Browsing by Author "Bogahawaththa, B.R.S."

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    Comparative Study on Antioxidant Activity and Antimicrobial Activity of Sargassum ilicifolium Crude Extract Using Different Solvent Extractions
    (Uva Wellassa University of Sri Lanka, 2019-02) Edirisinghe, K.E.A.N.; Bogahawaththa, B.R.S.; Abeyrathna, E.D.N.S.; Ranasinghe, M.K.
    Seaweeds are used for food, pharmaceutical and biochemical applications as they possess interesting biological activities. Amongst seaweeds, brown seaweeds show excellent antimicrobial, antioxidant and antiviral properties. S. ilicifolium is an economically important, underutilized seaweed species where more research opportunities are available. Hence, the present study was conducted to determine the functional properties of crude extracts of S. ilicifolium to find the best extract to develop as an ingredient for food industry. Dried and coarsely powdered samples of S. ilicifolium were subjected to solvent extraction using methanol, ethanol, chloroform and acetone. The yield, proximate analysis of crude extracts was determined while antioxidant activity was determined using DPPH and TBARS assays. Antimicrobial activity was determined against the Staphylococcus aureus. Significantly highest extraction yield was recorded in methanolic extraction (17.18±3.20%) while 9.60±2.14%, 2.80±0.59%, and 3.60±0.37% yields were obtained from ethanol, acetone and chloroform extractions, respectively (P˂0.05). The highest carbohydrate (37.64±1.1%) and moisture (14.07±0.71%) were observed in methanolic crude extract. Highest ash content (37.15±4.90%) was observed in ethanolic crude extract. DPPH scavenging activity of the dried seaweed, methanolic and ethanolic crude extractions were 5.32±0.35%, 21.47±2.81%, 14.93±2.55% respectively (P˂0.05). The malonaldehyde produced in dried seaweeds, chloroform and acetone extractions were recorded higher while ethanolic, methanolic extractions were showed lower than control. Antimicrobial assay against S. aureus did not show resistant to all the seaweed extracts. Hence, it could be concluded that the presence of bioactive components in the crude exacts of S. ilicifolium while highest components in ethanolic and methanolic extracts. Therefore, the ethanolic extract of S. ilicifolium could be a potential source as an ingredient for food industry.
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    Development of an Edible Coating Using Crude Sodium Alginate from Sargassum ilicifolium Incorporated with Ascorbic Acid for Minimally Processed Artocarpus Heterophyllus Lam
    (Uva Wellassa University of Sri Lanka, 2019) Chandanee, M.R.; Bogahawaththa, B.R.S.; Ranasingha, M.K.; Guruge, K.P.G.K.P.; Abeyrathne, E.D.N.S.
    Jackfruit (Artocarpus heterophyllus) lam is a highly available and demanded tropical food because its’ sensory attributes are similar to meat. Many processes involved in minimally processing of Jackfruit lam. However, the challenge is the browning. Therefore, processors are in need of healthy, cost effective ways to minimize the browning. Hence, this study was conducted to minimize the browning in Jackfruit lam using an edible coating from seaweed hydrocolloid. Seaweed hydrocolloid was extracted from highly abundant, locally available, underutilized brown algae species, Sargassum ilicifolium by using sequential biorefinery extraction process. The extracted yield of crude alginate was 31.4% of alga (w/w). Sliced lam was coated using dipping method. Extracted crude alginate, commercial food grade alginate, gelatin with and without ascorbic acid were coated at the room temperature. Citric acid, ascorbic acid treated and uncoated samples were served as the control. Coated samples were stored separately at room temperature (27C) and refrigeration conditions (4C) for evaluate the physiochemical (Browning index, Radical Scavenging Activity, Thiobarbituric Acid Reactive Substances, Color and Texture) microbiological and sensory properties. Sensory analysis was conducted by serving boiled lam without adding any ingredients for 30 untrained panelists with 9-point hedonic scale. The UV spectrophotometric readings were indicated that the coating significantly reduce the browning compared to uncoated lam (p<0.05). Besides that, crude alginate with ascorbic acid were recorded as highest radical scavenging activity in 2,2-diphenyl-1-picrylhydrazyl assay, overall sensory quality, lowest microbial count in total plate count and extend the shelf life for 3 days at room temperature and 2 days under refrigerated conditions. Hence, ascorbic acid enhances the effectiveness of the coating. Then, Jackfruit lam coated with crude sodium alginate with ascorbic acid reduced the browning.
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    Household Egg Consumption Pattern in Kalutara District
    (Uva Wellassa University of Sri Lanka, 2019) Chinthaka, A.D.G.; Bogahawaththa, B.R.S.; Mahindarathne, M.G.P.P.; Abeyrathne, E.D.N.S.
    Sri Lanka has shown a significant consumer demand increment in the egg industry. The egg consumption trend reflects that the consumers are not only considered about the nutritional value of the egg but also concern about other aspects such as health concerns associated with, food safety and animal welfare issues. In this context, it would be useful to analyze the egg consumption behaviour of consumers that could generate important insights about egg consumption trend of the country. Thus, as a pilot study, the egg consumption pattern in the Kalutara district was studied through a consumer survey. A pre-tested structured questionnaire was used in the data collection and a total of 400 consumers were selected by using the stratified simple random sampling technique. Collected data were analyzed using techniques such as descriptive statistics and correlation analysis in SPSS statistical software. This study revealed that the per-capita consumption of eggs in the Kalutara district (111) is lower than the country average (123). About 6% of consumers are not consuming egg in the Kalutara district. According to the results, most of the consumers preferred free-raised egg (81%) than the farm-raised egg (14%) and they also preferred brown egg (61%) over the white egg (32%). These results indicated that consumers tend to believe that the free raised brown color eggs have a greater nutritive value than white color farm eggs. The study further revealed that the consumers’ perception on health and nutrition did not significantly affect on egg consumption in the Kalutara district. This finding suggests that the consumers are not much aware on the nutritional and health effects related to the egg consumption. However, monetary concerns significantly affected on consumption of egg in families with a lowlevel of income. This finding indicates that the price of eggs is an important concern in facilitating egg consumption among low income groups. This study concluded that there is a lack of knowledge in less educated and low-income families regarding animal protein sources for a healthy life. Thus, it will be useful to conduct awareness programs to inform consumers about the nutritional value of eggs, social stigmas associated with egg consumption and related health concerns.
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    Knowledge, Attitude and Practices (KAP) Survey on Processed Meat Products Consumption among Agriculture Undergraduates of Government Universities in Sri Lanka
    (Uva Wellassa University of Sri Lanka, 2019) Madhumali, J.A.S.; Bogahawaththa, B.R.S.; Jayawardana, J.M.D.R.; Jayasena, D.D.
    KAP survey is a study of a distinctive population to agglomerate information on what is known, what is feel or believe and how deed in continuity to a particular topic. The study was aimed to assess the knowledge, attitude and practices on processed meat products (PMP) consumption among Agriculture undergraduates of government universities in Sri Lanka. Data collection was done by pre-tested questionnaire method and sample size of 370 undergraduates was selected using stratified and simple random sampling techniques. Descriptive statistics and chi-square test were performed for the data analysis. Results of descriptive statistical revealed that, female showed the highest knowledge response than the male (Female 24.48% versus Male 22.98%) on PMP. Majority of the participants (98.1%) consumes PMP. Among them, nearly 58% were not aware about the recommended limit of sodium nitrate for PMP. Chicken sausages (73.78%) were reported as the highest purchasing PMP. However, majority (85.94%) responded that PMP can cause negative effects on health and 56.75% responded that there is a higher chance to get high cholesterol level from PMP. Moreover, 41.35% of participants reported that advertising is the most inducing factor to purchase PMP. Majority of the participants (58.64%) favor PMP with soft texture and intermediate colour (65.40%). Further, 62.16% participants favor to have more pictures over more letters in the label of PMP. There was no significant association between knowledge and nutritional level for PMP (p=0.21). Attitude towards PMP among undergraduates significantly affected (p< 0.05) on their opinion on healthiness of added chemicals in processed meat products. Quality certificates and preferred form of cooking are the factors significantly (p<0.05) affected on the practices of PMP consumption. In conclusion, it is required to implement awareness programs about PMP to improve the knowledge, rectify the negative attitudes/myths and enhance the consumption level.
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    Meat and Meat Product Consumption Patterns and Prevalence of Malnutrition among Advanced Level Students in Kandy District
    (Uva Wellassa University of Sri Lanka, 2019) Nadeeshani, R.H.W.; Bogahawaththa, B.R.S.; Jayawardana, J.M.D.R.; Jayasena, D.D.
    This study was conducted to elucidate meat consumption patterns among the Advanced Level students in Kandy district, to examine the prevalence of malnutrition via body mass index (BMI) and to elucidate the correlation between meat consumption and prevalence of malnutrition. A total of 387 Advanced Level students were selected using a combination of stratified, systematic and simple random sampling techniques. A pretested structured questionnaire was used to collect the primary data from students. Data were analyzed using descriptive statistics and chi–square test. Results of descriptive statistical analysis revealed that majority of students are meat consumers (92%). Students consume meat mainly because of its nutritive value (41.3%) and taste (29.5%). They consume processed meat products primarily due to the taste (30%) and convenience (25.3%). Majority of respondents consider meat type (38.8%) and freshness (15.5%) before purchasing fresh meat whereas expiry date (28.4%) and meat type (18.6%) before purchasing processed meat products. According to the results, 5.4% of students were underweight and 3.6% students were overweight. Results of chi–square analysis revealed that household income and place of living effected on the frequency of meat and processed meat consumption (p<0.05). Purchasing place, types of meat and processed meat they consumed were affected by the household income (p<0.05). Furthermore, household income, number of family members, living place, frequently consumed meat/processed meat types, frequency of consumption were effected on student BMI (p<0.05). This study concluded that there is a relationship between meat consumption pattern and prevalence of malnutrition. Hence, it can be recommended to conduct awareness programs or seminars on nutritional value of meat and meat products to prevent malnutrition among the school students.