Effect of moringa oleifera cookies to improve quality of breastmilk

Objective: This study aims to analyze the effect of moringa cookies consumption to improve the quality of breastmilk on exclusive breastfeeding mothers. Method: This was an experimental study with pre and post control group design. The intervention group consumed 50 grams of moringa cookies for a month. The quality of breast milk was measured by analyzing carbohydrate, protein, fat, and vitamin A level. Data were analyzed using independent T-test. Results: There was an increase in the levels of fat, protein, carbohydrate and vitamin A in breast milk in both the intervention and control groups (fat level in intervention group (2.8587 +/- 0.1149) vs control group (2.8694 +/- 0.1098), p = 0.145; protein level in intervention group (1.5135 +/- 0.1566) vs control group (1.5692 +/- 0.1343), p = 0.029; vitamin A level in intervention group (0.0067 +/- 0.0008) vs control group (0.0067 +/- 0.0072), p = 1.000; carbohydrate level in the intervention group (7.1677 +/- 0.5205) vs control group (7.2344 +/- 0.6831), p = 0.565. Only protein levels increased significantly in the intervention groups compared to the control groups (p < 0.05). Conclusion: This study showed that consumption of moringa cookies increase the quality of breast milk especially protein level. (C) 2020 Elsevier Espana, S.L.U. All rights reserved.