Sodium chloride composition of bakery products marketed in the commune of Kara, Togo
Knowledge about the salt composition of foods is necessary to help reduce salt consumption. The objective of this study is to determine the dietary salt (NaCl) content of bread products and to assess the level of knowledge of bakers on the role of salt, diseases related to its excessive consumption and preventive measures. The salt assay was carried out on 50 samples of bread products. The silver titration method is used for the determination of salt in bread. Direct interview is used to collect information from bakers. According to 66.66% of respondents, salt plays the role of flavour in bread. They claim that excessive consumption of cooking salt is the cause of certain diseases such as hypertension. As a means of preventing cardiovascular disease, 71% of bakers think that the amount of salt consumed should be reduced. The salt content of bread samples varied from 0.21±0.01 g (0.21%) to 2.21±0.01 g per 100 g (2.21%) with an average content of 0.95±0.42 g per 100 g. In view of the role bread plays in the daily diet, efforts should be made to reduce the salt content of bread. Reducing the salt content of products would contribute to reducing the risk of cardiovascular disease.
Keywords: bread, salt content, cardio-vascular diseases