LEVELS OF BROMATE AND TRACE METALS IN BREAD FROM BAKERIES IN AKURE, NIGERIA.

Abstract

Bread loaves, wheat flours, salt, sugar, yeast and water were randomly sampled from ten bakeries within Akure metropolis of south western Nigeria and analysed to determine their safety levels for human consumption with respect to bromate and trace metal contents. Bromate determination was carried out using spectrophotometric method while trace metals in the digested bread samples were analysed using Flame Atomic Absorption Spectrophotometer. The study revealed very low levels of bromate in all the wheat flours and bread samples analysed. The concentration of bromate in wheat flours analysed ranged from 0.845 – 1.039 μg/g. Bromate levels in the analysed bread samples ranged from 1.053 – 1.172 μg/g. The trace metals determined were Cu, Zn, Mn, Cr, Cd and Pb. Results obtained revealed that toxic trace metals such as Cr, Cd and Pb were not detected in any of the samples, while the levels of essential trace metals such as Cu, Zn and Mn in wheat flours analysed ranged as follows: Cu (0.039 – 0.091 mg/kg), Zn (0.837 – 3.310 mg/kg) and Mn (0.035 – 3.148 mg/kg). The levels of Cu, Zn and Mn in bread samples analysed were in the range of 0.056 – 0.091 mg/kg, 0.034 – 2.755 mg/kg and 0.054 – 1.054 mg/kg respectively. This study revealed that many bread bakers around Akure and wheat flour manufacturers in Nigeria had not fully complied with the bromate free rule stipulated by NAFDAC contrary to the “bromate free” indicated on the labels of the bread, although it was present at lowest levels. There is need for relevant regulatory bodies in Nigeria to place a close surveillance on bakers of bread as well as manufacturers of flours in order to ensure better compliance with health regulation on bromate free in flour and flour products. The bread samples contained essential trace metals at levels that could not threaten the health of consumers over prolonged regular consumption.