Physicochemical, Microbiological and Sensory Properties of Honey from Yewaland, South-West Nigeria

Consumers are concerned about the authenticity and general quality of honey in Yewaland, Nigeria. Physicochemical (moisture, protein, ash, fructose, sucrose contents; total titratable acidity, soluble solids, specific gravity, viscosity, electrical conductivity, refractive index pH), microbial tests (total plate identification), sensory properties samples were evaluated. Samples collected from bee breeders different areas region. The results ranged 13.6-15.0% moisture, 0.2-5.2% 0.24-0.38% 40.5-45.6% 3.0-5.8% sucrose, 1.40-1.47 1607-2037 6.3-14.9 \(\mu\)S/cm 40.3-75.5mg/l 3.60-4.2 pH, 0.39-0.46 acidity 1.34-1.35 index. Staphylococcus, shigella, Bacillus spp identified some samples. appearance was lighter. Oja-Odan Iwoye had best overall acceptance scores 8.7 8.5 respectively. Thus good compared to international standard their acidic pH values reveal that they unadulterated have shelf stability potentials. Their characterization will make it possible obtain Nigerian labels.