Quality of honey harvested and processed using traditional methods in rural areas of Kenya
2007
Muli, E.,International Centre of Insect Physiology and Ecology, Nairobi (Kenya) | Munguti, A.,International Centre of Insect Physiology and Ecology, Nairobi (Kenya) | Raina, S.K.,International Centre of Insect Physiology and Ecology, Nairobi (Kenya)
This work presents quality characteristics of honey processed using traditional methods and on sale in various important beekeeping zones in Kenya: West Pokot, Baringo, Mwingi, Tana, North Kinangop, Mbeere, Nandi Hills, Mida Creek, Kakamega, and Taita. The quality of the honey (n=72) was compared to international standards as proposed in the Codex Alimentarius. The following quality markers were determined: moisture content using a honey refractometer, hydromethylfurfural (HMF), diastase and proline concentrations by spectrophotometry, sugars concentrations by HPLC, and free acidity by volumetry - titration technique. The average values differed according to the area. They varied as follows: moisture: 16.00-21.20%; HMF: 3.70-389.36 mg/kg; proline: 20.83-300.6 mg/kg; diastase: 8.03-56.98 Schade units; fructose and glucose: 57.03-102.66%; free acidity: 18.00-71.85 50 mg/kg. In most of the samples, the levels of the constituents studied were within the limits set in the Codex Alimentarius. Traditional honey harvesting and processing methods seem not to have negative effects on the major honey constituents. However, excessive smoking during harvesting had compromised the aroma and flavour of some samples.
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