The types and densities of honeyed plants vary depending on the altitude. This causes the amount and Physicochemical structure of honey produced in apiaries of different altitudes to change. In this study, honey harvest from the honeybee colonies placed at different altitudes in the same geographical region was carried out in the first week of September. Standard laboratory methods were used to determine some physicochemical properties of the honey samples. Some of the minimum and maximum average values obtained as a result of the analysis of honey samples; moisture 14.70% and 18.60%, free acidity 20.50 meq/kg and 25.30 meq/kg, pH 3.20 and 4.30, EC 0.22 and 0.44 mS/cm, fructose 32% to 45%, glucose 0.10% to 0.18%, sucrose from 0.66% 1.80%, maltose ranged from 0.66% to 1.80%. Also, HMF ranged from 1.80 mg/kg to 3.50 mg/kg, proline 530.00 mg/kg and 710.00 mg/kg, Density from 1.44 g/cm3 to 1.49 g/cm3, Invertase 20.30 U/kg-28.50 U/kg, Diastase activity 13.23-19.07 and Total phenolic content ranged from 76.00-94.00 g.It has been determined that the physicochemical structures of honey produced at different heights are statistically different from each other. This study aims to determine the effect of altitude difference on the quantity and physicochemical structure of honey.

White and red cocoyam starches were physically modified by heat moisture treatment at 16, 24 and 32 % moisture levels. The functional and pasting properties of the modified and native starches were evaluated using standard methods. The swelling power at 60oC, water absorption capacity, oil absorption capacity, least gelation concentration, packed bulk density and loose bulk density of heat moisture treated white and red cocoyam starches ranged between 1.90 - 2.18 and 1.89 – 2.21; 1.00 – 1.80 ml/g and 0.80 – 1.60 ml/g; 1.40 – 1.80 ml/g and 1.20 – 1.40 ml/g; 8.00 – 10.00% and 8.00 – 10.00%; 0.51 – 0.62 g/ml and 0.54 – 0.64 g/ml; 0.41 – 0.51 g/ml and 0.43 – 0.53 g/ml respectively. For both white and red cocoyam starches, heat moisture treated starches at 16% moisture content level had the highest swelling power in the temperature range 60oC to 90oC; also starches treated at 32% moisture level had the highest water absorption capacity, oil absorption capacity, packed bulk density and loose bulk density. Red cocoyam native starch had higher peak, trough, breakdown, final and setback viscosity than white cocoyam starch. Heat moisture treatment generally increased the pasting properties of white cocoyam starch. The modification of red cocoyam starch at moisture levels of 16% and 24% reduced the pasting properties, however at higher moisture level, the pasting properties increased. These results suggest that moisture level of cocoyam starches influence their physicochemical properties during heat moisture modification; this will increase the array of food products in which the starches can be used.

The citrus fruits have a high nutritive value and are also beneficial effects for human health due to their high flavonoid content. Mandarin (Citrus unshiu March.) a kind of citrus fruits are consumed as fresh and processed juice and/or juice concentrate. The aim of this work was to produce jam and evaluate its physical, chemical and sensory qualities from satsuma mandarins that are inconsumable or low quality small fruits. The jam was produced with 1:1 fruits: sugar ratios in an open vessel by traditional technique. Produced whole fruit mandarin jam had reasonable favour score from applied hedonic scale. The mean values of total soluble solid, titratable acidity as citric acid, dry matter, ash percent and pH of jam samples on wet basis were found as 70.38, 0.098, 74.77, 0.28 and 2.87 respectively. Hunter L, a and b values of tangerin jam were measured as 45.34, 11.48, and 21.16 respectively. Total phenolic content, antioxidant capacity and vitamine C of sample were measured 201.60 mg/100g as gallic acid equivalent and 102,24 mg FeSO4.7H2O/100g, 0.07 mg/100 g respectively.