International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 2 (2020)

Determination of potassium bromate and proximate compostion of selected breads sold within Port Harcourt metropolis


Wordu GO, Akusu OM

The aim of the study was to evaluate the residual bromate and proximate composition of some selected bread samples sold in Port Harcourt metropolis. Samples were collected from Rumuokoro, Diobu town, GRA phase 3 and Trans-Amadi of Port Harcourt metropolis. The result of the analysis showed that the concentration of residual potassium bromated content was minimal in all bread and were within safe limits. The proximate analysis for the bread showed the moisture content ranged from (26-43-42.92%), ash content (0.88 – 188%) fat (7.34 – 18.51), protein (8.97-12.01%), crude fibre (1.47 – 4.26%) and carbohydrate (32.11-47.60%), for local bread, while the high class breads showed moisture (30.33 – 35.23%), ash (0.68-1.69%), fat (5.43 – 20.73%), protein (10.33 -11.91%), crude fibre (2.21 – 4.90%) and carbohydrate (29.69 – 45.97%). Results of the proximate analysis revealed that the bread sample were found to be rich in macro-nutrients, at the same time fat and ash content of the bread samples were higher than the standard limits. The bread contents of residual potassium bromate in various location within Port Harcourt metropolis were observed to be within approval standard. And the need for continuous surveillance is suggested.
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