Journal of Food and Nutrition Sciences

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Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations

Received: 09 July 2014    Accepted: 16 July 2014    Published: 30 July 2014
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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.

DOI 10.11648/j.jfns.20140204.20
Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 4, July 2014)
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), 2024. Published by Science Publishing Group

Keywords

Honey, Proximate, Mineral, Antibacterial, Organoleptic

References
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Author Information
  • Department of Food Technology, Kaduna Polytechnic, Nigeria

  • Department of Food Technology, Kaduna Polytechnic, Nigeria

  • Department of Food Technology, Kaduna Polytechnic, Nigeria

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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

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    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

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    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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  • @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://download.sciencepg.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}
    }
    

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    T1  - Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations
    AU  - Ndife Joel
    AU  - Kida Fatimah
    AU  - Makarfi Tijjani
    Y1  - 2014/07/30
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    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
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    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
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