Open AccessAn Evaluation of the Chemical Composition of Soft Drinks in Nigeria: A Principal Component Analysis Approach
Author(s) -
Samuel Adams,
Rafiu Olayinka Akano,
Rauf Ibrahim Rauf
Publication year - 2020
Publication title -
advances in modelling and analysis. a, general mathematical and computer tools
Language(s) - English
Resource type - Journals
ISSN - 1258-5769
DOI - 10.18280/ama_a.571-403
Subject(s) - sugar , food science , principal component analysis , soft drink , fructose , chemical composition , chemistry , sucrose , stabiliser , soft water , toxicology , microbiology and biotechnology , mathematics , biology , statistics , organic chemistry
This study aims to determine the relationship between the chemical compositions of twenty-five (25) soft drinks sold in Nigeria. Sample concentration of twenty-five (25) soft drinks used in the study was collected from the National Agency for Food and Drug Administration and Control (NAFDAC). Principal Component Analysis (PCA) was employed to explain the relationship between the chemical compositions and determine the soft drinks' chemical composition distribution. The result has shown that all except acidity and antioxidant has a significantly strong positive relationship among the chemical structures. PCA suggested retaining three components that explained about 82.465 per cent of the data set's total variability. It was observed that carbonated water, fructose, sucrose, main concentration, stabiliser, E412, colouring and gelatin were the major compositions of the soft drinks in Nigeria, Base on the findings in this study, it is recommendations that; Consumers who are allergic to sugar or diabetic should avoid taking any of the soft drinks with high sugar concentration. Soft drinks companies producing drinks with high sugar content should consider their customers who are diabetic and allergic to high sugar levels.