Optimizing Edible Sorghum Bowls: Effects of Roasting and Edible Flower Powder Enhancement on Technological, Nutritional, Antioxidant, and Functional Properties.

ABSTRACT: The widespread reliance on single-use plastics (SUPs) has fostered a global throwaway culture, especially in the food packaging industry, where convenience and low cost have driven their adoption, posing serious environmental threats, particularly to marine ecosystems and biodiversity. Edible and ecofriendly packaging made from millet, specifically sorghum (Sorghum bicolor (L.) Moench), is a promising solution to mitigate SUP consumption and promote sustainability. This study explores the development of edible sorghum bowls, enhanced through roasting and incorporating 3 g of hibiscus and rose flower powders. The standardized sorghum bowl was analyzed for nutritional value; optical, technological, functional, and mechanical properties; and shelf life, and the results were disc

SUBMITTER: Manivel D 

PROVIDER: S-EPMC11729517 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature