Physicochemical Properties and Botanical Sources of Honey from Different Areas of Ethiopia: An Implication for Quality Control

Table 1

Percentage of sugar concentration in honey from different areas of Ethiopia.

Sample location	Percentage of sugar concentration (conc. area)
	Fructose	Glucose	Sucrose	Maltose
Gomma	46.2^a	34.7^ab	17.9^a	0.4^b
Gimbo	36.9^ab	40.3^a	22.2^a	1.7^ab
Gesha	40.7^ab	32.7^b	16.6^a	1.7^ab
Dollo menna	37.1^ab	29.9^b	15.4^a	2.6^ab
Gera	43.3^ab	36.4^ab	15.0^a	1.5^ab
Dedo	46.7^a	34.2^ab	17.8^a	1.2^ab
Guassa	39.8^ab	32.6^b	16.7^a	4.4^a
Kersa	39.6^ab	34.8^ab	19.5^a	0.3^b
Manna	30.3^b	33.6^ab	17.2^a	0.6^b
Rira	39.4^ab	31.5^b	16.3^a	3.4^ab

Mean values percentage of sugar concentration followed by different superscripts within the column is indicating significant differences ().