Chemical and Organoleptic Characterization of Pawpaw and Guava Leathers

An investigation was carried out to evaluate the chemical and organoleptic properties of pawpaw and guava leathers. Guava leather was significantly higher in protein (2.67%) and fat (1.37%) than other samples. There was no significance difference in the crude fibre of pawpaw (2.4%) and guava (2.67%) leathers. This was also observed in the ash contents with pawpaw leather having (2.67%) and guava leather (2.87%). Guava leather is significantly higher in fruitiness smell and overall acceptability. Guava leather showed better compositional attributes.