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Burn causes significant metabolic derangements that make nutritional support uniquely important for burnt patients. However, treating burns remain a challenge in modern medicine, especially in developing countries that cannot not afford expensive and advanced therapies. The objective of this study was to evaluate how cost effective, accessible indigenous foods such as Yellow Maize (Zea mays), Unripe plantain (Musa parasidiaca), Groundnut (Arachis hypogaea), dry Bonga fish (Ethmalosa fimbriata), Cray fish (Procambarus clarkii), Soy beans (Glycine max) can be carefully formulated using appropriate percentage blend, to obtain the required antioxidant level necessary to mitigate, neutralize the effects that could arise from oxidative stress, which are indirectly responsible for many diseases. The in-vitro antioxidant levels of the supplementary flour was determined by spectrophotometric method. Results from this study revealed that the aqueous extract contained significantly high level of phenol (196890.0mg/g), Total Flavonoids (379240.0mg/g), Proanthocyanidin (62140.0mg/g), Total Flavonol (365850.0mg/g). On the other hand, Total Antioxidant Capacity of Extract (52190.0mg/g), Reducing Power (13000.0mg/g) and Nitric Oxide Scavenging Capacity Activity (52410.0mg/g) when compared to standard, ascorbic acid, showed significantly antioxidant level at (p < 0.05).. Our results also showed comparable significant antioxidant level when evaluated with foreign imported products such as COMPLAN. Finally, the study suggest that the flour could be used to combat effects of oxidative stress and free radicals.
