DEVELOPMENT AND QUALITY EVALUATION OF BIODEGRADABLE EDIBLE CUTLERY: A REPLACEMENT FOR A CONVENTIONAL ONE

Authors

  • BISHAL THAGUNNA Pokhara Bigyan Tatha Prabidhi Campus, Tribhuvan University, Kirtipur, Nepal.
  • GRISHMA SHRESTHA Pokhara Bigyan Tatha Prabidhi Campus, Tribhuvan University, Kirtipur, Nepal.
  • RACHANA KARKI Pokhara Bigyan Tatha Prabidhi Campus, Tribhuvan University, Kirtipur, Nepal.
  • KABUL BARAL Pokhara Bigyan Tatha Prabidhi Campus, Tribhuvan University, Kirtipur, Nepal.
  • JASPREET KAUR Department of Food Science and Technology, RIMT University, Punjab, India. https://orcid.org/0000-0002-9494-6651

DOI:

https://doi.org/10.22159/ajpcr.2023.v16i2.46382

Keywords:

Edible cutlery, Environment, Biodiversity, Hazard, Plastic product

Abstract

Objectives: The objectives of this research were to develop a safe, sustainable alternative to plastic cutlery using water, wheat flour, finger millet, rice flour, water, jaggery, oil, and salt in varying amounts.

Methods: Edible cutlery was manufactured using a manual method by putting the dough on a steel spoon and cooking bowl and baking it at 180°C for 40 min and evaluating their proximate analysis, sensory attributes, water absorption capacity, and biodegradable test.

Results: Sample S3 was found to be best in terms of nutrition including moisture, protein, fiber, fat, and ash (4.8, 7.23, 2.3, 3.7, and 1.97%). Carbohydrate content was found higher in S1 compared to S2 and S3 which are 90.43%. Similarly, S1 had the highest overall sensory attributes including color, appearance, texture, flavor, odor, and overall acceptability (7.64, 7.82, 6.91, 7.0, 6.9, and 7.45%) and has a high amount of water absorption capacity (31.59%) compared to S2 and S3.

Conclusions: Biodegradable and edible cutlery would provide a completely new perspective and alternative to the fight against plastic pollution.

Downloads

Download data is not yet available.

References

Vyshali P, Muthamma PB. Development of an edible and biodegradable tableware using fruit wastes-an alternative to Plastic Tableware. Int J Food Nutr Sci 2022;11:85-90.

Hasnat MA, Rahman MA. A review paper on the hazardous effect of plastic debris on marine biodiversity with some possible remedies. Asian J Med Biol Res 2018;4:233-41. doi: 10.3329/ajmbr.v4i3.38461

Natarajan N, Vasudevan M, Velusamy VV, Selvaraj M. Eco-friendly and edible waste cutlery for sustainable environment. Int J Eng Adv Technol 2019;9:615-24.

Shanmugam V, Das O, Neisiany RE, Babu K, Singh S, Hedenqvist MS, et al. Polymer recycling in additive manufacturing: an opportunity for the circular economy. Mater Circ Econ 2020;2:11.

Iqbal B, Raza R, Khan N, Siddiqui KA. Bio-friendly edible cutlery-an effective alternative to plastic disposable cutlery. J Res Sci 2022;33:30-6.

Rajendran SP, Saravanan A, Namachivayam GK, Jambunathan J, Ramachandran G. Optimization of Composition for the Preparation of Edible Cutlery using Response Surface Methodology (RSM). Vol. 2240. AIP Conference Proceedings; 2020. doi: 10.1063/5.0011042

Kabir MH, Hamidon N. A study of edible cutleries by using sorghum flour. Progress Eng Appl Technol 2021;2:292-300.

Suffi NS, Mohamed E, Camalxaman SN, Rambely AS, Haron N. The medicinal benefits, phytochemical constituents and antioxidant properties of banana blossom: A mini-review. Healthscope 2021;4:113-8.

AOAC. Official Method of Analysis. 17th ed. Washington, DC: AOAC; 2000.

Pastor-Cavada E, Drago SR, González RJ, Juan R, Pastor JE, Alaiz M, et al. Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice. Food Chem 2011;128:961-7. doi: 10.1016/j.foodchem.2011.03.126

Leja K, Lewandowicz G. Polymer biodegradation and biodegradable polymers-a review. Pol J Environ Stud 2010;19:255-66.

Obilana AB, Manyasa E. Millets. In: Belton PS, Taylor JRN, editors. Pseudocereals and Less Common Cereals. Grain Properties and Utilization Potential. Berlin: Springer-Verlag; 2002. p. 176-217.

Ignacimuthu S, Ceasar SA. Development of transgenic finger millet (Eleusine coracana (L.) Gaertn.) resistant to leaf blast disease. J Biosci 2012;37:135-47. doi: 10.1007/s12038-011-9178-y, PMID 22357211

Kumar A, Metwal M, Kaur S, Gupta AK, Puranik S, Singh S, et al. Nutraceutical value of finger millet [Eleusine coracana (L.) Gaertn.], and their improvement using omics approaches. Front Plant Sci 2016;7:934. doi: 10.3389/fpls.2016.00934, PMID 27446162

Xiang J, Apea-Bah FB, Ndolo VU, Katundu MC, Beta T. Profile of phenolic compounds and antioxidant activity of finger millet varieties. Food Chem 2019;275:361-8. doi: 10.1016/j.foodchem.2018.09.120, PMID 30724208

Thagunna B, Rimal A, Kaur J, Dhakal Y. Finger Millet: A powerhouse of nutrients its amino acid, micronutrient profile, bioactive compounds, health benefits, and value-added products. J Res Agric Anim Sci 2022;9:36-44.

Devanand S, Sandesh M, Alam SA. Study and Development of Edible Plates for Domestic Use; 2021.

Shah SA, Zeb A, Masood T, Noreen N, Abbas SJ, Samiullah M, et al. Effects of sprouting time on biochemical and nutritional qualities of mung-bean varieties. Afr J Agric Res 2011;6:5091-8.

Published

07-02-2023

How to Cite

THAGUNNA, B., G. SHRESTHA, R. KARKI, K. BARAL, and J. KAUR. “DEVELOPMENT AND QUALITY EVALUATION OF BIODEGRADABLE EDIBLE CUTLERY: A REPLACEMENT FOR A CONVENTIONAL ONE”. Asian Journal of Pharmaceutical and Clinical Research, vol. 16, no. 2, Feb. 2023, pp. 49-52, doi:10.22159/ajpcr.2023.v16i2.46382.

Issue

Section

Original Article(s)

Most read articles by the same author(s)