Bread is one of the basic and popular foods consumed by the majority of the Nigerians irrespective of their ethnic or socioeconomic status. Potassium bromate (KBrO3) is well known bread enhancer. Because of its negative health effects it has been banned in Nigeria and other countries. This paper aims to reviews studies on the use of KBrO3 in bread to ascertain the safety of the bread products and to also evaluate bakers’ compliance with specified regulations. The paper also assesses the possible reasons for the use of KBrO3 by the bread bakers (intentional or unintentional?) as well as addressed what regulatory bodies need to do to improve the bakers’ compliance. Fourty seven (47) articles were evaluated and 95.74% of them reported the presence of potassium bromate in the bread samples analysed, which suggests that use of Potassium bromate in bread production in Nigeria is very common and breads sold in Nigeria are unsafe for human consumption. This high usage may be attributed to factors such as bromine in wheat flour, adulterated improvers or due to use of brominated flour. Also, economic gain, high cost of ingredients and poor enlightenment and enforcement may also be contributing factors. Therefore, regulatory bodies need to adopt strategies such as Post-marketing Surveillance (PMS), on the-spot analysis, effective monitoring and enforcement, stringent regulations, and sustained routine and surveillance inspections to at least reduce, if not eliminate, the use of KBrO3 as bread enhancer.

Millet is a staple food in Northern Nigeria, widely used for the preparation of various millet‐based dishes. However, traditional processing methods, such as de‐husking, can significantly affect the grainʹs nutritional and antioxidant properties. This study evaluates the antioxidant composition and nutritional value of four millet varieties cultivated in Northern Nigeria, with a particular focus on the impact of de‐husking on these parameters. Our analysis encompasses the proximate composition, phytochemical content, antioxidant vitamins, mineral elements, amino acid profile, and antioxidant activities of the millet samples. The findings reveal that all millet varieties contain significant levels of antioxidant compounds, including phenolics, flavonoids, and vitamins, although their concentrations varied due to genetic differences and environmental factors. Notably, in the mineral composition, higher (p<0.05) levels of selenium (Se) and magnesium (Mg) were observed, while trace levels of iron (Fe), copper (Cu), and zinc (Zn) were present. The study demonstrated that de‐husking significantly (p<0.05) reduced the levels of most nutritional and antioxidant parameters, underscoring the superior nutritional value of whole grains compared to their de‐husked counterparts. This highlights the importance of consuming millets in their unprocessed form to maximise health benefits. Moreover, the presence of essential phytochemicals, amino acids, and dietary fiber in these grains, suggests their potential role in reducing the risk of chronic diseases such as cancer, cardiovascular diseases, obesity, and diabetes. These findings underscore the nutritional and functional potential of millet grains as valuable sources of essential nutrients, which can be utilised in nutraceutical formulations or as functional foods for promoting human health. This study emphasises the need to preserve the integrity of millet grains during processing to fully capitalise on their health benefits.