Assessment of the Incidence of Potassium Bromate in Different Brands of Bread Sold in Tarauni, Nassarawa and Kumbotso Local Government Areas of Kano Metropolis, Nigeria

Authors

  • Moses Adondua Abah Department of Biochemistry, Faculty of Biosciences, Federal University Wukari, Taraba State, Nigeria. Author
  • Ugwuoke, Kenneth Chinekwu Department of Biochemistry, Faculty of Biosciences, Federal University Wukari, Taraba State, Nigeria Author
  • Abebi Toyin Folakemi Department of Food Science, Faculty of Food and Consumer Sciences Ladoke Akintola University of Technology, Nigeria Author
  • Adewale Femi Emmanuel Department of Energy and Applied Chemistry, Faculty of Chemical and Life Sciences, Usmanu Danfodiyo University Sokoto, Nigeria Author
  • Martin Benedict Nworie Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria Author
  • Emejuru Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Imo State, Nigeria Author
  • Rhoda Oluwatoyosi Oniyele Department of Environmental Health Sciences, Faculty of Public Health, University of Ibadan, Oyo State, Nigeria Author
  • Mariam Umar Department of Plant Breeding and Seed Science, Joseph Sarwuan Tarka University, Makurdi, Benue State Author
  • Muhammad Nasir Umar Department of Community Medicine, Faculty of Medical Sciences, Bayero University, Kano, Nigeria Author
  • Eze Chukwuebuka Chinemerem Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria Author
  • Oladosu Micheal Abimbola Department of Biochemistry, Faculty of Science, University of Lagos, Lagos State, Nigeria Author
  • Oyibo Okpanachi Nuhu Department of Biochemistry, Faculty of Biological Sciences. Bayero University Kano, Nigeria Author
  • Alhassan Muhammad Wudil Department of Biochemistry, Faculty of Biological Sciences. Bayero University Kano, Nigeria Author

DOI:

https://doi.org/10.47363/JFTNS/2025(7)207

Keywords:

Potassium Bromate, Bread, Additive, Kano, Hazardous, Oxidize

Abstract

Potassium bromate (KBrO3) is an oxidizing agent that has been used as a food additive, mainly in the bread making process. A method is proposed for the determination of bromate based on the oxidation of crystal violet dye in a hydrochloric acid medium. Application of spectroscopy for determining bromate in bread was employed to ascertain the incidence of potassium bromated in bread samples. Thirty samples of bread, made from flour treated with potassium bromate, were collected from tarauni, nassarawa and kumbotso local government areas of Kano Metropolis. The residual bromate level in the analyzed bread samples were in the range of 0.07ppm to 9.53ppm. This shows that all the brands of bread analyzed contain potassium bromate above the specified limit. 

Author Biographies

  • Moses Adondua Abah, Department of Biochemistry, Faculty of Biosciences, Federal University Wukari, Taraba State, Nigeria.

    Department of Biochemistry, Faculty of Biosciences, Federal University Wukari, Taraba State, Nigeria.

  • Ugwuoke, Kenneth Chinekwu, Department of Biochemistry, Faculty of Biosciences, Federal University Wukari, Taraba State, Nigeria

    Department of Biochemistry, Faculty of Biosciences, Federal University Wukari, Taraba State, Nigeria

  • Abebi Toyin Folakemi, Department of Food Science, Faculty of Food and Consumer Sciences Ladoke Akintola University of Technology, Nigeria

    Department of Food Science, Faculty of Food and Consumer Sciences Ladoke Akintola University of Technology, Nigeria

  • Adewale Femi Emmanuel, Department of Energy and Applied Chemistry, Faculty of Chemical and Life Sciences, Usmanu Danfodiyo University Sokoto, Nigeria

    Department of Energy and Applied Chemistry, Faculty of Chemical and Life Sciences, Usmanu Danfodiyo University Sokoto, Nigeria

  • Martin Benedict Nworie, Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria

    Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria

  • Emejuru, Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Imo State, Nigeria

    Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Imo State, Nigeria

  • Rhoda Oluwatoyosi Oniyele, Department of Environmental Health Sciences, Faculty of Public Health, University of Ibadan, Oyo State, Nigeria

    Department of Environmental Health Sciences, Faculty of Public Health, University of Ibadan, Oyo State, Nigeria

  • Mariam Umar, Department of Plant Breeding and Seed Science, Joseph Sarwuan Tarka University, Makurdi, Benue State

    Department of Plant Breeding and Seed Science, Joseph Sarwuan Tarka University, Makurdi, Benue State

  • Muhammad Nasir Umar, Department of Community Medicine, Faculty of Medical Sciences, Bayero University, Kano, Nigeria

    Department of Community Medicine, Faculty of Medical Sciences, Bayero University, Kano, Nigeria

  • Eze Chukwuebuka Chinemerem, Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria

    Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria

  • Oladosu Micheal Abimbola, Department of Biochemistry, Faculty of Science, University of Lagos, Lagos State, Nigeria

    Department of Biochemistry, Faculty of Science, University of Lagos, Lagos State, Nigeria

  • Oyibo Okpanachi Nuhu, Department of Biochemistry, Faculty of Biological Sciences. Bayero University Kano, Nigeria

    Department of Biochemistry, Faculty of Biological Sciences. Bayero University Kano, Nigeria

  • Alhassan Muhammad Wudil, Department of Biochemistry, Faculty of Biological Sciences. Bayero University Kano, Nigeria

    Department of Biochemistry, Faculty of Biological Sciences. Bayero University Kano, Nigeria

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Published

2025-03-17

Issue

Vol. 7 No. 2 (2025): Volume 7 Issue 2

Section

Articles