Formulation and Evaluation of Antidiabetic Chocolate by using Guava Leaves and Mulberry Fruits

The chocolate is product which love every age person to eat but due health issues like obesity, high blood pressure, coronary artery disease, diabetes etc. doctor restrict patient take chocolate. So, objective of present research was formulate the medicated keeping note issuesto prevent Diabetes and make convenient Psidium Guajava synonyms Guava leaves have levels antioxidants vitamins also helps lower sugar levels. Chocolate formulation contained powder, dark chocolate, cocca butter, coffee, stevia evaluated parameters are general appearance, dimension, hardness, blooming test, drug content determination, physical stability