Effect of floral locations on physicochemical and thermal honey bee properties

Abstract

The effects of floral location on the physicochemical and thermal parameters of honey bee samples from Enugu North senatorial zone were evaluated. For physicochemical properties, a 14×5×10 completely randomized design (CRD) with a total of 700 observations (14 physicochemical properties as responses × 5 levels of floral location as treatment × 10 replications) was conducted. For thermal properties, a 3×5×10 CRD with a total of 150 observations (3 thermal properties as responses × 5 levels of floral location as treatment × 10 replications) was also conducted. Floral location had significant effects (P≤0.05) on viscosity, electrical conductivity, sugar content, free acidity, ash content, moisture content, density, pH, colour, thermal heat conductivity and thermal heat diffusivity except, fructose/glucose (F/G) ratio and specific heat capacity. Viscosity of honey decreased as temperature increased with samples from Igbo-Eze South more viscose than those from other floral locations. Fructose had the highest mean value (35.26 g/100g), followed by glucose (31.92 g/100g) and sucrose (1.47 g/100g). All samples were generally acidic and of very high quality standard as Udenu, Igbo-Eze South and Nsukka honeys were adjudged extra white in colour while Igbo-Eze North and Igbo- Etiti were white honey. Values for thermal heat conductivity and thermal heat diffusivity were 0.44 W m-1oC-1 and 3.51 m2s-1; 0.43 W m-1oC-1 and 3.84 m2s-1; 0.44 W m-1oC-1 and 2.43 m2s-1; 0.44 W m-1oC-1 and 2.84 m2s-1; and 0.45 W m-1oC-1 and 2.69 m2s-1 for Igbo- Eze North, Udenu, Igbo-Eze South, Igbo-Etiti and Nsukka respectively. Honey is a promising food rich in essential minerals. Knowledge of its physicochemical and thermal properties is inevitable to facilitate its postharvest processing.