Proximate analysis and potassium bromate concentrations of selected bread sold within Lokoja Metropolis, Nigeria

  • Gbenga Olorunshola Alege
  • George Moses
  • Gabriel Onuche Adah
  • Olabisi Oloruntoba Olowonibi
  • Ojomekwu Grace Abovegodwin
Keywords: Proximate, Qualitative, Quantitative, Potassium bromate, Lokoja


This study assessed the proximate composition and potassium bromate concentration of twenty selected bread samples sold in Lokoja metropolis, Kogi State, Nigeria. The samples were randomly obtained from open markets, bus stops, tea sellers, bread vendors and eateries. The percentage of moisture, crude fibre, crude protein, fat, ash and carbohydrate in the twenty bread samples were analyzed. Qualitative and quantitative assessments of potassium bromate in the bread samples were carried out. Results showed that all the six proximate parameters analyzed showed significant difference among the twenty samples ranging from 24.30 ± 0.30 to 34.40 ± 1.00 %, 3.00 ± 0.20 to 13.20 ± 0.03 %, 2.00 ± 1.00 to 24.00 ± 2.00 %, 1.70 ± 0.30 to 8.90 ± 0.20 %, 4.90 ± 0.10 to 15.20 ± 0.20 % and 30.20 ± 0.20 to 49.30 ± 0.20% for moisture, ash, crude fibre, fat, protein, protein and carbohydrate respectively. Only the ash and crude fibre contents of the twenty bread samples were above the permissible level recommended by Standard Organization of Nigeria (SON). Results of quantitative evaluation of potassium bromate ranged from 0.018 ± 0.001 to 3.107 ± 0.002 μg/g. Also, the qualitative and quantitative results for the twenty bread samples correlated very well with only 15.00 % of the samples containing potassium bromate within the safe limits recommended by SON and National Agency for Food, Drug Administration and Control (NAFDAC). It is recommended that routine checks should be carried out by regulatory authorities in order to ensure that bakers always comply with rules and regulations guiding bread production in Nigeria.

Keywords: Proximate, Qualitative, Quantitative, Potassium bromate, Lokoja


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eISSN: 1118-1931
print ISSN: 1118-1931