Production and Quality Evaluation of Galactogogue Cake Made from Oat, Guna Seed, Soy Beans, Tigernut, Dates Flour and Fennel Powder

The nutritional health of lactating mothers is pivotal to the well-being of both mother and child, as it directly impacts breast milk quality and production. Galactogogue, which are foods or substances that enhance lactation, have been traditionally used to address this issue. This study aimed to develop and evaluate the nutritional composition, functional properties, and sensory acceptability of a galactogogue-enriched cake formulated from oat, guna seed, soybean, tiger nut, date, and fennel powder. Four different formulations (Samples A, B, C, and D) were developed by varying the proportion of wheat, guna seed, soybean, tiger nut, date, and fenugreek powder with sample A (100:0:0:0:40:10) sample B (70:30:20:20:40:10), Sample C (60:40:20:20:40:10) and sample D (50:50:20:20:40:10) respectively, with Sample A serving as the control. The proximate analysis revealed that Sample C had the highest protein content (28.83 ± 0.01%), followed by Sample D (27.21%) and Sample B (25.45%), compared to the control Sample A (6.58%). Fat content was also significantly higher in Sample D (13.85 ± 0.01%) compared to Sample A (2.41%), indicating an improved energy-dense formulation. The carbohydrate content decreased as protein and fat increased, with Sample A having the highest carbohydrate content (70.80%) and Sample C the lowest (33.21%). The fiber content was highest in Sample B (11.10%) and Sample C (10.67%), emphasizing the potential digestive benefits of these formulations. Functional property analysis showed that Sample D exhibited the highest bulk density (0.89g/cm³), water absorption capacity (1.69g/g), and oil absorption capacity (1.46 g/g), which are indicative of improved texture and stability in baked products. Sensory evaluation demonstrated that Sample B had the highest overall acceptability, followed closely by Sample C, suggesting that the incorporation of guna seed, soybean, tiger nut, and date positively influenced the cake's taste, texture, and overall appeal. This study highlights the potential of developing a functional galactogogue cake with enhanced nutritional benefits to support lactating mothers. The significant increase in protein, fat, and fiber content, along with favorable functional and sensory attributes, suggests that incorporating these traditional galactogogue into baked products could provide a natural and accessible dietary intervention for improving lactation and maternal health.