Keropok lekor is a popular Malaysian snack made primarily from fish meat and contains very low fibre. Okara is a soy by-product from the production of soy milk and tofu, and is often discarded as food waste. However, okara is rich in nutrients, containing 55% fibre, 30% protein, 10% fat, and other bioactive components. The incorporation of okara into the production of keropok lekor can help to increase the nutritional content and reduce the environmental impact. This study aimed to evaluate the sensory and nutritional properties of okara-containing keropok lekor. Out of 16 formulations, 5 formulations, including the control, were selected for sensory evaluation: control, formulation 1 (2.7% okara), formulation 2 (5.4% okara), formulation 3 (6.7% okara), and formulation 4 (8.1% okara). The sensory evaluation revealed that formulation 1 received the highest scores for aroma, colour, and appearance and was within the acceptable range for all of these attributes, including overall acceptance. Formulation 1 showed no significant differences in colour, appearance, taste, texture, and overall acceptability compared to the control. Nutrient content of control and formulation 1 showed that fibre (3.25 +/- 0.07 g/100 g vs 5.10 +/- 0.14 g/100 g), fat (11.05 +/- 0.21 g/100 g vs 14.10 +/- 0.57 g/100 g) and energy content (289.00 +/- 0.01 g/100 g vs 325.00 +/- 2.83 g/100 g) increased after incorporation of okara, while moisture (37.20 +/- 0.14 g/100 g vs 33.55 +/- 0.07 g/100 g) and ash (4.30 +/- 0.14 g/100 g vs 2.85 +/- 0.21 g/100 g) decreased. In conclusion, keropok lekor, which contains 2.7% okara, exhibits acceptable sensory properties, suggesting that okara can be used in food development to increase dietary fibre content.

Tempeh is unique because its high bioavailability enables calcium absorption that is comparable to that of milk, despite its low calcium content per serving. Fortification is therefore essential to improve its nutritional value and establish it as a viable calcium source for vegetarian diets. This study aimed to evaluate the sensory acceptability of high calcium tempeh (TempeCal) chips compared with unfortified (commercial) tempeh chips. A total of 100 women took part in an affective sensory evaluation. Three flavours of TempeCal chips (original, garlic, and spicy) and one unfortified tempeh chip were assessed for degree of liking for appearance, colour, texture, aroma, taste, and overall acceptability on a 7-point hedonic scale. TempeCal chips achieved significantly higher (p < 0.01) scores across most sensory attributes compared to unfortified chips; however, there was no significant difference in taste between the original-flavoured TempeCal variant and the unfortified control. Among the TempeCal chip variants, the spicy-flavoured chip was identified as the optimal product, as it achieved the highest acceptability index (81.57%) and provides 139.50 mg of calcium per 30 g serving. In contrast, although the original and garlic-flavoured variants also provided substantial calcium fortification, their acceptability indices remained below 70%. Future development of additional flavours may further improve consumer acceptance and promote consumption of this sustainable, calcium-rich tempeh-based snack.

This cross-sectional study aimed to determine the factors influencing street food purchasing among Malaysian consumers and to examine the relationship between these factors and the frequency of street food consumption. In an online self-administered questionnaire, participants were required to rate their agreement on ten influencing factors being studied using a 5-point Likert scale. Results among a total of 1,434 participants revealed significant differences in the factors influencing street food purchasing across consumption frequency groups for time, environment, and nutritional factors, including fat, sugar, and energy content (p < 0.05). Post-hoc analyses indicated that frequent consumers placed greater importance on these factors compared to less frequent consumers. Multinomial logistic regression further identified time and fat content as significant predictors of consumption frequency, where higher importance on time and fat content increased the likelihood of more frequent street food consumption. These findings suggest that time convenience, environmental appeal, and nutritional considerations are key drivers of purchasing behavior among Malaysian street food consumers.

Salt taste sensitivity threshold (STST) is linked to sodium consumption, particularly among older adults. Reduced salt taste perception as people age may change how flavours are recognized, leading to compensatory behaviours like consuming more salt or favouring foods high in sodium. Excessive consumption of sodium over time raises blood pressure, increases cardiovascular strain, and may negatively impact cerebrovascular health, all of which increase the risk of cognitive impairment. However, to our knowledge, no studies have specifically examined the relationship between STST and sodium consumption among Malaysian older adults. This study investigated the relationship between STST and sodium consumption using dietary assessment and 24-hour urinary sodium excretion (24HUNaV). A cross-sectional study was conducted among 180 older adults (≥ 60 years) from Pusat Aktiviti Warga Emas (PAWE) in Kuala Lumpur and Selangor. Sodium consumption was assessed using the Salt Food Frequency Questionnaire (FFQ-Na) and 24HUNaV. STST was measured by the intraoral dropping method with sodium chloride solutions categorized according to population percentiles as low STST (< 30 mmol/L), moderate STST (30–120 mmol/L) and high STST (> 120 mmol/L). Multinomial logistic regression (MLR) determined associations between STST and sodium consumption. Older adults in the low STST group had the longest years of formal education (11.5 ± 3.6 years), whereas those in the high STST group showed the highest prevalence of denture use (61.3

Although studies had suggested that monosodium glutamate (MSG) may serve as a salt substitute in processed foods, its market impact remains unclear. This study was aimed to: (1) identify MSG in ingredient lists, (2) compare sodium levels in products with and without MSG, (3) examine the association between MSG and other umami enhancers, and (4) assess manufacturers’ adherence to the Food Regulation 1985 for MSG declaration. An observational cross-sectional market survey was conducted during the Movement Control Order (June to September 2021) on 1076 processed foods from selected Malaysian hypermarkets, that were located within 10 km of the researcher’s residence to ensure accessibility amid the COVID-19 pandemic movement restrictions. Additionally, online platforms were used to supplement any missing data. Nutritional and ingredient information were collected from packaging, and foods were classified by using the FAO/WHO Food Standards CODEX Alimentarius. Over half (50.8%) of the surveyed products contained MSG. Results found that MSG-containing products had a significantly higher sodium levels (2812.2 ± 5191.4 mg/100 g) than those without (1372.2 ± 1541.4 mg/100 g) (p < 0.001). Additionally, 14.4% of MSG-free products were labelled as ‘No Added MSG’, while products with MSG were more likely to contain other umami enhancers (p < 0.001). Compliance with MSG declaration regulations was 61%. In conclusion, MSG was present in half of the surveyed products. MSG-containing products were more likely to have higher sodium content and include other flavour enhancers. Future research should analyse the actual MSG as well as sodium content and explore alternative sodium reduction strategies.

Variety types of street foods that are available in other Asian, African, and European countries has been scientifically studied due to the nutritional contribution. The foods in these studies vary from local to non-local foods, and from homemade to industrial foods being prepared as street foods. Although street food has become a phenomenon in Malaysia, there is limited research that identifies the different types of street foods that are available in this country. Hence, this study aims to identify 820 types of street foods that are commonly available in Malaysia, the classification of the foods prepared as street foods for three food categories, and the preparation methods used. We conducted a field survey of street food stalls in all 14 states of Malaysia using a survey form. Then, the surveyed street foods were ranked from the highest to lowest frequency by food category for each state and the whole of Malaysia. From a total of 10 520 surveyed street foods across all states, there were 820 different types of street foods in the whole of Malaysia which comprised of 42.6 % main meals, 35 % snacks, and 22.4 % desserts. Most of the main meals and desserts were classified as local cooked dishes (80.2 %) and local desserts (84.2 %), respectively. Snacks were classified as local cooked dishes (35.5 %), local snacks (28.6 %), and processed foods (20.3 %). Most of the street foods were prepared by steaming (23.2 %) and deep-frying (21.1 %). In this study, the commonly available street foods in Malaysia existed in wide range of options and preparation methods.

The World Health Organization recommends a daily salt intake of less than 5.0 g. Similarly, Malaysia's Salt Reduction Strategy to Prevent and Control Non-communicable Diseases (2021-2025) targets a daily intake of less than 6.0 g by 2025, achievable through salt reduction in processed and prepared foods. However, the lack of maximum salt targets for food businesses to adhere to, poses a potential challenge to the effectiveness of salt reduction efforts. This paper presents a step-wise approach to propose maximum salt targets in key food categories, paving the way for mandatory or voluntary policy interventions. Following a step-wise approach by Downs et al. (2015) for setting national salt targets, this study systematically proposed maximum salt targets for selected food categories. Steps included: (1) identifying major contributors to dietary salt; (2) selecting target food categories; and (3) establishing target levels. Steps 1 and 2 were performed by reviewing literature from local dietary survey and analyzing street food nutrient content as well as retrieving secondary data from previous market surveys. An additional market survey was conducted in February 2024 following the gazettement of mandatory sodium labelling in January 2024. Scatter plot analysis, literature reviews and expert consultations were used to achieve Step 3. Step 1 identified that the major contributors to Malaysia's salt intake are cooked food and processed foods. A total of 14 food categories under the Food Regulation 1985 were selected for target setting based on their contribution to dietary salt intake and relevance to ongoing revision in the Malaysia Food Act 1983 (Step 2). The 75th percentile sodium level was selected as the maximum salt target and adjusted by a further 10-20% reduction based on sales data from a reputable source (Step 3). This study proposed maximum salt targets for 14 food categories, which are recognised as major contributors to salt intake in Malaysian diets. There is a need to further engage with stakeholders and develop monitoring mechanisms to support the implementation of maximum salt targets as well as evaluating consumer behaviour changes.

A decline in taste sensitivity from aging leads people with a higher salt threshold to frequently add more salt to their food, which attributed to decreased cognitive efficiency. This scoping review aimed to gather the latest evidence on the relationship between salt perception and cognitive impairment which is essential in the development of new intervention and prevention strategies. Studies published between January 2014 and March 2024 were searched across four databases: PubMed, the Cochrane Library, Scopus, and EBSCO. Data extraction involved gathering details on the study design, participant demographics, methods for assessing cognitive function and salt perception, considering confounding factors, and synthesizing the primary outcomes. Six studies were included in the analysis, five cross-sectional studies and a longitudinal study. These studies revealed various associations between salt perception and cognitive impairment. Specifically, findings from a three-year longitudinal study suggested that lower salt sensitivity was associated with poorer cognitive scores, which is consistent with the results of two other studies. However, the remaining three studies did not find significant differences (p > 0.05) in salt taste perception related to cognitive status. Furthermore, a study identified executive function as another significant factor influencing salt taste perception. These findings highlight the link between cognitive decline in salt perception, which provide an indication of salt intake and related health risks. There is a need to explore the mechanisms of salt taste sensitivity and its impact on cognitive health should be encouraged.

Cognitive frailty (CF) in older adults is a potentially reversible syndrome that may benefit from lifestyle-based multidomain interventions. This study assessed the AGELESS intervention’s impact on cognitive, physical, vascular, dietary, and psychosocial outcomes, along with its cost-effectiveness, in a Low-Middle-Income Country (LMIC). The AGELESS randomized controlled trial recruited 106 older adults (above 60 years) from Klang Valley, Malaysia, with (pre)-CF (≥ 1 Fried’s criteria and Clinical Dementia Rating scale = 0.5). Participants were randomly assigned to a 24-month multidomain intervention (physical activity, cognitive training, nutritional and psychological counselling, cardiovascular care) or control group (educational module). Primary outcomes, assessed at baseline, 12 and 24 months, included the modified Neuropsychological Tests Battery (mNTB) and physical performance measures. Intervention costs were calculated to determine Incremental Cost-Effectiveness Ratios (ICERs). An intention-to-treat analysis was conducted to account for attrition. The trial occurred during the COVID-19 pandemic. Despite a 50

Picky eating (PE) during early childhood is a growing concern, often linked to poor dietary intake and increased parental stress. While healthcare professionals (HCPs) are well-positioned to assist, there remains a lack of structured, evidence-based modules to guide PE management in public health settings. This research aim to develop a validated healthy eating intervention module for HCPs in managing picky eaters (PEaters Choice). The module development followed the first three phases of the ADDIE instructional design model: Analysis, Design, and Development. Phase 1 (Analysis) involved a scoping review, a quantitative, and qualitative study, while Phase 2 (Design) focused on designing the module content and aligning activities with relevant theoretical frameworks. In Phase 3 (Development), nine experts evaluated the newly developed module using face and content validity forms. Findings from Phases 1 and 2 informed a multidisciplinary module design, guiding its objectives, content, and delivery based on evidence and stakeholder input. In general, the PEaters Choice module surpassed established benchmarks, achieving high validity scores (> 80%) and S-CVI/Ave (> 0.80). Face validity results also confirmed the module's relevance, clarity of instruction, and alignment with its intended objectives of empowering HCPs to effectively manage pediatric PE in the public health setting. The PEaters Choice module demonstrates strong preliminary validity and offers a structured tool to assist HCPs in managing PE among children. While implementation and impact evaluation remain future steps, the current version provides a foundation for broader application and potential to empower both HCPs and parents.

Kepatuhan Syariah merupakan pilar utama dalam operasional lembaga keuangan Islam, yang terus berkembang seiring dengan perkembangan industri keuangan Islam global. Manajemen risiko kepatuhan Syariah merupakan faktor penting dalam melindungi lembaga dari risiko ketidakpatuhan, yang dapat berdampak serius pada keberlanjutan bisnis, reputasi, dan kepercayaan konsumen. Artikel ini membahas aspek-aspek penting dari manajemen risiko kepatuhan Syariah, termasuk (A) definisi dan prinsip dasar, (B) identifikasi dan evaluasi risiko, (C) strategi mitigasi, dan (D) penerapan teknologi dalam manajemen risiko. Studi kasus dan contoh praktis disajikan untuk memberikan gambaran konkret tentang tantangan dan solusi yang dihadapi oleh lembaga keuangan Islam. Dengan pendekatan komprehensif, artikel ini diharapkan dapat memberikan wawasan tentang pentingnya manajemen risiko kepatuhan Syariah dalam menjaga integritas dan stabilitas lembaga keuangan Islam di pasar global.

Soy sauce is a major source of dietary sodium in Malaysia. Reformulating soy sauce to reduce its sodium content may help lower population salt intake. This study aimed to (1) assess sodium content of Malaysian soy sauces; (2) evaluate manufacturer readiness for reformulation; (3) develop reduced sodium soy sauce formulations; and (4) determine consumer acceptability and shelf life stability. A mixed-methods study was conducted in two phases: (1) needs assessment through sodium analysis of 102 soy sauces from supermarkets and interviews with 19 employees; and (2) development of reduced sodium soy sauce formulations, followed by consumer sensory testing (n = 52) and accelerated shelf life assessment. Salty (4987 ± 1429 mg/100 g) and light soy sauces (5710 ± 1488 mg/100 g) contained significantly higher sodium than sweet soy sauces (3368 ± 863 mg/100 g; p < 0.05). Manufacturers acknowledged the importance of salt reduction but cited barriers including consumer acceptance, regulatory requirements, costs, and limited research and development capacity. Among the reformulated products, soy sauce with 9% salt plus yeast extract (≈3600 mg sodium/100 g) was most preferred and remained shelf-stable for one year. Reformulation of soy sauce with lower sodium content is feasible without compromising safety or palatability. Wider adoption by manufacturers, supported by incentives and regulatory adjustments, could reduce population salt intake in Malaysia.

This study aimed to determine the Fatty Acid (FA) composition in human mature milk and the relationship between essential FA levels in breast milk and maternal dietary intake during postpartum period. This study enrolled seventeen exclusively breastfeeding women with full-term, disease-free babies (26‒64 days). Milk samples were collected using Absorbent Spot Cards. Subsequently, gas chromatography was performed to analyze FA composition. The total FA constituted saturated fatty acids (40.56±2.62%), monounsaturated fatty acids (43.54±2.60%), and polyunsaturated fatty acids (14.01±1.34%). No relationship was observed between maternal dietary omega-3 FA intake and human milk omega-3 content. These findings suggest that humans have a reservoir to store FA for babies during pregnancy and that omega-3 content in human milk was not influenced by postpartum maternal diet. It highlights the importance of maternal diet during pregnancy for optimal fatty acid levels in breast milk.

BACKGROUND:Cognitive frailty (CF) in older adults is linked to increased dementia risk, but is a potentially reversible syndrome that may benefit from lifestyle-based multidomain interventions. The AGELESS randomized controlled trial (RCT) assessed the effect of a 2-year multidomain intervention on cognitive, physical, vascular, dietary, and psychosocial outcomes, and its cost-effectiveness, in a Low-Middle-Income Country (LMIC), Malaysia. METHOD:106 community-dwellers from Klang-Valley, Malaysia, aged 60+ years and meeting criteria for (pre)-CF (≥ 1 Fried's criteria and Clinical Dementia Rating scale=0.5) were randomized 1:1 to a culturally adapted multidomain intervention - physical activity, cognitive training, nutritional and psychological counselling, cardiovascular care - or to an educational module. Primary outcomes, assessed at baseline, 12 and 24 months, included the modified Neuropsychological Tests Battery (mNTB) and physical performance. Intervention costs were calculated to determine Incremental Cost-Effectiveness Ratios (ICERs). An intention-to-treat analysis was conducted. RESULT:The trial occurred during the COVID-19 pandemic, with a 50% drop-out rate over 2-years. Yet, adherence among participants was over 50% for all intervention components (range 53%-91%). Significant intervention effects were observed in mNTB primary outcomes including verbal memory (verbal paired associates), visual memory (visual paired associates), attention and working memory (digit span test), lower body flexibility (chair sit and reach), walking speed (6 meter walk test), cardiovascular endurance (2-minute step test) (for all measures p <0.05 for interaction time*group in repeat-measures ANOVA). Changes in (pre)-CF status were not significantly different between intervention and control. Total cost of the AGELESS intervention for 2-years was 356USD per subject (intervention arm) and 109USD in the control arm. The ICER computation showed that 2-minute step test was the most cost effective (34USD), followed by chair sit and reach (63USD) and verbal paired associates delayed recall (113USD). CONCLUSION:Multidomain lifestyle-based interventions can be cost-effective, sustainable preventive approaches to promote healthy aging and reduce dementia risk. AGELESS is part of the Worl-Wide-FINGERS global network of multidomain interventions for dementia risk reduction, and offers a successful model to develop preventive interventions in LMICs, where there is a larger prevention potential due to prevalent lifestyle-related risk factors.

Street foods are often of poor nutritional quality with high sugar content, in which the overconsumption of sugar is associated with obesity. However, sugar content information on local street foods is scarce. Thus, the individual and total sugar contents of 94 types of street foods in Malaysia were analysed. Compared to snacks and main meals, desserts contained the highest amounts of sugar, sucrose, fructose, glucose, and maltose. Sucrose was predominant in 90% desserts, 79.3% snacks, and 68.6% main meals. Most desserts (93.3%) contained medium to high sugar content (>= 5 g to >15 g/100 g), while 82.9% main meals and 65.5% snacks had low sugar content. When comparing the sugar contents of 39 foods with other local databases, 58.3% main meals, 55.6% desserts, and 33.3% snacks contained either significantly (p < 0.05) higher or lower sugar contents. Consumers can identify low and high-sugar foods, and policymakers can review health priorities to combat obesity.

Keropok lekor is a fish-based snack and traditional food originating from the East Coast of Peninsular Malaysia, especially in Terengganu. This study was conducted to identify the ingredients and packaging used in the manufacturing of keropok lekor by entrepreneurs in Selangor. This study is a qualitative study that requires in-depth interviews. The Nutritionist Pro application was used to determine the nutrients in keropok lekor. The sampling method for this study is purposive sampling and involves five keropok lekor operators around Selangor. The ingredients used in making keropok lekor are salt, fish filling (fringescale sardine), baking powder, monosodium glutamate (MSG), margarine, and sweet potato flour. Through this study, it was found that the main source of sodium in keropok lekor is salt. For keropok lekor packaging, all keropok lekor operators use the same packaging method, which is vacuum packaging. In addition, the majority of keropok lekor operators (80%) have been introduced to Modified Atmosphere Packaging (MAP). The results of the study show that the average sodium content in keropok lekor is 372.11mg/100g and is categorized as medium-level sodium. Although the majority of keropok lekor operators have been introduced to MAP packaging, further research needs to be conducted to find out whether keropok lekor operators have renewed their packaging methods or vice versa. In conclusion, based on the findings, the content of sodium in the manufacturing of keropok lekor in Selangor is still under control. The results of this study can be used to help the government monitor the sodium content found in keropok lekor around Selangor. Keywords: Keropok lekor; Sodium; Vacuum packaging; MAP; Average sodium

The failure of accountants/auditors to uphold positive values and maintain ethical behavior while performing professional services has been widely discussed. Most future accountants in Malaysia are accounting graduates from Malaysian Institute of Accountants (MIA) accredited universities. Previous studies have found that ethical culture at the workplace will influence the ethical behavior of an individual. Previous studies have measured ethical behavior using vignettes scenarios and perceptual statements. Thus, the study has two objectives, and they are firstly to empirically assess the impact of an ethical workplace culture on the ethical behavior of these graduates and secondly to compare the statistical results of two different measurements of ethical behavior using perceptual statements and vignettes. To achieve both objectives, SmartPLS 4 was utilized to examine the impact of ethical culture at workplace on the ethical behavior of accounting graduates using vignette scenarios and perceptual statements. This study involved 344 samples of accounting graduates from MIA-accredited universities, and path analysis was performed to test the hypotheses. The findings demonstrate a positive relationship between the ethical workplace culture and ethical behavior among accounting graduates, regardless of whether the ethical behavior was measured using vignette scenarios or perceptual statements. However, it was found that the relationship of ethical culture at the workplace and ethical behavior measured by perceptual statements provides a better explanation of the relationship between ethical behavior and workplace culture, as evidenced by its higher path coefficient, larger effect size, and more explanatory power. as opposed to the relationship of ethical culture at workplace and ethical behavior measured by perceptual statements. Taking these results into account, researchers are advised to choose the measurement of ethical behavior carefully and to ensure that the research instruments used are appropriate for the complexity of the phenomenon being studied, which improves the precision and dependability of research results.

Societies have witnessed significant shifts in perceptions of gender diversity and gender equality. Consequently, researchers have increased interest in understanding the impact of board of director (BOD) gender diversity on various aspects of social and economic life, including corporate social responsibility (CSR). Although several studies have explored the relationship between BOD gender diversity and social responsibility, research in this area is still limited and suffers from a lack of consistency in findings. In addition, studying the financial performance as a mediating variable provides a more complex and detailed view of this relationship. This article aims to investigate and analyse the effect of BOD gender diversity on CSRD, either directly or indirectly, by financial performance as a mediator. This study investigates a panel data analysis with a sample of 31 companies listed on the Palestine Stock Exchange from 2012 to 2021. This study used the Baron and Kenny approach to test the mediator effect for financial performance between BOD gender diversity and CSR disclosure (CSRD). The results show a significant positive direct relationship between BOD gender diversity and CSRD, and a significant positive direct relationship between BOD gender diversity and financial performance. Furthermore, the results indicate that financial performance partially mediates the relationship between BOD gender diversity and CSRD in Palestinian companies. These results may encourage companies to promote gender diversity in their structures and strategies and implement policies for recruiting women to corporate boards, which has a positive impact on the financial and social sustainability of the organization.

Pasar Bunga Rawa Belong, established in 1989, is the largest flower market in Jakarta and Southeast Asia, offering a wide variety of fresh and dried flowers, along with agricultural supplies. The market supports around 600 traders, many of whom have been selling for over 20 years. This paper proposes strategies for the market's long-term sustainability. A literature review, a discussion with the Flower Traders Association, and interviews with flower traders were conducted to explore their success stories and challenges. A SWOT analysis was then developed based on these findings. The analysis led to key strategies aimed at ensuring the sustainability of Pasar Bunga Rawa Belong. These strategies include strengthening collaboration between market stakeholders and the government, enhancing infrastructure, providing technical training and financial support, and improving traders' skills in flower arrangement, financial management, and marketing. Furthermore, marketing efforts should emphasize the emotional and cultural significance of flowers to strengthen customer engagement. These strategies aim to secure Pasar Bunga Rawa Belong’s ongoing contribution to the local economy.