PAPER TITLE :ASSESSMENT OF LEVELS OF POTASSIUM BROMATE AND HEAVY METALS IN BREADS PRODUCED IN SOME SELECTED BAKERIES IN ADO-EKITI

JOURNAL OF CHEMRESEARCH | VOLUME 3 NUMBER 1 2021

Paper Details

  • Author(s) : Ishaya F.A., Oladejo A.A, Olaoye, A.B
  • Abstract:

Breads are among the most important common foods in our daily diet. The presence of bromate and heavy metals above permissible limits in breads may be detrimental to human health. Bread loaves randomly sampled from eight bakeries within Ado-Ekiti metropolis were analyzed to determine their safety levels for human consumption with respect to bromate and heavy metal contents using standard methods. Bromate levels in the analyzed bread and wheat flour samples ranged from 5.76 ±0.03 μg/g to 9.71 ±0.03 μg/g and 2.38 ±0.02μg/g–5.49 ±0.04 μg/g respectively while the heavy metal levels for bread samples ranged from 0.03±0.00 - 0.07±0.005 ppm Pb; 0.21±0.00 - 0.71±0.01 ppm Cu; 0.06±0.00 - 0.31±0.00 ppm, Cr; 0.15±0.00 - 0.87±0.00 ppm Zn and BDL - 0.04±0.00 ppm for Cd. This study revealed that many bread bakers around Ado-Ekiti had not fully complied with the bromate free rule stipulated by NAFDAC contrary to the “bromated free” inscribed on the labels of the bread. The bread samples contained both essential and toxic heavy metals to levels that could threaten the health of consumers over prolonged regular consumption. Zn and Cd levels found to be lower than the permissible levels.