DETERMINATION OF BROMATE IN SOME BREAD SAMPLES FROM KANO METROPOLIS
Abstract
Potassium bromate is an additive widely employed by bread makers to improve bread quality. On account of its deleterious effect and carcinogenicity in humans, certain levels of potassium bromate are not allowed in bread. Eight different bread brands baked in Kano metropolis were collected and labeled samples A-H. Qualitative and quantitative analysis using reliable spectrophotometric method with maximum absorption at 620nm was used to determine the level of bromate in bread. The qualitative test produced light and dark purple colors. The quantitative analysis values are; 0.29, 0.13, 0.12, 0.08, 0.14, 0.85, 0.07, and 0.14µg for sample A, B, C, D, E, F, G, and H respectively. The sample with the least concentration was sample G (0.07µg/g), while the highest concentration was found in sample F (0.85µg/g).The result showed that all brand of the bread use bromate content higher than the permissible limit.
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