The levels of chloride and bromide in some Nigerian staple foods, cereals, and fruits were determined by titration. Chloride concentration ranged from 4.97 mg/g in pineapple to 17.40 mg/g in plantain. Bromide varied between 2.56 mg/g in cassava to 9.59 mg/g in pawpaw. Generally, levels of chloride were higher than bromide in the samples studied. The chloride level in the samples was found to be in the order: plantain > pawpaw > yam > rice > millet > maize > cassava > pineapple, while the bromide content was in the order: pawpaw > rice > millet > maize > plantain > yam > pineapple > cocoa > cassava. The moisture content was highest in fruits (44.27%79.08%) and lowest in cereals (7.37%9.25%).
Key words: bromide, chloride, cereals, fruits, titration
|
