Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations
Journal of Food and Nutrition Sciences
Volume 2, Issue 4, July 2014, Pages: 162-167
Received: Jul. 9, 2014; Accepted: Jul. 16, 2014; Published: Jul. 30, 2014
Views 3194      Downloads 202
Authors
Ndife Joel, Department of Food Technology, Kaduna Polytechnic, Nigeria
Kida Fatimah, Department of Food Technology, Kaduna Polytechnic, Nigeria
Makarfi Tijjani, Department of Food Technology, Kaduna Polytechnic, Nigeria
Article Tools
Follow on us
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.
Keywords
Honey, Proximate, Mineral, Antibacterial, Organoleptic
To cite this article
Ndife Joel, Kida Fatimah, Makarfi Tijjani, Quality Assessment of Nigerian Honeys Sourced from Different Floral Locations, Journal of Food and Nutrition Sciences. Vol. 2, No. 4, 2014, pp. 162-167. doi: 10.11648/j.jfns.20140204.20
References
[1]
Adebiyi, F.M., Akpan, I., Obiajunwa, E.I. and Olaniyi, H.B. (2004). Chemical physical characterization of Nigeria honey. Pakistan J. Nutr., 3: 278-281.
[2]
Al-Habsi, N. and Niranjan, K. (2012). Effect of high hydrostatic pressure on antimicrobial activity and quality of manuka honey. Food Chemistry, 135: 1448-1454.
[3]
Alvarez-Suarez, J., Tulipani Romandini, S., Bertoli, E. and Battino, M. (2010). Contribution of honey in nutrition and human health: a review. Mediterr J Nutr Metab., 3:15-23.
[4]
Amiot, M.J., Aubert, S., Gonnet, N. and Tacchini, M. (1989). Phenolic composition of honeys and group qualification. Journal of Food Chemistry, 20: (2) 115-125.
[5]
A.M.P.H. (1992). Compendium of methods for the microbiological examination of foods. Washington DC: American Public Health Association.
[6]
Amril, A. and Ladjama, A. (2013). Physicochemical characterization of some multifloral honeys from honeybees Apis mellifera collected in the Algerian northeast. African Journal of Food Science, 7(7): 168-173.
[7]
A.O.A.C (1990). Official Methods of Analysis, 17th ed. Association. of Official Analytical Chemists. Washington, D.C.
[8]
Azenedo, L., Azeredo, M., De Souza, S. and Dautra, L. (2003). Protein content and physiochemical properties in honey samples of Apis Mellefera of different floral origins. Food Chemistry. 80(2) 249 – 254.
[9]
Baltrusaityte, V., Venskutonis, P. and Ceksteryte, V. (2007). Antibacterial activity of honey and beebread of different origin against S. aureus and S. epidermidis. Food Technol. Biotechnol., 45 (2): 201-208.
[10]
Codex Alimentarius (2001). Draft revised standard standard for honey (at step 10 of the codex procedure). Codex Alimentarius Commission, FAO, Rome, Alinorm, 25, 19-26.
[11]
Doner, W. (1997). The sugars of honey – a review, Journal of the Science of Food and Agriculture, 28: 443-456.
[12]
Durrani, A., Srivastava, P. and Verma, S. (2011). Development and quality evaluation of honey based carrot candy. J. Food Sci Technol., 48(4): 502-505.
[13]
Eleazu, C.O., Iroaganachi, M. and Okoronkwo, J. (2013). Determination of the physico-chemical composition, microbial quality and free radical scavenging activities of some commercially sold honey samples in Aba, Nigeria: ‘The effect of varying colors’ J. Nutr. Food Sci., 3(2): 189.
[14]
Escuredo, O., Seijo, M. and Fernandez-Gonzalez, M. (2011). Descriptive analysis of rubus honey from the north-west of Spain. International Journal of Food Science and Technology, 46: 2329-2336.
[15]
Ezeama, C.F. (2007). Food Microbiology, Fundamental and Applications. Natural Prints Limited, Lagos, Nigeria.
[16]
Gulfraz, M., Itkihar, F., Imran, M., Zeenat, A., Asif, S. and Shah, I. (2011). Composition analysis and antrimicrobia activity of various honey types. Pakistan. International Journal of Food Science and Technology, 46: 263–267.
[17]
Ihekoronye, A.I. and Ngoddy, P.O. (1985). Integrated Food science and Technology for the tropics. Macmillan publishers Ltd, London, pp. 124.
[18]
Iwe, M.O. (2010). Handbook of Sensory Methods and Analysis. Rojoint Communication Services Ltd., Enugu, pp. 75-78.
[19]
Jacobs, B.M. (1999). The Chemical Analysis of Foods and Food Products. (3rd ed.) CBS Publishers and Distributors. New Delhi, India.
[20]
Khalil, M., Sulaiman, S. and Boukraa, L. (2010). Antioxidant Properties of Honey and Its Role in Preventing Health Disorder. The Open Nutraceuticals Journal, 3: 6-16.
[21]
Nombre, I., Schweitzer, P., Boussim, J. and Millogo, J. and Rasolodimby, J. (2010). Impacts of storage conditions on physicochemical characteristics of honey samples from Burkina Faso. African Journal of Food Science, Vol. 4(7): 458- 463.
[22]
Nyau, V., Mwanza, P. and Moonga, B. (2013). Physico-chemical qualities of honey harvested from different beehive types in zambia. African Journal of Food Agric. Nutrition and Development, 13(2): 7415-7427.
[23]
Onwuka, G.T. (2005) Food Analysis and instrumentation Naphthali Prints Lagos. pp. 28 -74.
[24]
Ramanauskiene, R., Stelmakiene, A., Briedis, V., Ivanauskas, L. and Jakstas, V. (2012). The quantitative analysis of biologically active compounds in Lithuanian honey. Food Chemistry, 132: 1544-1548.
[25]
Snowdon, A. and Cliver, O. (1996). Review article: Microorganisms in honey, Int. J. Food Microbiol., 31: 1- 26.
[26]
USDA. (1985). United States Department of Agriculture. Standards for Honey Grading. USDA, Washington DC.
[27]
Vanhanen, L., Emmertz, A. and Savage, G. (2011). Mineral analysis of mono-floral New Zealand honey, Food Chemistry. 128: 236–240.
[28]
Viuda-Martos, M., Ruiz-Navajas, Y., Zaldivar-Cruz, J., Kuri, V., Juana Fernandez-Lopez. J., Carbonell-Barrachina, A. and Perez-Alvarez, J. (2010). Aroma profile and physico-chemical properties of artisanal honey from Tabasco, Mexico. International Journal of Food Science and Technology, 45: 1111-1118.
[29]
Wardy, W., Saalia, F., Steiner-Asiedu, M., Budu A. and Sefa-Dedeh, S. (2009). A comparison of some physical, chemical and sensory attributes of three pineapple (Ananas comosus) varieties grown in Ghana. Afr. J. Food Sci. 3(1):022-025.
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186