Exploring the Viability of

Cassava Starch and Rice Flour

in Producing Edible Straw
 Research Gap

Although there are studies about the use of different sustainable materials to
produce edible straws, the results of using cassava and rice flour remains
undefined. While there are existing studies regarding edible straws, there is a
lack of studies connected to the efficacy of cassava and rice flour to produce
an edible straw. Discovering this study gap will instill a better perception
that will be useful for sustainable production.
 Sustainable Development Goal 12:
Responsible Consumption and Production

The research on exploring the viability of cassava and rice

flour as an edible straw contributes to Sustainable
Development Goal (SDG) 12, which aims to change people’s
consumption habits as the earth’s population keeps on
growing and the resources are running out. Discovering the
ability of cassava and rice flour to produce an edible straw
leads to having a sustainable product. This research supports
SDG 12’s aim to provide natural resources in order to sustain
current lifestyles.
 Research Questions

1. How efficient is the use of cassava starch and rice flour in producing
edible straws?
2. How can the cassava and rice flour straw contribute in changing the
people’s consumption habits?
3. In what way does the cassava starch and rice flour as an edible straw be
different with the commercially available edible straws?
THANK
YOU!