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Abstract
Bread is a staple food widely consumed in Nigeria, yet concerns persist about the use of potassium bromate as a flour improver, despite its ban due to potential health risks including cancer and kidney damage. This study aimed to compare the levels of potassium bromate in bread samples collected from two Local Government Areas (Oredo and Uhunmwonde) in Benin City, Edo State, Nigeria. A total of twelve unsliced bread samples were randomly collected from various markets, roadside vendors, and bakeries across the two LGAs. The samples were analyzed using spectrophotometric methods to determine the presence and concentration of potassium bromate. The results were statistically compared to identify variations between the two areas and assess compliance with regulatory standards. This study highlights the potential public health implications associated with potassium bromate contamination in bread and emphasizes the need for regular monitoring and enforcement of food safety regulations.
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