European Journal of Nutrition & Food Safety

Single-use plastic cutlery contributes to persistent environmental waste, creating a need for biodegradable alternatives derived from renewable materials. This study developed edible cutlery using orange peel powder, wheat flour, finger millet flour, pectin, salt, and water. Three formulations were prepared, moulded into cutlery shapes, and baked at 180°C. The developed product was evaluated for proximate composition, water absorption capacity, colour, texture, drop resistance, biodegradability, sensory acceptability, and production cost. The edible cutlery contained 7.91% moisture, 1.70% ash, 5.51% protein, 1.53% fat, and 83.35% carbohydrate. Texture analysis showed a maximum force of approximately 1300 g at 42% deformation, indicating sufficient rigidity for routine handling. Water absorption increased from 9.29% after 5 min to 41.49% after 10 min, demonstrating greater moisture uptake with prolonged exposure. The product remained intact at lower drop heights, although cracking and breakage increased at 100 and 200 cm. Complete visual degradation occurred within 20 days in wet soil and 25 days in dry soil. The overall sensory acceptability score was 7.0, and the estimated production cost was ₹2.06 per unit. These findings indicate the preliminary feasibility of incorporating orange peel powder into cereal-based edible cutlery. Further assessment of product safety, shelf life, moisture resistance, batch reproducibility, and performance under different serving conditions is required before practical or large-scale application.