Trace Metals Contamination in Bread Ingredients and Bread from Bakeries in Nigeria
V. O. E. Akpambang *
Department of Chemistry, School of Sciences, The Federal University of Technology, Akure, Nigeria.
A. P. Onifade
Department of Chemistry, School of Sciences, The Federal University of Technology, Akure, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Bread loaves and bread ingredients (wheat flours, salt, sugar, yeast and water) were randomly sampled from ten bakeries within Akure metropolis of south western Nigeria and analysed to determine their safety levels for human consumption with respect to trace metal contents. The trace metals (Cu, Zn, Mn, Cr, Cd and Pb) were analysed in the samples using flame atomic absorption spectrophotometer. Results obtained revealed that toxic trace metals such as Cr, Cd and Pb were not detected in any of the samples. However, the levels of essential trace metals such as Cu, Zn and Mn had range of values in mg/kg: (0.039 – 0.091), (0.837 – 3.310) and (0.035 – 3.148); (0.056 – 0.091), (0.034 – 2.755) and (0.054 – 1.054) in the wheat flours and bread samples analysed respectively. This study revealed that the bread ingredients and loaves of bread sampled contained essential trace metals at levels that could not threaten the health of consumers over prolonged regular consumption.
Keywords: Trace metals, food safety, bread, ingredients, bakeries.