Physicochemical Quality Assessment of Honey Samples Collected from Beekeepers in Taraba State

Honey produced by traditional beekeeping communities in Taraba State, North East Nigeria, is consumed locally and sold in markets as a natural food product with attributed medicinal properties, yet systematic quality assessment against international standards is rarely undertaken. This study assessed the physicochemical quality of honey samples collected from beekeepers in three local government areas of Taraba State. Thirty samples were evaluated for moisture content, pH, free acidity, hydroxymethylfurfural content, electrical conductivity, reducing sugars, sucrose content, diastase activity, refractive index, and colour using Codex Alimentarius Commission and International Honey Commission standard methods. Moisture content ranged from 16.4 to 21.8 percent, with six samples exceeding the maximum of 20 percent permitted by the Codex Alimentarius standard. Hydroxymethylfurfural values ranged from 8 to 64 mg/kg, with 22 percent of samples above the international limit of 40 mg/kg, indicating improper storage or heating. Free acidity was within acceptable ranges in most samples. Diastase activity was low in five samples, suggesting heat treatment or advanced age. Sucrose content was below 5 percent in all samples, consistent with genuine natural honey. Reducing sugar content ranged from 64 to 78 percent, within acceptable international limits. Electrical conductivity and colour varied with floral origin. Most samples were within Codex standards for the assessed parameters, though gaps in moisture control and heat management were identified. These findings highlight the need for improved post-harvest handling training for Taraba State beekeepers to enhance honey quality for commercial export.

Keywords: honey quality, physicochemical assessment, hydroxymethylfurfural, Codex Alimentarius, Taraba State