Determination of proximate composition and vitamin content of honey Department: Food Science Technology By: Ziggerzillion Project ID: 7706 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractHoney is a complex mixture of carbohydrates, especially glucose and fructose, organic acids, amino acids, minerals, vitamins, enzymes, pollens, and pigments. Scientific evidence for the effectiveness of honey in several experimental and clinical conditions is beginning to emerge. This study will determine the proximate composition and vitamin content of samples of honey available in Oko metropolis. The results showed that water level (16.22%), crude carbohydrate (79.29%), crude protein (3.14%), crude lipids (0.37%), crude fibre (0.20%), and ash content (0.52%) were from proximate analysis, respectively. While the other nutritional composition revealed glucose (37.64 mg/100g), and fructose (30.02 mg/100g). The results revealed that the vitamin composition of vitamin A (4.912 mg/ml), vitamin C (0.094 mg/ml), and vitamin E (0.29 mg/ml) were recorded in the sample during the study, respectively....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour