ABSTRACT

The study evaluated the potassium bromate content of popularly consumed breads by the populace of Aba, Owerri and Umuahia with the aim of assessing their safety levels as well as determine the ascorbic acid level and other bread characteristics. The potassium bromate, ascorbic acid, proximate composition, physical parameters as well as sensory properties of some selected brands of bread sold in the three cities were determined using standard method of analysis. Fresh loaves of fifteen (15) of the most popular brands of bread, five from each of the cities, constituting samples Umuahia 1 to Owern 5, were purchased and used for the evaluation. Potassium bromate was detected in all the bread samples, far above the FDA's maximum allowable level of 0.O2ppm and also against NAFDAC directive to stop the inclusion of potassium bromate in bread. The bromate mean values ranged from 9.00 to 45.37ppm. There were significant differences (P<0.05) in the ascorbic acid content of the bread samples with the mean values ranging from 10.50 to 44.88mg/bOg. There were no significant differences in the proximate composition of the bread samples. The range values of moisture (33.75 to 34.75), protein (9.27 to 11.20%) and fat (2.53 to 3.25%) are in conformity with Standard Organization of Nigeria (SON) specification except those of crude fiber (1.50 to 1.75%) and ash (1.50 to 1.75%) which were higher. There were significant differences in the physical parameters of the loaf samples with the means ranging from 256.25 to 44.03g (loaf weight), 3258.41 to 3623.80cm3(loaf volume) and 6.08 to 10.77cm3/g (specific volume). The sensory evaluation showed that sample Umuahia 1 (with highest bromate level) was most preferred followed by sample Owem 2, (with high bromate level),Aba 2 (with highest ascorbic acid level) in that order. Sample Aba 5 was the least preferred. ><0.05) in the ascorbic acid content of the bread samples with the mean values ranging from 10.50 to 44.88mg/bOg. There were no significant differences in the proximate composition of the bread samples. The range values of moisture (33.75 to 34.75), protein (9.27 to 11.20%) and fat (2.53 to 3.25%) are in conformity with Standard Organization of Nigeria (SON) specification except those of crude fiber (1.50 to 1.75%) and ash (1.50 to 1.75%) which were higher. There were significant differences in the physical parameters of the loaf samples with the means ranging from 256.25 to 44.03g (loaf weight), 3258.41 to 3623.80cm3(loaf volume) and 6.08 to 10.77cm3/g (specific volume). The sensory evaluation showed that sample Umuahia 1 (with highest bromate level) was most preferred followed by sample Owem 2, (with high bromate level),Aba 2 (with highest ascorbic acid level) in that order. Sample Aba 5 was the least preferred.