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Star fruit (Averrhoacarambola) persist functional compounds therefore present investigation aims at the utilization of Star fruit to improve the nutritional value of beer. Beers were prepared by fortification of star fruit juice at 5.0%, 7.0%, and 10% level and compared with control. The prepared beers were assayed for proximate, physicochemical, bioactive, and sensory properties. The juice addition had a nonsignificant (p ≤ .05) effect on density and specific gravity whereas, total soluble solids increased and pH, alcohol, and carbon dioxide content decreased. A significant (p ≤ .05) increment was observed in total phenolic content and antioxidant activity. In total, 10% star fruit fortified beer showed the highest overall acceptability. FTIR spectroscopy was used to identify the functional bonds in beer samples. The highest peak of alcohol groups was observed in the control sample, which decreased as the juice level increased. Hence, star fruit acts as a valuable fortification compound for preparing beer with high nutritional value and improved sensory characteristics.

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