Investigation of some physical properties of some Nigerian farm and local market honey samples

Abstract

Honey is the oldest sweetener known by man. Its consumption linked to its medicinal value has also enhanced the well-being of humans. This study was embarked upon to investigate some properties of physical origin of samples of honey sourced from farms and local markets across Nigeria so as to check their quality. The honey properties of physical origin investigated here include viscosity, moisture content, sugar content (contents of glucose and fructose) and glass transition temperature. The
contents of glucose and fructose of the samples of honey were analyzed and their viscosity values determined at 25°C were used to calculate their moisture content. These results were then incorporated into an equation so as to calculate the glass temperature of transition. The viscosity and content of moisture of the analyzed honey samples varied from 472.63 to 3345.51 mPa.s and 20.1 to 26.4%respectively at 25°C. The results obtained pointed out the high viscosity and low glass temperature of
transition characteristic of the honey samples ranging from -61.89 to -52.14°C. The overall average viscosity result is indicative of the farm honey samples having a better quality than their market counterparts.