AFLS2024

Measurement and Analysis of Physicochemical Properties of Honey Obtained from Birnin-Kebbi Market

18 Nov 2024, 11:30

15m

AfPS AfPS Contribution

Speaker

Mr Garba Danjumma Sani (Kebbi State polytechnic Dakingari)

Description

1. Introduction
   Food quality assurance is becoming increasingly important in food processing industries as expectations from the consumers and competitions among food manufacturers continue to grow. Thus there is an increasing research interest in the area with a view to ensure safety products of foods. Honey, a natural viscous food which is well known for its high nutritional and medicinal values remains an important food every society demands. This research work aimed at studying the specific gravity, electrical conductivity and pH value of different samples of honey available in Birnin Kebbi (12.43180N, 4.19560E ) market with a view to determine its quality and safety for consumption. Ten (10) samples were randomly selected from the market and the said parameters were determined.
2. Results
   From the results sample KB10 has the highest specific gravity with a value of 1.44 while sample KB1 has the lowest specific gravity with a value of 1.31. This gives the range of the values as 1.31 – 1.44. The electrical conductivity values of the studied honey samples varied from 2.68 - 19.80 µS/cm with sample KB7 having the lowest value (2.68 µS/cm) and KB5 having the highest value (19.80 µS/cm). Likewise the pH values ranges between 4.30 – 4.98 with an average of 4.59 with sample KB8 as the lowest while KB2 as the highest. The values of all the parameters obtained are within the safety limit as reported by NAFDAC and other reviewed literatures. Further researches on other physicochemical properties are recommended.
3. References
   Abdulwahid, A., Joseph, P. C. & Kennedy, H. E. (2012). Nutraceutical values of natural honey and its contribution to human health and wealth. Nutrition & Metabolism 2012, 9:61:1-12.
   Adenekan, M. O., Amusa, N. A., Lawal, A. O., Okpeze, V. E. (2010). Physico-chemical and microbiological properties of honey samples obtained from Ibadan. Journal of Microbiology and Antimicrobials, 2(8):100-104.