Physicochemical Assessment of Umunnochi and Nsukka Honey Samples for Possible Health Benefits
Nwaneri T. U.; Offurum J. C.; Dike M. C.; Uwazie M. C. & Akuchie C. J.
Department of Chemical Engineering
E-mail: jullyengine@yahoo.com
ABSTRACT
This research work was focused on the physicochemical assessment of two honey samples (from Umunnochi in Abia State and Nsukka in Enugu State both of the Eastern part of Nigeria) for possible health benefits. Some people consume honey for a number of health benefits, while others dislike it for (possibly) a number of side effects. It, thus, becomes important to inherent components of honey (especially the mineral contents) to actually establish the true position of honey for human consumption. Spectrophotometric method was used to determine the Calcium (Ca), Iron (Fe), Magnesium (Mg), Potassium (K) and Sodium (Na) contents of the study samples. The pH of the samples was analysed using a standard digital pH meter. From the experimental results, the ash and moisture contents of Umunnochi honey was found to be 0.083% and 0.18%, while those of Nsukka extraction were 0.065% and 0.30%. The Umunnochi honey was, also, found to be more acidic (with pH of 4.43) when compared with that of Nsukka (with 5.09 pH), and both samples maintained the sweet taste and brownish colour of natural honey. The specific gravity and the refractive index were respectively found to be 1.40 and 1.4977 (for Umunnochi honey) and 1.38 and 0.7721 (for Nsukka honey). The ferric, potassium, calcium, magnesium and sodium contents for Umunnochi honey were 0.18, 195, 3.8, 0.6 and 0.6g/L, while those of Nsukka honey were 0.3, 150, 3.0, 0.8 and 0.2g/L respectively. The results generally suggest that Umunnochi honey has higher mineral contents than its Nsukka counterpart. Though results obtained from both samples all fall within the stipulated Codex Standard (of 2001), except the refractive index of the Umunnochi honey; this, however, gives the Nsukka honey an age over its Umunnochi counterpart as it represents a better dietary provision for anaemic patients and menstruating women, while the later is preferred for hypertensive patients.
Keywords: Physicochemical, Assessment, Honey, Health Benefit
