AKWUEH ISRAEL CHUKWUKA

Hypertension is a major global health burden, often termed the "silent killer." The increasing prevalence, especially in low andmiddle-income countries, necessitates the development of accessible, non-pharmacological management strategies. Functional foods rich in bioactive compounds offer a promising approach for blood pressure control. This study seeks to develop an anti-hypertensive snack bar from Cardaba banana, beetroot, tigernuts, soyabeans, and Justicia carnea leaves and to evaluate its in vitro antioxidant and vasoprotective potential. Flours were individually prepared from the raw materials. Four snack bar formulations were developed: a control (with all-purpose flour) and three variations (Samples A, B, C) with increasing proportions of Cardaba banana flour. The samples were analyzed for their Hydrogen Peroxide (H₂O₂) scavenging activity, Total Antioxidant Capacity (TAC), and Nitric Oxide (NO) radical scavenging activity. All experimental samples (A, B, and C) demonstrated significantly higher antioxidant and NO-scavenging activities compared to the control. Sample A exhibited the most potent bioactivity, showing the strongest H₂O₂ and NO scavenging abilities, as well as the highest TAC. It also had the lowest IC₅₀ value for NO scavenging (12.5 μg/ml), indicating superior efficacy. The activities were dose-dependent, with Sample A > Sample B > Sample C >. The formulated snackbars, particularly Sample C, possess significant antioxidant and nitric oxide-related vasoprotective properties in vitro. These results suggest that the combination of Cardaba banana, beetroot, tigernut, soyabean, and Justicia carnea flours can yield a functional food with strong potential to mitigate oxidative stress and promote cardiovascular health, validating its development as a portable anti-hypertensive snack