Maldives National Journal of Research

The Maldives National Journal of Research (MNJR) is a research journal of the Maldives National University published by the Postgraduate Research Centre. MNJR is a multidisciplinary journal of research in all disciplines relevant to the Maldives. Although in the coming years, it is expected that this journal will evolve into specialist journals in various disciplines, the first one is generalist in nature. The journal publishes research articles, literature reviews, book reviews, comments, opinion and perspectives.

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Author: search.filters.author.Naila, AishathEnd date: 2020

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    Salt content of processed food products available in Dh. Kudahuvadhoo, Maldives
    (Research Development Office, The Maldives National University, 2020-12) Muneer, Aishath; Zoona, Fathimath; Naila, Aishath
    Some of the processed food are junk food which are unhealthy when consumed in excess amount. Commonly used junk food include fast food, chips, candy, gum, sweets, desserts as well as fizzy drinks. These food types consist of salt, sugar, fat and are high in calories. Junk food are easy to make and are easily accessible for consumption making this the main reason people use junk food even though it is not healthy. Consumption of salty junk food regularly increases the amount of salt intake which is undesirable for a healthy life. High amount of salt intake increases blood pressure and other adverse effect to health. A market survey at Dh. Kudahuvadhoo grocery shops (5 shops) was conducted. A convenient sampling was used to collect 30 processed food products. Nutritional values of these products were recorded and analyzed using Microsoft Excel 2016. The salt levels in the products were compared to that of WHO recommended level of salt (< 5g/day). The highest amount of salt among the 30 items was found in Amexicana flour tortillas (2.6g salts per 100g). Cotton candy had zero amount of salt. The mean value of salt in the 30 types of food products was 0.324 g. The salt content processed food products varied, by types, production company, and the country of the production. Although the amount of salt was less than the WHO recommendation level in the selected junk food, daily meals, and intake in high quantity may lead to exceed the WHO recommended level of salt intake.
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    Editorial
    (The Research Centre, Maldives National University, 2019-12) Naila, Aishath
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    Production of lip balm from stingless bee honey
    (Maldives National Journal of Research, 2018-06) Yusof, Atuyah Athirah Binti; Ajit, Azilah B.; Sulaiman, Ahmad Z.; Naila, Aishath
    India Cosmetics is used daily by majority of the people worldwide. Nowadays, consumer demand for natural based product cosmetics as they are safe to use and environmentally friendly. Lip balm is a cosmetic or lip care product whose purpose is to prevent dry and chapped lips. The quality of lip balm is directly linked with the basic ingredients used in the formulation. This work involved the formulation of lip balm from natural ingredients. Various composition of beeswax, shea butter, stingless bee honey, oils and colorant were studied to obtain the best formulation. Stingless bee honey was added to the lip balm formulation as moisturizing agent. The physico-chemical properties of the formulations were determined including melting point, stability, moisture content, color intensity, sensory test for human acceptance and microbial test. From the results, the formulation of lip balm from beeswax, shea butter and oil with ratio 1:1:1 was the best formulation. It has high melting point and has stable condition in low and room temperature. The presence of honey in the formulation assisted to increase the moisture content in the lip balm. Besides that, for color intensity, natural colorant from fruit juice and extraction contributed the color to the lip balm but the color intensity was lower compared to powder colorant. Lastly, the formulation of lip balm from beeswax, shea butter and oil with ratio of 1:1:1 met the consumer acceptance as the highest sensory test score was obtained for this formulation.
Those using material that appeared in MNJR for noncommercial use are welcome to copy, distribute, transmit and adapt the work — at no cost and without permission — as long as they attribute the work to the original source. Those who wish to use material appearing in MNJR for commercial use must obtain written permission from MNJR.