Abstract:

Background: Potassium bromate is an additive used in bakery industries as a potent oxidizing agent that improves the quality of bread, strengthens the dough and increase the elasticity of bread. After bread baking the maximum concentration of potassium bromate allowed in bread by the Food and Drug Agency is 0.02mg/kg. When too much of it is used during baking or when bread is not cooked long enough it may exceed this required concentration which is undesirable to human health as studies show potassium bromate as a possible carcinogen.

Method: The study was a laboratory based analytical study in which different eleven bread brand samples were collected in Kagera region, Tanzania and analyzed for the presence of the undesirable potassium bromate content using the David Pearson (1976) method at the Tanzania Bureau of Standards in Dar es Salaam, Tanzania.

Results and Discussion: The results showed that the eleven brand samples collected for analysis exceeded the maximum potassium bromate content allowed in bread (0.02mg/Kg) as they contained a range of 2.5mg/kg to 4.85mg/kg.

Conclusion: All the bread brand samples were unsafe for human consumption and can be a possible carcinogen to consumers and also can lead to other health effects related to the excess amount of potassium bromate.