QUALITATIVE DETERMINATION OF POTASSIUM BROMATE CONTENT IN SOME SELECTED BREAD IN OFFA METROPOLIS

This study evaluated the qualitative determination of potassium bromate (KBrO₃) content in selected bread samples from Offa Metropolis, Nigeria, to assess compliance with food safety standards. Eight different bread brands were analyzed, and the results revealed varying levels of potassium bromate ranging from 0.02 to 0.13 µg/g. Brand H recorded the lowest concentration (0.02 µg/g), while Brand F had the highest (0.13 µg/g). Comparison with international standards, including those set by the World Health Organization (WHO) and the National Agency for Food and Drug Administration and Control (NAFDAC), indicated that most of the samples exceeded the permissible limit of 0.02 µg/g, suggesting the continued use of potassium bromate as a flour improver despite regulatory bans. The results are consistent with previous studies conducted in other parts of Nigeria, which also reported high bromate levels in commercial bread. Potassium bromate is known to enhance dough elasticity and improve bread texture, but it poses significant health risks, including nephrotoxicity, carcinogenicity, and oxidative stress. The findings highlight the urgent need for stricter regulatory enforcement, continuous monitoring, and public sensitization on the health hazards associated with bromate consumption. Substitution with safer alternatives such as ascorbic acid is recommended to ensure consumer safety and compliance with global food safety standards.