S. O. Olubodun

Potassium bromate, a chemical once commonly used as a flour improver, has been banned in many countries due to its harmful health effects, including its potential to cause cancer and organ toxicity. Despite these regulations, concerns persist about its continued use in bread production, particularly in small-scale bakeries. This study investigates the presence and concentration of potassium bromate in unsliced bread samples obtained from various bakeries in Egor Local Government Area, using both qualitative and quantitative analytical methods. Bread samples were collected and categorized based on their loaf sizes, with qualitative analysis conducted to detect the presence of potassium bromate. The results revealed that while some samples showed no reaction, others exhibited a blue-black coloration, confirming the presence of potassium bromate. Quantitative analysis further indicated varying concentrations across the tested samples, with some exceeding the acceptable safety threshold. The highest concentration recorded was 0.04 mg/kg, raising significant health concerns. These findings suggest that despite regulatory efforts, potassium bromate is still being used in some bread production processes, potentially putting consumers at risk. The study highlights the need for stricter enforcement of food safety regulations, increased public awareness, and the promotion of safer alternatives in bread-making. Strengthening routine monitoring and implementing more stringent penalties for non-compliance could help eliminate potassium bromate from the food supply chain, ultimately safeguarding public health.

Acalypha wikesiana, a medicinal plant contains various phytochemicals which enable it perform its beneficial activities. It has gained attraction for its anti inflammatory and apoptotic properties. Colon cancer is a life threatening disease caused by several factors like genetics, environmental exposure and the damaging condition of the digestive tract. And as such 1, 2 dimethylhydrazine, an effective chemical substance was used to induce cancerous tumors in the colon and rectum. The aim of this study is to evaluate the anti inflammatory and apoptotic properties of Acalypha wikesiana on a DMH induced colon cancer. The sum of 46 healthy male rats were assembled into nine. The groups are a control group, a 1,2 dimethylhydrazine induced colon cancer group, which served as the standard drug group. The other groups were also induced with 1, 2 dimethylhydrazine but were treated with
different doses of Acalypha wikesiana extracts. The ninth group was the negative control group exposed only to 1,2 dimethylhydrazine. Results indicated significantly reduced tumor size and incidence. Reduced Proinflammatory markers level suggested an anti inflammatory effect of Acalypha wikesiana. In conclusion, it was indicated that Acalypha wikesiana ethanol extracts has an anti inflammatory and apoptotic properties which to a large extent contribute to its protective effects against 1,2 dimethylhydrazine induced colon cancer.

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.