Measurements and Analysis of the Physicochemical Properties of Honey Obtained from Different Sources

Honey is a sweet, viscous food material produced by honeybees using nectar from flowering plants. It is well-known as a natural sweetener and has long been recognized for its benefits in medicine. This study evaluated the physicochemical properties of honey samples from Gboko, Ukan (Ushongo LGA), and Jato Aka (Kwande LGA) in Benue State, Nigeria, to assess quality and suitability for consumption and medicinal purposes. Using standard laboratory procedures, parameters such as density, pH, conductivity, moisture content, viscosity, and total soluble solids (TSS) were analyzed. Results showed that the density of the honey samples ranged between 1.36 g/cm3 to 1.38 g/cm3, and the moisture content varied, with unrefined honey from Gboko showing higher moisture (22.88%) than refined samples. Conductivity values varied significantly, with the highest in Jato Aka honey, suggesting higher mineral content. Viscosity analysis revealed that honey from Ukan had the highest viscosity, indicating a thicker consistency, The TSS ranged from 0.30 mg/L to 8.18 mg/L, indicating differences in sugar concentrations, Overall, refined honey from Ukan met more quality standards, making it the most suitable for medicinal use, Meanwhile, honey from Gboko, with its high moisture content, was recommended mainly for dietary consumption, In conclusion, honey quality can vary greatly based on location and processing, affecting its potential health benefits. Further studies are recommended to explore factors impacting these properties, such as floral sources and seasonal changes, to optimize honey's quality for different applications. Keywords: Honey, Physicochemical Properties, Natural Product, Honeybees, Medicinal Food Products. Impact of Employee Compensation and Benefits on Operating Performance This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Copyright © Author(s) retain the copyright of this article.