[ Contribution à l’analyse de la variance (ANOVA) et à l’analyse en composante principale (ACP) pour l’évaluation de quelques caractéristiques de la qualité analytique de Lotoko, boisson traditionnelle distillée produite à Kinshasa ]
Volume 65, Issue 1, February 2023, Pages 118–128
Tabu Wa Bomesi Ernest1, Sifa Kwa Mungu Daniel2, and Vawazola Nsimaketo Victor Héritierr3
1 Université de Kinshasa, Faculté des Sciences Agronomiques, Département de Chimie et Industries Agricoles, BP 117 Kinshasa XI, RD Congo
2 Université de Kinshasa, Faculté des Sciences Agronomiques, Département de Chimie et Industries Agricoles, BP 117 Kinshasa XI, RD Congo
3 Université de Kinshasa, Faculté des Sciences Agronomiques, Département de Chimie et Industries Agricoles, BP 117 Kinshasa XI, RD Congo
Original language: French
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Lotoko is a traditional drink obtained from the distillation of mash resulting from uncontrolled spontaneous fermentation of cassava and malted corn; it is heavily consumed by a large section of the Kinshasa population, generally proletarians. This study conducted in Kingabwa, a district of Kinshasa Limete was intended to contribute to the statistical analysis by ANOVA and PCA of the physico-chemical characteristics and metallic trace elements of Lotoko. From this study, it appears that the specific density of Lotoko between 0.9691 and 0.9788 is statistically similar in all production units, while the pH (below 4.0), alcohol (15 to 16% by volume), turbidity (3.70 to 46.70 NTU), iron (0.06 and 0.18 mg/l), lead (0.10 and 0.20 μg/l) and copper (less than 0.01 mg/l) were not. During the principal component analysis (PCA) of different samples of the drink under study, the first two dimensions were retained because they represented 85% of the information contained in the database. The first dimension revealed a first link between alcohol, pH and iron, explaining 61.4% of the total variance; another between density, turbidity, accounts for 26.1% of the variance. The second dimension revealed that two producers are close to each other by pH and all three others are different. No variable weighs on all the other variables, nor does it influence them.
Author Keywords: Distillation, Puree, Statistical analysis, Physico-chemical characteristics, Metallic trace elements.
Volume 65, Issue 1, February 2023, Pages 118–128
Tabu Wa Bomesi Ernest1, Sifa Kwa Mungu Daniel2, and Vawazola Nsimaketo Victor Héritierr3
1 Université de Kinshasa, Faculté des Sciences Agronomiques, Département de Chimie et Industries Agricoles, BP 117 Kinshasa XI, RD Congo
2 Université de Kinshasa, Faculté des Sciences Agronomiques, Département de Chimie et Industries Agricoles, BP 117 Kinshasa XI, RD Congo
3 Université de Kinshasa, Faculté des Sciences Agronomiques, Département de Chimie et Industries Agricoles, BP 117 Kinshasa XI, RD Congo
Original language: French
Copyright © 2023 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Lotoko is a traditional drink obtained from the distillation of mash resulting from uncontrolled spontaneous fermentation of cassava and malted corn; it is heavily consumed by a large section of the Kinshasa population, generally proletarians. This study conducted in Kingabwa, a district of Kinshasa Limete was intended to contribute to the statistical analysis by ANOVA and PCA of the physico-chemical characteristics and metallic trace elements of Lotoko. From this study, it appears that the specific density of Lotoko between 0.9691 and 0.9788 is statistically similar in all production units, while the pH (below 4.0), alcohol (15 to 16% by volume), turbidity (3.70 to 46.70 NTU), iron (0.06 and 0.18 mg/l), lead (0.10 and 0.20 μg/l) and copper (less than 0.01 mg/l) were not. During the principal component analysis (PCA) of different samples of the drink under study, the first two dimensions were retained because they represented 85% of the information contained in the database. The first dimension revealed a first link between alcohol, pH and iron, explaining 61.4% of the total variance; another between density, turbidity, accounts for 26.1% of the variance. The second dimension revealed that two producers are close to each other by pH and all three others are different. No variable weighs on all the other variables, nor does it influence them.
Author Keywords: Distillation, Puree, Statistical analysis, Physico-chemical characteristics, Metallic trace elements.
Abstract: (french)
Le Lotoko est une boisson traditionnelle obtenue de la distillation de la purée issue d’une fermentation spontanée non-contrôlée de manioc et de maïs malté; il est fortement consommé par une importante frange de la population kinoise, généralement prolétaire. Cette étude menée à Kingabwa, un quartier de Kinshasa Limete avait pour but de contribuer à l’analyse statistique par l’ANOVA et l’ACP des caractéristiques physico-chimiques et des éléments traces métalliques de Lotoko. De cette étude, il ressort que la densité spécifique du Lotoko entre 0,9691 et 0,9788 est statistiquement semblable dans toutes les unités de productions alors que le pH (en dessous de 4,0), l’alcool (15 à 16 % en volume), la turbidité (3,70 à 46,70 NTU), le fer (0,06 et 0,18 mg/l), le plomb (0,10 et 0,20 μg/l) et le cuivre (inférieur à 0,01 mg/l) ne l’étaient pas. Au cours de l’analyse en composante principale (ACP) de différents échantillons de la boisson sous étude, les deux premières dimensions ont été retenues parce qu’elles ont représenté 85 % des informations contenues dans la base des données. La première dimension a révélé un premier lien entre l’alcool, le pH et le fer, expliquant 61,4 % de la variance totale; un autre entre la densité, la turbidité, représente 26,1 % de la variance. La seconde dimension a révélé que deux producteurs sont proches l’un à l’autre par le pH et tous les trois autres se distinguent. Aucune variable ne pèse sur l’ensemble des autres variables, ni ne les influence.
Author Keywords: Distillation, Purée, Analyse statistique, Caractéristiques physico-chimiques, Eléments traces métalliques.
How to Cite this Article
Tabu Wa Bomesi Ernest, Sifa Kwa Mungu Daniel, and Vawazola Nsimaketo Victor Héritierr, “Contribution to the analysis of variance (ANOVA) and the principal component analysis (PCA) for the evaluation of some characteristics of the analytical quality of Lotoko, a traditional distilled drink produced in Kinshasa,” International Journal of Innovation and Scientific Research, vol. 65, no. 1, pp. 118–128, February 2023.
