FUW TRENDS IN SCIENCE & TECHNOLOGY JOURNAL
(A Peer Review Journal)
e–ISSN: 2408–5162; p–ISSN: 2048–5170
keywords: ‘Agege bread’, bakers, potassium bromate, staple food
A comparative assessment of potassium bromate and trace/toxic metal levels in bread loaves obtained from selected corporate and local bakeries in two communities of Lagos, Nigeria, was carried out using High Performance Liquid Chromatography (HPLC) and Atomic Absorption Spectrophotometry (AAS). Potassium bromate was present in bread loaves obtained from both corporate and local bakeries, but the bread loaves obtained from local bakeries had significantly higher (p < 0.05) bromate levels. The lowest bromate levels in bread loaves obtained from corporate bakeries was 1.18 ± 0.01 mg/kg, while the highest was 2.26 ± 0.01 mg/kg. The lowest and highest bromate levels in bread loaves obtained from local bakeries were 3.85 ± 0.01 and 11.13 ± 0.00 mg/kg, respectively. The concentrations of metals in the sampled bread loaves were generally below regulatory limits. Bread loaves obtained from corporate bakery 5 had the highest Zn content of 3.26 ± 0.06 mg/kg bread, while the lowest Zn level of 1.18 ± 0.03 mg/kg was found in loaves obtained from local bakery 2. Bread loaves obtained from local bakeries 1, 2 and 3 had Pb contents of 1.26 ± 0.01, 1.26 ± 0.02 and 0.59 ± 0.02 mg/kg, respectively. Bread loaves obtained from corporate bakery 1 had a mean Co content of 0.01 ± 0.01 mg/kg while loaves obtained from local bakeries 3 and 4 had Co contents of 0.08 ± 0.01 and 0.06 ± 0.00 mg/kg, respectively. There is need for regulatory agencies in Nigeria to take adequate steps that will ensure safety compliance among bakers.
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