Abstract This study aims to obtain the effect of type and ratio fillers physical, chemical organoleptic properties chili blocks. The used a Completely Randomized Design (CRD), which consisted 2 factors: filler material (papaya conjoined chayote) ratio, namely 1: 1, 2, 3 (between chili: material). So that six treatment combinations are obtained, each is repeated with repetitions. parameters obse...

The influence of the breed [Mos (Spanish indigenous breed), Sasso T-44 and X-44 (commercial strains)] and the age (5, 6, 7 and 8 months) of capons (castrated male cockerels) on some qualitative traits of breast and drumstick meat were studied. The chemical composition (dry matter, protein, lipid and ash contents), pH, water holding capacity, drip loss, cooking loss, colour and texture (compress...

The Journal of Food Technology in Africa, Vol. 6, Apr-June, 2001, 38-40 Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu' Oyewole, O.B. and Ogundele, S.L. Department of Food Science and Technology, University of Agriculture, PMB 2240,Abeokuta. Ogun State, Nigeria. Code Number: ft01011 Abstract Cassava clones 30572 was fermented to 'fufu' for differen...

Background subtraction in dynamic scenes is an important and challenging task. This paper proposes an efficient motion detection system based on background subtraction using fuzzy colour histogram and morphological processing. Here two methods are used effectively for object detection followed by people counting and compare these performance based on accurate estimation. In dynamic texture scen...

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads wer...

Study was conducted to standardize the acidity level of hurdle treated chicken croquettes (treated with humectants in combination of 0.5% carrageenan + 5% texturized soya protein) using lactic acid. Three different treated meat batters having pH 6.0 (T 1 ), 5.6 (T2), 5.2 (T3) along with control (C) were prepared using chicken meat along with other ingredients in required quantity. The products ...

Background subtraction in dynamic scenes is an important and challenging task. This paper proposes an efficient motion detection system based on background subtraction using fuzzy colour histogram and morphological processing. Here two methods are used effectively for object detection followed by people counting and compare these performance based on accurate estimation. In dynamic texture scen...

Texture analysis such as segmentation and classification plays a vital role in computer vision and pattern recognition and is widely applied to many areas such as industrial automation, bio-medical image processing and remote sensing. In this paper, we first extend the well-known Gabor filters to color images using a specific form of hypercomplex numbers known as quaternions. These filters are ...

The aim of this paper is to outline a multiple scale neural model to recognise colour images of textured scenes. This model combines colour and textural information in order to recognise colour texture images through the operation of two main components: a segmentation component composed of the colour opponent system (COS) and the chromatic segmentation system (CSS); and a recognition propertie...

A consumer test of composite cassava: maize: wheat (40:10:50) breads prepared with improvers, 0.3% emulsifiers, either as lecithin (LC) or diacetyl tartaric acid ester of mono-diglycerides (DATEM), and 3% hydrocolloids, either as high-methylated pectin (HM pectin) or carboxymethyl cellulose (CMC), was carried out in supermarkets in Mozambique. Overall acceptance and sensory attributes such as a...