Abstract

• The first portion of this research work was to prepare fermented Noni fruit extract and leaf extract from indigenous Noni which was cultivated as organic farming in Taungoo Township, Bago Region. The Noni fruit extract was prepared by Drip extraction method and was also determined the optimum fermentation period. The optimum fermentation period was found to be three months. The moisture, ash, protein, crude fiber, crude fat, carbohydrate contents and energy value of Noni fruit extract were examined. The vitamin content of Noni fruit extract was determined and the elemental analysis by EDXRF were also conducted. The Noni leaf extract was prepared as leaf juice and water extract. The amino acid content of leaf juice was determined and elemental analysis of water extract by EDXRF was conducted. The second portion was making the Noni cream as a cosmetic product prepared with resultant fruit extract and the Noni pain relieving cream as medicinal product prepared by using both the Noni leaf juice and Noni leaf water extract. It was found that the most suitable conditions were obtained by using Noni cream (a) and pain relieving cream PR I and PR II (a) according to the characteristics of the creams.