BROMATE PROFILE OF SOME SELECTED BREAD SAMPLES SOLD WITHIN BAUCHI METROPOLIS

Abstract

This study was carried out to determine the qualitative and quantitative level of potassium bromate in some selected bread sold within Bauchi metropolis. Fourty (40) different breads were purchased randomly within Bauchi metropolis. They were analyzed qualitatively and quantitatively for the presence of potassium bromate using reported method of Emeje et al. (2010). Quantitative determination was done using spectrophotometric method, the absorbance was read at 620nm. The qualitative test was performed by weighing 1.0g of sample and transferred into a test tube. 10 ml of distilled water was added and the mixture was shaken and allowed to stand for 20 minutes. A 5ml volume was decanted from the test tube then 5ml quantity of freshly prepared 1% of potassium iodide solution in 0.1N hydrochloric acid was added. The change in color of each bread sample to purple indicates the presence of potassium bromate. All the bread samples determined contained potassium bromate which were higher than NAFDAC’s/WHO permissible limits of 0.02 mg/kg. The quantity of potassium bromate in each bread sample correlates with the degree of purple color obtained in qualitative test. Since all the sampled bread had potassium bromate in concentration above safe level for human consumption, bread consumers and bakers are at risk of exposure to potassium bromate with health implications.