JEMAT 2023, Vol 11, No 1, 10-13 https://doi.org/10.54987/jemat.v11i1.838 - 10 - This work is licensed under the terms of the Creative Commons Attribution (CC BY) (http://creativecommons.org/licenses/by/4.0/). Subacute Toxicity of Wood Ash (Toka) on Behaviour, Haematological and Biochemical Parameters of Wistar rat Leatu Nathaniel Burak, 1,2 Abubakar M. Umar 2 * and Umar Adamu Musa 2,3 1 Gombe State College of Health Sciences and Technology Kaltungo, P.M.B. 042, Kaltungo, Gombe State, Nigeria. 2 Department of Biological Sciences, Faculty of Science, Gombe State University, P.M.B 127, Tudun Wada, Gombe, Gombe State, Nigeria. 3 Department of Science Laboratory Technology, Federal Polytechnic Kaltungo, Gombe State, Nigeria. *Corresponding author: Dr. Abubakar M. Umar, Department of Biological Sciences, Faculty of Science, Gombe State University, P.M.B 127, Tudun Wada, Gombe, Gombe State, Nigeria. Email: muabubakar@gsu.edu.ng INTRODUCTION In some parts of Nigeria maize cub is processed into potash commonly known as “Toka”. This is locally done by burning the maize cub into wood ash and allowing it to go through the process of traditional distillation. Maize is not the only source of “Toka” as it is also obtained from other plants [1]. ”Toka” is a Hausa name for crude Potassium carbonate obtained by leaching the ashes of burnt plants and animal bones with water and evaporation resulting solution to dryness [2]. With impurities, it is brownish or blackish while in a pure state, it is whitish [3]. It is a translucent (granular) or white odourless deliquescent solid known in the anhydrous form [4]. The old method of making potassium carbonate (K2CO3) was by collecting or producing wood ash (an occupation carried out by ash burners), leaching the ashes and then evaporating the resulting solution in large iron pots, leaving a white residue called potash. Approximately 10% by weight of common wood ash can be recovered as potash [5]. “Toka” is also a hausa/local name for aqueous burnt wood ash extract among the inhabitants of Gombe. Pappa et al., [6] investigated the effects of potash on cooking time since it is commonly used by most Nigerians in rural areas for cooking vegetables and legumes. It was observed that it increases the green colour and texture of vegetables as well as reduces the cooking time of legumes. Cowpea which is noted for its prolonged cooking time of 40-65 minutes was reduced to 10-15 minutes when cooked with a high concentration of potash [6]. Another distinct property is that Toka is highly alkaline. In some cases it is applied on open wounds which helps in the healing process, It particularly helps in blood clothing. Locals commonly HISTORY Received: 25 th April 2023 Received in revised form: 6 th July 2023 Accepted: 30 th July 2023 ABSTRACT Toka is mostly produced from maize cob by the process of leaching, diluting decanting and removal of water residue. It is a commonly used food additive in northern Nigeria. Thirty-three Wistar rats were used to determine the acute and sub-acute toxicity of toka. The median lethal dose or LD50 of toka using the up and down procedure was discovered to be above 2000 mg/kg since administering 175 mg/kg, 500 mg/kg and 1000 mg/kg did not trigger death. However, during the 28-d study for sub-chronic toxicity study of Toka on the four test groups with graded doses of 0 mg/kg, 250 mg/kg, 500 mg/kg and 1000 g/kg. Physical behaviour such as redness of the eye started on the seventh day of the experiment while blisters on the mouth were observed from the fourteenth day of the experiment. There was no significant difference between the parameters and test groups. The findings of the current investigation revealed that there is not 54any significant difference in all the haematological parameters except haemoglobin. It also reveals various changes in the haematological parameters; White blood cell (RBC), packed cell volume (PCV), haemoglobin (HB), MCV, MCH, neutrophil (N) and Lymphocyte (L), did not show any significant difference with the control. Red blood cells (RBC) decreased significantly; this could be due to the increase in the breakdown of haemoglobin. There was an increase in the activity of ALT during the oral administration of Toka at different doses, this is an indication of the Liver malfunctioning. The outcome of this research indicated the toxicity of Toka on Wistar rats and therefore prolonged use of Toka as a food additive may have a toxic effect on some organs of the user. KEYWORDS Toka Wistar rat Toxicity LD50 Sub-acute toxicity JOURNAL OF ENVIRONMENTAL MICROBIOLOGY AND TOXICOLOGY Website: http://journal.hibiscuspublisher.com/index.php/JEMAT/index JEMAT VOL 11 NO 1 2023 SDS-degrading E. cloacae