Comparative Analysis of Nutritional Qualities of Honey Samples from Uzo-Uwani and Opi, Nigeria

Abstract

Background: Honey composition varies with botanical and geographical origins, making the comparative assessment of nutritional properties in honey from Opi and Uzo-Uwani important for evaluating regional honey quality and nutritional value. Aim: This study aimed to compare the nutritional qualities of honey samples from two distinct regions in Nigeria, Opi and Uzo-Uwani, by analysing their protein, moisture, ash, mineral and vitamin compositions. The objective was to assess how geographical and botanical factors influence honey's nutritional profile and potential health benefits. Methodology: Honey samples were collected from verified bee farmers in Opi and Uzo-Uwani. Protein content was determined using the Kjeldahl method, moisture content by oven drying, and ash content through combustion in a muffle furnace. Mineral elements (iron, zinc, magnesium and calcium) were quantified using atomic absorption spectrophotometry, while vitamins A, B1, B2 and E were quantified using high-performance liquid chromatography. Statistical analysis was performed using one-way analysis of variance (p < 0.05). Results: Observable differences were recorded between the samples. Protein contents were similar in Opi and Uzo-Uwani honey (114.49 ± 0.01 mg/g and 114.41 ± 4.23 mg/g, respectively), whereas Uzo-Uwani honey had higher ash content (80.09 ± 0.08 mg/g) than Opi honey (54.08 ± 0.08 mg/g). Uzo-Uwani honey also showed slightly higher moisture content (32.11 ± 0.04 mg/g) than Opi honey (30.68 ± 0.03 mg/g). For minerals, Uzo-Uwani honey contained higher iron (4.55 ± 0.04 mg/g) and magnesium (26.50 ± 0.10 mg/g), while Opi honey contained higher zinc (53.13 ± 0.04 mg/g) and calcium (18.77 ± 0.09 mg/g). Opi honey had higher vitamin B1 (37.67 ± 0.06 mg/100g) and B2 (15.97 ± 0.35 mg/100g), whereas Uzo-Uwani honey had higher vitamins A (87.38 ± 3.77 mg/100g) and E (2.70 ± 0.00 mg/100g). Conclusion: The nutritional differences observed between the honey samples may be associated with variations in floral origin, geographical location and environmental conditions. Uzo-Uwani honey showed comparatively higher ash, iron, magnesium, vitamin A and vitamin E contents, while Opi honey had higher B-vitamin, zinc and calcium contents. These findings support the importance of regional honey characterisation for dietary assessment and quality differentiation.