Alocasia macrorrhizos

The classification is based on various sensory, chemical, and microbial properties that influence the quality of the dish. Dataset Structure Each sample is labeled as either Good or Bad, and the dataset includes multiple features that represent the characteristics affecting classification. 1.

Sensory Attributes Color Intensity (CI): Measured on a scale (e.g., RGB values, Lab* scale) Texture (TX): Softness, hardness, and granularity assessed through image processing or tactile sensors Aroma (AR): Measured using an electronic nose or human sensory evaluation (e.g., aromatic intensity, pungency) Taste Profile (TP): Quantified as bitterness, sweetness, or spiciness (e.g., on a scale of 1-10) 2. Chemical Composition pH Value (pH): Indicates acidity or alkalinity (e.g., 5.5–7.5 range) Moisture Content (MC%): Percentage of water content in the sample Protein Content (PC%): Amount of protein in grams per 100g of sample Fat Content (FC%): Percentage of fats present Carbohydrate Content (CC%): Percentage of total carbohydrates Phenolic Content (PC mg/kg): Antioxidant levels measured in milligrams per kilogram Toxic Oxalate Levels (OL mg/kg): Presence of calcium oxalate, which can affect edibility 3.