Physico-chemical studies on adulteration of honey in Nigeria.
The extent of adulteration of honey samples from various geographical locations in Nigeria was evaluated. In order to ascertain the quality and extent of adulteration of the honey samples, the total titrable acidity, brix content, pH, colour, viscosity, moisture content, total solids, ash content, hydroxymethyl furfural and microbiological analysis were carried out. Honey samples from Akwa-Ibom, Ondo and Ogun had a high hydroxymethyl furfural with coliforms and total bacteria counts being absent, while honey samples from Shaki, Yola and Ibadan had a low hydroxymethyl furfural and some total viable counts were present in them. These results indicate that honey samples from Akwa-Ibom, Ondo and Ogun were completely free of adulteration. However, honey samples obtained from Shaki, Yola and Ibadan were discovered to have undergone some form of adulteration.
Lawal
R A
RA
Department of Chemical Science, Fountain University, Osogbo, Osun State, Nigeria.
Lawal
A K
AK
Adekalu
J B
JB
D005506:Food Contamination / Q000032:analysis*; D005662:Furaldehyde / Q000031:analogs & derivatives / Q000032:analysis; D006722:Honey / Q000032:analysis* / Q000382:microbiology; D006863:Hydrogen-Ion Concentration; D009549:Nigeria; D014783:Viscosity
C008046:5-hydroxymethylfurfural; D005662:Furaldehyde