Determination of Potassium Bromate in Bread Sample from Dala, Fagge, Gwale, and Kmc L.g.a of Kano, Nigeria

ABSTRACT This study aimed to determine the level of potassium bromate in selected bread samples consumed in dala, fagge, gwale, and Kano municiipal local government areas ofKano State, Ni geri a.Theobjective was to assess the potential dietary exposure of consumers in these areas to the health risks associated with potassium bromate, a chemical commonly used as a flour improver but recognized as a possible carcinogen. Bread samples were collected from three different bakeries in each local government area, totaling twelve bread samples for analysis. The study was conducted over a two-month period, from December to Jan uary, wi th sample collection taking place at regular intervals to ensure consistency. The potassi um bromide (KBrO3) levels in the bread samples were determined using a spectrophotometer at 620 nm, and the con centrations were calculated based on a linear regression curve generated from stand ard potassium bromate solutions.The results showed significant variations in potassium Bromate levels across the The highest recorded level was (365.49 ug/g) while the lowest was (0 ug/g), indicating undetectable levels in some samples. Potassium bromate concentrations were detected in some samples but not in all. These findings highlight a concerning lack of routine mon itoring of potassium bromide in bread production, which could pose significant health risks to consumers. Regular monitoring and enforcement of food safety standards are essential to minimize potential health risks associated with the consumption of bread contain ing potassium bromate.