QUANTITATIVE AND QUALITATIVE ASSESSMENT OF POTASSIUM BROMATE IN COMMERCIALBREAD SOLD IN ENUGU METROPOLIS

Abstract

Potassium bromate (KBrO₃) is an additive and flour improver widely used in the baking industry to enhance dough elasticity, loaf volume, and texture. However, due to its carcinogenic and nephrotoxic properties, its use in food products has been banned in many countries, including Nigeria. This study evaluated the presence and concentration of potassium bromate in commercially available bread sold within Enugu Metropolis, Enugu state, Nigeria. Fifteen bread brand obtained from various retail outlets and bakeries within Enugu Metropolis were analyzed by spectrophotometric method at an absorbance wavelength of 515 nm. This is based on the redox reaction between potassium bromate and promethazine hydrochloride in acidic medium. Qualitative determination was achieved through colorimetric observation where the intensity of pink coloration observed correlated positively with bromate concentration. Results revealed potassium bromate concentrations ranging from 0.01 to 0.47 µg/g. 10 bread samples out of the fifteen samples analyzed, exceeded the permissible limit of 0.02 µg/g recommended by the United States Food and Drug Administration (FDA). The findings indicate poor compliance with regulatory restrictions on potassium bromate use in bread production and suggest potential public health risks associated with chronic dietary exposure. Continuous surveillance, stricter enforcement of food safety regulations, and adoption of safer alternatives such as ascorbic acid and enzyme improvers are strongly recommended.