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September 10, 2025Journal of Nutrition and Food SecurityOpen Access

Roasted Sorghum and Flower Powder-Enriched Edible Cutlery: Evaluating Nutritional, Sensory, and Textural Properties as a Sustainable Alternative to Single-Use Cutlery

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Authors

DMDevatha ManivelRPRaajeswari Paramasivam

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Overview

Experimental analysis demonstrated sensory and antimicrobial benefits in sorghum edible cutlery, suggesting eco-friendly solutions for single-use items.

Key Points

  • Sorghum-based edible cutlery showed enhanced antioxidant activity when enriched with flower powders.
  • Significant sensory evaluation scores indicated consumer acceptability, particularly for hibiscus and rose-enriched versions.
  • Cutlery maintained structural integrity for 60 minutes with cold food and 45 minutes with hot food.
  • Microbial stability was confirmed, ensuring a shelf life of up to 120 days while reducing plastic waste.

Cite This Study

Manivel et al. (2025) studied this question.

synapsesocial.com/papers/68c1a41654b1d3bfb60def76https://doi.org/10.18502/jnfs.v10i3.19239
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Biodegradation of Developed Edible Cutlery Enriched with Sago and Ragi Flour2025
  2. 2A Comprehensive Review of Bio‐Based Edible Cutlery (Cups, Bowls, and Spoons) for Food and Beverage Serving Applications2025
  3. 3A Comprehensive Review on Recent Advances in Plant Flour–Based Edible Tableware2025 · 4 citations
  4. 4Stability, Biocompatibility, and Glycemic Response of Starch-Coated, Gluten-Free Edible Cutlery: A Groundbreaking Technique for Transforming Industrial Waste into Marketable Products2026 · 1 citations
  5. 5Effect of Storage and Packaging Materials on the Shelf Life of Edible Cutlery2026