Abstract
The ability of machine learning techniques to make accurate predications is increasing. The aim of this work is to apply machine learning techniques such as Support Vector Machine, Naïve Bayes, Decision Tree, Logistic Regression, and K-Nearest Neighbour algorithms to predict the shelf life of Okra. Predicting the shelf life of Okra is important because Okra becomes harmful for human consumption if consumed after its shelf life. Okra parameters such as weight loss, firmness, Titrable Acid, Total Soluble Solids, Vitamin C/Ascorbic acid content, and PH were used as inputs into these machine learning techniques. Support Vector Machine, Naïve Bayes and Decision Tree each accurately predicted the shelf life of Okra with accuracies of 100%. However, the Logistic Regression and K-Nearest Neighbour achieved 88.89% and 88.33% accuracies, respectively. These results showed that machine learning techniques especially Support Vector Machine, Naïve Bayes and Decision Tree can be effectively applied for the prediction of Okra shelf life.
Highlights
Okra (Hibiscus esculentus) is considered as the second most important vegetable in West African market after tomatoes [1] [2].The vegetable crop is known for its mucilaginous properties that give the Okra soup a slimy texture, which has huge benefits as stabilizers, emulsifiers and thickeners [3]
The Logistic Regression and K-Nearest Neighbour achieved 88.89% and 88.33% accuracies, respectively. These results showed that machine learning techniques especially Support Vector Machine, Naïve Bayes and Decision Tree can be effectively applied for the prediction of Okra shelf life
We propose the novel use of support vector machine (SVM), Naïve Bayes, Decision Tree, Logistic Regression and K-Nearest Neighbour (KNN) to predict how long Okra can stay before it is no longer safe for consumption based on some measured Okra parameters
Summary
Okra (Hibiscus esculentus) is considered as the second most important vegetable in West African market after tomatoes [1] [2]. The vegetable crop is known for its mucilaginous properties that give the Okra soup a slimy texture, which has huge benefits as stabilizers, emulsifiers and thickeners [3]. In Nigeria and most African regions, Okra soup is prepared from fresh or dried Okra pods. Okra is considered as an important fruit because it contains carbohydrates, proteins, total fat, cholesterol, dietary fibre, vitamins, electrolytes, minerals and phyto-nutrients [4]. With the huge health benefits that Okra provides, it is very important to extend its shelf life
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