DETERMINATION OF PROXIMATE, MINERALS, VITAMINS AND BROMATE IN SOME COMMONLY CONSUMED BREAD IN GOMBE METROPOLIS
Abstract
ABSTRACT
This study investigates the proximate composition, mineral and vitamin content, and presence of bromates in commonly consumed bread in Gombe Metropolis. The research involved laboratory analysis of selected bread samples to determine their nutritional quality and safety. The results revealed that both bread samples contained significant amounts of carbohydrates, proteins, fats, and essential vitamins and minerals. However, variations in their composition suggest differences in flour quality and processing techniques. The potential presence of bromates was also assessed, with findings indicating possible contamination in one of the samples. This raises serious food safety concerns and emphasizes the need for strict regulatory enforcement. This study contributes to the understanding of bread quality in the region and supports public health initiatives
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