Proximate Analysis and Sensory Evaluation of Honey Produced from Date (Phoenix Dactylifera Linnaeus) Extrate

Abstract

This study investigated the proximate analysis and sensory qualities of honey produced from date extract, with the aim of assessing its nutritional quality and consumer acceptability. The ingredients used was date fruits which was thoroughly washed with water, while the seed was removed, oven dried at a 650 C for 6hours and stored in the air tight polyethylene bags and then boiled, allow to cooled and sieved to collect the extract. Proximate analysis was carried out to determine the moisture, ash, crude protein, crude fat, crude fibre, and carbohydrate content of the honey sample. The results revealed that the honey produced from date extract is rich in carbohydrates (23.36-24.06%), with moderate levels of protein (1.97-2.01%) and ash (2.65-2.59%), while containing minimal fat (2.89-2.82%) and fibre (0.07-0.07%), thereby confirming its potential las an energy-dense natural sweetener. Moisture content was within acceptable limits, indicating good storage stability on this results moisture (68.45%), fat (2.82%), ash (2.59%), Crude fibre (0.07%), protein (2.01%) and carbohydrate (24.06%) and the sensory evaluation was conducted using a panel of assessors to rate attributes such as taste 8(40.0%), aroma 9(45.0%), texture 8(40.0%), appearance 8(40.0%) and overall acceptability 11(55.05). The sensory scores showed that the honey was highly rated with favourable acceptance comparable to conventional natural honey. The findings suggest that honey derived from date extract can serve as a nutritious and palatable alternative to bee honey, offering both health benefits and commercial potential for local food industries.