Biodegradation of Developed Edible Cutlery Enriched with Sago and Ragi Flour

Abstract

The growing concerns over plastic waste and environmental sustainability have led to exploring alternative solutions, such as edible cutlery. This project focuses on developing edible cutlery using ragi, sago, and black gram flour, which are nutritious, eco-friendly, and locally available ingredients. Ragi (finger millet) provides a rich source of fibre and essential minerals, while sago offers a biodegradable base with a neutral flavour. Black gram flour contributes to the structure and texture, ensuring durability and functionality for use during meals. The project aims to evaluate the feasibility, nutritional profile, and practicality of these edible utensils as a sustainable alternative to conventional plastic cutlery. All the raw materials that were required were collected from the local market and prepared for the process. All the ingredients were weighed separately and utilised in the proper proportion. The study was conducted at the Department of Food Technology, Yashavantrao Chavan Institute of Science, Satara, Maharashtra, India. The results obtained during the investigation are tabulated and statistically analysed. Chemical analysis of fat, protein, and fibre were carried out, along with proximate testing on the finished product, such as moisture and ash.  By producing biodegradable, edible, and nutrient-enriched cutlery, this innovation can significantly reduce plastic pollution and contribute to a more sustainable food service industry. In this study, the selected sample containing raw materials like sago, ragi & black gram flour (20:10:10), with getting high carbohydrate value is 89.54%. The development of this edible cutlery provides a promising step toward addressing global plastic pollution and offers an alternative solution for single-use utensils in the food industry.