Scholarly works in Agricultural and Environmental Engineering
Permanent URI for this collectionhttps://repository.ui.edu.ng/handle/123456789/568
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Item Automated fruit sorting system integrating image processing and support vector machine techniques(AccScience Publishing, 2025) Oyefeso, B. O.; Oyewande, O. E.; Audu, J.Traditional fruit grading methods are mostly time-consuming and subjective, thereby limiting efficiency in the agricultural sector. To address these problems, this paper presents the design and implementation of an automated fruit sorting system for classifying certain fruits, namely oranges, tomatoes, and mangoes, using image processing and support vector machine (SVM) techniques. An ESP32 camera was used to capture images of the fruits, which were later passed through algorithms in Python. Extracted features were then fed into a SVM model for the classification process of fruits. The model demonstrated excellent performance, achieving an accuracy of 100%, a precision of 96%, a recall of 92%, and an F1 score of 89%. The results indicated that incorporating multiple features significantly increases the accuracy of the classification. Moreover, the performance was optimized by selecting an appropriate regularization parameter during the training of the model and the use of polynomial kernel functions. Finally, the whole automated system was assembled to physically sort the classified fruits into different containers. This research highlights the potential of integrating image processing and machine learning technologies to revolutionize fruit classification processes, thereby improving both efficiency and quality control in agriculture.Item Development of predictive mass and volume models for African bush mango (Irvingia gabonensis(School of Engineering and Engineering Technology, Federal University of Technology, Akure (FUTA), 2025) Oyefeso, B. O.; Yusuff, O. A.; Fadele, O. K.Allometric properties of fruits such as physical properties are indispensable in design of equipment and processing systems. This study aimed to develop mathematical models in relation to some selected physical properties of bush mango. The axial dimensions, equivalent mean diameter (EMD), geometric mean diameter (GMD), arithmetic mean diameter (AMD), criterion area (CPA), projected areas (perpendicular to the length, width and thickness), mass, and volume of African bush mangoes were determined. The mean values obtained for length, width, thickness, EMD, GMD, AMD, CPA, projected areas (perpendicular to the length, width and thickness), mass, volume, surface area, sphericity, aspect ratio, shape index, eccentricity and elongation ratio were 63.39 mm, 53.93 mm, 49.46 mm, 55.59 mm, 55.27 mm, 55.32 mm, 2292.50 mm2, 2691.48 mm2, 2101.29 mm2, 2361.77 mm2, 92.67 g, 86.96 mm3, 9626.18 mm2, 0.87, 0.85, 1.23, 0.52 and 1.18, respectively. The mathematical relationship between the mass and volume was found to have a coefficient of determination of 0.988. Thus, the developed models can be employed in the automated machine for sorting and packaging of African bush mango fruit.Item Proximate composition of pretreated cocoyam (Xanthosoma Sagittifolium) flour in relation to milling methods(Faculty of Engineering, Federal University Oye-Ekiti (FUOYE), 2024) Oyefeso, B. O.; Abolade, E. O.; Fadele, O. K.Cocoyam is a highly nutritious root crop and very promising with vast industrial potentials. The effect of some processing methods on the proximate composition of cocoyam (Xanthosoma sagittifolium) flour was investigated by subjecting the cormels to three pre-treatment methods (soaking, fermentation and steaming) and subsequently, to two different milling methods (wet and dry-milling). The proximate composition namely moisture content, crude protein, crude fat, fibre, ash and carbohydrate contents of the flours obtained was carried out. The fermented samples of the wet- and dry-milled flours retained the highest nutrients compared with the soaked and steamed samples. However, the fermented dry-milled flour had the highest crude protein (5.83-6.98 %), crude fat (0.55-2.21%), ash (3.75-4.29%), and carbohydrate (83.75-87.62%), which made it the most acceptable of the samples. The milling methods (wet and dry) had significant effects (p≤0.05) on the proximate composition of the flour for the selected pretreatment methods (soaking, fermentation and steaming). Fermentation as a pretreatment method was therefore, recommended for better nutrient retention for cocoyam flour.Item Proximate composition of pretreated cocoyam (Xanthosoma Sagittifolium) flour in relation to milling methods(Faculty of Engineering, Federal University Oye-Ekiti (FUOYE), 2024) Oyefeso, B. O.; Abolade, E. O.; Fadele, O. K.Cocoyam is a highly nutritious root crop and very promising with vast industrial potentials. The effect of some processing methods on the proximate composition of cocoyam (Xanthosoma sagittifolium) flour was investigated by subjecting the cormels to three pre-treatment methods (soaking, fermentation and steaming) and subsequently, to two different milling methods (wet and dry-milling). The proximate composition namely moisture content, crude protein, crude fat, fibre, ash and carbohydrate contents of the flours obtained was carried out. The fermented samples of the wet- and dry-milled flours retained the highest nutrients compared with the soaked and steamed samples. However, the fermented dry-milled flour had the highest crude protein (5.83-6.98 %), crude fat (0.55-2.21%), ash (3.75-4.29%), and carbohydrate (83.75-87.62%), which made it the most acceptable of the samples. The milling methods (wet and dry) had significant effects (p≤0.05) on the proximate composition of the flour for the selected pretreatment methods (soaking, fermentation and steaming). Fermentation as a pretreatment method was therefore, recommended for better nutrient retention for cocoyam flour.Item Physical characterisation and development of mass and volume models for tannia (Xanthosoma sagittifolium) cormels(International Commission of Agricultural and Biosystems Engineering (CIGR), 2024) Oyefeso, B. O.; Raji, A. O.Physical properties of agricultural products are important for proper mechanization of their processing and handling operations. Models established based on these physical properties can also take a role in the automation systems and ensure efficient processing. This study determined some physical characteristics of tannia cormel and developed mathematical models for estimating its mass and volume using its geometrical attributes. Linear dimensions were within the range of 20.87-168.30 mm while the projected areas were within the range of 4.63-207.72 cm2. Average mass, volume and density were within the ranges of 7.40-256.80 g, 7.00-215.00 cm3 and 947.37-1565.45 kg m-3, respectively. Average sphericity, aspect ratio, shape index, eccentricity and elongation ratio were 0.73, 0.60, 1.84, 0.76 and 1.81, respectively. The results showed that tannia cormels are closer to being prolate spheroid in shape with relatively high sphericity. The mass and volume of tacca cormel can be reliably predicted using its projected areas and volume (for mass modelling only). The most suitable of all the models was obtained for mass model with respect to volume (R2 = 0.976). Data provided in this study are useful in the development of postharvest handling and processing systems for tannia cormels.Item Effect of Different Drying Methods on Selected Quality Attributes of Okra (Abelmoschus esculentus L.)(Faculty of Engineering, Federal University Oye-Ekiti (FUOYE), 2024) Oyefeso, B. O.; Ogunrinde, J. A.; Ogunlade, C. A.This study examined the impact of different drying techniques and packaging materials on specific quality characteristics of dehydrated okra. The techniques employed for drying and packaging, along with the specific types of dried okra used, should be explicitly described in the Materials and Methods section. The okra samples underwent pre-treatment by immersing them in hot water and salt water prior to being dried using two different ways, namely a laboratory oven and a microwave. The untreated samples were utilised as the control. The desiccated specimens were enclosed in Low Density Polyethylene (LDPE) and High Density Polyethylene (HDPE) pouches and kept in normal environmental conditions for a duration of eight weeks. The quality parameters of pH, colour, and viscosity were tested at two-week intervals for the entire storage duration. The initial pH of the fresh sample was 6.560±0.087. After blanching with fresh water and salt water, the pH climbed to 6.77±0.037 and 6.78±0.041, respectively. The pH further increased when the sample was dried in an oven, reaching 7.03±0.057 and 6.91±0.037. However, the pH declined when the sample was dried in a microwave, resulting in pH values of 6.18±0.051 and 6.39±0.033. The initial colour difference of the fresh sample (45.360±1.197) increased following the process of blanching in fresh water (45.900±1.527) and salt water (47.867±1.221), and subsequently dropped considerably after undergoing oven drying (9.950±1.221, 10.610±1.987) and microwave drying (8.590±1.294, 4.900±0.945). The viscosity of the fresh sample increased from 0.0124±0.003 to 0.0144±0.003 after blanching in boiled fresh water. However, it reduced to 0.008±0.002 after salt water blanching. After oven drying, the viscosity climbed to 0.016±0.001 and 0.0736±0.0257. Similarly, after microwave drying, the viscosity increased to 0.0928±0.0037 and 0.0256±0.007. Both LDPE and HDPE films were deemed suitable for packaging the dried okra samples, as they exhibited minimal contact with the surrounding environment and effectively maintained the quality of the product during the eight-week storage period.Item Proximate composition of Tannia (Xanthosoma sagittifolium) flour as influenced by pretreatment and drying temperature(LAUTECH, 2023) Oyefeso, B. O.; Akintola, A.; Akintunde, A. M.; Ayandokun, O. C.; Fadele, K.; Ogunlade, C. A.Drying is an important operation in processing fresh tannia cormel into flour with better storability. Product characteristics and drying variables could affect the final product's quality and consumers’ acceptability. This study was therefore designed to investigate the effects of blanching time (5, 10, and 15 minutes) and drying temperature (60, 70 and 80°C) on selected proximate composition of oven-dried tannia flour. Response Surface Method (RSM) of 2 factors, 3 levels Historical Data Design (HDD) second-order polynomial model was adopted for the experimental design. Flour was produced from fresh and pretreated tannia cormels and proximate analysis of the flour samples was carried out using standard methods. Data obtained were statistically analyzed at 5% level of significance. Moisture content (wet basis), carbohydrate, protein, ash, crude fibre and fat content of the flour samples were within the ranges 4.43-12.74, 77.34-84.71, 2.22-4.22, 2.47-4.69, 0.34-2.50 and 0.63-3.72%, respectively. Samples dried at 60oC and blanched for 12.74 minutes had the best quality attributes with the optimum response values of 83.19% carbohydrate, 3.56% protein, 3.80% ash, 0.98% crude fibre and 1.96% fat with 7.01% moisture content. Extended blanching period is recommended to obtain high-quality flour with improved storage stability. Proper combination of drying temperature and blanching period that will result in desired proximate composition of tannia flour can be achieved based on the findings of this study.Item Effect of packaging materials on selected quality attributes of cocoyam (Xanthosoma sagittifolium (L.) Schott) flour(Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2022) Aremu, A. K.; Oyefeso, B. O.; Molehin, K.Cocoyam (Xanthosoma sagittifolium (L.) Schott) is an important crop which serves as a staple food for a large number of people in developing nations including Nigeria. Its perishability necessitates immediate processing after harvest to obtain products such as chips, flakes and flour with better storage stability. Proper selection of appropriate packaging materials for cocoyam flour is important to maintain the quality attributes during storage and to extend its shelf life. This study, therefore, examined the influence of packaging materials and storage period on the quality of cocoyam flour. Cocoyam flour was produced from fresh, wholesome cormels. The flour samples were stored in three packaging materials (polyethylene terephthalate [PET] bottles, polyethylene bags and woven polypropylene sacks) for six months under ambient conditions. The flour samples were then analyzed at four-week intervals for proximate composition, pH, colour and sensory analysis using standard methods. The results showed that packaging materials and length of storage significantly affected crude fibre and carbohydrate content of cocoyam flour. The moisture content of the flour packed in woven polypropylene decreased to a larger extent due to its higher water vapour permeability. The type of packaging did not significantly affect the crude fat content of the flour throughout the storage period. The PET bottle performed better in retaining the protein and ash content of the flour. Although significant differences were observed in the pH levels and colour of the cocoyam flour samples after storage in the different packaging materials, the type of packaging material did not affect these physicochemical properties. The sensory properties of the cocoyam flour in three packaging materials were found to be within acceptable limits at the end of storage. All the selected packaging materials performed well in retaining the quality attributes of the cocoyam flour throughout the period of storage.Item Development of a concentric drums peeling machine for cocoyam (Xanthosoma sagittifolium) cormel(School of Engineering and Engineering Technology, Federal University of Technology, Akure (FUTA), 2022) Aremu, A. K.; Oyefeso, B. O.; Gbolagade, A. T.Cocoyam is cultivated mainly for its edible cormels. In spite of its great potential as a cheap raw material, the processing operations are still largely performed manually. Some of the equipment already developed for mechanizing the postharvest operations require further modifications and performance optimization. This study therefore, aimed at developing and evaluating the performance of a cocoyam cormel peeling machine with a view t reducing the drudgery involved in manual peeling. A cocoyam cormel peeling machine was developed using locally available materials. The machine consists of the main frame, hopper and outlet gates, two abrasive concentric drums (one stationary and the other rotating) and blower. Performance of the machine in terms of capacity, peeling efficiency and peel-cormel weight proportion were evaluated for soaked and unsoaked cormels. The average machine capacities were 188.4 and 188.9 kg/h for soaked and unsoaked cormels, respectively. The peeling efficiencies ranged between 55.5 and 87.5% while the peel-cormel weight proportions ranged between 15.3 and 22.9%. The peeling efficiency was higher for soaked cormels than unsoaked ones. The developed cocoyam cormel peeling machine helped in reducing the drudgery associated with its peeling operation while soaking as a form of pretreatment was recommended before peeling the cormels for better performance.Item Physical Characterisation of Two Varieties of Bambara Groundnut Seeds(Adeleke University, 2022) Aremu, A. K.; Ojo-Ariyo, A. M.; Oyefeso, B. O.Some physical attributes of two selected varieties of Bambara groundnut seeds grown in Nigeria were determined in this study. Standard methods were used to determine the selected properties which include linear dimensions, surface area, mass, volume, density, sphericity, porosity and coefficients of friction of the seeds on plywood, galvanized iron and aluminium surfaces. Length, width and thickness were within the ranges of 13.41-14.40 mm, 12.00-12.89 mm and 11.36- 11.99 mm, respectively for cream variety and 12.54-13.91 mm, 11.16-12.28 mm and 10.51-11.46 mm, respectively for light brown variety. Surface area of the seeds and volume were within the ranges of 507.94-588.45 mm2 and 1077.59-1351.79 mm3, respectively for cream variety, and 443.05-880.63 mm2 and 541.47-1191.18 mm3, respectively for light brown variety. The thousand seed mass ranged from 833.20 to 1116.93 g and 718.97 to 863.83 g for cream and light brown varieties respectively. Bulk density ranged from 0.71 to 0.79 g/cm3 and 0.71 to 0.77 g/cm3 for cream and light brown varieties respectively. The results showed that that the cream variety is larger and heavier than the light brown. Variations in true density and porosity of the seeds were sinusoidal in nature as moisture content increased for both varieties. Frictional coefficients on the three surfaces increased with moisture content. The investigated physical attributes were dependent on the amount of moisture in the seeds. The results from this study are useful in the development of handling and processing equipment for Bambara groundnut seeds.