Potassium Bromate Content of Bread Produced in Sokoto Metropolis

Abstract

Fifteen different bread samples were randomly collected from various local bakeries located in Sokoto metropolis. The samples were analysed for presence and quantity of potassium bromate. All the samples were analysed using the redox titrimetric method for the detection of potassium bromate. All the samples contained potassium bromate with sample L having the highest quantity (56.20mg/g) and sample D having the lowest quantity of potassium bromate (14.70mg/g). This study has shown that in spite of National Agency for Food and Drug Administration and Control (NAFDAC) campaign for bromate-free bread most of the bread marketed and consumed in Sokoto
metropolis contains potassium bromate with the quantity varying from one bakery to another. This suggests that consumers of marketed bread in Sokoto stand the risk of potassium bromate toxicity.

Key words: Bread, Potassium, bromate