The influence of chocolate fortification with Centella asiatica, Abelmoschus esculentus, and Psidium guajava on the content of biologically active substances

Herbal- based chocolate consists of micro- nutrients and spices, which can be con sumed in infinite combinations. This research examines the combination of Centella
asiatica, Abelmoschus esculentus, and Psidium guajava in the process of chocolate for mulation. The concentration of the product was optimized based on taste, flavor, texture, and stability. The optimized concentration was subjected to Nutritional, Stability, Sensory, Anti- oxidant, timicrobial, and shelf life analysis. The Nutritional analysis shows an increased level of calcium (67.8 mg), iron (2.34 mg), and sodium (355 mg) per 100 g in the formulated chocolate in comparison to the convention ally available chocolates. The antioxidant activity was determined to be 52.15% by DPPH assay. The product has antimicrobial activity against tooth decaying organ isms, Streptococcus mutans and Lactobacillus acidophilus. The shelf life of the product was found to be around thirty days. The observations made from various analyses conclude that the formulated product Phytolate has enriched micronutrients and medicinal value.