doi:10.1590/S0101-20612010000400035 84. Sagar VR, Suresh Kumar P. PROCESSING
74. Tillett A, Kim D, Madison OMA. Fruit OF GUAVA IN THE FORM OF DEHYDRATED
nectar as a refreshing beverage an SLICES AND LEATHER. In: Acta Horticulturae.
overall review. Libr Resour Tech Serv. International Society for Horticultural Science
2014;7654185763(July):47906. doi:10.1111/ (ISHS), Leuven, Belgium; 2007:579-589.
j.1469-0691.2011.03558.x/pdf doi:10.17660/ActaHortic.2007.735.75
75. Han B, Gu H, Liu S. Lye Peeling of Fruits and 85. da Silva WP, e Silva CMDPS, Farias Aires
Vegetables. Shiyou Diqiu Wuli Kantan/Oil KLC de A. Description of Guava Osmotic
Geophys Prospect. 2018;53(2). doi:10.13810/j. Dehydration Using a Three-Dimensional
cnki.issn.1000-7210.2018.02.010 Analytical Diffusion Model. J Food Process.
76. Bhuvaneswari S, Tiwari RB. Pilot scale 2014;2014:1-7. doi:10.1155/2014/157427
processing of red flesh guava RTS beverage. 86. Kanwal N, Randhawa MA, Iqbal Z. Influence of
J Hort Sci. 2007;2(1):50-52. processing methods and storage on physico-
77. Sarkar A, Bulo J. Standardization of Blending chemical and antioxidant properties of guava
of Guava Pulp with Pineapple Juice for jam. Int Food Res J. 2017;24(5):2017-2027.
Preparation of Ready-To-Serve ( RTS ). Int J doi:10.1080/23311932.2016.1176287
Curr Microbiol Appl Sci. 2017;6(11):395-401. 87. Sidhu JS. Tropical Fruits : Guava , Lychee ,
78. Jakhar M.S., Vaish P.K. PS. Studies on the and Papaya. In: Handbook of Fruits and Fruit
standardization and preservation of guava Processing. ; 2006:597-634.
(Psidium guajava L.) and barbados cherry 88. Kuchi VS, Gupta R, Gupta R, Tamang S.
(Malpighia glabra L.) blended ready-to-serve Standardization of recipe for preparation of
beverage. J Progress Hortic. 2013;45(1) guava jelly bar. J Crop Weed. 2014;10(2):77-
:95-99. 81.
79. María L, Acosta V. Analysis of Nutritional and 89. Imungi JK. Physical and chemical changes
Functional Properties of Dry Guava 1 Análisis taking place during extraction, concentration
de las propiedades nutricionales y funcionales. and storage of clarified guava juice. 1979.
2014;18(1):159-175. doi:10.11144/Javeriana. 90. Fao. General Standard For Fruit Juices And
IYU18-1.apnf Nectars. 2005:1-19.
80. Sagar VR, Suresh Kumar P. Recent advances 91. Ndemo B. The tragedy of buying fruit at the
in drying and dehydration of fruits and roadside. Daily Nation. https://www.nation.
vegetables: A review. J Food Sci Technol. co.ke/oped/blogs/dot9/ndemo/2274486-
2010;47(1):15-26. doi:10.1007/s13197-010- 3087408-p1p6aqz/index.html. Published
 OMAYIO et al., Curr. Agri. Res., Vol. 7(3) 318-331 (2019) 331

2016. Accessed June 23, 2019. Intake, total digestibility, microbial protein
92. Rani TB, Babu JD. Acceptability and storage production and the nitrogen balance in diets
studies of guava - Aloe nectar blends. Asian J with fruit by-products for ruminants. Rev Bras
Hortic. 2015;10(1):80-85. doi:10.15740/HAS/ Zootec. 2011;40(5):1052-1060.
TAJH/10.1/80-85 102. El Boushy, A. R. Y. and van der Poel AFB.
93. Mehta V, Delvadia D V, Galav A, Sharma AK. Handbook of Poultry Feed from Waste:
Standardization of Processing Technology for Processing and Use. Springer-Verlag New
Guava / Blended Guava (Psidium guajawa L .) York; 2000.
Ev . Lucknow – 49 Ready-To-Serve Beverage. 103. Pereira E, Arabutan D, Bôa-viagem C, Lima
Int J Adv Sci Res Manag. 2018;(1):184-187. RB, Lima MB, Ludke JV. Physicochemical
94. Dweck AC. A review of Guava ( Psidium composition and energy and nutritional
guajava). Malayan J Med Sci. 2001;8(1): characteristics of guava and tomato residues
27-30. for free range broilers. Rev Bras Zootec.
95. Hussein A, Odumeru J., Ayanbadejo T, 2009;38(6):1051-1058.
et al., Effects of processing and packaging 104. Guimarães AADS. Utilização do resíduo de
on vitamin C and β-carotene content of goiaba (Psidium guajava L.) na alimentação
ready-to-use (RTU) vegetables. Food Res de poedeiras comerciais. 2007. doi:616.89-
Int. 2000;33(2):131-136. doi:10.1016/S0963- 008.47:616-
9969(00)00027-2 105. Uchoa-thomaz AMA, Sousa EC, Carioca
96. Jawaheer B, Goburdhun D, Ruggoo A. Effect JOB, et al., Chemical composition, fatty acid
of processing and storage of guava into profile and bioactive compounds of guava
jam and juice on the ascorbic acid content. seeds (Psidium guajava L.). Food Sci Technol.
Plant Foods Hum Nutr. 2003;58(3):1-12. 2014;34(3):485-492. doi:10.1590/1678-
doi:10.1023/B:QUAL.0000041161.05123.66 457x.6339
97. Ordóñez-Santos LE, Vázquez-Riascos A. 106. Sharma HK, Kaur M. Utilization of Waste
Effect of processing and storage time on the from Tropical Fruits. In: Anal AK, ed. Food
vitamin C and lycopene contents of nectar Processing By-Products and Their Utilization.
of pink guava (Psidium guajava L.). Arch First Edit. ; 2018:27-51.
Latinoam Nutr. 2010;60(3):280-284. 107. Lira RC, Rabello CB, Ferreira PV, et al.,
98. Patel P, Sunkara R, Walker LT, Verghese Revista Brasileira de Zootecnia Inclusion of
M, Patel P. Effect of Drying Techniques on guava wastes in feed for broiler chickens 1.
Antioxidant Capacity of Guava Fruit. Food Rev Bras Zootec. 2009;38(12):2401-2407.
Nutr Sci. 2016;7(7):544-554. doi:10.4236/ 108. Farid AS, Kamel ER. Effect of feeding
fns.2016.77056 guava waste on growth performance, diet
99. Marques LG, Silveira AM, Freire JT. digestibility, carcass characteristics and
Freeze-drying characteristics of tropical production profitability of ossimi lambs. Egypt
fruits. Dry Technol . 2006;24(4):457-463. J Nutr Feed. 2016;19(3):463-475.
doi:10.1080/07373930600611919 109. Ramadan Kamel E, Abdel-Fattah F, Samy
100. Kumar PS, Sagar VR. Drying kinetics and El-Qaliouby H, Eaa M. Response of New
physico-chemical characteristics of osmo- Zealand rabbits to diet containing guava
dehydrated mango, guava and aonla under waste ( Psidium guaijava L.): Effect on
different drying conditions. J Food Sci growth performance, diet digestibility and
Technol. 2014;51(8):1540-1546. doi:10.1007/ economic efficiency. Alexandria J Vet Sci.
s13197-012-0658-3 2016;50(1):24-35. doi:10.5455/ajvs.232098
101. Augusto J, Campos S De, Santos D, et al.,