____________________________________________________________________________________________________ *Corresponding author: Email: veakpambang@futa.edu.ng; Asian Journal of Applied Chemistry Research 5(2): 26-37, 2020; Article no.AJACR.55996 ISSN: 2582-0273 Trace Metals Contamination in Bread Ingredients and Bread from Bakeries in Nigeria V. O. E. Akpambang 1* and A. P. Onifade 1 1 Department of Chemistry, School of Sciences, The Federal University of Technology, Akure, Nigeria. Authors’ contributions This work was carried out in collaboration between both authors. Author VOEA designed the study, performed the statistical analysis, wrote the protocol and wrote the first draft of the manuscript. Authors VOEA and APO managed the analyses of the study. Author APO managed the literature searches. Both authors read and approved the final manuscript. Article Information DOI: 10.9734/AJACR/2020/v5i230130 Editor(s): (1) Dr. Azhari Hamid Nour, Universiti Malaysia Pahang, Malaysia. Reviewers: (1) Kaywood Elijah Leizou, Niger Delta University, Nigeria. (2) Igiebor Francis Aibuedefe, Wellspring University, Nigeria. Complete Peer review History: http://www.sdiarticle4.com/review-history/55996 Received 08 February 2020 Accepted 13 April 2020 Published 23 April 2020 ABSTRACT Bread loaves and bread ingredients (wheat flours, salt, sugar, yeast and water) were randomly sampled from ten bakeries within Akure metropolis of south western Nigeria and analysed to determine their safety levels for human consumption with respect to trace metal contents. The trace metals (Cu, Zn, Mn, Cr, Cd and Pb) were analysed in the samples using flame atomic absorption spectrophotometer. Results obtained revealed that toxic trace metals such as Cr, Cd and Pb were not detected in any of the samples. However, the levels of essential trace metals such as Cu, Zn and Mn had range of values in mg/kg: (0.039 – 0.091), (0.837 – 3.310) and (0.035 – 3.148); (0.056 – 0.091), (0.034 – 2.755) and (0.054 – 1.054) in the wheat flours and bread samples analysed respectively. This study revealed that the bread ingredients and loaves of bread sampled contained essential trace metals at levels that could not threaten the health of consumers over prolonged regular consumption. Keywords: Trace metals; food safety; bread; ingredients; bakeries. Original Research Article