Analysis of Potassium Bromate Levels in Bread Brands Sold in Rumuolumeni and Mile 3 Areas of Port Harcourt Metropolis, Nigeria

Abstract

The use of potassium bromates as flour improver for bread making has gained wide acceptability all over the world because of its slow oxidizing action which strengthens bread dough and helps to create a good texture in the finished product. The potassium bromate content of selected bread samples mostly consumed in areas around two tertiary institutions in Rivers State was studied. Sixteen different bread brands were randomly obtained from bakeries and food vendors around Rumuolumeni and Mile 3 area of Rivers State. Samples were qualitatively and quantitatively analyzed using the methods of AOAC, 2005. The qualitative analysis was determined by a color change from yellow to purple indicating the presence of Potassium bromate while quantitative analysis was done using a UV spectrophotometer. Results for Rumuolumeni ranged from 0.02µg/g to 1.98µg/g while results from Mile 3 area ranged from 0.02µg/g to 1.51µg/g. The results showed that bread samples from all studied areas were higher than the permissible standard set by NAFDAC for bromated bread. It is recommended that regulatory bodies in Nigeria be more proactive in the enforcement of laws regarding food safety.