Review on physico-chemical properties of honey in Eastern Africa
Tsegay Lijalem Mesele
Abstract
Honey as a delicious food; it is especially chosen for old, sick and pregnant people. The quality of honey is the most predetermining issue in price determination. It is also a centre of attention that consumers value in marketing. The present review was focused on parameters for honey quality: moisture contents, reducing sugars (glucose and fructose), sucrose, hydroxymethylfurfural (HMF), diastase (amylase) activity, pH, minerals and water-insoluble materials of honey in East African countries (Ethiopia, Kenya, Uganda, Tanzania and Sudan). The review showed that almost all of the mean values of honey quality parameters were within the acceptable range of EU, FAO/WHO which was set as permission limit requirement for general blossom honey quality. However, there were some outliers of the limit set by the Council of the European and Codex regulations for sucrose in Ethiopia and Sudan, for free acidity in Sudan, for HMF and enzyme content in Uganda, and for water-insoluble materials of honey overall in the region. Differences in honey moisture, HMF, free acidity and ash were observed among the East African countries. To maintain, the requirement of honey quality, consecutive training should be given for beekeepers, honey processors and traders on honey harvesting, handling, processing, storing and marketing so that honey quality with respect to standards are achieved for users at the end.