Title: The Level Of Adulteration Of Honey Products And Their Mineral Content In Minna Town, Niger State Of Nigeria
Authors: Kabruk Caroline Eziafakaego, Abubakar Salisu, Umar Faruq Ahmad, Alkasim Muhammad Suleiman, and Ibrahim Mohammed Ibrahim
Volume: 9
Issue: 1
Pages: 299-304
Publication Date: 2025/01/28
Abstract:
Honey samples collected from three different locations in Minna, Niger State (Farm, Supermarket, and Roadside) were analyzed to assess the level of adulteration by evaluating their physicochemical and Mineral properties, including moisture content, ash, glucose, sucrose, reducing sugar, Brix, pH, specific gravity, refractive index, and titratable acidity. The results indicated that most of the samples adhered to the Codex Alimentarius standards for parameters such as ash content, pH, specific gravity, refractive index, and titratable acidity, suggesting that the honey was relatively pure. However, variations were observed in moisture content, glucose, Brix, and sucrose levels, which may suggest potential adulteration or variations in processing and storage practices. Specifically, the moisture content of the Farm sample was higher than the recommended range, indicating possible improper storage conditions, while the Roadside sample exhibited low moisture content, which could suggest evaporation or over-concentration. The glucose content in the Supermarket and Roadside samples was significantly lower and higher, respectively, than the Codex standard, indicating potential dilution or adulteration with glucose syrup. Sucrose content was also higher in the Roadside sample, possibly indicating adulteration with sucrose syrup. Mineral analysis showed slight variations in sodium, potassium, phosphate, and calcium concentrations, which could be attributed to differences in nectar sources and environmental factors. Overall, the findings suggest some level of adulteration in honey products from Minna, Niger State, particularly in glucose and sucrose levels. These variations highlight the need for improved honey processing, storage, and quality control measures to ensure the authenticity and safety of honey products in the region.