Browsing by Author "Ekanayaka, K"

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    Development of a Kurakkan (Eluesine coracana) Incorporated Low Fat Chicken Sausage
    (Uva Wellassa University, 2012) Weerasinghe, B.M.P; Wijesundara, W.M.N.M; Samaraweera, A.M; Ekanayaka, K
    The consumers' demand for low-fat or calorie products has significantly increased recently in an attempt to limit health problems, to lose or stabilize their weight, and to work within the frame of a healthier diet. The present study has been conducted to improve the nutritional and healthy value of traditional sausage production by incorporating Kurakkan or finger millet into low fat chicken sausage. Finger Millet contains amino acids, Lecithin and Methionine which help in bringing down cholesterol level by eliminating excess fat from Liver (Sivasankar, 2003). Its slow digestion indicates low blood sugar levels after a finger millet diet thereby reacting as a safer food, for diabetics (Kumari and Sumathi, 2002). Hence in this study attempts are made to develop a finger millet based sausage for the benefit of health concerned consumers