Vol. 12, Issue 5 (2023)

Author(s):
Sayani Hazra and Manmath Sontakke

Abstract:
The present study aims to prepare ecofriendly edible cutlery spoons by utilizing functional ingredients includes wheat flour, ragi flour, sorghum flour and Indian ginseng (Ashwagandha) roots powder. Indian ginseng root powder prepared by drying fresh roots in a tray dryer at controlled temperature. Edible cutlery spoons were produced using formulations containing wheat flour (60g) and sorghum flour (20g) was kept constant in all the samples. Ragi flour and ginseng powder level varied in different formulations of edible cutlery. Ginseng powder level varied from 0, 1, 2, 3, 4, 5 and 6% in sample S0, S1, S2, S3, S4, S5, and S6 respectively. Further, edible cutlery spoons were evaluated for sensory, physicochemical, textural and degradability test. Results for sensory evaluation indicated sample S3 and S4 received highest score and accepted by the panel. Proximate composition edible cutlery spoons showed increase in moisture, fat, crude fiber and ash content with increasing the level of ginseng powder in formulations. Degradability test revealed that complete decomposition occurred in 4-5 days in sterile soil. Texture profile results reported high values for fracturability and hardness for sample S0 (control) in contrast to S3 and S4. Radical scavenging activity possessed by sample and higher values reported with increased ginseng powder level. It could be concluded overall, a sustainable approach to prepare edible cutlery with potential nutritional and health benefits can be possible using ginseng powder, cereals and millets flour.