Development and Sensory Evaluation of Millet Based Edible Cutlery

Abstract

Disposable plastic makes up approximately 50 per cent of the total plastic waste, contributing considerably to pollution and harming ecosystems worldwide. Some entrepreneurs are attempting to find a solution for disposable plastic by introducing options that can be biodegradable or eaten. Little grains that are heterogeneously grouped under the umbrella word "millet" are referred to as "coarse cereals" together with maize and sorghum. Although millets are not very important in the west, they are a staple in the diets of people in Asia and Africa. The three treatments (WR1, WR2, WR3), (LM1, LM2, LM3), (FM1, FM2, FM3) and refined wheat flour edible cutlery (Control) were made with 20, 30, and 40 per cent of white finger millet, little millet and foxtail millet flour incorporation and other ingredients are mixed together with the addition of water used to achieve a highly acceptable product. Four formulations were standardized by incorporating 40 percent of refined Wheat flour (RWF) and millet flours like White Finger Millet Flour (WFMF), Little millet flour (LMF), and Foxtail Millet Flour (FMF) to develop different millet based edible cutlery (Control, WFEC, LMEC and FMEC).After, standardization, the edible cutlery with 40 per cent of white finger millet, little millet and foxtail millet flour incorporation was best accepted among three formulations attributed with higher sensory scores for all the sensory attributes compared to 20 and 30 per cent flour of incorporation. Consumer survey data showed, the millet based edible cutlery were highly (95 per cent) accepted. The cost of production of refined wheat flour, white finger millet, little millet and foxtail millet based edible cutlery was approximately Rs.168.71rs/kg. Whereas the selling price of millet based edible cutlery could be approximately Rs.800.0/kg. This edible cutlery could also be called as ready to eat product because they do not need any further preparation.