IPS Interdisciplinary Journal of Biological Sciences

Determination of the Presence of Potassium Bromates in Bread Samples Produced in Azare

Ibrahim Abbas — 2024-07-16

Introduction/background: To improve bread texture, taste, elasticity of the dough, appearance and sometimes aroma, some ingredients are usually added. However, these ingredients are known to produce adverse health effects over a period of time or if taking in large quantities. One of the commonest food additives is potassium bromate, due to its low cost and being the most efficient oxidizing agent, potassium bromate has been the common choice among bakers and flours millers to raise the dough elasticity and improve texture. Potassium bromate is known to produced reproductive damage, repeated exposure can cause bronchitis, irritability, impaired thinking, personality changes and damage to the kidneys. Larger than recommended quantities should therefore be avoided in processed foods such as bread.

Objectives: The aim of this study was to determine the presence and the level of potassium bromate in some selected bread samples produced in Azare. Azare is the headquarter of Katagum Local government area of Bauchi state Nigeria.

Methods: Bread samples were collected from nine different bakeries that were sited within Azare. And these are the major breads produced and consumed in Azare town and neighboring villages. The bread samples were subjected to both qualitative and quantitative assay to determine the presence and level of the potassium bromate. The qualitative assay was conducted using simple qualitative method where color change (yellow to purple) produces when potassium bromates react with potassium iodide indicate presence of the potassium bromate. While the concentration of the potassium bromate in the bread samples was determine using spectrophotometric analysis measured at 620 nm. The linear regression curve derived from the standard solutions of Potassium bromate was used to calculate the concentration of potassium bromate levels in the bread samples.

Results: The results indicated that bread produced in 5 of the 9 bakeries used in this study contained potassium bromate level within the recommended FDA and NAFDAC permissible level of 0.02ug/g and below. While the remaining four samples contained potassium bromate level higher than the NAFDAC recommended level. Overall, the potassium bromate level across the selected bakeries in this study conducted in Azare town Katagum local government of Bauchi state Nigeria was found in range between -0.91ug/g to 0.40ug/g.

KEYWORDS: Bread samples, potassium bromate, food additives, permissible level, regulatory bodies

Phytochemical, Proximate, Mineral Analysis and Antioxidant Activity of the leaves of Gossypium hirsutum

Mohammed Salisu Suleiman — 2024-04-15

The leaves of Gossypium hirsutum were analyzed for phytochemical, proximate, mineral compositions, and antioxidant activity. The free radical scavenging activity using DPPH procedure was used to determine the antioxidant activity of Gossypium hirsutum. The quantitative phytochemical screening revealed that G. hirsutum contained 34.00±1.10 mg/g alkaloids, cardiac glycosides 0.986±0.65 mg/g, 23.47±0.02 mg/g tannins, 50.82±0.02 mg/g total phenol, 38.73±0.01 mg/g saponins, and 182.51±0.10 mg/g flavonoids. Proximate analysis revealed that carbohydrate had the highest percentage in G. hirsutum 47.97± 0.00%. Crude fat had the lowest percentages of 7.11 ± 0.01%. Mineral analysis revealed that potassium had the highest concentration of 740.28±0.02 ppm while the least concentration of minerals in G. hirsutum was iron (39.08±0.02 ppm). The presence of carbohydrates, proteins and fat justifies that Gossypium hirsutum can be used as a good source of basic nutritional daily requirements. The high radical scavenging effect observed in the plant showed that it is a good source of natural antioxidant. The high amount of flavonoids, total phenol, saponins, alkaloids and tannins may be an indication of its high medicinal potential in treatment of certain diseases.

Prediction of aggressive tendencies from facial dimension and ratios: A Study on undergraduate students of Northeastern Nigeria

Aishatu Abubakar — 2024-07-28

Facial dimensions and ratios are important anthropometric parameters which have been used over the years to define and predict some physical and social characteristics notably among human behaviour like aggression. However, there is a paucity of data regarding this link among the African population, particularly in Northeastern Nigeria where high cases of insurgency, banditry and some aggressive related criminalities are reported daily. The study aimed to determine how linear facial dimensions or ratios can specifically predict a self-reported form of aggression (physical, verbal, anger and hostility) among undergraduate students. A cross-sectional study design was adopted whereby a total of 400 (200 male and 200 female) adult undergraduate students aged between 16 to 30 years were randomly selected. A 2D facial images were used to determine facial biometrics (four linear facial dimensions ((n-sn, sn-gn, go-go and zy-gy) and five facial ratios {upper facial weight/lower facial height (UFW/LFH), upper facial weight/lower facial weight (UFW/LFW), upper facial weight/upper facial height (UFWUFH) and upper facial height/facial height (UFH/FH) and facial weight to height ratio (fWHR) - lower derived from the measured linear dimensions using a Sony digital camera DSC w380 and art face 3 software. Buss and Perry's aggression questionnaire was adopted, and scores for each aggression scale were recorded. Data analysis was done using IBM SPSS software version 22 and Cronbach’s alpha for each scale above 0.70. Pearson’s correlation analysis was used to determine the relationship of facial biometrics with aggressive tendencies. The study observed that lower facial height (sn-gn) significantly correlates with verbal aggression and anger irrespective of sex. Facial height (FH) also correlates with verbal aggression in both sexes, while fWHR correlates significantly with anger (AN) irrespective of sex. More so, lower facial height to facial height ratio (LFH/FH) correlates significantly with verbal aggression (VA) and anger (AN) irrespective of sex but correlates with the same in males only. Similarly, upper facial weight to lower facial height (UFW/LFH) correlates significantly with verbal aggression and anger irrespective of sex and with anger only in males. Stepwise multiple linear regression equations were formed for the parameters which showed a positive correlation with aggression and consequently UFW/LFH and UFW/LFW were the best predictors of aggressive tendencies (P = 0.01). Conclusively, facial characteristics are indicators of one’s mood and can weakly predict aggressive tendencies in an individual and may be useful to predict suitable partners in marriage, friendship, or recruitment exercise.