生化学と分析生化学

概要

Analysis of Biochemical Composition of Honey Samples from North-East Nigeria

Fatimah Buba, Abubakar Gidado and Aliyu Shugaba

Natural honey is one of the most widely sought products due to its unique properties, which are attributed to the influence of the different groups of substances it contains. Honey is used for nutritional, medicinal and industrial purposes and it is an important commodity in the international market; serving as foreign exchange earner for many countries. In Nigeria, honey production (beekeeping) has the potential to develop as a prime agro-horticultural and forest-based industry which can be a major foreign exchange earner if international standards are met. The precise chemical composition and physical properties of natural honeys differ according to the plant species on which the bees forage. Differences in climatic conditions and vegetations are also important factors that can affect the various properties of honey. North-eastern Nigeria consists of humid, semi arid and arid climates with varying agricultural activities and blossoms from different types of vegetations, which can influence the natural composition and properties of honey. Thus, analysis of the biochemical composition of 18 honey samples obtained from different locations in the northeast sub-region of Nigeria was carried out to ascertain their qualities. Moisture and ash contents of the samples had average values of 16.00 ± 2.19 g/100 g and 0.47 ± 0.09 g/100 g, respectively. The protein contents ranged between 0.35 and 1.08g/100 g with a mean of 0.67 ± 0.25 g/100 g while fat content lied between 0.10 and 0.50 g/100 g with a mean of 0.29 ± 0.11 g/100 g. Total carbohydrate contents and Energy values showed average values of 82.30 ± 2.03 g/100 g and 1,401.33 ± 33.71 KJ/100 g, respectively. Fructose contents gave an average of 38.94 ± 0.90 g/100 g, while glucose contents had a mean value of 31.65 ± 2.79 g/100 g. The sucrose contents of the honey samples had a mean value of 1.84 ± 0.79 g/100 g. Total polyphenol and vitamin C contents showed mean values of 65.31 ± 19.50 mg Gallic Acid Equivalent (GAE)/100 g and 21.15 ± 3.99 mg/100 g, respectively. The results of this study indicate that the samples compare favorably with samples in many parts of the world and also fall within the limits of international standards.