Fabrication of nutritional edible bowls with wheat bran, multigrain powder, refined flour, flax seed powder, fenugreek essential oil, and jaggery

Abstract Background The recycling or decomposition of plastic waste poses challenges due to its non‐organic nature. As a consequence of the unregulated production of plastic goods, a substantial quantity of plastic garbage has been generated. There is an increasing demand for sustainable substitutes for synthetic petrochemical‐derived plastic products. The utilization of cake molds made from plastic materials has become increasingly prevalent and they have become widely employed household items. Bio‐based bowls have the potential to serve as viable alternatives to their plastic counterparts. This study involved the fabrication of a bio‐based healthy edible bowl mold using natural ingredients, including multigrain flour, refined flour (maida), jaggery, flaxseed, and fenugreek essential oil. A nutrient‐rich edible bowl was developed by using different weight percentages (ranging from 0% to 10%) of wheat bran (WB). Result The addition of WB to the nutritious bowl resulted in the lowest levels of water absorption and oil absorption compared with the control group. The enhanced nutritional bowl demonstrated notable antioxidant activity. The inclusion of wheat bran resulted in a further enhancement of antioxidant action, with an approximate increase of 28% observed. The protein value of the nutritious bowl came to be 13.17 g/0.1 kg of protein. It was also revealed from an early soil degradation test that the bowl that was created exhibited biodegradability. Conclusion The findings of this study offer a potentially viable method for developing a more sustainable substitute for cake molds/bowls made from plastic materials. © 2024 Society of Chemical Industry.