Table 1.

Physicochemical properties and chemical composition of honeys.

		Sudano-Guinean		Sudanese		Guinean
		Zone SG1 (Bassila) (n = 10)	Zone SG2 (N'Dali) (n = 10)	Zone S1 (Tanguieta) (n = 10)	Zone S2 (Kandi) (n = 10)	Zone G (Zogbodomey) (n = 10)
Color (mm Pfund)	Min	110.78 ± 0.26	163.15 ± 0.26	105.03 ± 1.05	357.02 ± 0.79	177.26 ± 1.84
	Max	554.60 ± 0.26	752.36 ± 0.53	448.75 ± 0.26	679.94 ± 1.05	333.43 ± 0.53
	Mean	295.98 ± 170.34c	414.04 ± 175.71d	265.39 ± 140.73b	534.76 ± 127.81e	250.84 ± 56.25a
Moisture (%)	Min	15.5 ± 0.00	17.5 ± 0.00	16.5 ± 0.00	16.75 ± 0.00	20.00 ± 0.00
	Max	21.95 ± 0.00	22.45 ± 0.07	21 ± 0.00	20 ± 0.00	23.50 ± 0.00
	Mean	18.75 ± 2.21b	19.17 ± 1.44d	18.9 ± 1.39c	17.64 ± 1.03a	21.06 ± 1.14e
pH	Min	5.00 ± 0.00	4.35 ± 0.07	4.10 ± 0.00	4.30 ± 0.00	2.87 ± 0.01
	Max	6.15 ± 0.07	4.75 ± 0.07	5.3 ± 0.00	4.80 ± 0.00	3.30 ± 0.02
	Mean	5.48 ± 0.43d	4.57 ± 0.14c	4.44 ± 0.36b	4.59 ± 0.15c	3.09 ± 0.14a
Acidity (meq/kg)	Min	9.00 ± 0.00	9.00 ± 0.00	17.75 ± 0.35	16.00 ± 0.00	10.00 ± 0.00
	Max	23.00 ± 0.00	30.00 ± 0.00	27.00 ± 0.00	18.75 ± 0.35	39.00 ± 0.00
	Mean	14.05 ± 4.23a	19.00 ± 5.25c	20.71 ± 3.01d	17.70 ± 0.88b	24.30 ± 7.18e
EC (mS/cm)	Min	0.68 ± 0.00	0.53 ± 0.00	0.42 ± 0.00	0.58 ± 0.00	0.37 ± 0.00
	Max	1.43 ± 0.00	1.07 ± 0.00	1.08 ± 0.00	0.84 ± 0.00	0.76 ± 0.01
	Mean	1.19 ± 0.23d	0.76 ± 0.20c	0.64 ± 0.22b	0.76 ± 0.09c	0.49 ± 0.14a
Fructose (g/100 g)	Min	21.67 ± 0.06	48.55 ± 0.04	29.07 ± 0.33	25.31 ± 0.10	43.82 ± 0.11
	Max	87.62 ± 0.06	74.23 ± 0.36	84.42 ± 0.00	94.21 ± 0.12	71.84 ± 0.24
	Mean	56.30 ± 19.30c	63.83 ± 9.07e	43.50 ± 17.30a	46.11 ± 20.13b	57.82 ± 7.63d
Proline (mg/kg)	Min	388.35 ± 0.93	506.63 ± 2.41	569.63 ± 0.90	698.10 ± 0.95	306.31 ± 0.84
	Max	894.16 ± 1.75	1187.93 ± 3.16	1055.  28 ± 1.70	1001.99 ± 1.94	894.72 ± 4.50
	Mean	618.41 ± 186.32b	836.54 ± 215.98d	824.76 ± 139.55c	845.30 ± 77.91e	464.36 ± 175.98a

Values with different letters on the same line are significantly different at 5%.