eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2018-01-22 6 1 50 56 10.12691/ajfst-6-1-8 AJFST2018618 article Aregay Berhe aregaybe@gmail.com 1 Endale Tesfaye 2 Dagne Terle 2 Department of Food Engineering, Faculty of Engineering and Technology, Gambella University, Gambella, Ethiopia Department of chemistry, Faculty of Natural and Computational Science, Gambella University, Gambella, Ethiopia This study was conducted to evaluate the physico-chemical properties of honey bees in Godere woreda, Gambella region, Ethiopia. 12 selected honey samples from three locations of the study area (Metti town, Ashine and Cabo) were evaluated for proximate composition (moisture, protein, fat, total ash contents and energy values) and sugar contents (fructose, glucose, sucrose and reducing sugar contents). The honey samples were analyzed following the techniques proposed by the Ethiopian Conformity Assessment Enterprise (ECAE), European Union (EU) and Codex standards for honey. The overall mean of moisture, total ash, protein, fats and CHO contents of the honey samples were 18.76±1.09, 0.34±0.05, 0.37±0.03, 80.02±1.03g/100g, respectively with average energy value of 1,362.32±18.16 KJ/100g. The average sugar contents of the samples were 38.64±0.61g/100g (fructose), 36.37±2.14g/100g (glucose), 74.19±1.88g/100g (reducing sugar) and 2.66±0.23g/100g (sucrose). All the physicochemical parameters laid with-in the limits of national and international standards set by Ethiopian Conformity Assessment Enterprise for analyzing honey samples (ECAE), Codex Alimentarius Commission and EU Council. http://pubs.sciepub.com/ajfst/6/1/8/ajfst-6-1-8.pdf honey bee physico-chemical properties proximate composition sugar content