Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin
Joint Authors
Dougnon, Victorien Tamègnon
Moussé, Wassiyath
N’tcha, Christine
Azonwade, François Ezin
Paraïso, Armand
Agbangnan Dossa, Cokou P.
Baba Moussa, Lamine
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-13, 13 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-01-09
Country of Publication
Egypt
No. of Pages
13
Abstract EN
Honey is a very complex biological product.
It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically.
This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin.
The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65–4.09; 12.07–13.16%; 530.25–698.50 μs/cm; 0.42–0.53%; 35.67–40.52 meq/kg; 60–70%; and 58–70%.
Moisture content, total sugars, and reducing sugars varied very significantly (p<0.05 to p<0.001) from one area to another and from one season to another.
However, only the production season has a significant influence (p<0.05) on the pH of the honey.
With regard to the ash content, free acidity, and electrical conduction, no significant difference (p>0.05) between the zones or between the seasons was observed.
The results of the microbiological characterization showed that there is heterogeneity in the microbial load.
These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels.
American Psychological Association (APA)
Azonwade, François Ezin& Paraïso, Armand& Agbangnan Dossa, Cokou P.& Dougnon, Victorien Tamègnon& N’tcha, Christine& Moussé, Wassiyath…[et al.]. 2018. Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-13.
https://search.emarefa.net/detail/BIM-1185079
Modern Language Association (MLA)
Azonwade, François Ezin…[et al.]. Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin. Journal of Food Quality No. 2018 (2018), pp.1-13.
https://search.emarefa.net/detail/BIM-1185079
American Medical Association (AMA)
Azonwade, François Ezin& Paraïso, Armand& Agbangnan Dossa, Cokou P.& Dougnon, Victorien Tamègnon& N’tcha, Christine& Moussé, Wassiyath…[et al.]. Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-13.
https://search.emarefa.net/detail/BIM-1185079
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185079