article · Research Journal of Food and Nutrition
Honey samples gathered from Gboko, Ukan, and Jato Aka in Benue State, Nigeria, underwent laboratory assessment to evaluate their physicochemical properties for dietary and medicinal use. Key parameters evaluated included density, pH, electrical conductivity, moisture content, viscosity, and total soluble solids. Density across the samples ranged from 1.36 to 1.38 grams per cubic centimetre. Moisture levels differed significantly, with unrefined honey from Gboko showing an elevated moisture content of 22.88 percent. Honey sourced from Jato Aka exhibited the highest electrical conductivity, indicating a greater mineral presence, whilst honey from Ukan displayed the highest viscosity. Total soluble solids varied between 0.30 and 8.18 milligrams per litre. Refined honey from Ukan satisfied more quality benchmarks, indicating high suitability for medicinal applications, whereas high-moisture Gboko honey was deemed primarily suitable for dietary consumption.
Honey is widely valued both as a natural food sweetener and as a traditional remedy. Because geographical origin and processing directly alter fundamental properties such as moisture, mineral concentration, and viscosity, establishing these characteristics ensures that consumers, producers, and healthcare practitioners can distinguish between batches suited for everyday dietary use and those meeting standards required for therapeutic applications.
This research represents applied testing that could inform grading and quality assurance for local apiculture producers and honey packaging enterprises. By classifying honey based on measurable parameters, processors can direct high-viscosity, refined batches toward medicinal and wellness applications, while channeling higher-moisture products into food markets. The findings provide early baseline data that quality control laboratories and food regulatory bodies could adopt for regional standardisation.
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Honey is a sweet, viscous food material produced by honeybees using nectar from flowering plants.It is wellknown as a natural sweetener and has long been recognized for its benefits in medicine.This study evaluated the physicochemical properties of honey samples from Gboko, Ukan (Ushongo LGA), and Jato Aka (Kwande LGA) in Benue State, Nigeria, to assess quality and suitability for consumption and medicinal purposes.Using standard laboratory procedures, parameters such as density, pH, conductivity, moisture content, viscosity, and total soluble solids (TSS) were analyzed.Results showed that the density of the honey samples ranged between 1.36 g/cm 3 to 1.38 g/cm 3 , and the moisture content varied, with unrefined honey from Gboko showing higher moisture (22.88%) than refined samples.Conductivity values varied significantly, with the highest in Jato Aka honey, suggesting higher mineral content.Viscosity analysis revealed that honey from Ukan had the highest viscosity, indicating a thicker consistency, The TSS ranged from 0.30 mg/L to 8.18 mg/L, indicating differences in sugar concentrations, Overall, refined honey from Ukan met more quality standards, making it the most suitable for medicinal use, Meanwhile, honey from Gboko, with its high moisture content, was recommended mainly for dietary consumption, In conclusion, honey quality can vary greatly based on location and processing, affecting its potential health benefits.Further studies are recommended to explore factors impacting these properties, such as floral sources and seasonal changes, to optimize honey's quality for different applications.
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DOI: 10.22259/2637-5583.0801005
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