Physicochemical, Microbiological and Sensory Properties of Honey from Yewaland, South-West Nigeria

Abstract

Consumers are concerned about the authenticity and general quality of honey in Yewaland, Nigeria. Physicochemical (moisture, protein, ash, fructose, sucrose contents; total titratable acidity, total soluble solids, specific gravity, viscosity, electrical conductivity, refractive index and pH), microbial tests (total plate and identification), and sensory properties of honey samples were evaluated. Samples were collected from bee breeders in the different areas of the region. The results ranged from 13.6-15.0% moisture, 0.2-5.2% protein, 0.24-0.38% ash, 40.5-45.6% fructose, 3.0-5.8% sucrose, 1.40-1.47 specific gravity, 1607-2037 viscosity, 6.3-14.9 \(\mu\)S/cm electrical conductivity, 40.3-75.5mg/l total soluble solids, 3.60-4.2 pH, 0.39-0.46 titratable acidity and 1.34-1.35 refractive index. Staphylococcus, shigella, and Bacillus spp were identified in some samples. The appearance of the samples was lighter. Samples from Oja-Odan and Iwoye had the best overall acceptance scores of 8.7 and 8.5 respectively. Thus honey samples were of good quality compared to the international standard and their acidic pH values reveal that they are unadulterated and have good shelf stability potentials. Their characterization will make it possible to obtain Nigerian quality labels.

Evaluation of the Phytochemical and Medicinal Value of Lemongrass (Cymbopogon citratus), by Conversion into Powders and Extracts to Develop a Nutritional Bakery Product

“…Nutritionally, it helps in the process of metabolism of other organic compounds such as carbohydrates and fats. 42 Kukade et al 23 performed a similar experiment by developing lemongrass-flavored high-nutrient cookies. Three cookies were prepared by the substitution of wheat flour with poppy seed flour and LGP in different ratios and then were tasted for moisture, ash, protein and crude fiber, etc.…”