Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees

Lucimar  Peres de Moura PONTARA; Edmar  CLEMENTE; Dalany  Menezes OLIVEIRA; Angela  KWIATKOWSKI; Cássia Inês  Lourenzi Franco ROSA; Valter Eugênio  SAIA

Physicochemical and microbiological characterization of cassava flower honey samples produced by africanized honeybees

Autores

Lucimar Peres de Moura PONTARA

Edmar CLEMENTE

Dalany Menezes OLIVEIRA

Angela KWIATKOWSKI

Cássia Inês Lourenzi Franco ROSA

Valter Eugênio SAIA

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

Cassava producers in the region of Marília-São Paulo are integrating their farming activity with beekeeping to diversify their income. The aim of this study was to evaluate the physicochemical and microbiological quality of honey samples produced by Africanized honeybees Apis mellifera from cassava flower in 2008. Analysis were carried out for pH, total soluble solids (TSS), acidity, moisture, reducing and total sugars, apparent sucrose, hydroxymethylfurfural, color, ash, proteins, water insoluble solids, diastasic activity, mineral content, microbiological evaluations, and mineral and hydrocyanic acid (HCN) content. The honey samples showed physicochemical and microbiological characteristics favorable to commercialization, with the exception of apparent sucrose and acidity, which show the need for a narrow focus of attention to the honey maturation degree at the harvest time and more careful monitoring during production and processing. The commercialization of Brazilian cassava honey, still little explored, can be widely spread in the market since the levels of hydrocyanic acid (HCN) showed no consumption risk; in addition the simultaneous production of honey and cassava provides an alternative to family income increase.