Analysis of Potassium Bromate and Hydrocyanic Acid Contents of Commonly Consumed Loaves of Bread and Wheat Flour Samples In Karu,Nasarawa State, Nigeria

Ojo, Rotimi J. and Kajang, Duniya D and Adebayo-Gege, Grace I. and Akintayo, Christopher O. (2013) Analysis of Potassium Bromate and Hydrocyanic Acid Contents of Commonly Consumed Loaves of Bread and Wheat Flour Samples In Karu,Nasarawa State, Nigeria. Journal Of Environmental Science, Toxicology And Food Technology, 6 (1). pp. 42-46. ISSN 2319 - 2399

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Abstract

The potassium bromate and hydrocyanic acid contents in commonly consumed fourteen loaves of bread and four most popular wheat flour brands among the bakers in Karu local government of Nasarawa state, Nigeria were assessed for potassium bromate and hydrocyanic acid contents. Potassium bromate in bread samples analyzed ranged between 0.5μg/g to 8.4μg/g and 0.83μg/g to 1.42μg/g in wheat flour samples. The hydrocyanic acid contents of the bread and wheat flour samples analyzed ranged between 1.510 to 3.676 mg/1000g and 0.706 to 1.498 mg/1000g sample respectively. These results implied that all the loaves of bread and wheat flour brands analysed contained potassium bromate in high quantity above safe level for human consumption and various amount of hydrocyanic acid which however, will not lead to the lethal dose of 35 mg hydrocyanic acid per kg body weight but there is need for continuous surveillance and enforcement of the ban on the use of potassium bromate in baking industry in this study area by NAFDAC

Item Type: Article
Uncontrolled Keywords: Bread, Hydrocyanic acid, Picric acid, Potassium bromate, Wheat
Subjects: Q Science > Q Science (General)
Q Science > QP Physiology
R Medicine > R Medicine (General)
Divisions: Faculty of Medicine, Health and Life Sciences > School of Medicine
Depositing User: Mr Tayo Okunlola
Date Deposited: 21 Nov 2017 13:35
Last Modified: 21 Nov 2017 13:35
URI: http://eprints.abuad.edu.ng/id/eprint/141

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