MVPS’S RAJARSHI SHAHU MAHARAJ POLYTECHNIC, NASHIK

Recipe Recommendation System

Aditya Jadhav Ashwini Gaikwad Sakshi Bhor

Department of Computer Technology Department of Computer Technology Department of Computer Technology
Rajashri Shahu Maharaj Polytechinic: Rajashri Shahu Maharaj Polytechnic Rajashri Shahu Maharaj Polytechnic
Nashik,India Nashik,India Nashik,India
student.20cm.jadhava1@rsmpoly.org ag6973509@gmail.com sakshibhor2005@gmail.com

Hitesh Tolani
Department of Computer Technology
Rajashri Shahu Maharaj Polytechnic
Nashik,India
student.20cm.hiteshk@rsmpoly.org

Abstract— - Completing recipes is a challenging task, as the
success of ingredient combinations depends on a multitude of
factors such as taste, smell and texture. We can pair various
available ingredients with each other and generate a dish. In this
paper, we have proposed a recipe recommendation system that
makes use of name of ingredients or images of ingredients to
recommend a recipe to a person who doesn’t know anything
about the contents and its proportion in a particular recipe.
Keywords—ingredients ,recommend .
I. INTRODUCTION
Now a days, so many people are changing their life style.
They are being very much aware regarding their health issues
and the food that causes multiple diseases like BP, Heart
problems, Diabetes etc. These type of diseases can be limited
in somewhat manner by having daily diet in proper manner
according to a particular schedule along with recipes
containing suitable amount of ingredients. Everyday food is
an important part of our daily lives and, currently, there are
many internet sites that help us plan these meals. Allied to the
growth in the amount of food data such as recipes available on
the internet there is an increase in the number of studies on
these data, such as recipe analysis and recipe search.
Recommendation systems applies CNN technique to analyse
the data and retrieve the correct ingredients along with the
recommendations of recipes. This helps a user in reducing the
searching time to get the recipe and its procedure to cook. Also
a user having some disease will eat their meal which is best
for their disease.
II. AIM AND OBJECTIVES
The aim is to develop a tool that would help in pairing
various ingredients from different cuisines and to suggest an
alternate ingredient. The objective is to help in innovation of
new dishes and to help people allergic to certain ingredients
by recommending alternate ingredients.
III. LITERATURE SURVEY
Research results on medicine and health show that people
nowadays tend to have some common diseases because of
abnormal eating habits, irregular lifestyles, fast-food culture,
etc. Diabetes and high blood pressure are just two examples.
This study is based on an ontology-based dietary management
system established by our group earlier. The main
contribution of this paper is to propose a method for
synthesizing new recipes based on existing ones, and
recommending proper recipes based on machine learning. The
new recipes are combinations of several existing ones. They
are recommended to the user only if the recipe is contained of
proper nutrition. Outlier analysis is used to judge if a recipe is
good or not. Some primary experiments are conducted to show
the usefulness of the proposed method. Food related web
services, such as recipe websites and food journaling apps, are
rapidly becoming popular day by day. Data from service
providers and that generated by users often coexist in these
services .This work addresses this problem by investigating
the effectiveness of multiple text embedding methods in
generating distributed representations of dish titles that
accurately capture the concepts of the dishes which these titles
are referring to. Many people often cook a dish with a cooking
recipe on Websites and magazines. Sometimes it may happen
that all the ingredients mentioned in the recipe are not
available at home. This paper proposes a recommendation
system for alternative ingredients. The recommendation
ingredients based on co-occurrence frequency of ingredients
on recipe database and ingredient category stored in a cooking
ontology. The result of the subjective evaluation experiments
showed 88% appropriateness for alternative-ingredients
recommendation.
IV. METHODOLOGIES
The system is divided into three parts according to
functions performed by individuals. we propose the idea
which needs to collect the data from different resources like
recipes, ingredients, nutrition values for different recipes so
that we are divide the system in two subsections:-
1. Admin:- In admin side all data is related to recipe like add
recipe, delete recipe, manage ingredients this operations
Admin need to perform the verification of recipes posted by
the user with some basic user management functions. 2. User:-
Initially the user is authenticated by the application. Now user
can upload the images of ingredients using the facility
provided by the application. The uploaded image will be
displayed on webpage and system identifies the ingredients
from the Image and suggest recipe according to ingredients
with nutritional contents along with their values.
V. OBJECTIVES OF PROJECT

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 MVPS’S RAJARSHI SHAHU MAHARAJ POLYTECHNIC, NASHIK
Help in innovation of new dishes and to help people to
certain ingredients by recommending alternate ingredients.
To building a proficient system to determine & recommend a
recipe based on the preferred ingredients & location. To
develop a system that recommends recipe similar to favourite
recipes of user. To develop a web-based system.
VI. END USER DASHBOARD
CONCLUSIONS
The recommendation system aims at providing recipe
recommendation based on the ingredients. If a user gives input
of a particular ingredients, recipe containing similar
ingredients will be recommended to him. Recommendation
systems are widely used for user-based personalization. It
helps in searching for reliable and relevant information.
Recommendation system is the mechanism of
recommendation of recipe. The paper shows the detailed
description of the system. Generally speaking, the consensus
result could be achieved by iteratively refining the local
training result. The system is helpful for food lover and also
Third National Conference on Emerging Trends in Engineering and Technology 2023
for health conscious people. The proposed system features a
low computation cost and confidentiality of the training set.
FUTURE SCOPE
Additionally, time constraint for a recipe to cook like 15
minutes, 30 minutes and custom. Moreover, calories can be
added as a input for a recipe which will add to functionality.
Lastly, we can also add a category of dish as input like
whether the recipe should be a desert, etc. We also aim to
explore beyond boolean retrieval methods to make our
information retrieval system more robust and industry-grade
that would provide the most significant recipes.
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