Assessment of quality attributes of natural honey from Adamawa State North Eastern, Nigeria

Abstract

Honey production, output, processing, marketing and quality in Adamawa State of Nigeria were studied through survey on four local governments of honey production. There were also physicochemical, microbial and sensory evaluations of samples to evaluate quality. Results showed that about 300 apiarists exist in Adamawa State with volume produced at 12,600 L per annum. Apiarists keep between 1 and 4 hives, harvesting an average of 10 L twice a year. Methods of detecting honey adulteration locally include visual inspection and tongue testing methods. Laboratory evaluations to detect adulteration with caramel or water showed that match-lighting test can detect adulteration with water from 20% water: honey ratio but could not detect adulteration with caramel. Similarly adulteration up to 70% with caramel was not detected by panelists. Soluble solids, water and ash ranges were 58.40 to 80.00, 15.60 to 19.20 and 26 to 0.70, respectively. Other parameters were pH (3.80 to 4.50), viscosity (1.16 to 1.19), specific gravity (1.299 to 1.329), diastase number (4.00 to 10.00), bacterial count (1.0 × 102 to 2.0 × 102) and fungal count (Nil to 1.0 × 102). Sensory scores all rated above 3.0 except for 100% caramel sample. In conclusion, adulteration of honey up to 70% of caramel did not have any appreciable reduction on its organoleptic acceptability. Key words: Adamawa, adulteration beekeeping, beeswax, caramel, honey and hives.