Development of Millet-Based Edible Cutlery Fortified with Basella alba (Malabar Spinach) Fruit Powder

Abstract- The objective of this study is to formulate millet-based edible cutlery enriched with Basella alba (Malabar spinach) fruit powder, utilizing Response Surface Methodology (RSM) to assess and optimize the formulation parameters. Different ingredient ratios were trialed to develop a product with enhanced nutritional and functional properties. Among six experimental formulations, Trial 3 exhibited superior results with a carbohydrate content of 66.26 g/100 g, protein content of 8.42 g/100 g, total sugar content of 1.35%, and dietary fiber of 12.06%. Texture profile analysis revealed favorable mechanical attributes, including springiness (0.65), gumminess (143.15), resilience (0.068), cohesiveness (0.199) and fracturability (1513.29). The moisture content was recorded at 2.26%, supporting the product's structural stability. Water absorption tests showed the cutlery maintained integrity for 25–40 minutes across different liquid foods. Microbial analysis confirmed the hygienic quality with a total plate count of <10 CFU/g. Sensory evaluation and accelerated shelf-life analysis indicated product stability and acceptability for up to 15 days. These findings demonstrate the feasibility of developing nutrient-rich, structurally robust edible cutlery through strategic ingredient optimization and incorporation of functional plant-based fortificants. Keywords: Malabar spinach fruit, Response Surface Methodology, Product stability, Nutrient-rich, Mechanical attributes