ASSESSMENT OF POTASSIUM BROMATE IN BREAD SOLD IN ABA ABIA STATE (A CASE STUDY OF ABA TOWN)

ABSTRACT

Bread samples were obtained from different locations in Aba environs with random selective sampling and to know their potassium bromate contents (mg/100g). 20 bread samples were used, the results showed that the presence of potassium bromate in each of the 20 bread samples were high for human consumption. The bromate level in bread samples determined range from 74.00 to 952.83. which is above the maximum amount of potassium bromate allowed in bread by food and drug administrative (FDA) (0.02mg/100g)

TABLE OF CONTENTS

Title Page
Certification page- – – – – – – – i
Dedication- – – – – – – – – ii
Acknowledgement- – – – – – – – iii-iv
Abstract- – – – – – – – – – v
CHAPTER ONE
1.0 Introduction- – – – – – – – 1
1.2.0 Literature review- – – – – – – 1
1.2.1 History of bread- – – – – – – 1-4
1.2.2 What is potassium bromate- – – – – 4-6
1.2.3 Methods of detecting residual bromate level- – 7-8
1.2.4 Battle against potassium bromate in bread lost- 8-10
1.2.5 Four process check point for potassium bromate usage- – – – – – – – – – 11-17
1.2.6 Production reminder- – – – – – 17-19
1.2.7 Chemistry and production of KBrO3 – – – 19
1.2.8 Use of potassium bromate- – – – – 20-21
1.2.9 Toxicity of potassium bromate- – – – 21-23

CHAPTER TWO
2.0 Material and method- – – – – – 24
2.1 Source of materials- – – – – – – 24
2.2 Equipment and instrument- – – – – 24
2.3 Chemicals and reagent- – – – – – 24-25
2.4 Method of analysis-determination of bromate- 25-27
CHAPTER THREE
3.0 Result of table 1- – – – – – – 28
3.1 Result of table two- – – – – – – 29-30
CHAPTER FOUR
4.0 Result discussion- – – – – – – 31-33
Conclusion- – – – – – – – – 34
References- – – – – – – – – 35-40