Characterization of Kenyan Honeys Based on Their Physicochemical Properties, Botanical and Geographical Origin
Table 1
Physicochemical results of the honey samples obtained from the three study areas.
Study Area
Honey Sample
Moisture content ()
HMF (mg/kg)
Diastase activity (Schade units)
Free acidity (meq/kg)
Electrical conductivity (mS/cm)
West Pokot
1
15.70
19.00
8.90
18.50
0.30
2
15.80
19.30
9.60
18.50
0.31
3
15.80
27.30
8.80
17.00
0.26
4
15.80
26.80
8.60
17.00
0.26
5
15.80
23.30
12.50
18.50
0.28
6
15.80
23.10
9.90
18.50
0.28
7
16.90
44.00
17.50
20.00
0.44
Mean±SE
15.94±0.42 a
26.11±8.52 a
10.83±3.23 a
18.29±1.04 a
0.30±0.06 a
Baringo
8
15.00
11.00
12.60
25.50
0.56
9
14.20
23.90
9.50
25.50
0.54
10
17.40
28.90
9.30
28.50
0.44
11
17.40
28.90
11.70
29.00
0.44
12
17.40
28.40
10.60
29.00
0.44
13
15.70
22.60
13.60
29.00
0.59
14
16.00
15.00
12.40
22.00
0.42
Mean±SE
16.16±1.29 a
22.67±7.15 a
11.39±1.63 a
26.93±2.70 b
0.49±0.07 b
Kitui
15
17.10
17.10
8.60
24.00
0.38
16
16.80
11.30
14.50
25.00
0.44
17
16.60
35.50
7.50
20.50
0.39
18
17.40
11.80
16.20
29.00
0.52
19
16.70
11.80
12.20
25.00
0.45
20
16.70
36.60
6.80
20.00
0.38
21
17.20
120.00
2.70
22.00
0.35
Mean±SE
16.93±0.30 a
20.68±12.10 a
9.79±4.74 a
23.64±3.12 b
0.42±0.06 b
P value
0.081
0.575
0.683
0.004
0.001
Means with same letters within a column are not significantly different (P<0.05). = The HMF value was not used in determining Mean and statistical differences for the honey sample parameter values since it is an outlier.
