Background: Galohgor nutraceutical lactation cookies (NLC) contain polyherbal which is believed and consumed by postpartum mothers of Sundanese Ethnic in Indonesia to increase breast milk production. This study was aimed to analyze the effects of NLC cookies on breast milk volume and lactose concentrations of postpartum mothers. Methods: The experimental study with post-controlled design was conducted. Twenty eligible mother-infant pairs were enrolled and divided into two groups. They were randomly assigned to receive NLC (n=9) or original cookies (ORC, n=11). Each subjects consumed 4 pieces/d of NLC which containing 1 g galohgor nutraceutical powder/ pieces or ORC (without galohgor nutraceutical powder), for 14 days intervention period since the first day of giving birth. The measurement of breast milk production was carried out by baby weighing method using SECA 334 digital baby scale (SECA, Hamburg, Germany). A high-performance liquid chromatography method was used to determine lactose concentrations in breast milk. Data were analyzed by parametric Independent T-test or the nonparametric Mann-Whitney U-test and adjusted analysis of covariance. Results: NLC significantly increased (P<0.05) breast milk production, as shown by average breast milk volume of NLC compared to ORC, i.e., 557.0 (95% confidence interval [CI], 497.3–616.6) mL/d vs. 435.9 (95% CI, 382.3–489.6) mL/d. This result was supported by lactose concentration in breast milk of mothers who consumed NLC significantly higher (P<0.05), compared to ORC, i.e., 6.03% (95% CI, 5.66%–6.40%) vs. 5.18% (95% CI, 4.85%–5.51%). Conclusion NLC which containing galohgor nutraceutical can be recommended to increase breast milk volume and lactose concentration in the early postpartum period.

Introduction: Low glycaemic snacks may help to improve blood glucose control. However, data on the effect of soybean snack bars on postprandial glucose levels of the diabetic population is scarce. Therefore, the current study aimed to examine the effect of consuming soy flour snack bars on glycaemic response (GR) over a 180-minute period in individuals with diabetes by estimating postprandial glucose levels variation and total area under the curve (AUC). Methods: Nine subjects (age: 54.6±4.0 years; BMI: 25.0±2.5 kg/m2) with type 2 diabetes mellitus (T2DM) diagnoses without complication enrolled in this randomised, open-label, cross-over trial. On three separate sessions, they consumed glucose standard solution, soy flour snack bar (SF), and wheat flour snack bar (WF) containing 25 g of available carbohydrate, respectively. Finger prick capillary method was executed to measure blood glucose levels at 30, 60, 90, 120, 150, 180 minutes after test product ingestion. Results: Overall, significantly lower postprandial glucose levels were observed at 30, 60, 90, and 120 minutes (122.3±17.6, 136.3±24.9, 125.7±25.3, and 107.2±24.1 mg/dL; p<0.001) in those who consumed SF snack bars than WF snack bars (147.9±41.3, 168.0±43.6, 152.6±30.0, and 140.6±33.4 mg/dL). The AUC level after the ingestion of SF snack bar was 2044.8±503.1 mg.min/dL, >20% lower compared to ingestion of WF snack bar (4735.0±666.8 mg.min/dL), p<0.001. These glycaemic control benefits can be explained due to the high fibre and protein content linked to the physicochemical properties of SF. Conclusion: With high nutritional properties, SF snack bar has a low GR and might help control blood glucose in T2DM subjects.