Quality Evaluation of Honey- Based Candy Made from Turmeric, Ginger, Black Pepper and Baobab Blends

Growing concerns about the health implications of synthetic confections have driven the development of functional alternatives with therapeutic value. This study focused on the formulation and quality evaluation of honey-based candies incorporating turmeric, ginger, black pepper, and baobab powder all known for their antioxidant and anti-inflammatory properties. The candies were produced using only natural ingredients, without additives like glucose syrup or citric acid. Five different formulations were developed and analyzed for proximate composition, pH, °Brix, microbial load, color, vitamin C, total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, and sensory attributes. Results revealed moisture content below 3%, indicating good shelf stability, and high carbohydrate content (above 80%), suggesting significant energy contribution. Functional properties showed moderate antioxidant potential with DPPH ranging from 21.26% to 42.62%, vitamin C from 5.08 to 8.88 mg/100g, flavonoid content from 0.22 to 0.40 mg QE/g, and phenolic content from 0.11 to 0.39 mg GAE/g. Color deepened with increasing spice content, while °Brix and pH values slightly decreased. Microbial analysis confirmed safety within acceptable limits. Sensory evaluation showed that the 100% honey sample (WFZ) was most preferred overall, while the spice-enriched sample with 12% turmeric and 8% baobab (WFS) had the highest acceptability among the functional variants and aligned with superior nutritional qualities. These findings support the potential of developing health-enhancing confections using natural ingredients. Future studies should include in vitro assays to substantiate the bioactivity claims.