Determination of chloride and bromide in some common Nigerian foodstuffs

Abstract

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%).