Determination of Quality Parameters of Honey from Taraba State – Nigeria

Tanko Bako; Ezekiel Ambo Mamai; Boman James Bature

doi:doi:10.11648/j.cbe.20190401.11

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Determination of Quality Parameters of Honey from Taraba State – Nigeria

Tanko Bako, Ezekiel Ambo Mamai, Boman James Bature

Published in Chemical and Biomolecular Engineering (Volume 4, Issue 1)

Received: 8 September 2018 Accepted: 30 September 2018 Published: 7 May 2019

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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^-1; lactone acidity, 1.58±0.01 to 3.71±0.03meqkg^-1; total acidity, 16.44±0.03 to 35.52±0.01 meqkg^-1;pH value, 3.67±0.02 to 5.10±0.19; electrical conductivity, 0.08±0.01 to 0.48±0.02 mScm^-1; 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^-1; 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.

Published in	Chemical and Biomolecular Engineering (Volume 4, Issue 1)
DOI	10.11648/j.cbe.20190401.11
Page(s)	1-9
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), 2019. Published by Science Publishing Group

Keywords

Honey, Physicochemical Properties, Quality Parameters, Taraba State

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Tanko Bako, Ezekiel Ambo Mamai, Boman James Bature. (2019). Determination of Quality Parameters of Honey from Taraba State – Nigeria. Chemical and Biomolecular Engineering, 4(1), 1-9. https://doi.org/10.11648/j.cbe.20190401.11

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Tanko Bako; Ezekiel Ambo Mamai; Boman James Bature. Determination of Quality Parameters of Honey from Taraba State – Nigeria. Chem. Biomol. Eng. 2019, 4(1), 1-9. doi: 10.11648/j.cbe.20190401.11

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AMA Style

Tanko Bako, Ezekiel Ambo Mamai, Boman James Bature. Determination of Quality Parameters of Honey from Taraba State – Nigeria. Chem Biomol Eng. 2019;4(1):1-9. doi: 10.11648/j.cbe.20190401.11

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@article{10.11648/j.cbe.20190401.11,
  author = {Tanko Bako and Ezekiel Ambo Mamai and Boman James Bature},
  title = {Determination of Quality Parameters of Honey from Taraba State – Nigeria},
  journal = {Chemical and Biomolecular Engineering},
  volume = {4},
  number = {1},
  pages = {1-9},
  doi = {10.11648/j.cbe.20190401.11},
  url = {https://doi.org/10.11648/j.cbe.20190401.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cbe.20190401.11},
  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-1; lactone acidity, 1.58±0.01 to 3.71±0.03meqkg-1; total acidity, 16.44±0.03 to 35.52±0.01 meqkg-1;pH value, 3.67±0.02 to 5.10±0.19; electrical conductivity, 0.08±0.01 to 0.48±0.02 mScm-1; 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-1; 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.},
 year = {2019}
}

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TY  - JOUR
T1  - Determination of Quality Parameters of Honey from Taraba State – Nigeria
AU  - Tanko Bako
AU  - Ezekiel Ambo Mamai
AU  - Boman James Bature
Y1  - 2019/05/07
PY  - 2019
N1  - https://doi.org/10.11648/j.cbe.20190401.11
DO  - 10.11648/j.cbe.20190401.11
T2  - Chemical and Biomolecular Engineering
JF  - Chemical and Biomolecular Engineering
JO  - Chemical and Biomolecular Engineering
SP  - 1
EP  - 9
PB  - Science Publishing Group
SN  - 2578-8884
UR  - https://doi.org/10.11648/j.cbe.20190401.11
AB  - 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-1; lactone acidity, 1.58±0.01 to 3.71±0.03meqkg-1; total acidity, 16.44±0.03 to 35.52±0.01 meqkg-1;pH value, 3.67±0.02 to 5.10±0.19; electrical conductivity, 0.08±0.01 to 0.48±0.02 mScm-1; 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-1; 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.
VL  - 4
IS  - 1
ER  -

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Author Information

Tanko Bako

Department of Agricultural and Environmental Engineering, University of Agriculture, Makurdi, Nigeria
Ezekiel Ambo Mamai

Department of Soil Science and Land Resource Management, Federal University, Wukari, Nigeria
Boman James Bature

Department of Agricultural and Bio-Environmental Engineering, Nuhu Bamalli Polytechnic, Zaria, Nigeria

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Tanko Bako, Ezekiel Ambo Mamai, Boman James Bature. (2019). Determination of Quality Parameters of Honey from Taraba State – Nigeria. Chemical and Biomolecular Engineering, 4(1), 1-9. https://doi.org/10.11648/j.cbe.20190401.11

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Tanko Bako; Ezekiel Ambo Mamai; Boman James Bature. Determination of Quality Parameters of Honey from Taraba State – Nigeria. Chem. Biomol. Eng. 2019, 4(1), 1-9. doi: 10.11648/j.cbe.20190401.11

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AMA Style

Tanko Bako, Ezekiel Ambo Mamai, Boman James Bature. Determination of Quality Parameters of Honey from Taraba State – Nigeria. Chem Biomol Eng. 2019;4(1):1-9. doi: 10.11648/j.cbe.20190401.11

Copy | Download

@article{10.11648/j.cbe.20190401.11,
  author = {Tanko Bako and Ezekiel Ambo Mamai and Boman James Bature},
  title = {Determination of Quality Parameters of Honey from Taraba State – Nigeria},
  journal = {Chemical and Biomolecular Engineering},
  volume = {4},
  number = {1},
  pages = {1-9},
  doi = {10.11648/j.cbe.20190401.11},
  url = {https://doi.org/10.11648/j.cbe.20190401.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cbe.20190401.11},
  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-1; lactone acidity, 1.58±0.01 to 3.71±0.03meqkg-1; total acidity, 16.44±0.03 to 35.52±0.01 meqkg-1;pH value, 3.67±0.02 to 5.10±0.19; electrical conductivity, 0.08±0.01 to 0.48±0.02 mScm-1; 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-1; 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.},
 year = {2019}
}

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TY  - JOUR
T1  - Determination of Quality Parameters of Honey from Taraba State – Nigeria
AU  - Tanko Bako
AU  - Ezekiel Ambo Mamai
AU  - Boman James Bature
Y1  - 2019/05/07
PY  - 2019
N1  - https://doi.org/10.11648/j.cbe.20190401.11
DO  - 10.11648/j.cbe.20190401.11
T2  - Chemical and Biomolecular Engineering
JF  - Chemical and Biomolecular Engineering
JO  - Chemical and Biomolecular Engineering
SP  - 1
EP  - 9
PB  - Science Publishing Group
SN  - 2578-8884
UR  - https://doi.org/10.11648/j.cbe.20190401.11
AB  - 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-1; lactone acidity, 1.58±0.01 to 3.71±0.03meqkg-1; total acidity, 16.44±0.03 to 35.52±0.01 meqkg-1;pH value, 3.67±0.02 to 5.10±0.19; electrical conductivity, 0.08±0.01 to 0.48±0.02 mScm-1; 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-1; 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.
VL  - 4
IS  - 1
ER  -

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