Physicochemical characteristics of honey produced in Arba Minch Zuria district of Gamo zone, Southern Ethiopia
2022
Alemayehu Anza | Nebiyu Yemane | Amssalu Bezabeh
Honey is a food rich in nutrients essential for human life and its composition as well as quality varies greatly. The study was conducted in Gamo Zone, Southern Ethiopia to determine the physicochemical properties of honey. A total of 20 honey samples were collected from farm gates and local markets. Honey quality parameters like moisture content, sugars (fructose, glucose, maltose and sucrose), pH, free acidity, HMF and ash (mineral) contents were tested according to the procedures described by International Honey Commission (IHC) (2009). The overall mean values of moisture, pH, free acidity, hydroxymethylfurfuraldehyde (HMF), total ash, electrical conductivity, fructose, glucose, maltose and sucrose of the analyzed honey samples were 19.27±1.99%, 3.80±0.24, 34.04±14.21meq/kg, 13.09±4.47mg/kg, 0.23±0.09%, 0.55±0.16mS/cm, 39.95±4.09%, 33.75±5.71%, 0.99±0.38% and 2.08±1.73%, respectively. Moisture content was significantly (p<0.05) affected by both agroecology and hive type for honey samples from farm gates. Honey samples from local markets had significantly (p<0.001) higher moisture, free acidity and sucrose content than honey samples obtained from households in three agroecologies. The study indicated that all honey samples obtained from farm gates and a majority of samples collected from local markets in the study area are of good quality and meet the national and international standard limits. However, some honey samples collected from local markets had a higher level of sucrose than recommended limit suggesting adulteration of honey.
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