Browsing by Author "Akter, M."

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BDWaste: A comprehensive image dataset of digestible and indigestible waste in Bangladesh
(Elsevier Inc., 2024-02-07) Rahman, W. ,; Akter, M.; Sultana, N.; Farjana, M.; Uddin, A.; Mazrur, M.B.; Rahman, M.M.
The “BDWaste” dataset contains two significant categories of waste, namely digestible and indigestible, in Bangladesh. Each category represents 10 distinct species of waste. The digestible categories are sugarcane husk, fish ash, potato peel, paper, mango peel, rice, shell of malta, lemon peel, banana peel, and egg shell. On the other hand, the indigestible species are polythene, cans, plastic, glass, wire, gloves, empty medicine packets, chip packets, bottles, and masks. The research uploaded the primarily collected dataset on Mendeley, and the dataset contains a total of 2497 raw images, of which 1234 were digestible and 1263 belonged to indigestible species. Each species is stored in a fixed file based on its name and categories. Also, each species contains an indoor (with a visible surface) and an outdoor (with a surface that can be seen generally) image. The dataset is free from any blurry, dark, noisy, or invisible images. The research also performed waste classification with pre-trained convolutional neural network models such as MobileNetV2 and InceptionV3. The research found the highest accuracy of 96.70% in the indigestible waste classification and 99.70% in the digestible waste classification. The researchers presume that this data can be used in the future in different types of research, such as sustainable development, sustainable environments, agricultural development, recycling processes, and other computer vision-based applications.
BDWaste: A comprehensive image dataset of digestible and indigestible waste in Bangladesh
(Elsevier Inc., 2024-04-24) Rahman, W.; Akter, M.; Sultana, N.; Farjana, M.; Uddin, A.; Mazrur, M.B.,; Rahman, M.M.
The “BDWaste” dataset contains two significant categories of waste, namely digestible and indigestible, in Bangladesh. Each category represents 10 distinct species of waste. The digestible categories are sugarcane husk, fish ash, potato peel, paper, mango peel, rice, shell of malta, lemon peel, banana peel, and egg shell. On the other hand, the indigestible species are polythene, cans, plastic, glass, wire, gloves, empty medicine packets, chip packets, bottles, and masks. The research uploaded the primarily collected dataset on Mendeley, and the dataset contains a total of 2497 raw images, of which 1234 were digestible and 1263 belonged to indigestible species. Each species is stored in a fixed file based on its name and categories. Also, each species contains an indoor (with a visible surface) and an outdoor (with a surface that can be seen generally) image. The dataset is free from any blurry, dark, noisy, or invisible images. The research also performed waste classification with pre-trained convolutional neural network models such as MobileNetV2 and InceptionV3. The research found the highest accuracy of 96.70% in the indigestible waste classification and 99.70% in the digestible waste classification. The researchers presume that this data can be used in the future in different types of research, such as sustainable development, sustainable environments, agricultural development, recycling processes, and other computer vision-based applications
Lactic acid bacteria and their beneficial effects in fermented dairy products
(Sher-e-Bangia Agricultural University Research System (SAURES), 2022-01) Rahman, A.; Akter, M.; Islam, M. S.; Rahman, A.; Biswas, L.; Asaduzzaman, M.
The main focus of this review is the investigation of the roles of lactic acid bacteria (LAB) in fermented food prepared from dairy sources. LAB has been used extensively in food fermentation across the globe as potential microorganisms. Around the world, several species of LAB are employed as starter cultures in several fermented dairy products. Fermentation of milk and milk products involves the LAB genera Lactobacillus, Streptococcus, Leuconostoc, Pediococcus, and Lactococcus. LAB can be widely employed in developing novel fermented milk products, given the existing knowledge of its numerous health-promoting properties. LAB is widely known as a natural approach to the fermentation of food and enhancing a healthy life. In recent years, there has been a surge of interest in researching LAB to know more about their effects on starter culture or probiotic activity. From a microbiological viewpoint, the diversity of LAB involved in different fermented dairy products are extensive. LAB identified in fermented products could be assessed for their potential beneficial properties to enhance the quality of the product produced. So, the study's goals are to learn about the most recent studies on LAB, which is found in fermented dairy products, as well as their characteristics and health benefits.