Evaluation of Physico-Chemical Properties of Honey Produced in Bale Natural Forest, Southeastern Ethiopia
Journal: International Journal of Agricultural Science and Food Technology (Vol.2, No. 1)Publication Date: 2016-12-30
Authors : Bekele Tesfaye Desalegn Begna Mitiku Eshetu;
Page : 021-027
Keywords : Honey; Quality; Physico-chemical; Standard; Bale;
- Evaluation of Physico-Chemical Properties of Honey Produced in Bale Natural Forest, Southeastern Ethiopia
- Evaluation of Antimicrobial Efficacy and Physico Chemical Properties of Raw and Processed Honey
- PHYSICO-CHEMICAL PROPERTIES OF FRESH AND PROBIOTICATED FRUIT JUICES WITH LACTOBACILLUS CASEI PRODUCED IN NIGERIA
- The Tribological, Physico-Chemical and Rheological Properties of Lubricating Grease Produced on Epoxy Resin Base
- Comparative Study of Free Fatty Acid Composition and Physico Chemical Properties of Biodiesel Produced from Various Non Edible Oil Seeds
Abstract
The study was conducted to evaluate the physico-chemical properties of honey from Bale natural forest Southeastern of Ethiopia in 2014/15. For analysis thirty (30) honey samples each of 0.5 to 1 kg were obtained from three locations considering the different agro-ecologies of Bale and compared against to the national and international standards. The physico-chemical characters evaluated were: Color, Moisture Content, Ash, Free Acidity, pH, Hydroxy methyl furfural, Reducing Sugar, Sucrose Content and Electric Conductivity. Though there were some significant variation (P<0.05) between the different agro-ecologies, all samples collected were found in the range of the national and international standard limits. The means value of honey sample collected were Color 92.43 (Amber), Moisture Content (18.80), Ash (0.21), Free Acidity (32.43), pH (3.75), Hydroxy methyl furfural (36.35), Apparent Reducing Sugar (66.41), Sucrose Content (4.48) and Electric Conductivity (0.69). Results obtained in this study, indicate that honeys produced in Bale show excellent quality properties according to the national and international standards.
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