On Ф0-stability of a class of singular difference equations

This paper investigates a class of singular difference equations. Using the framework of the theory of singular difference equations and cone-valued Lyapunov functions, some necessary and sufficient conditions on the the Ф0-stability of a trivial solution of singular difference equations are obtained. Finally, an example is provided to illustrate our results

Physical, functional, and pasting properties of flours from corms of two Cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) cultivars

Physical, functional and physicochemical properties of flours of five cocoyam (Colocasia spp and Xanthosoma spp) cultivars were evaluated. Colour (L*a*b*) parameters of corms and flours, pasting and functional properties of the flours were determined. Xanthosoma spp showed significantly higher length (95.16–151.46), width (75.29–78.03) and weight (179.20–605.94) than the Colocasia spp., but the parameters did not vary significantly within either Xanthosoma and Colocasia spp. Generally, colour of peeled corms [L* (72.08–78.93); a* (+1.06 − +3.5); b* (+17.65 − +35.80)] was lighter than the flours [L* (69.35–84.97); a* (+0.30 − + 4.76); b* (+4.44 − +23.48)]. The NXs001 showed significantly higher peak (201.71RVU), trough (186.75 RVU), final (289.75 RVU) and setback (103 RVU) viscosities that the other cultivars. Pasting profiles of the cocoyam flours showed similar trend with the NXs001 showing a steeper curve. Pasting temperature and peak time ranged from 87.33 to 92.53 °C and 5.17–6.34 min, respectively. Water absorption capacity, gelling point, pH, foam capacity, bulk density and swelling power varied from 32–69 %, 6.56–7.59, 58.5–72.5 °C, 7.19–14.72 %, 0.94–1.01 g/mL and 3.18–7.36, respectively