ANTIOXIDANT SCAVENGING ABILITIES OF A WHOLLY COMPOUNDED INDIGENOUS SUPPLEMENTARY BURN FEED FLOUR TO TREAT BURN PATIENTS.

Abstract

Antioxidants are compounds in foods that scavenge and neutralize free radicals from the body's cells and prevent or reduce the damage caused by oxidation. A diet rich in antioxidants may reduce the risk of many diseases and help treat burn injuries. Antioxidants scavenging abilities of a wholly compounded indigenous burn feed flour were investigated in this study. The foodstuffs namely Oryza Sativa(Rice), Zea Mays(Maize), Glycine Max(Soybeans), Musa Paradisiaca(Plantain), Ethmalosa Fimbriata(Dry bonga fish) were peeled, washed and dried to a constant weight. The food products were then pulverized into flour and compounded at different proportions. In vitro assays namely the DPPH(1.1- diphenyl 2-picrylhydrazyl) assay and the FRAP(Ferric reducing antioxidant power) assay were carried out on the aqueous extract of the flour. The results of these assays DPPH(37.23±19.50) and FRAP(25.50±0.20) exhibited strong antioxidant activities. The values were higher than the foreign protein powder therefore the wholly compounded indigenous supplementary burn feed flour possess potent antioxidants scavenging abilities with the ability to reduce oxidative stress and enhance antioxidant defense in a burn injury model. Further research is needed to explore it's efficiency in human clinical trials and optimize it's formulation for commercial production.