Production and Quality Evaluation of Galactogogue Cake Made from Wheat Flour, Guna Seed, Soy Beans, Tigernut, Dates Flour and Garden Cress Powder

ABSTRACT
Breastfeeding is universally recognized as the optimal form of infant nutrition, providing essential nutrients and immune-boosting properties vital for infant growth and development. Despite its benefits, many mothers face challenges in sustaining adequate milk production, often resulting in the use of galactogogue to enhance lactation. This study aimed to produce and evaluate galactogogue cake formulated from wheat, oat, guna seed, soybean, tiger nut, date, and garden cress as a functional food for lactating mothers. The specific objectives were to determine the proximate composition, functional properties, and sensory attributes of the cake. Four formulations were prepared by varying the proportions of wheat, guna seed, soybean, tiger nut, date, and fenugreek powder with sample A (100:0:0:0:40:5) sample B (70:30:20:20:40:5), Sample C (60:40:20:20:40:5) and sample D (50:50:20:20:40:5) respectively. Proximate analysis revealed that Sample D had the highest protein content (38.34%), while Sample A had the highest carbohydrate content (63.59%). Functional properties, including water absorption and emulsion capacities, were enhanced by garden cress and guna seed, contributing to the cake' improved texture and moisture retention. Sensory evaluation showed high acceptability across all samples, with Sample C receiving the highest scores for taste, aroma, and overall appeal due to the balanced sweetness from dates and the nutty flavor of tiger nut. The results underscore the potential of galactogogue cake as a convenient and nutritious solution to address lactation insufficiency, particularly in resource-limited settings. Further research is recommended to evaluate the long-term effects of these cake on milk production and infant health, as well as to investigate the bioavailability of their nutrients. This study contributes valuable insights into the development of functional foods for maternal nutrition and supports breastfeeding practices in vulnerable populations.