Alocasia macrorrhizos

(Alocasia macrorrhizos)
This dataset contains 1,000 samples of made from Alocasia macrorrhizos, classified into two categories: Good (500 samples) and Bad (500 samples). 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. Microbial and Spoilage Indicators
Total Plate Count (TPC CFU/g): Number of bacterial colonies per gram
Yeast and Mold Count (YMC CFU/g): Presence of fungi indicating spoilage
Pathogen Presence (PP): Binary variable (Yes/No) indicating harmful bacteria like E. coli or Salmonella
4. Preparation and Cooking Variables
Cooking Time (CT min): Duration of cooking in minutes
Cooking Temperature (CTemp °C): Temperature in degrees Celsius
Ingredient Ratio (IR): Proportion of spices, water, and oil used
Classification Labels
Good (1): Samples meeting acceptable sensory, chemical, and microbial standards
Bad (0): Samples failing in sensory, chemical, or microbial quality