Evaluation of Texture and Shape Features for Classification of Four Paddy Varieties

Abstract

This research is aimed at evaluating the texture and shape features using the most commonly used neural network architectures for cereal grain classification. An evaluation of the classification accuracy of texture and shape features and neural network was done to classify four Paddy (rice) grains, namely, Karjat-6(K6), Ratnagiri-2(R2), Ratnagiri-4(R4), and Ratnagiri-24(R24). Algorithms were written to extract the features from the high-resolution images of kernels of four grain types and used as input features for classification. Different feature models were tested for their ability to classify these cereal grains. Effect of using different parameters on the accuracy of classification was studied. The most suitable feature from the features for accurate classification was identified. The shape feature set outperformed the texture feature set in almost all the instances of classification.