The present study reveals the potential of M. x paradisiaca flower to enhance milk production of nursing mothers which could be exploited for commercialization of the isolated extract.

The most common reasons given for breastfeeding discontinuation among working women is insufficient or low milk supply which related to physiological and psychological factors. In this case, natural galactagogue is suggested as an alternative for lactating women to augment expressed breast milk supply, instead of using drugs as a milk booster. This study investigated the banana flower of Musa x paradisiaca for its galactogenic property on lactating working women. Formulations containing banana flower flour (BFF) and wheat flour with ratio of 50:50 were consumed by randomised lactating working women. A total of 58 mother-infant pairs were assigned to two groups which were placebo group (n=29) who consumed plain biscuits (without addition of BFF) and experimental group (n=29) who consumed prototype biscuits. Expressed breast milk (EBM), anthropometric indices of mothers and infants were recorded before and after the consumption of the biscuits. The result showed that EBM volume after consuming lactogenic biscuits among experimental group was significantly higher compared to placebo groups. The index of mother’s BMI change after the intervention was not statistically significantly different between the two groups (p>0.05). However, the BMI for age index after the intervention was significantly different among the infants (p<0.05), which means that lactogenic biscuit also contributes to the infants' growth status. The usage of banana flower as a galactagogue was useful to help increasing maternal milk production among lactating working women.

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The application of astaxanthin is not widely studied especially on its uses and relationship toward lipid stability in food products. Therefore, this study was aimed to determine the antioxidant activity of astaxanthin and evaluate its lipid stability, physicochemical and sensory properties of astaxanthin formulated cookies. The antioxidant activity of astaxanthin was analyzed using DPPH, HRSA and FRAP assays. Meanwhile, lipid stability including peroxide value (PV), p-anisidine value (P-aV) and TOTOX value was evaluated periodically on the formulated cookies (10%, 15% and 20% of astaxanthin). Astaxanthin recorded inhibition percent (I%) value of DPPH 97%. The hardness of the cookies significantly decreased (P<0.05) as the astaxanthin were increased. The amount of astaxanthin added did not affect the taste acceptability of all formulated cookies. Storage time has affected on PV and P-aV value, but not affected on the TOTOX value. The significance of this study will lead to the potential application of astaxanthin as functional foods, thus provide health benefits.