International Journal of Life Science and Agriculture Research

Cowpea, okra, roselle calyces, “ayoyo” leaves, and guinea corn red sheath are often cooked with crude trona to enhance softness, sliminess, and color. This study aims to determine the effect of crude trona on the antioxidant activity of these foods, to inform cooks and food processors. The 2,2-diphenyl-picrylhydrazin (DPPH) inhibition method was used to assess antioxidant activity. “Ayoyo” leaves cooked without crude trona (control) showed higher inhibition (56.04 ± 0.009 %) than those cooked with 3g (43.477 ± 0.081 %) and 1 g (52.52 ± 4.75 %) crude trona. Similarly, guinea corn red sheath without crude trona had higher inhibition (66.107 ± 0.152 %) than with 1 g (28.461 ± 0.09 %) and 3 g (55.027 ± 0.063 %). Cowpea cooked without crude trona recorded 62.101 ± 0.009 % inhibition, compared to 3 g (30.927 ± 0.009%) and 1g (27.764 ± 0.018 %) crude trona. Okra showed higher inhibition without crude trona (61.551 ± 0.59 %) than with 3 g (39.06 ± 0.02 %) and 1 g (54.133 ± 0.02 %). However, roselle calyces cooked with 3 g crude trona exhibited slightly higher inhibition (83.017 ± 0.008 %) than those cooked without (82.2 ± 0.008 %) and with 1 g (78.553 ± 0.016 %).

The study reveals that adding 3 g crude trona significantly (p < 0.05) reduces antioxidant activity in “ayoyo”, guinea corn red sheath, cowpea, and okra, while slightly increasing it in roselle. Therefore, cooking “ayoyo”, guinea corn red sheath, cowpea, and okra with crude trona may reduce their health benefits, whereas its addition to roselle may enhance them.

crude trona, Antioxidant activity, Ghanaian foods, DPPH assay.

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