Investigation of Potassium bromate and Anti Nutrient Contents of Flour and Bread in Ikot Ekpene Metropolis

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Abstract

Potassium bromated and anti- nutrient content of some bread within Ikot Ekpene metropolis was investigated in this study. Four samples of raw flour and bread samples produced from the flour from different companies were randomly collected in replicates for this investigation. The samples were analysed for the present of potassium bromates, oxalate, tannin, phytate and hydrogen cyanide. Mean concentrations of potassium bromated in the bread samples ranged from 0.108 to 0.378 mg/100 g while concentrations in the flour samples ranged from 0.108 to 0.216 mg/100g. The results indicated that all the samples contained potassium bromated and anti- nutritional factors and the concentrations in the bread samples were slightly lower than concentrations in the raw flour. This may be attributed to effect of the oven temperature during the baking processes. The study indicated that the ban on the use of potassium bromated in bread making has not been effectively implemented. An effective processing method should be designed to reduce anti-nutrient content of the flour and that deliberate addition of potassium bromated should be avoided because of is detrimental to human health

Keywords: Bread, Flour, Potassium bromate, Anti-nutrients, Correlation

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