抽象的

The effect of potassium bromate on the vitamin E content of wheat flour and dough

Chike S.Okafor, Francis C.Ezeonu, Benedette A.Anejekwu

This Study investigated the effect of potassium bromate on the nutritional value of wheat flour preserved with potassium bromate. Superb bakers choice wheat flour was used for the study. The wheat was divided into five equal portions thoroughly mixed with varying doses (0mg, 50mg, 100mg, 200mg and 300mg/kg flour) of potassium bromate respectively. Samples were wrapped in black polythene bags to protect themfromlight and stored for 4 weeks while the nutrient values of the different rations and dough made from them were determined at the onset and then at the end of the study which was four (4) weeks. Result of the study showed that potassium bromate significantly (p< 0.05) reduced the vitamin E content of the treated flour and dough. The results of the study showed that potassium bromate deteriorates the nutritional value of both flour and dough.