Abstract
The aim of this study is to evaluate the quality parameters of honey samplescollected from different locations in Taraba State, in terms of physicochemical properties such as colour, specific gravity, refractive index, viscosity, moisture content, ash content, free acidity, lactone acidity, total acidity, pH value, electrical conductivity, sugar content, hydroxymethylfurfural (HMF) content, diastase activity and protein content. The results showed that mean values of honey temperature ranges from29.4± 0.49 to 38.5± 0.27°C; colour, light amber to dark amber; specific gravity, 1.30±0.01 to 1.48±0.01; refractive index, 1.47±0.01 to 1.50±0.02; viscosity, 23.2±0.10 to 34.2±0.10 Pas; moisture content, 11.27±0.01 to 19.70±0.01%; ash content, 0.14±0.01 to 0.52±0.04%; free acidity, 14.86±0.03 to 32.74±0.01 meqkg<sup>-1</sup>; lactone acidity, 1.58±0.01 to 3.71±0.03meqkg<sup>-1</sup>; total acidity, 16.44±0.03 to 35.52±0.01 meqkg<sup>-1</sup>;pH value, 3.67±0.02 to 5.10±0.19; electrical conductivity, 0.08±0.01 to 0.48±0.02 mScm<sup>-1</sup>; total reducing sugar content, 74.30±0.03 to 82.30±0.04%; sucrose content, 3.58±0.02 to 4.71 ±0.02%; hydroxymethylfurfural (HMF) content, 10.51±0.04to 14.31±0.02 mgkg<sup>-1</sup>; diastase activity, 23.20±0.02 to 26.46±0.02 Go and protein content, 0.74±0.01 to 0.85±0.01%. The quality parameters were subjected to a one way ANOVA at p ≤ 0.05. There were significant differences in the colour, specific gravity, viscosity, moisture content, ash content, free acidity, lactone acidity, total acidity, pH value and electrical conductivity of the honey samples while refractive index, sugar content, hydroxymethylfurfural (HMF) content, diastase activity and protein content showed no significant differences. A 2-tailed F-LSD test at 5% level of significance shows that the differences between the mean values are statistically significant for all the locations for temperature, viscosity, moisture content, free acidity, lactone acidity, total acidity and electrical conductivity of the honey samples while colour, specific gravity and ash content shows that the differences between themean values are statistically significant for most of the sample locations. The honey samples present a good level of quality because the physicochemical values were in the range of approved limits (conforming to codex standards) for all honey samples. It was indicated that honey from the area will be suitable for exportation when processed appropriately.
Highlights
Honey is a natural substance produced by bees, mainly ApismelliferaL. [1] and is a nutritious food of economic importance worldwide
The honey samples were purchased from different honey sellers from various locations inTaraba state of Nigeria namely; Zing, Yorro, Jalingo, Gashaka, Kurmi, Sarduna, Takum, Donga andUssa
This study reveals that the free acidity predominates over the lactone acidity in all the samples analyzed; similar observations were previously reported by other scientists [8, 24, 43]
Summary
Honey is a natural substance produced by bees, mainly ApismelliferaL. [1] and is a nutritious food of economic importance worldwide. Honey is a natural substance produced by bees, mainly ApismelliferaL. According to James et al [3] the bees produce honey to serve as their source of food during scarcity or in times of adverse weather conditions. Natural honey is one of the products most widely hunted for due to its unique nutritional and medicinal properties, which are accredited or ascribed to the influence of the different groups of substances it contains. Honey has long being consumed by humans. It is used in various foods and beverages as a sweetener and flavoring
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