DETERMINATION OF THE LEVELS AND HEPATIC EFFECTS OF POTASSIUM BROMATE IN BREAD SAMPLES SOLD IN AWKA METROPOLIS, NIGERIA.

CHIKE SAMUEL OKAFOR, DESMOND NONSO OKEKE, CHIKE C OKOLI

Abstract


ABSTRACT

This study determined the levels and hepatic effects of Potassium bromate in Bread samples sold in Awka Metropolis, Nigeria. Potassium bromate is an additive widely employed by bread makers to improve bread quality. On account of its deleterious effect and carcinogenicity in humans, certain levels of potassium bromate are not allowed in bread. The present evaluation was carried out in Awka Metropolis where consumption of bread is relatively high. Ten (10) different samples of bread obtained from different locations were analysed for potassium bromate and were then fed to Wistar rats for toxicological analysis.The quantitative assessment showed that all the bread samples contained potassium bromated in quantity that exceeded the minimum allowed by the FDA. The level of bromate in the bread samples ranged between 5.309+0.023ppm to 9.136+0.024ppm. The result of the toxicological study showed that there were significant increases(p<0.05) in the ALT and AST activities of the animal groups fed with bread samples containing 8.52 and 9.14ppm of potassium bromate. This showed that the bread samples containing potassium bromate at the levels of 8.52 and above were unsafe for human consumption. So bread markers should avoid using potassium bromate as bread improver.

(Key words: Bread, Wistar rats, ALT, AST and potassium bromate).

(Abbreviations: NAFDAC, National Agency for Food, Drug Administration and Control,ALT, Alanine Amino Transferase, AST, Aspartate Amino Transferase).



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