Comparative studies on the quality of honey obtained from different floral locations in Nigeria were investigated. Parameters such as physical properties, chemical, mineral, microbial contents and antimicrobial activity as well as organoleptic quality were evaluated. The results of the physico-chemical properties show the following range of values for acidity (1.36-1.55%), soluble solids (80.96-82.00%), specific gravity (1.41-1.44) and sweetness index (52.52-62.73). While the proximate values were: moisture (15.69-18.41%), protein (0.90-1.15%), fat (0.12-0.21%), ash (0.26-0.38%) and carbohydrate (79.94-82.71%). Potassium (55.31mg/100g) and calcium (5.14mg/100g) were the dominant minerals in the honey samples. The highest microbial count was observed in sample NSK (1.4±0.14x102 cfu/100g). There were no observable coliform growths in all the samples. All the honey samples exhibited antibacterial activities with clear zones that range from 2.05-6.10mm. Honey samples KAD and ABJ had the best overall acceptance scores of 8.49 and 8.27 respectively.
| Published in | Journal of Food and Nutrition Sciences (Volume 2, Issue 4) |
| DOI | 10.11648/j.jfns.20140204.20 |
| Page(s) | 162-167 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Honey, Proximate, Mineral, Antibacterial, Organoleptic
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APA Style
Ndife Joel, Kida Fatimah, Makarfi Tijjani. (2014). Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations. Journal of Food and Nutrition Sciences, 2(4), 162-167. https://doi.org/10.11648/j.jfns.20140204.20
ACS Style
Ndife Joel; Kida Fatimah; Makarfi Tijjani. Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations. J. Food Nutr. Sci. 2014, 2(4), 162-167. doi: 10.11648/j.jfns.20140204.20
AMA Style
Ndife Joel, Kida Fatimah, Makarfi Tijjani. Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations. J Food Nutr Sci. 2014;2(4):162-167. doi: 10.11648/j.jfns.20140204.20
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Download@article{10.11648/j.jfns.20140204.20,
author = {Ndife Joel and Kida Fatimah and Makarfi Tijjani},
title = {Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations},
journal = {Journal of Food and Nutrition Sciences},
volume = {2},
number = {4},
pages = {162-167},
doi = {10.11648/j.jfns.20140204.20},
url = {https://doi.org/10.11648/j.jfns.20140204.20},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140204.20},
abstract = {Comparative studies on the quality of honey obtained from different floral locations in Nigeria were investigated. Parameters such as physical properties, chemical, mineral, microbial contents and antimicrobial activity as well as organoleptic quality were evaluated. The results of the physico-chemical properties show the following range of values for acidity (1.36-1.55%), soluble solids (80.96-82.00%), specific gravity (1.41-1.44) and sweetness index (52.52-62.73). While the proximate values were: moisture (15.69-18.41%), protein (0.90-1.15%), fat (0.12-0.21%), ash (0.26-0.38%) and carbohydrate (79.94-82.71%). Potassium (55.31mg/100g) and calcium (5.14mg/100g) were the dominant minerals in the honey samples. The highest microbial count was observed in sample NSK (1.4±0.14x102 cfu/100g). There were no observable coliform growths in all the samples. All the honey samples exhibited antibacterial activities with clear zones that range from 2.05-6.10mm. Honey samples KAD and ABJ had the best overall acceptance scores of 8.49 and 8.27 respectively.},
year = {2014}
}
TY - JOUR T1 - Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations AU - Ndife Joel AU - Kida Fatimah AU - Makarfi Tijjani Y1 - 2014/07/30 PY - 2014 N1 - https://doi.org/10.11648/j.jfns.20140204.20 DO - 10.11648/j.jfns.20140204.20 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 162 EP - 167 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20140204.20 AB - Comparative studies on the quality of honey obtained from different floral locations in Nigeria were investigated. Parameters such as physical properties, chemical, mineral, microbial contents and antimicrobial activity as well as organoleptic quality were evaluated. The results of the physico-chemical properties show the following range of values for acidity (1.36-1.55%), soluble solids (80.96-82.00%), specific gravity (1.41-1.44) and sweetness index (52.52-62.73). While the proximate values were: moisture (15.69-18.41%), protein (0.90-1.15%), fat (0.12-0.21%), ash (0.26-0.38%) and carbohydrate (79.94-82.71%). Potassium (55.31mg/100g) and calcium (5.14mg/100g) were the dominant minerals in the honey samples. The highest microbial count was observed in sample NSK (1.4±0.14x102 cfu/100g). There were no observable coliform growths in all the samples. All the honey samples exhibited antibacterial activities with clear zones that range from 2.05-6.10mm. Honey samples KAD and ABJ had the best overall acceptance scores of 8.49 and 8.27 respectively. VL - 2 IS - 4 ER -
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