Biodegradation of Developed Edible Cutlery Enriched with Sago and Ragi Flour
Anushka Tate, Ajay Jangam, Aditya Pawar, Siddhesh More, SNEHA PISAL & VAIBHAV REHPADE · European Journal of Nutrition & Food Safety · 2025
The growing concerns over plastic waste and environmental sustainability have led to exploring alternative solutions, such as edible cutlery. This project focuses on developing edible cutlery using ragi, sago, and black gram flour, which are nutritious, eco-friendly, and locally...
Open access
Research Article
10.9734/ejnfs/2025/v17i101872