IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 9 NO. 3 2023
DOI: https://doi.org/10.56201/rjfsqc.v9.no3.2023.pg19.34

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The Economic and Nutritional Values of Pure Honey

Atara, Joseph Galadima and Maikasuwa, Gaius

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Abstract

This study focused on the Economic and Nutritional Values of honey. Honey is a natural sweet substance produced by honey bees from plant nectars or from secretions of living parts of plants or plant secretions that were collected, transformed and combined with specific substances by bees which are deposited, stored and left in the comb to ripe and mature. It also contains different organic compounds mainly sugars, fructose, glucose and organic acids. Other major contents are carbohydrates, vitamins, enzymes and solid particles. 100 honey samples were obtained from selected honey farmers and opened market sellers/ retailers in 10 different locations across the Senatorial Districts in Nasarawa State. Questionnaires and on-the-spot pricing were used to determine the prices of the unprocessed honey and the processed product (honey) from the selected farmers and open market sellers/ retailers. The samples were taken to the Chemistry Laboratory, Science Laboratory Technology Department (SLT), Isa Mustapha Agwai 1 Polytechnic (IMAP), Lafia, and were carefully tested for nutritional values and purity quality parameters including carbohydrates, organic acids(vitamins), vitamins, ash contents, crude proteins and fats. Other parameters tested were energy, pH, moisture contents, oral ability to assessed degree of quality/adulteration with water and sugarcane within the specified range refractive index, total titratable acid (TTA) and specific gravity. Results showed that honey is of high economic value as farmers earns daily, weekly, monthly, and annually. Averagely, one can earned earn as high as #45,312.5, #181,875, #727,500and #8,820,000daily, weekly, monthly and annually alone from honey business. The laboratory test results showed that honey is rich in food nutrients. The results showed that the average pH for all samples ranged from 4.49-4.51. Specific gravity, TTA,

keywords:

Honey, Honey Bees, Quality, Physiochemical, Economic, Nutritional

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References:

A.O.A.C. (2005). Association of Official Analytical Chemists. 18 th Edition.


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Comparative Analysis of the Proximate and
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