The Effect of High-Protein Biscuits Eaten by Breastfeeding Women

Abstract

Breast milk is considered the ideal food for an infant in the first six months, as it contains water, fats, proteins, lactose, minerals, vitamins, enzymes, and hormones. Breast milk varies greatly in composition between breastfeeding mothers and even within the same mother from time to time. Milk samples were collected from breastfeeding women, and the number of donor women was 8 women per group. Breastfeeding women were divided into groups (A, B, C). Group A is the control group that did not take a nutritional supplement or high-protein biscuit Group B is for donor women who take nutritional supplements, and Group C is for breastfeeding women who eat high-protein biscuits. Tests were conducted on biscuits and human milk. The results of the analysis for the biscuits showed an increase in the percentage of moisture, protein, and ash in L3, while the percentage of fat and carbohydrates recorded an increase in the standard treatment. When conducting a sensory evaluation of the biscuits, a difference was noted in the sensory evaluation characteristics between the treatments. After the breastfeeding mother ate protein-rich biscuits, the results of the chemical analysis of the milk showed an increase in the moisture percentage, while the percentages of fat, protein ML3, and lactose increased. It was high in treatment ML1 and ML2, while the ash percentage recorded the highest value in treatment ML1. When analyzing the amino acids in milk samples, the amino acids varied in their proportions, and this indicates the effect of protein-rich foods on the micro- and macronutrients in human milk.