Agave americana (A. americana) is a species that are considered as one of the most studied species and there are a large number of derived products, as well as applications of agave fibers. Here, we have exploited their applied potentialities through metabolic and biochemical abilities. In this case, we monitored the presence of terpenoides, phlobatanins, tannins, anthraquinone, puerarin, apigenin, carbohydrates and vitamin C. The proteins amount was estimated to be 8.13 mg.g−1(FM). In addition, the A. americana leave juice enzymological characterization consists of various enzymatic activities like protease (356 U. mL−1) and α-amylase (264 U. mL−1). The last one (AmyAga) was purified after two purification steps, their optimal activity is showed at 70 °C and pH 9. Eventually, those findings indicate their potential use in baking industry in which AmyAga upgrades some parameter’s like elasticity index, baking strength, humidity and fall time. We note also that vitamin C inhibitory capability towards some enzymes such as glucosidases that was 3 folds higher than those of exhibiting against amylases.