Antimicrobial and Proximate Properties of Some Processed Honey in Ado-Ekiti

Document Type: Primary Research paper

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Abstract

The antibacterial activity and proximate composition of five processed honey samples collected from different location in Ado-Ekiti were evaluated. The honey samples were diluted to concentration of 50%, 75% and 100% (w/v) for sensitivity test against Staphylococcus aureus, Proteus spp., Escherichia coli, Pseudomonas spp., Salmonella spp., Shigella spp., Klebsiella spp.and Bacillus spp. using agar well diffusion method. The proximate composition analysis of the samples was also determined using titrimetricmethod. Generally, the honey samples showed inhibitory potency at different concentrations,showing a range of 6-24mm at concentration of 50% (w/v), 7-28mm at concentration of 75% (w/v) and 0-30mm at concentration of 100% (w/v) on the agar well diffusion plates. The proximate values of honey samples showed that the ash content ranged from 0.05% to 0.79%, moisture content; 16.8% to 21.5%, nitrogen content; 0.21% to 0.54%, total acidity; 23.88 to 33.42meq/kg, hydrated lactose; 0.38 to 0.54% and pH; 4.31 to 4.43. The present study has however proven honey as a very promising topical antimicrobial agent against the infection caused by antibiotic resistant bacteria; as a further assurance of the potency of the honey processed and sold in Ado-Ekiti, Nigeria.

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