Twenty-six (26) samples of different bread brands sold in Gusau metropolis of Northern Nigeria were analyzed for potassium bromate and some heavy metals content. The study revealed the presence of potassium bromate in all the samples analyzed. The concentrations ranged from 3.45-9.38 mg/kg; all the values were above the allowed limit by FDA of 0.02 μg/g (0.02 mg/kg). Atomic absorption spectroscopic method was used for the heavy metals determination, the heavy metals determined were Pb, Cd, Cu, Zn and Fe, and results obtained were assessed on the basis of the permissible limits for the respective metals in Foods. The concentrations of Pb, and Cd in the samples were in the range of 0.12-1.20 mg/kg and 0.010- 0.081mg/kg respectively. Permissible limit for Pb and Cd in food is 0.2-2.5 mg kg-1 and 0.05 mg/kg respectively. The levels of Cadmium in some of the samples (Samples E, F, H, P R and S) suggest a certain degree of contamination. The values for Cu, Zn and Fe in the samples ranged as follows; Cu (0.03-0.099 mg/kg), Zn (0.24-5.23 mg/kg) and Fe (0.71- 6.67 mg/kg). Cu and Zn content in all the samples where within permissible limits. The concentration for Fe was above permissible limit in one of the samples (samples G, 6.67 mg/kg).

Limbah cair industri roti mengandung bahan organik yang tinggi, ditunjukkan dengan tingginya nilai Biochemical Oxygen Demand (BOD), Chemical Oxygen Demand (COD) dan kekeruhan memiliki nilai yang melebihi standar baku mutu berdasarkan Perda Jawa Tengah No 5 Tahun 2012 dan Peraturan Menteri Kesehatan R.I. No : 416/MENKES/PER/IX/1990. Tujuan penelitian ini untuk mengetahui waktu kontak paling baik dan hasil pengolah sistem Trickling filter (TF) dalam menurunkan kandungan BOD, COD dan kekeruhan yang sesuai dengan standar baku mutu limbah cair yang sudah ditetapkan. Teknologi yang digunakan dalam penelitian ini adalah sistem TF. Metode yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan perbedaan waktu kontak (24, 48, 72, 96 dan 120). Hasil pengamatan awal limbah sebelum diolah adalah pada kadar BOD sebesar 2634,1 mg/L, kadar COD sebesar 4191,3 mg/L dan kekeruhan sebesar 1277 NTU. Dari hasil pengamatan diperoleh waktu kontak paling baik efektivitas penurunan kandungan BOD, COD dan kekeruhan berturut-turut sebesar 96,8%, 92,7% dan 96,9% pada waktu 120 jam. Waktu kontak efektif yang sesuai dengan standar baku mutu air limbah yaitu BOD 120 jam, COD 120 jam dan kekeruhan yang mendekati yaitu 120 jam.

Potassium bromate is widely used by bakers to enhance bread elasticity, functionality, and quality. However, due to its toxicity, the use of potassium bromate in bread production in Nigeria was banned by the National Agency for Food and Drug Administration and Control (NAFDAC); the regulatory agency for food and pharmaceutical products in 2003. Despite the ban, a review aimed at assessing the compliance levels of potassium bromate used in the production of low and high-cost bread consumed across Nigeria revealed that most of the bread sold and consumed in Nigeria still contained potassium bromate in quantities above the permissible limit. This implies that many bread sold in Nigeria are unsafe for human consumption. Bread makers are advised to opt for other safe alternative dough conditioners. hence the need for formulating a safer and economically effective potassium bromate replacer (PBR). Seventy-two (72) Potassium bromate replacer (PBR) from a “safe” oxidant (ascorbic acid; 80-200ppm) and food acid (citric acid) were formulated and tested for their effectiveness in replacing potassium bromate in the bakery industries. Chemical composition (Fe, Zn and Cu) and organoleptic evaluation (volume, texture, color, taste and general acceptability) of the bread samples were used to compare the effectiveness of the different PBR. Result shows that volume, texture and general acceptability, to a greater extent, increase with increase in the concentration of the PBR, however, no clear trend was observed for color, taste and mineral composition of the bread.