Comparative Analysis of Nutritional Qualities of Honey Samples from Uzo-Uwani and Opi, Nigeria
J. C. Ndefo
Department of Science Laboratory Technology, University of Nigeria, Nsukka, Nigeria.
Ezugwu Linda Nnenna
Department of Science Laboratory Technology, University of Nigeria, Nsukka, Nigeria.
Arazu, A. Vivian
Department of Science Laboratory Technology, University of Nigeria, Nsukka, Nigeria.
Josiah Joel
Department of Medical Biochemistry, Adamawa State University, Mubi, Nigeria.
O. Onyesife Chioma
Department of Science Laboratory Technology, University of Nigeria, Nsukka, Nigeria.
Samuel Cosmas *
Department of Science Laboratory Technology, University of Nigeria, Nsukka, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Background: Honey composition varies with botanical and geographical origins, making the comparative assessment of nutritional properties in honey from Opi and Uzo-Uwani important for evaluating regional honey quality and nutritional value.
Aim: This study aimed to compare the nutritional qualities of honey samples from two distinct regions in Nigeria, Opi and Uzo-Uwani, by analysing their protein, moisture, ash, mineral and vitamin compositions. The objective was to assess how geographical and botanical factors influence honey's nutritional profile and potential health benefits.
Methodology: Honey samples were collected from verified bee farmers in Opi and Uzo-Uwani. Protein content was determined using the Kjeldahl method, moisture content by oven drying, and ash content through combustion in a muffle furnace. Mineral elements (iron, zinc, magnesium and calcium) were quantified using atomic absorption spectrophotometry, while vitamins A, B1, B2 and E were quantified using high-performance liquid chromatography. Statistical analysis was performed using one-way analysis of variance (p < 0.05).
Results: Observable differences were recorded between the samples. Protein contents were similar in Opi and Uzo-Uwani honey (114.49 ± 0.01 mg/g and 114.41 ± 4.23 mg/g, respectively), whereas Uzo-Uwani honey had higher ash content (80.09 ± 0.08 mg/g) than Opi honey (54.08 ± 0.08 mg/g). Uzo-Uwani honey also showed slightly higher moisture content (32.11 ± 0.04 mg/g) than Opi honey (30.68 ± 0.03 mg/g). For minerals, Uzo-Uwani honey contained higher iron (4.55 ± 0.04 mg/g) and magnesium (26.50 ± 0.10 mg/g), while Opi honey contained higher zinc (53.13 ± 0.04 mg/g) and calcium (18.77 ± 0.09 mg/g). Opi honey had higher vitamin B1 (37.67 ± 0.06 mg/100g) and B2 (15.97 ± 0.35 mg/100g), whereas Uzo-Uwani honey had higher vitamins A (87.38 ± 3.77 mg/100g) and E (2.70 ± 0.00 mg/100g).
Conclusion: The nutritional differences observed between the honey samples may be associated with variations in floral origin, geographical location and environmental conditions. Uzo-Uwani honey showed comparatively higher ash, iron, magnesium, vitamin A and vitamin E contents, while Opi honey had higher B-vitamin, zinc and calcium contents. These findings support the importance of regional honey characterisation for dietary assessment and quality differentiation.
Keywords: Honey, nutritional quality, Opi, Uzo-Uwani, proximate composition, minerals, vitamins