Vol. 12, Issue 7 (2023)

Author(s):
Subhan Farook Abdulla

Abstract:
Edible cutlery has emerged as an innovative solution to address the environmental issues associated with disposable plastic cutlery. This review paper aims to explore the production and properties of edible cutleries made using pearl millet, wheat, and rice flour. Pearl millet, a major cereal in dry and semi-dry regions of Africa and Asia, offers high nutritional value in terms of energy, dietary fiber, protein, vitamins, minerals, and antioxidants. Similarly, wheat and rice flour contribute to the cohesive strength of the edible cutleries, with rice flour's hygroscopic nature aiding in better bonding between particles. Finely powdered rice flour enhances cohesive strength, and its thickening properties contribute to the preparation process. Additionally, powdered kiwi fruit peels can be added to enrich the nutritional profile of the edible cutleries due to their antioxidant and antimicrobial properties. The review emphasizes the need for further research to evaluate the functional and physio-chemical properties of these edible cutleries. By utilizing alternative and sustainable ingredients, such as pearl millet, wheat, and rice flour, edible cutleries can contribute to reducing plastic waste and promoting environmentally friendly practices in the food industry.