Experimental Data Supporting the Development of Biodegradable Spoons from Food Industry Waste

This dataset contains the raw and processed data generated during the study on the development of biodegradable cutlery from cassava peel starch and citrus peel powder. It includes results of physical, chemical, textural, biodegradability, and shelf-life analyses used to evaluate the functional and sustainable properties of the developed spoons. Data files are provided in Excel format for transparency and reproducibility.