DETERMINATION OF ANTIOXIDANT VITAMIN IN A SUBJECTS FED WITH VARIETY OF FORMULATED SABAYA FOOD POWDER

Sabaya is a traditional food formulation commonly consumed by women in Northern Nigeria, believed to enhance body firmness and provide nourishment. Despite its popularity, limited scientific evidence exists regarding its nutritional composition or antioxidant potential. This study evaluated the antioxidant vitamin content (A, C, and E) of two formulated Sabaya powders and their effects in human subjects. A randomized, controlled feeding trial involving seventy apparently healthy female participants was conducted. Standard biochemical methods were used to analyze vitamin levels, and a culturally adapted Food Frequency Questionnaire (FFQ) was developed and validated to assess consumption patterns. The results revealed significantly higher concentrations of vitamins A, C, and E in both formulated Sabaya powders compared to the control (p < 0.05), with the modern formulation exhibiting the highest levels. The FFQ demonstrated good reliability (ICC = 0.74–0.85) and internal consistency (Cronbach’s α = 0.75–0.90). These findings suggest that Sabaya is a nutrient-dense, antioxidant-rich food powder with potential functional benefits, warranting further studies to optimize its formulation and promote safe, standardized use within community nutrition programs.