Using standard methods of analysis, these researchers assessed the anti-nutritional and potassium bromate (KBrO3) content of bread sold in Oko and its environs, a densely populated area because of the presence of students from Federal Polytechnic Oko. The results showed that the potassium bromate levels of eight of the ten selected breads were above the value (0.02mg/kg) recommended by the United State Food and Drug Agency. Among the anti-nutritional/phytochemicals evaluated, the values of cyanides, oxalates and tannins were above the required threshold values in the majority of the breads. These phytochemicals may be useful in some areas but their presence above the required level leads to unfavorable effects. Cyanides are known to inhibit cellular oxidation. Tannins reduce and interfere with digestibility and absorption of nutrients. Potassium bromate enhances cancer multiplication and affects kidney function. Keywords: Potassium bromate, bread samples, anti-nutritional, food addi