ASSESSMENT OF HONEY QUALITY COLLECTED FROM IDANRE AND AKURE FARMS

This study assessed the quality of honey collected from farms in Idanre and Akure, Ondo State, Nigeria, focusing on their physicochemical composition, sugar profile, anti-nutritional factors, and sensory attributes. Laboratory analyses revealed that both honey samples contained high levels of reducing sugars, predominantly fructose and glucose, which are within Codex Alimentarius standards. Akure honey recorded slightly higher fructose (599.16 mg/g) and glucose (335.71 mg/g), suggesting a sweeter taste, whereas Idanre honey contained higher sucrose (66.66 mg/g) but within acceptable limits. Anti-nutritional factors varied between the two samples: Akure honey had higher oxalate (224.59 mg/g) and tannin (0.0960 mg/g) levels, while Idanre honey recorded lower values (199.39 mg/g and 0.0909 mg/g, respectively), making it nutritionally superior. Moisture content was higher in Akure honey (17.15%) compared to Idanre honey (14.18%), while Idanre honey showed higher dry matter (85.82%), indicating better storage stability. Sensory evaluation revealed that Idanre honey was lighter in colour, smoother in texture, and more palatable, while Akure honey was darker with slightly lower acceptability. Overall, both samples were authentic and met international standards. However, Idanre honey demonstrated better nutritional quality, storage potential, and consumer preference, positioning it as a more suitable option for both local consumption and commercial purposes