JOURNAL OF BIOSCIENCE AND BIOTECHNOLOGY DISCOVERY
Integrity Research Journals
ISSN: 2536-7064
Model: Open Access/Peer Reviewed
DOI: 10.31248/JBBD
Start Year: 2016
Email: jbbd@integrityresjournals.org
Indigenous processing technologies from farm gates adulterate honey quality at local markets and subject consumers to critical health risks
https://doi.org/10.31248/JBBD2018.075 | Article Number: 47F0DD101 | Vol.3 (6) - December 2018
Received Date: 08 June 2018 | Accepted Date: 03 July 2018 | Published Date: 31 December 2018
Authors: Benjamin Makimilua Tiimub* , John Adoripore , Gideon Likida Tiimob , Isaac Baani , Richard Wonnsibe Tiimob and Paul Amihere-Ackah
Keywords: physicochemical, honey, Burning, crushing, mashing, straining, microbial load
Physico-chemical and microbial status of 400 honey samples picked from 200 experienced apiculturists for laboratory elucidation based on indigenous processing techniques (IPTs) comprising (burning (B); crushing and straining (C&S); mashing and straining (M&S); boiling and straining (B&S)) reveals its quality defaults at various farm gates with significant variations (p<0.05) in pH, electrical conductivity (EC) and free acidity (FA) compared with total reducing sugar (TRS) and total viable microbial loads (TVMLs). The EC varied from (0.999 ± 0.001732 to 0.9997 ± 0.000577) µS/cm with the highest value from B&S IPT. The B; C&S and M&S IPTs resulted to lower FA values (8.10 ± 0.015, 9.50 ± 0.015 and 4.20 ± 0.030) me/kg respectively compared to B&S (10.00 ± 1.00 - 36.67 ± 0.58) me/kg. Greater variation in FA levels confirms the speculations of experts on its fluctuation tendency with honey. Indigenous B gave rise to both highest TRS (31%) and TVMLs (6.95 ± 0.044 cfu/ml). The entire IPTs ubiquitously impacted health threats on honey consumers emanating from microbial contamination. The C&S and M&S IPTs are proved as best honey processing techniques for large scale application at farmgates in Ghana because it conducts the highest counteractive pH to microbial invasions. Innovations on these improved methods could reduce consumer health risks by 90 to 95%.
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