+234 813 0686 500
+234 809 3423 853
info@grossarchive.com

THE USE OF POTASSIUM BROMATE IN BREAD MAKING

  • Type:Project
  • Pages:33
  • Format:Microsoft Word
(Microbiology Project Topics & Materials)
ABSTRACT

Potassium bromate is an additive widely employed by bread makers to improve bread quality. On account of its deleterious effect and carcinogenicity in humans, certain levels of potassium bromate are not allowed in bread. Use of potassium bromate in bread is banned in many countries including Nigeria.
The present evaluation was carried out in eastern part of Nigeria where consumption of bread is high. Twenty-three different brands of breads were sampled. Quality assessment shows that, all the brands contained potassium bromate in a quantity that exceeded the minimum allowed by the FDA. In addition, all the sampled breads contained trace amount of lead, a substance which is harmful to health. On the basis of these, all twenty three bread brands sampled were considered unsafe for human consumption and bread makers should be discouraged from using potassium bromate as bread improver.

CHAPTER ONE
1.0    INTRODUCTION

CHAPTER TWO
2.0    LITERATURE REVIEW
2.1    CHEMISTRY AND PRODUCTION
2.2    USE OF POTASIUM BROMATE IN BREAD
2.3    TOXICITY OF POTASIUM BROMATE

CHAPTER THREE
MATERIALS AND METHODS
3.0    MATERIALS
3.1    METHOD
3.1.1 Analysis of potassium bromate in bread
3.1.2 Analysis of lead in the bread samples

CHAPTER FOUR
RESULTS AND DISCUSSION

CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
5.0   SUMMARY
5.1   CONCLUSION
5.2   RECOMMENDATION
       REFERENCES

THE USE OF POTASSIUM BROMATE IN BREAD MAKING

Share This

Details

Type Project
Department Microbiology
Project ID MCB0135
Price ₦3,000 ($9)
No of Pages 33 Pages
Format Microsoft Word

500
Leave a comment...

    Details

    Type Project
    Department Microbiology
    Project ID MCB0135
    Price ₦3,000 ($9)
    No of Pages 33 Pages
    Format Microsoft Word

    Related Works

    ASSESSMENT OF POTASSIUM BROMATE IN BREAD SOLD IN ABIA STATE (A CASE STUDY OF ABA METROPOLIS) ABSTRACTS Bread samples were obtained from different locations in Aba environs, Abia State Nigeria, with random selective sampling and to assess their potassium bromate contents (mg/100g). Twenty (20) bread samples were used, the results showed that the... Continue Reading
    ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D,... Continue Reading
    ABSTRACT The modern managers need problem identification and useful information in these complex conditions of business in order to stay in the market and also be make viable decisions. These information are mostly collected from efficient and... Continue Reading
    ABSTRACT The production of potassium salt K 2 ­SO 4 from unripe plantain agricultural waste was carried out. The sample randomly sourced from canteens located in Owerri West, Imo State. From the result of analysis carried out on the peels was found to contain highest level of K 2.55 ± 1.54 mg/g. other mineral component found were Na 159 ± 1.3... Continue Reading
    CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY As the economy advances, there is a restaurant widening of the gap between producers and consumers, the increase in output of goods and services necessitates. The development of channel of distribution they provide time, place and convenience utility for the goals and services provided. In the view... Continue Reading
    ABSTRACT This project work which is all about the fungal infestation of bakery product BREAD, explain the kind or type of fungal organisms that are responsible for the spoilage on contamination of bread. The infestation of fungal organism on bread depends on the kind and number of the agent present and... Continue Reading
    ABSTRACT This study was conducted primarily to evaluate the consumer acceptability of spiced composite bread. The socio-economic characteristics, spiced composite bread consumption pattern of the consumer and the purchase intent through the use of questionnaire were also determined using a structured questionnaire. The bread samples were evaluated... Continue Reading
    ABSTRACT A vegetable oil is a triglyceride extracted from a plant. Such oils have been part of human culture for millennia. The term 'vegetable oil' can be narrowly defined as referring only to substances that are liquid at room temperature, or broadly defined without regard to a substance's state of matter at a given temperature. For this... Continue Reading
    CHAPTER ONE INTRODUCTION BACK GROUND OF THE STUDY As the economy advances, there is a resultant widening of the gap between producers and consumers, the increase, in output of goods and services necessitates. The development of channel of distribution they provide time, place and convenience... Continue Reading
    CHAPTER ONE 1.0      INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such as macronutrients (carbohydrates protein, and fats) and micronutrients (minerals and vitamins) that are essential for human health. Its origin dates back to the Neolithic era and is... Continue Reading