Physicochemical Characterisation of Honey Samples Collected from Beekeeping Farms in Adamawa State, North East Nigeria

Honey produced by Apis mellifera is a valued natural food product in Nigeria, widely used as a sweetener, traditional medicine, and increasingly as a commercial export commodity. Adamawa State in the North East zone hosts significant apicultural activity, yet the physicochemical quality of honey produced there has received limited scientific documentation. This study characterised honey samples from twelve beekeeping farms in Mubi, Ganye, and Yola Local Government Areas of Adamawa State. Parameters assessed included moisture content, pH, free acidity, electrical conductivity, hydroxymethylfurfural content, refractive index, colour intensity, and diastase activity. Methods followed Codex Alimentarius Commission standards for honey quality. Results revealed that moisture content ranged from 16.8 to 21.4 percent, with two farms producing honey exceeding the 20 percent limit associated with risk of fermentation. Hydroxymethylfurfural levels were within Codex limits in nine of twelve samples, suggesting acceptable thermal processing history. Diastase activity was above the minimum recommended value in all samples. Colour intensity varied from extra light amber to dark amber, reflecting floral source diversity. pH values ranged from 3.4 to 4.8, within acceptable range. The study provides baseline quality data to support beekeeping certification and market development programmes in Adamawa State. Keywords: honey, physicochemical, beekeeping, Codex Alimentarius, Adamawa.