Extraction and Quality Evealuation of Honey Sold in Auchi

This research work was carried out to **evaluate the extract and sensory evaluation of the physical properties of honey** obtained from different sources. Honey is a **natural sweet, viscous liquid** produced by various honeybees from the nectar of blossoms or from the secretions of living parts of plants. It has been consumed since ancient times and is noted for its **high nutritional value** and **beneficial role in human health**.

A total of **two different samples (A and B)** of honey were purchased from different sources: **St. Benedict Monastery, Ewu, Edo State**, and **Jattu Market, Auchi, Edo State**, and were taken to the **Chemistry Laboratory** for physical analysis using the **standard method of the Association of Official Analytical Chemists (AOAC)**.

The materials used were **honey**, **test tubes**, **weighing balance**, **viscometer**, **coconut oil**, **olive oil**, **vegetable cooking oil**, **palm oil**, **cold water**, **boiling water**, **matches**, **scale**, and others.

Some physical tests were carried out on the two samples based on their **colour**, **odour**, **taste**, **ignition**, **viscosity**, **specific gravity**, **solubility**, and their **resistance to ants**.

The results show that the main nutritional and health-relevant components of honey are **carbohydrates**, which make it an **excellent energy source**, especially for **children and sportsmen**.

It is recommended that the two different honey samples from the study sites have **moderate to high protein, ash, fat, Brix, mineral, and vitamin content**, and are therefore **highly recommended for human consumption and nutrition**.