Microbiological, Physicochemical and Sensory Characterization of Honey, a Natural Healthy Product in Burkina Faso

Tapsoba François *

Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

Kagambèga Boureima

Centre Universitaire Polytechnique de Kaya/ Université Joseph KI-ZERBO, Tel/Fax (226) 50 33 73 73, 03 BP 7131, Ouagadougou 03, Burkina Faso.

Sawadogo Adama

Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

Zongo Oumarou

Université Thomas SANKARA, 12 BP 417, Ouagadougou, Burkina Faso.

Yoda W. Nadia

Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

Ouédraogo Harouna

Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

Cissé Hama

Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

Zongo Cheikna

Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

Savadogo Aly

Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.

*Author to whom correspondence should be addressed.


Abstract

Honey is a natural product produced by bees from the nectar of flowers. It is a very healthy food whose multiple properties significantly improve health and prevent many diseases. However, some practices can affect its quality, hence the objective of the study was to assess the honey safety from 6 honey-producing regions in Burkina Faso. The physicochemical, microbiological and sensory characteristics were determined using standard methods.

The densities ranged from 1.39 to 1.44; the pH, 5.73 to 6.56; the total acidity, 13.00 to 83.00 meq/kg; the Brix degree ranged 86.00 to 88.50%; the moisture,11.86 to 18.83%, the electrical conductivity, 101.00 to 155.00 μs/cm and the Hydroxymethylfurfural (HMF), from 14.67± 0.00 to 90.52±0.35.

Microbiological analysis showed the total counts varied from 1.21.105±1.18.104 to 3.50.103±3.50.103 to 1.21.105 CFU/mL; yeast and mold rates were below 103 CFU/mL, spore contamination is also noted in some honey samples and was between 2.23×101±2.51 to 1.38×102 ±7.63CFU/mL), Salmonella, Shigella and coliform were not detected in the honey samples.

Sensory analysis revealed that the organoleptic characteristics of honey varied from one region to another. All the honey was differently appreciated by the tasters.

Keywords: Honey, microbiological quality, physicochemical quality, sensory quality, Burkina Faso


How to Cite

François, T., Boureima, K., Adama, S., Oumarou, Z., Nadia, Y. W., Harouna, O., Hama, C., Cheikna, Z., & Aly, S. (2022). Microbiological, Physicochemical and Sensory Characterization of Honey, a Natural Healthy Product in Burkina Faso. Microbiology Research Journal International, 32(10), 32–41. https://doi.org/10.9734/mrji/2022/v32i101349

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