Million Chimdessa1* and Desalegn Begna2
1Bule Hora Universities, College of Natural and Computational Science, Biology Department, Ethiopia
2Ambo University, Department of Animal Genetics and Breeding, Ethiopia
*Corresponding Author: Million Chimdessa, Bule Hora Universities, College of Natural and Computational Science, Biology Department, Ethiopia.
Received: July 23, 2020; Published: September 11, 2020
Honey production is a long-standing practice in the rural communities of Ethiopia in general and Oromia regional state in particular. However, there is scanty information with regards to the quality of the honey produced in the most parts of Oromia. The study was conducted to assess the Physico-Chemical Analysis of honey produced around Bako Tibe district, western Showa, Ethiopia. A total of 13 fresh honey samples each weighing 50 gram were randomly collected from three agro-ecologies of the district. The collected honey samples were analyzed in the laboratory for their physico-chemical parameters. The average results indicated that 19.81%, 4.23, 21.43meq, 0.11 % for moisture, pH, free acidity and ash, respectively. According to this analysis, the results of all the samples fall within acceptable ranges for the national and international standards. This study investigated and availed the honey quality results of study area and ascertained all the values concur with local and international requisites. Owing to lack of testing facility, the information on the honey safety aspects still remain blurred, requiring further investigations.
Keywords: Moisture; Honey; Acidity; Quality; Standards; pH
Citation: Million Chimdessa and Desalegn Begna. “Physico-Chemical Analysis of Honey Produced in Bako-Tibe District, Western Showa Zone, Oromia Region, Western Ethiopia".Acta Scientific Nutritional Health 4.10 (2020): 10-15.
Copyright: © 2020 Million Chimdessa and Desalegn Begna. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.