Exploring the potential of mosambi peel and sago powder in developing edible spoons

Abstract

Nowadays, waste disposal is a major problem due to industrialization and urbanization. Agricultural waste and plastic waste disposal have increased heavily in the last few decades. Plastic cutlery is most used for food, but it contains many toxins and carcinogens that are harmful to humans and the environment. Also, agricultural waste dumped or burned in public places leads to environmental pollution. The aim of the study was to develop edible spoons by utilizing mosambi peel waste and sago and to evaluate their proximate composition, water absorption capacity, sensory attributes and their biodegradability. Developed spoons were ready to eat and biodegradable. A total of 11 samples were made of which two samples were considered controls namely, C1 (100% sago) and C2 (100% mosambi). In the remaining samples, the concentration was varied. Spoons were evaluated for their physicochemical properties: moisture (6.67 to 33.33%), ash (6.67 to 8.33%), fat (0.94 to 4.96%), and protein (1.65 to 2.33%). The water absorption tendency of spoons ranged between 56.67 and 172.67% and was found to increase with an increase in mosambi peel powder. Color values were L* 0.10 to 45.23, for the a* axis 6.90 to 70.83, and the b* value ranged between 9.90 and 45.46. The concentration of mosambi peel powder had a significant effect on the color of the spoons. Sensory analysis was performed by using 9-point hedonic scales and S5 was highly acceptable by panellists with an overall acceptability of 8.67 ± 0.577. Spoons were found to be 46 to 60% degraded within 12 days. Based on the results, it can be inferred that utilizing mosambi peel powder along with sago starch could offer a viable and sustainable method for developing edible spoons that hold promising nutritional properties.