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October 17, 2025European Journal of Nutrition & Food SafetyOpen Access

Biodegradation of Developed Edible Cutlery Enriched with Sago and Ragi Flour

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Authors

ATAnushka TateAJA. M. JangamAPAditya Pawar

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Overview

This project develops edible cutlery using sago and ragi flour, aiming to reduce plastic waste and enhance sustainability.

Key Points

  • The study demonstrates that developing edible cutlery can significantly reduce plastic pollution.
  • Chemical analysis showed high carbohydrate content of 89.54% in the edible utensils made from sago and ragi.
  • Observational analysis conducted at the Department of Food Technology in Satara assessed nutritional profiles and feasibility.
  • This innovation offers a practical alternative to single-use utensils, highlighting potential benefits in reducing environmental impact.

Cite This Study

Tate et al. (2025) studied this question.

synapsesocial.com/papers/68f199b7de32064e504dc69bhttps://doi.org/10.9734/ejnfs/2025/v17i101872
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Also Consider

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  3. 3Stability, Biocompatibility, and Glycemic Response of Starch-Coated, Gluten-Free Edible Cutlery: A Groundbreaking Technique for Transforming Industrial Waste into Marketable Products2026 · 1 citations
  4. 4A Comprehensive Review of Bio‐Based Edible Cutlery (Cups, Bowls, and Spoons) for Food and Beverage Serving Applications2025
  5. 5A STUDY ON USE OF NATURAL EDIBLE CUTLERY IN NAGPUR CITY2024