Artificial food dyes act as impurities when determining the amount of aflatoxins in food samples. A combination of two adsorbents including treated bagasse and treated charcoal proved to be the best constituents for the removal of artificial food dyes from different samples of coloured candies using column chromatography. Bagasse and charcoal are inexpensive adsorbents which are modified when treated with respective chemicals. Parameters including rate of flow and percentage adsorptions were studied. The average results of varied percentage adsorption for different coloured dyes included 44.38% adsorption of red dye, 59.40% of yellow dye, 94.81% of green dye, 54.64% of orange dye, and 81.28% of purple coloured dye. The maximum 100% adsorption was also observed in two of the green coloured sample solutions with the best efficiency.