MILLET-BASED EDIBLE CUTLERY (SPOONS): A SUSTAINABLE ALTERNATIVE TO PLASTIC WASTE

The push to minimize plastic waste has led to innovative solutions, with edible cutlery emerging as a sustainablealternative. A study focused on creating millet-based edible cutlery. The formulation included wheat, sorghum,rice, and ragi flours, along with salt, sugar, jaggery, guar gum, butter, skimmed milk powder and chocolatepowder to improve texture, flavour, and nutrition. The edible spoons were baked at 200°C for 18–20 minutes ina convection microwave oven, ensuring uniform structure and durability. The research assessed essentialPhysico-Chemical Properties, Texture Analysis and Organoleptic properties like carbohydrate and proteinlevels, water absorption capacity (WAC), moisture content, hardness, fracturability, and colour quality. UsingResponse Surface Methodology (RSM), the optimal formulation was determined to include 6g of ragi flour, 2gof guar gum, and 4g of jaggery, achieving a desirability score of 94%. The resulting spoons displayed excellentproperties, such as high hardness (3300.27g), optimal fracturability (-27.15mm), and balanced protein (12.21%)and carbohydrate (26.19%) content. Their Water Absorption Capacity of 14.19% indicated good moistureretention while maintaining firmness. Additionally, the spoons showed acceptable moisture content andappealing colour, enhancing their sensory attributes and shelf life. Moreover, we also calculated the costestimation of millet based edible cutlery(spoon) which is Rs. 0.92/- per unit. These millet-based spoons are anaffordable and eco-friendly alternative to plastic utensils. This innovation not only offers a healthier,biodegradable option for daily use but also plays a significant role in reducing plastic pollution and supportingsustainable practices, paving the way for a greener future