Abstract

The  levels  of  bromate  in  seven bread  samples  obtained  from  some  bakeries in Buea were determined  using spectrophotometric  method.

It  was  based  on  the  redox  reaction  between  bromate  and crystal violet solution in  an  acidic (Hcl)  medium.

This reaction produced a purple product with maximum absorption at 485nm. A standard curve was generated against which the concentrations of the bread samples were interpolated.

The results obtained show bromate levels which ranged between 0.67 to 7.67μg/g in bread samples.

Bromate levels  in  all  the  samples  examined  were  found  to  exceed  the recommended  permissible  level  by  US  Food  and  Drug  Agency of  0.02μg/g.

All the bread samples examined were considered unsafe for human consumption.

Bread bakers are advised to explore other alternative means of flour improvers instead of using bromate because of its deleterious and carcinogenic effect in humans.

1.3 Rationale

Given that, no research work has been done on the safe use and regulation of KBrO3 levels used in baking bread consumed in Buea, it is therefore the main reason why this study is carried out.

So as to evaluating the potassium bromate contents in commonly eaten bread samples in Buea; and comparing them (KBrO3 concentrations in bread eaten in Buea) to the standard level, 0.02mg/kg (0.02μg/g) stipulated by the US Food and Drug Agency (FDA)[Ekop et al., 2008].

Advice can then be given to bakers to regulate their KBrO3 concentrations accordingly. If that cannot be achieved, then potential consumers of Bread can be advised on which particular bread types contain safe quantities of KBrO3, so that they can buy just that.

This will be of great help to heavy consumers of bread in the town of Buea in particular and to other Cameroonians in general, for some samples of bread eaten nationwide.

1.4   Hypothesis

1. Null Hypothesis(Ho): Bromate content of bread eaten in Buea is less than or equal to 0.02μg/g(0.02mg/Kg)
2. Alternate Hypothesis(HA): Bromate content of bread eaten in Buea is greater than 0.02μg/g(0.02mg/Kg)

1.5. Objectives

1.5.1 General Objectives.

The main objective of this study is to measure the concentration of Potassium bromate  in different brands of bread from different bakeries, eaten locally in Buea; and comparing these values to the standard concentration of 20μg/Kg,  recommended by the US Food and Drug Agency (FDA).

1.5.2. Specific Objectives.

The specific objectives will be;

1. To test for the presence of Bromate in different bread samples (local bread).
2. To identify which bread types have the highest or lowest concentration of bromate.

Read More: Biochemistry Project Topics with Materials