Download complete project materials on Proximate Analysis Of Domesticated And Wild Honey
CHAPTER ONE
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1.0 INTRODUCTION
Honey is a sweet natural food made by bees using water, pollen and nectar from flowers (Cantarelli et al., 2008). The variety produced by honey bees (the Genus Apis) is the one most commonly referred to, as it is the type of honey collected by most beekeepers and consumed by people (Famuyide et al., 2014). Folayan and Bifarin (2013), reported that honey is produced by honey bee workers mainly from nectar of flower or honey dew on leaves.
Nectar is reduced to honey containing predominantly carbohydrates with a very little protein, vitamins, minerals, enzymes, amino acids and as well as other several compounds like phenolic compound thought to function as antioxidants (Surendra, 2008, Oyeleke et al., 2010, James et al., 2013).
These chemical components are of great importance as they influence the keeping quality, granulation, texture, as well as the nutritional and medicinal efficacy of honey (Surendra, 2008). The major constituents of honey are nearly the same in all honey samples, however, the biochemical composition and physical properties of natural honeys varies greatly according to the plant species on which the bees forage (Cantarelli et al., 2008; Ebenezer and Olugbenga, 2010; James et al., 2013).
Furthermore, the properties of natural honeys also vary depending on the differences in climatic conditions and vegetation of the areas. Buba et al. (2013), reported that natural honey is one of the most widely sought products due to its unique nutritional and medicinal properties, which are attributed to the influence of the different groups of substances it contains.
Man needs a wide range of nutrients to perform various functions in the body and to lead a healthy life. They include proteins, fat, carbohydrates, vitamins and minerals. These are chemical substances which are present in the food we eat daily.
Cereals contain these nutrients which are needed for growth. Most foods contain almost all the nutrients in various proportions, some foods being rich in certain nutrients. Depending on the relative concentration of these nutrients, foods are classified as protein rich foods, carbohydrate rich foods and fat rich foods etc. Some foods provide only a single nutrient as in the case of sugars which are source of only carbohydrates while oils, ghee etc. provide only fats.
Protein, fat and carbohydrates are sometimes referred to as proximate principles. They are oxidized in the body to yield energy which the body needs. Together with water, which is also an essential component, the proximate principles form bulk of the diet. In plant foods, fibre (dietary fibre) which are indigestible complex molecules also contribute to the bulk and have some useful function in the digestive tract (Gopalan et al., 1989).
Therefore the main objectives of this study is to assess the quality of honey samples (domestic and wild honey) collected from different sources, and to compare the quality parameters of honey with the international standards.
1.1 AIM AND OBJECTIVES
1.1.1 AIM
The aim of this study is to carry out comparative study of proximate and mineral composition of domesticated and wild honey from bees.
1.1.2 BJECTIVE
The aim of the study will be achieved through the following objectives:
Determination of Proximate Composition of domesticated and wild honey from bees.
Determination of Mineral Composition (Na, K, Mg, Ca and Fe ) of domesticated and wild honey from bees
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