Journal of Food: Microbiology, Safety & Hygiene
Open Access

Owusu Boahene

Publications

• Research Article
  Assessment of Honey Quality in Ghana: A Pilot Study of Honeys Produced in Drobo and Berekum
  Author(s): Michael K. Adjaloo, Chris Yaw Asare, William Appaw and Owusu Boahene Michael K. Adjaloo, Chris Yaw Asare, William Appaw and Owusu Boahene
  
  Honey is a natural source of food with countless health benefits. This study was to investigate the quality of honey from well-known honey extraction modes in the Brong Ahafo Region of Ghana. 24 honey samples were taken from bee farms in two districts in the region and subjected to physicochemical and microbiology analysis. Moisture content of the honeys, their pH, water insoluble solids, and sugar were determined. ISO/IEC 17025, ISO 16140-1: 2016 methods of microbial assays were done to determine the presence of aerobes, coliforms, E.coli and fungi. Statistical analysis was carried out using the GraphPad Prism 5. The results indicated that moisture content of the honeys ranged from 14.46%-22.31%. The pH values were within the acidity range (4.1-4.3), whiles water insoluble solids ranged from 0.56% to 8.50%; sucrose level ranged from 2.64%-3.12%, but the pressed honey had the highest .. View More»
  DOI: 10.4172/2476-2059.1000123

  Abstract PDF

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