Evaluation of Some Anti -Nutritional Factors and Elements in Bread Samples from the Greater Accra Metropolis in Ghana

Twenty One (21) different brands of bread samples were collected from different markets/ bakeries in the Greater Accra region of Ghana. The bread were formulated with prepared from white flour and whole meal flour. Presence of Aanti nutritional factors and trace elements were determinedwas assessed. Seven (7) trace elements were measured using Instrumental Neutron Activation Analysis (INAA). The over alloverall average of for each of these the investigated elements in the bread samples investigated are: as follows Ca 0.20% , Cl 0.43 %, Al 0.47 mg/kg, Cu 0.71 mg/kg , Mg 333.63 mg/kg , Mn 6.19 mg/kg , Na 0.20 % and K 0.19 %. Neither As nor Cd were detected in any of the samples studied in this work. The results for the anti nutritional factors show that though the concentrations were present in the samples, their concentrations fell within acceptable limits did not exceed lethal doses. Oxalates were present in all samples taken with the greatest concentration at 21.91 mg/100g whereas hydrocyanide was present in only 15 samples with the highest concentration of 18.58 mg/j100g. The concentrations of the anti Nutritional factors in the samples were quite different from each other.