Table 1.

Bread types and their respective residual concentrations of potassium bromate and the daily number of loaves consumed per locality.

SN	Locality	Bread type	Absorbance at 620 nm	Potassium bromate concentration (mg)	Color change	Number of bread loaves produced per day
1	Mile 2 Up-station	Simple bread	0.97	4498.5	Deep purple	400
2	Mile 2 Nkwen	French bread	0.08	48.5	Deep yellow	400
3	Foncha Street junction	French bread	1.76	8448.5	Deep purple	2000
		Milk bread	0.81	3698.5	Light purple	2000
		Wheat breed	0.14	348.5	Yellow	400
4	Ntarikon	French bread	1.98	9548.5	Deep purple	1000
		Milk bread	0.19	598.5	Light purple	1000
		Wheat bread	1.9	9148.5	Deep purple	600
5	Mile1-upstation	French bread	0.69	3098.5	Purple	400
		Milk bread	2.1	10148.5	Deep purple	400
6	Mile 3-Nkwen	Milk bread	1.92	9248.5	Deep purple	2400
		French bread	0.6	2648.5	Yellow	2000
		Simple bread	1.54	7348.5	Deep purple	2000
7	Food market	French bread	0.81	3698.5	Purple	1000
		Simple bread	1.47	6998.5	Deep purple	1000
		Milk bread	0.89	4098.5	Deep yellow	1000
8	Meta quarters	French bread	0.9	4148.5	Purple	2000
		Milk bread	0.82	3748.5	Purple	24,000
		Wheat bread	0.69	3098.5	Purple	2000
9	Travellers	French bread	0.9	4148.5	Purple	1000
		Milk bread	0.45	1898.5	Purple	2000
10	Commercial avenue	Milk bread	0.27	998.5	Purple	400
		Simple bread	0.21	698.5	Light purple	400
		Local bread	0.19	598.5	Light purple	400
11	Moghamo-Hospital round-about	Local bread	0.2	648.5	Light purple	200
		French bread	0.21	698.5	Light purple	200
12	Akwakum	Wheat bread	0.19	598.5	Light purple	600
		Local bread	0.21	698.5	Light purple	600
		French bread	0.2	648.5	Light purple	600
13	Mile 90-Mbatu	Local bread	0.2	648.5	Light purple	300