Saponin Maintaining and Dose Determining in carica Papaya Leaf cookies as a Breast Milk Booster (galactogogue)

Abstract

Background: Papaya leaf has been proven to increase breastmilk production as the saponin content increases oxytocin level. However papaya leaf has a bitter taste, therefore cookies form is a good alternative to increase compliance. Saponin content has to be maintained and the dose should be determined to be an effective breastmilk booster (galactogogue). Objective: This study aimed to find the best process in 1. Minimizing the bitter taste of papaya leaf, 2. Maintaining saponin content of cookies, 3. Finding the highest dose of acceptable cookies, and 4. Determining the amount of cookies has to be consumed by lactating mothers as a breastmilk booster. Method: For minimizing the bitter taste of Carica papaya leaf we compared the pH level of mashed papaya leaf after three different treatments. For saponin maintaining, we compared two different temperature and duration of baking processes. Hedonic tests were performed to find the dose of papaya leaf cookies which were acceptable. The number of cookies should be consumed was calculated based on amount of saponin in the cookies, which had been shown to have an effective outcome. Findings: This study found that Carica papaya leaf which was boiled twice in 60?C for 10 minutes had the lowest pH compared to be soaked in 2.5% volume of quicklime (calcium oxide) solution or 10 minutes boiled in the cooked rice water. Baking Carica papaya leaf cookies in 60?C for 70 minutes could maintain saponin content compared to be baked in 130?C for 35 minutes. Hedonic test results showed that there was no significant differences in acceptability levels of Carica papaya leaf content between the groups. A hundred gram cookies with 40% carica papaya leaves contained 3.67g saponin, thus for 1.8g saponin intake/ day in two cookies of 25g should be consumed. Conclusion: The best method in reducing the bitter taste of Carica papaya leaf cookies was by boiling in 60?C for 10 minutes. Saponin content in the cookies could be maintained by 60?C for 70 minutes baking. The highest dose but acceptable taste of carica papaya leaf cookies was 40%. Two pieces of 25g carica papaya leaves cookies can be consumed as galactogogue.