Export Agriculture Degree Programme (EAG)

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Determination of Optimum Citric Acid Concentration and Pressing Weight for Marinated Ready to Cook Paneer Cheese with Maximum Organaleptic Properties
(Uva Wellassa University of Sri Lanka, 201) Karunarathna, D.C.
Optimum acid concentration and pressing weight is critical to get the desired quality of paneer. Aims of this study was to determine the correct citric acid concentration and pressing weight to enhance yield, organaleptic qualities and add value to paneer. Paneer was made using three levels of citric acid concentrations [10%, 20%, 30% (v/v)] and each paneer sample was subjected to three levels of pressing weights (14, 24, 34 gcm-2) resulted in nine treatments. Optimum citric acid concentration and pressing weight were selected by measuring yield and organaleptic properties. Fresh weight of treatments was measured to calculate yield. Organaleptic properties were analyzed by a sensory evaluation using 30 untrained panelists. Three vinegar and sugar based sauce samples were developed using different tomato (Lycopersicon esculentum) pulp% and chilli (Capsicum annum) powder% (w/w). Three treatments are; 90% tomato pulp, 10% chilli powder and 80% tomato pulp, 20% chilli powder and 70% tomato pulp, 30% chilli powder. Paneer prepared using selected citric acid concentration and pressing weight was marinated using three sauce samples. Sensory evaluation was done to identify best marinated paneer sample and analyzed for shelf-life during 19 days determining yeast and mould count and p1-I at 4 °C. Yield was analyzed using two-factor factorial design. Sensory data were analyzed by Friedman non parametric test. Paneer manufactured using 20% (v/v) citric acid concentration, 24 gcm-2 pressing weight showed highest (P<0.05) yield and organaleptic properties. Paneer marinated with 90% (w/w) tomato and 1.0% (w/w) chilli sauce showed higher preference (P<0.05) for sensory attributes. Optimum citric acid concentration and optimum pressing weight were selected as 20% (v/v) and 24 gcm-2 to develop paneer with highest yield and organaleptic qualities. This paneer can be marinated using a sauce containing 90% tomato pulp and 10% chili powder, where the shelf-life is 17 days at 4 °C.
Development of Fiber Rich Rice Based Biscuit
(Uva Wellassa University of Sri Lanka, 201) Fernando, P.A.T.
Dietary fibre has demonstrated its benefits in health and disease prevention in medical nutrition therapy. The study was carried out on the utilization of the Banana Blossom (BB) in nutritional enrichment of biscuits. The Blossom of Banana is an excellent source of crude fibre in the human diet. Dietary fibre promotes laxation, lowers blood glucose and cholesterol levels. The aim of this study is to develop a value added product BB and rice flours in different blends. BB was cut in to slices and dipped directly in to 20g1- Citric acid solution for five minutes and dehydrated at 55° C for 8 hours and pulverized. Resultant Banana Blossom Flour (BBF) was packed in Polyethylene and Polypropylene and was subjected to proximate analysis, to determine moisture absorption capacity and L' value. Polyethylene was superior to Polypropylene as a packing material. BBF was used to supplement rice flour in percentages of 3,5,10 and 15 for biscuit production. Biscuits made of 15% coarse BBF and red rice flour with ginger flavor added were selected as the best treatment based on selected sensory attributes such as taste, color, texture and overall acceptability evaluated at the sensory evaluation. According to the proximate analysis, crude fibre content of the selected biscuits was 12.32%. To analyze the shelf life of the selected formula, Total colony count, Yeast and Mould count, moisture absorption capacity, acidity of the extracted fat were determined. According to the results, the developed product has a shelf life of three weeks without an addition of a preservative. Aluminum foil laminated with high density polyethylene (HDPE) was superior to Polyethylene as a packing material for the developed biscuits. The fibre content of this novel product is far above than the products available in the market. Key words: Banana Blossom, Banana Blossom Flour, Dietary fibre, Biscuit, Rice, Shelf life, Polyethylene
ISOLATION OF YEAST AND SCREENING FOR AMYLOLYTIC ACTIVITIES FOR THE SACCHARIFICATION OF LOCALLY AVAILABLE STARCHY PRODUCE FOR THE PRODUCTION OF BIOETHANOL
(Uva Wellassa University of Sri Lanka, 2010) AMALEE, G.D.N.
Amylolytic activity of yeast can be exploited for the biological conversion of complex carbohydrates in to fermentable sugars. Hence, the amylolytic yeast has vast industrial potential and it is economical and environmental friendly. Therefore a study was planned to isolate autochthonous yeast and screen them for amylolytic properties. In the study, over the 80 contaminated sugary and starchy materials were collected and isolation and purification of the yeast was carried out and their morphological and the cultural characteristics were also recorded. Purified yeast strains were checked for the hydrolyzation and the fermentation of powdered samples of starchy sources such as Cassava (Manihot esculenta), Wal lunu (Pancratium zeylanicum),Wal habarala (Alocasia macrohiza), Kiri ala (Xanthosoma sagittifolium) etc. Fermentative properties of the isolated yeasts were also studied using 10% sucrose solutions. Results revealed that most of the yeast isolates were with fermentative properties and the yeasts, isolated from Jackfruit, Coconut Toddy, Honey, Water melon, Tomato, Apple, Pumpkin, Coconut, Ugurassa, Snake gourd and Orange were showed amylolytic properties. However yeasts which were isolated from contaminated Jackfruit, Apple, Snake gourd, Orange and Honey showed both amylolytic and the fermentative properties. Further, yeasts which were having ethanol producability did not show amylolytic activities except the yeast isolated from the Snake gourd, indicating that all the fermentative amylolytic yeasts were not high ethanol producers. Key words: amylolytic yeast, alcohol fermentation, hydrolyzation, starchy materials
Induced Mutation and Development of Media Protocol for Plant Regeneration from Mutated Calli of Lily (Lilium Longiflorutn L.)
(Uva Wellassa University of Sri Lanka, 2010) Jayasinghe, H.S.L.
The study was carried out to create novel types of Lilium longiflorum by using irradiated calli to cater the increasing demand for Lilium as one of the most important bulbous flower commercially grown. in Sri Lanka. The calli were induced from lower half of the bulb scales and the basal part of the in- vitro plants in MS medium supplemented with three different combinations of BAP, IBA and 2, 4-D in the first experiment. Data were recorded on callus induction frequency, minimum days taken to appear callus, percentage of calli without direct organogenesis, growth rate and diameter of calli. In the second and third experiments, the calli were subjected to irradiation with different exposure time (10, 20, 30 and 40 minutes exposure) of UV (254 nm) and 60Co gamtha (2.5, 5 and 10 Gy) and cultured on MS medium with three different hormone combinations of BAP, NAA and GA3.Observations were made on mortality percentage of calli after irradiation, number of calli producing shoots, total number of shoots and shoot height. All experiments were conducted as Complete Randomized Design with two factors. Each treatment of experiment 1 was consisted with 20 replicates and treatments of experiment 2 and 3 were consisted with 15 replicates. MINITAB was used to analyze the data. Lower half of bulb scales cultured on MS supplemented with 0.022 mei BAP and 0.22 mg1-1 2,4-D recorded least number of days (22 days), highest frequency of callus induction (85%), highest percentage of calli without direct organogenesis (82.35%), diameter (1.8±0.12 cm) and growth rate (3.3±0.30) at P<0.05. In experiment 02 and 03 interaction effect of media and irradiation source was not significant at p<0.05. Irradiation levels with reduced plant height, mean no of shoots and mortality less than 50 %, considered as an indicators for mutations, UV with 30 minutes exposure time and 10 Gy of gamma can be selected as effective sources of mutation which recorded the lowest values for above parameters at p<0.05. At the same time mutated calli from above irradiation levels in the MS supplemented with 0.5 mg1-1 NAA and 0.6 mgi1 BAP recorded the significant growth than other media (p<0.05).
STUDY ON IMPACT OF PRICE INCENTIVE & IDENTIFYING FACTORS AFFECTING GREEN LEAF QUALITY IN RELATION TO REASONABLE PRICE FORMULA FOR TEA SMALL HOLDER SECTOR BASED ON KALUTARA DISTRICT
(Uva Wellassa University of Sri Lanka, 2010) PREMADASA, K.P.T.
Study on Impact of Price Incentive & Identifying Factors Affecting Green Leaf Quality in Relation to Reasonable Price Formula for Tea Small Holder Sector Based on Kalutara District In Sri Lanka Tea small holding sector plays major role in contributing to 74% of the national tea Production. Quality of green leaf supplied to the tea factories by this sector greatly affects on the quality of the final made tea. But at present, most of the tea processing factories receive only about 35 - 40% of best quality leaves. Having identified this fact the SLTB has incorporated a price incentive into the reasonable price formula through which payments for the green leaves are made, to motivate small holders to supply quality leaves. The present study was conducted to identify impact of price incentive on the motivation of small holders to quality build-in their products and the factors affecting on the best quality leaf percentage received to the factories. 75 tea small holders were selected randomly from the study area Baduraliya Tea Inspector range to represent the population and collection of the data was done through a semi structured questionnaire. Wilcoxson sign test was performed to analyze the small holders' motivation level and a linear regression analysis was done to identify the factors that affect on the best quality leaf percentage. The results of the Wilcoxson sign test revealed that there is significant effect of price incentive on motivating tea small holders to quality build-in their green leaf supply. According to the linear regression analyze reception of price incentive, mode of disposal, practicing fine plucking method, transport condition, age of the farmer and the education level of the farmers are main factors affect on the best quality leaf percentage received to the tea processing Factories. Key Word: Price incentive, Quality of tea green leaf, Tea small holding sector
A CASE STUDY: FACTORS AFFECTING ON MILK PRODUCTION OF CONTRACT FARMERS' OF THE SWISS CHEESE COMPANY PRIVATE LIMITED IN NUWARA-ELIYA DISTRICT
(Uva Wellassa University of Sri Lanka, 2010) RIFKY, A.M.
This study investigated the factors affecting on milk production of the contract dairy cattle farmers' of Swiss Cheese Company Pvt. Ltd. in Nuwara-eliya district. A field survey was carried out using 50 farmers in Queensberry, Bogahawatta, Maskeliya, Kellewatta and Rozella villages. A pre-tested structured questionnaire was used. The investigated farmers were virtually landless and farming is done in extremely small (118+8.7 m2) block of land, in most cases owned by commercial tea plantations. Herd size was found to be 2.26+0.18 with low number of lactating cows (1.0+0.12). Although, almost all cattle farmers practice stall feeding (96%), majority of them (68%) depend entirely on naturally grown low quality, mix weeds. The roughage and concentrate offered were 47.8+4.35 and 1.1+0.09 kg/cow/d, respectively. Although, the temperate cross bred dairy cows managed were at their 4+0.41h parity, the milk production was found to be considerably low (6.7+0.78 L/cow and 9.2+1.14 L/herd). Age at first calving was 34+01 and the calving interval was 14+0.2 in months. Cost benefit analysis showed that the WC ratio (per herd) was 2.36+0.359, thus the farmers gain profits from cattle keeping. The regression analysis reviled that calving interval, percentage lactating cows, expenditure on concentrate, AI, veterinary service and the amount of roughage offered are the factors that significantly (P<0.05) acct on herd milk production. Farmers' knowledge in cattle keeping was found to be significantly low possibly due to low level of formal education. According to perception of farmers', lack of capital for improve housing facilities, unavailability of forage source, low milk productivity of cattle and low farm-gate milk price were identified as constraints in cattle farming in the studied area. Herd milk production from contract farmers could be improved by introduction of better feeding (i.e. concentrate and roughage) strategies. Key words: Cattle, Milk production, Feeding, Calving interval, Expenditure
Development of Iiaccp Plan for Steam Boiled Crab Meat of Asian Blue Swimming Crabs (Portunus Pelagicus),Production Line at Jay Sea Foods Processing (Pvt) Ltd.
(Uva Wellassa University of Sri Lanka, 2010) Kanojan, K.
In past few years' concern regarding food safety has increased and continuous reports on food borne disease out breaks has been a major impetus in the application of new quality management systems such as Hazard Analysis and Critical Control Point (HACCP), developed to eliminate the risks associated with foods and reduce the incidence of food poisoning outbreaks. The present study aimed to identify the HACCP in steam boiled meat production line. The exciting production line was observed to determine the adequacy of safety measures adopted. Good Manufacturing Practices (GMPs), Standard Sanitary Operating Procedures (SSOPs) and Standard Operating Procedures (SOPs) were developed and documented as pre-requisite programs for HACCP plan development. The product description, intended uses, flow diagrams and plant schematic diagrams were constructed and potential hazards associated with entire process from raw material reception to dispatch of the end product were identified by critically evaluating each processing step. The microbiological, chemical and physical hazards and their significance and likely occurrence at each step of the process were observed. Then Critical Control Points (CCPs) were determined based on CCP decision tree. The CCP's of steam boiled crab meat production line were identified as the receiving of raw materials, steam cooking, picking of crabs, and chill/cold storage. Then Critical Limits of identified CCP's were established using government regulations, company policies, proved scientific data with effective monitoring activities, corrective actions and verification procedures and the number or percentage of live crabs, steaming temperature of 15 minutes at 100 °C, cooling crab meat temperature of 4.5 °C or less within 2 hours during or after picking are identified as the critical limits. Corrective actions were established for deviations that observed during monitoring such as: supplying of wet sacs, removing the improperly cooked crab meat. Finally, a HACCP plan was developed and verified for its validity. Key Words: - Critical Control Points; Critical limits; HACCP; Hazards; Pre-requisite.
DEVELOPMENT OF FIBER RICH RICE BASED BISCUIT
(Uva Wellassa University of Sri Lanka, 2010) FERNANDO, P.A.T.
Dietary fibre has demonstrated its benefits in health and disease prevention in medical nutrition therapy. The study was carried out on the utilization of the Banana Blossom (BB) in nutritional enrichment of biscuits. The Blossom of Banana is an excellent source of crude fibre in the human diet. Dietary fibre promotes laxation, lowers blood glucose and cholesterol levels. The aim of this study is to develop a value added product BB and rice flours in different blends. BB was cut in to slices and dipped directly in to 20g1- Citric acid solution for five minutes and dehydrated at 55° C for 8 hours and pulverized. Resultant Banana Blossom Flour (BBF) was packed in Polyethylene and Polypropylene and was subjected to proximate analysis, to determine moisture absorption capacity and L' value. Polyethylene was superior to Polypropylene as a packing material. BBF was used to supplement rice flour in percentages of 3,5,10 and 15 for biscuit production. Biscuits made of 15% coarse BBF and red rice flour with ginger flavor added were selected as the best treatment based on selected sensory attributes such as taste, color, texture and overall acceptability evaluated at the sensory evaluation. According to the proximate analysis, crude fibre content of the selected biscuits was 12.32%. To analyze the shelf life of the selected formula, Total colony count, Yeast and Mould count, moisture absorption capacity, acidity of the extracted fat were determined. According to the results, the developed product has a shelf life of three weeks without an addition of a preservative. Aluminum foil laminated with high density polyethylene (HOPE) was superior to Polyethylene as a packing material for the developed biscuits. The fibre content of this novel product is far above than the products available in the market. Key words: Banana Blossom, Banana Blossom Flour, Dietary fibre, Biscuit, Rice, Shelf life, Polyethylene
DEVELOPMENT OF AN INSTANT HERBAL TEA FROM WALKOTHTHAMALLI(Scoparia dulcis) FOR REDUCTION OF BLOOD SUGAR LEVEL
(Uva Wellassa University of Sri Lanka, 2010) SARATHCHANDRA, P.W.S.H.
The study was carried out to identify the suitable plant part, drying period for the preparation of instant herbal tea of Walkoththamalli and to analyze consumer preference, quality of the product, chemical composition and pharmacological effect of the herbal extract to control the blood sugar level. Whole plant and leaves were selected as reliable plant parts and dried under 70°C for 12, 24. and 24 hours to prepare the bags by filling 1.5 g of dried samples and microbial test was performed for four months to check the shelf life of the product by comparing the available standards for black tea. Organoleptic properties of finished product and herbal extract were evaluated using a sensory evaluation with thirty one panelists and Thin Layer Chromatography (TLC) with 5% methanol in chloroform solvent system was used to study chemical compounds available in the 95% ethanol herbal extract. Random Blood Sugar Test and Glucose Tolerance Test with 75 g of oral administration of glucose were used as clinical trails to test the effect of the herbal extract on blood sugar level (leaves dried for 24 hour at 70°C) using five and three volunteers respectively. Among the six treatments, leaves dried for 24 hours was recorded the significantly highest (P<0.05) consumer preference for all parameters analyzed in the sensory evaluation. The same sample recorded the lowest microbial activity compared to the other samples. With the TLC all six samples showed thqt different banding patterns in the plates, which represent the availability of chemically active compounds in the herbal extracts and leaves dried for 24 hours at 70°C was shown the highest number of bands under 254 nm UV light. The results of random blood sugar test and blood sugar level in glucose tolerance test showed that significant reduction in blood sugar levels of each volunteer with herbal extract than the control. According to the above results leaves dried for 24 hours at 70°C was the best type to prepare the instant herbal tea from walkoththamalli which is having the ability to reduce the blood sugar level.
A Case Study: Factors Affecting on Milk Production of Contract Farmers' of the Swiss Cheese Company Private Limited in Nitvvara-Eliya District
(Uva Wellassa University of Sri Lanka, 2010) Rifky, A.L.M.
This study investigated the factors affecting on milk production of the contract dairy cattle farmers' of Swiss Cheese Company Pvt. Ltd. in Nuwara-eliya district. A field survey was carried out using 50 farmers in Queensberry, Bogahawatta, Maskeliya, Kellewatta and Rozella villages. A pre-tested structured questionnaire was used. The investigated farmers were virtually landless and farming is done in extremely small (118±8.7 m2) block of land, in most cases owned by commercial tea plantations. Herd size was found to be 2.26±0.18 with low number of lactating cows (1.0±0.12). Although, almost all cattle farmers practice stall feeding (96%), majority of them (68%) depend entirely on naturally grown low quality, mix weeds. The roughage and concentrate offered were 47.8±4.35 and 1.1±0.09 kg/cow/d, respectively. Although, the temperate cross bred dairy cows managed were at their 4±0.4th parity, the milk production was found to be considerably low (6.7±0.78 L/cow and 9.2±1.14 L/herd). Age at first calving was 34±0.2 and the calving interval was 14±0.2 in months. Cost benefit analysis showed that the INC ratio (per herd) was 2.36-10.359, thus the farmers gain profits from cattle keeping. The regression analysis reviled that calving interval, percentage lactating cows, expenditure on concentrate, AI, veterinary service and the amount of roughage offered are the factors that significantly (P<0.05) affect on herd milk production. Farmers' knowledge in cattle keeping was found to be significantly low possibly due to low level of formal education_ According to perception of farmers', lack of capital for improve housing facilities, unavailability of forage source, low milk productivity of cattle and low farm-gate milk price were identified as constraints in cattle farming in the studied area. Herd milk production from contract farmers could be improved by introduction of better feeding (i.e. concentrate and roughage) strategies. Key words: Cattle, Milk production, Feeding, Calving interval, Expenditure
Study on In-Vitro Growth, Rooting and Acclimatization of Baby's Breath (Gypsophila Paniculata L.)
(Uva Wellassa University of Sri Lanka, 2010) De Silva, W.A.N.T.
Baby's breath (Gypsophyla panieuktto L.) is one of the important cut flower which used Tissue cultured techniques to propagate commercially. Fragile nature of roots reduced in-vitro rooting and plant survival during acclimatization. Therefore, this research was conducted to improve the in-vitro rooting and plant survival of Baby's breath. Effect of four different gel strengths of MS medium (solid : 9 g 1' agar, semisolid : 4.5 g 1-1 agar, liquid and liquid with coir dust), two different aeration levels (aerated and non aerated) and two different age levels of cultures (four and six weeks aged) on in-vitro growth, rooting and acclimatization of baby's breath was studied through observing shoot height (cm), total dry weight (TDW) (g), total fresh weight (TFW) (g), no. of roots, root length (cm), no. of rooted plants by using 3 replicates and no. of survival plants observed weekly interval up to one month by using 40 plants at Tissue Culture laboratory, Agricultural Research Station, Sita Eliya. Complete Randomized Design (CRD) and MINITAB statistical package were used to analyze the data. Tukey test was used to mean comparison at 5% significant level. Six weeks old plants in aerated semi solid medium was found to be better for in-vitro shooting as it recorded higher survival percentage (83.3%) than four weeks old plants in non aerated semisolid medium (50%) due to high calli growth though it was recorded the highest TDW, TDW/TFW. Six weeks old plants in aerated solid medium was recorded the best performances in in-vitro rooting which recorded 100%,rooting and survival percentage with higher no. of roots (2.83) comparing to the six weeks old plants in non aerated solid medium which recorded 100% rooting and survival percentage with lower number of roots (2.16) at 5% significant level. It can conclude that six weeks old plants in aerated semi solid medium can be used for in4itro shooting and six weeks old plants in aerated solid medium can be used to in- vitro rooting and acclimatization. It could also be suggested that three weeks time period was sufficient for acclimatization of in-vitro grown plants.
Study on Growth and Performance of Three Indigenous Village Chicken Types (Small, Medium and Heavy)
(Uva Wellassa University of Sri Lanka, 2010) Mathiyalagan, T.
Although Sri Lankan indigenous chicken (Gallus gallus) are providing a valuable protein source, unique genetic resources to the country, proper evaluation and utilization remains at a minimum level, So the present study was aimed to upgrade indigenous chicken population through selective breeding. Indigenous chicken population available in Central Poultry Reach Station and they were divided into three groups according to weight (small, medium and large) based. Information in body weights, length and height were obtained from 549 chicks, pedigree of small ecotype, medium ecotype and large ecotype sires and dams were taken from the above farm. Semen was collected from each group males and collected semen was inseminated with each selected female groups. Collected eggs were incubated and two hatches were obtained. Data were collected from two hatched groups chicks, these chicks were identified individually from birth, by using numbered wing-bands, and weighed. Parents and chicks were fed by using commercial diets. Data on day old weight, body weights, lengths and heights at 1, 2, 3, 4, 5, 6, 7 and 8 weeks of age were analyzed by (ANOVA); General Linear Model procedure by using three ecotypes. Ecotype had a significant (p<0.05) effect on overall body weight gain per bird and mean body weight from day old to 8 weeks of age. The highest body weight gain per bird was recorded for large ecotype chicks. Among the ecotypes, small and medium had the smaller body weight gains while large ecotype had larger weight gains. The result from the analysis of variance showed a highly significant (p<0.05) difference on length gain per bird, mean length and height had a significant (p<0.05) effect on overall height gain per bird and mean height gain per bird from day old to 8 weeks of age. Three ecotypes were similar in weight, height and length from day old to 1st week. Ecotypes for 2nd week to 8th week of age weight, height and length were differed. Large ecotype chicks were shown high growth and performance among three ecotypes with regard to height, length and body weight. Key word: ecotype, dam, sire, pedigree, semen
EFFECT OF SLAUGHTERING AGE AND SEX OF STRAIN COBBS AND HYBRO ON CUTUP WEIGHTS
(Uva Wellassa University of Sri Lanka, 2010) PATHMANATHAN, P.
The qualitative properties of the meat are of major importance for poultry processing, since meat is now widely consumed as cuts or as processed products. The aim of this study was to evaluate the effect of slaughtering age, sex and strain Cobb and Hybro PG+ on cutup weights. The experiment was conducted with 192 broilers of two different strains (Cobb and Hybro) were reared in a fully automated, closed house system at Crysbro Group of Company, Jayamalapura, Gampola. Birds were slaughtered at the age of 33 to 42 days. All broilers were weighed before slaughter and after having 12 hours starvation period. At the end of processing, carcasses were portioned into five different parts such as: Leg, Breast, Back, Wing and Neck. Weights of those parts were measured by using electrical balance. Data were analyzed by Multiple Regression of two dummy variables. Two dummy variables have been employed to take Sex and Strain in to account. Age of birds was taken as a quantitative variable. Five regressions were built according to the different parts. The age was significantly affect (P<0.05) for all variables except the Neck %. The strain was significantly affect (P<0.05) for all variables. Sex was significantly affect (P<0.05) for all variables except Wing %. Breast% (Br %), Leg (L %), were increased with slaughtering age and Wing (W %) and Back (B %) were decreased with slaughtering age but Neck (N %) was not changed with slaughtering age. Wings% (W %) and Neck% (N %) were decreased with the slaughtering age. Processed male weight higher than the female in both strains. Strain Cobb was the most suitable for portioning. Expensive cut percentage such as: Breast% and Leg % are higher in Cobbs than Hybro PG+. Strain Cobb could be used to obtain high carcass weight or expensive portions from 38 days of age. At 38 days of slaughtering age, strain Cobb produced average 2.143 kg of live weight, Back 15.19%, Wing 7.68%, Leg 23%, Breast 27.615% and Neck 4.43%. Key Words: Hybro PG+ , Cobb, Strain, Carcass weight, Starvation
ANALYSIS OF YIELD AND SOME PHYSICOCHEMICAL PROPERTIES OFTALLOW RENDERED FROM LEATHER INDUSTRY WASTE
(Uva Wellassa University of Sri Lanka, 2010) VINOTHSHANKER, S.
Flesh samples collected from fleshing waste of leather factory were oven dried, heated and tallow was collected as melted fat. The tallow yields were compared on the basis of gender, region, and species. There are significant differences (P < 0.05) in tallow yields obtained from cattle with respect to gender and region (Up country and low country). Considering buffalo, there is no any significant difference (P < 0.05) among tallow extracted from males and females. There is no any significant difference between the tallow from cattle (Low country) and buffalo (LC). Tallow was evaluated for iodine, saponification, acid value, free fatty acid, ash and moisture. The iodine, saponification, acid value, free fatty acid, content of crude fat were169.2, 301 (mg KOH/g), 51.78 (mg KOH/g), 0.5 as oleic acid %by wt, 37.665% respectively. Ash value and moisture content was 0.16 (mg/g) and 1.38% respectively. Extracted tallow cannot be suggested as a edible for human consumption (Codex).Higher saponification values lower the stability of tallow for soap production. Key words: Tallow; Rendering, yield, quality
Development of Fish Cake by Incorporating Sword Fish (Xiphias Gladius) and Tuna (Thunnus Albacores) with Suitable Local Available Filler, Rice (Oiyza Sativa), Kurakkan Powder (Eleusine Coracana) & Soya Flour (Glycine Max)
(Uva Wellassa University of Sri Lanka, 2010) Thilakarathna, G.D.M.
Fish is one of the excellent source which fulfill human protein requirement, as an animal protein it contains all essential amino acids, vitamins, minerals and especially essential fatty acids. Sea foods have more omega-3 fatty acid which is very use full to the humans to reduce the heart diseases. This study was focused on adding value to both fish waste from fish processing factories which is almost 50%, and the local available fillers for to the new product development. As the main ingredients of the fish cake were Tuna (Thunnus albacores), Sword fish (Xiphias gladius), Rice (Oryza sativa), Kurakkan powder (Eleusine coracana), Soya flour (Glycine max) and Spices were used. The method consisted of three stages; identification of best fish species, suitable filler and chemical analysis. Identification of best fish species was done with Tuna and Sword fish, best filler from Soy flour, Red rice flour and Kurakkan powder. Fish samples were chopped ground it well and mixed with other ingredients and add in to the mould by the preference. Finally fish cake was vacuum packed, after the processing it was send to the freezers or cool rooms under -20 °C . The product was fryed at 163°C to 165°C within 5 to 8 minutes. The products were subjected to 40 untrained panelist and sensory evaluation 01 data were analyzed by Friedman using MINITAB In sensory evaluation 01 showed significant influence of treatment with 'colour' and `appearance' sensory attributes made (p<0.05) whereas all other sensory attributes showed P>0.05 which implies no significant differences between organoleptic characters. Therefore both tuna and sword fish is good to use for the production of fish cake. In the evaluation 02 Soy flour was selected as the best treatment for all organoleptic characters (P< 0.05). Therefore fish cake was prepared with tuna and sword fish with Soy flour to select the final recipe. Keeping quality analysis was done pH, Water holding capacity (WHC) for both samples for five weeks period and with the time both WHC and pH was reduced in both samples. Proximate analysis was done for both samples and the sample which had sword fish and soy flour was having 15.57% protein, 1.83% fat and 2.18 % ash level comparing with tuna and soy flour sample respectively 17.96%, 2.47% and 2.15%. Finally the study concluded that the tuna and sword fish was prominent in sensory qualities and it is suitable for preparing the fish cake with tuna and sword fish.
Observation of Enviorenmental Factors and Live Performance in Enviorenmental Control Broiler Houses During Hot Weather
(Uva Wellassa University of Sri Lanka, 2010) Amarasekara, A.M.R.S.
Broiler building typology associated with the local characteristics (climate, topography and surrounding vegetation) and handling systems (stocking density, curtains, equipment and nutrition) influence the inside environment. This study is mainly focused to analysis the main environmental factors which effect to live performance of Broilers in hot weather. Under a less stressful environment, animals can utilize more feed efficiently. But Heat stress is a major concern of the broiler industry due to the resulting decreased growth, feed intake and increased FCR ratio and mortality. Heat exposed bird's decrease feed intake in order to reduce metabolic heat production and resulting in slower growth. Heat is added to the air of a building by the body heat production, heat from electric lights and motors, sometimes heat from the roof and walls, and heat from fermentation of the litter or accumulated droppings. Of these, the dominant source of heat is body heat. Maintaining proper temperature to promote efficient growth is a key to profitable Broiler production. In this study Broilers in three broiler hoses were used by giving same environmental conditions for them. Then temperature and relative humidity of broiler house, mortality, and panting and water intake were measured. According to the results shows significantly (p<0.05) that water intake and relative humidity are the factors that cause for the Broiler's weight gain. Because of that have to provide adequate ventilation and stimulating water consumption is essential. It will help to decrease the heat generation from the metabolic activities. In addition to heat-stress mortality, economic losses associated with broiler heat stress also occur as a result of lowered growth rate and decreased feed efficiency. Therefore, it is natural for proaucers want to stimulate feed consumption in hot weather. Any management technique which promotes feed consumption or increased activity during the peak hot periods may be counter-productive. The extra feed consumed will increase the bird's heat load and probably result in additional mortality. Key words: Broiler, Hot weather, Relative humidity, live performances
Value Addition to Bitter Gourd (Momordica Charanda) by Preparing a Low Bitterness Spread
(Uva Wellassa University of Sri Lanka, 2010) Wijekoon, W.M.S.U.K.
This study was conducted to find a suitable processing method to Make a low bitterness spread to increase the year round availability and consumer preference of bitter gourd (Momordica Charantia). Variety Thinnaweli white was selected to prepare the spread due to its lower blanching time (2 minutes), higher edible portion and ascorbic acid content, less acidity, higher market availability and consumer preference. Blanched bitter gourds slices were prepared into a paste and mixed with 0 %, 20 %, 40 %, 60 % tomato paste. In the sensory evaluation, spread having bitter gourd paste 60 % and tomato paste 40 % was highly accepted except for color. This product had a pH of 4.47, 6.3 of TSS, moisture content of 90.7 % and orange color. Thus this ratio was selected to determine the best pretreatment method. Five pretreatment methods were tested to reduce the bitterness in bitter gourd spread. Each method consists of washing for 10 minutes and blanching for 2 minutes. As washing methods normal tap water, 2 % brine solution, coconut water and 2% brine with coconut water were used. For blanching hot water and 2 % brine solutions were used. All products were tested for physicochemical, microbiological and sensory characteristics. Within the treatments pH and ascorbic acid content declined during storage while TSS and TA content increased. There were no color changes observed after one month. Least number of microbial colonies after three months were present on 2 % brine washed and 2 % brine blanched and 2 % brine with coconut water washed and 2 % brine blanched bitter gourd spreads. In the sensory evaluation 2 % brine washed and 2 % brine blanched sprdad was highly accepted. Thus, 2 % brine washing and 2% brine blanching can be recommended as the best pretreatment to get the lowest bitterness spread by mixing with tomato paste at 60 : 40 ratio. Key words: Bitter gourd, Thinnaweli White, Tomato, Blanching, Brine solution, Physicochemical attributes
Effect of Slaughtering Age and Sex of Strain Cobbs and Hybro on Cutup Weights
(Uva Wellassa University of Sri Lanka, 2010) Pathmanathan, P.
The qualitative properties of the meat are of major importance for poultry processing, since meat is now widely consumed as cuts or as processed products. The aim of this study was to evaluate the effect of slaughtering age, sex and strain Cobb and Hybro PG+ on cutup weights. The experiment was conducted with 192 broilers of two different strains (Cobb and Hybro) were reared in a fully automated, closed house system at Crysbro Group of Company, Jayamalapura, Gampola. Birds were slaughtered at the age of 33 to 42 days. All broilers were weighed before slaughter and after having12 hours starvation period. At the end of processing, carcasses were portioned into five different parts such as: Leg, Breast, Back, Wing and Neck. Weights of those parts were measured by using electrical balance. Data were analyzed by Multiple Regression of two dummy variables. Two dummy variables have been employed to take Sex and Strain in to account. Age of birds was taken as a quantitative variable. Five regressions were built according to the different parts. The age was significantly affect (P<0.05) for all variables except the Neck %. The strain was significantly affect (P<0.05) for all variables. Sex was significantly affect (P<0.05) for all variables except Wing %. Breast% (Br %), Leg (L %), were increased with slaughtering age and Wing (W %) and Back (B %) were decreased with slaughtering age but Neck (N %) was not changed with slaughtering age. Wings% (W %) and Neck% (N %) were decreased with the slaughtering age. Processed male weight higher than the female in both strains. Strain Cobb was the most suitable for portioning. Expensive cut percentage such as: Breast% and Leg % are higher in Cobbs than Hybro PG+. Strain Cobb could be used to obtain high carcass weight or expensive portions from 38 days of age. At 38 days of slaughtering age, strain Cobb produced average 2.143 kg of live weight, Back 15.19%, Wing 7.68%, Leg 23%, Breast 27.615% and Neck 4.43%. Key Words: Hybro PG+ , Cobb, Strain, Carcass weight, Starvation
THE ECONOMIC IMPACT OF FERTILIZER SUBSIDY FOR THE SMALL SCALE TEA GROWERS IN SOUTHERN PRO`vINCE, SRILANKA
(Uva Wellassa University of Sri Lanka, 2010) RANAWAKAGE, V.P.
In view of the growing competition in the world tea market, high production cost will be an important determinant of the future of Sri Lankan tea industry. Even though Small holders play significant role in tea industry; they are highly sensitive to high input prices and not able stand against with higher fertilizer cost. Assistance such as fertilizer subsidy for small holders may help to reduce cost of production & they can obtain better crop by applying recommended quantity of fertilizer. Therefore, fertilizer subsidy may give valuable point to rural development in small scale tea growers section & cyclically it helps to national economic development. By keeping the above crux in the view, the research was conducted to find the economic impact of fertilizer subsidy for the small scale tea growers in southern province of Sri Lanka. The data used in this study were gathered through a field survey in sample of 335. The data were analyzed by employing multiple linear regression model and paired t-test. Results of the paired t-test indicate that there is an improvement of the 2009 tea yield income per hectare when compared to that of 2008 due to the fertilizer subsidy. According to the Regression analysis, land extent, labour and subsidized fth-tilizer cost per hectare has a significant impact on the 2009 tea yield income per hectare. The result concluded that subsidized fertilizer cost was one of the important factors that cause for the increase in 2009 yield income compared to 2008 yield. The study also found that majority of small scale tea growers are not satisfied with the quality of given NPK fertilizer mixture, and suffered by higher transportation cost. It can be recommended from this study that subsidized fertilizer mixtures should be provided to small holders continuously to enhance the production. Key words: fertilizer subsidy, small scale tea growers, yield income per hectare, multiple linear regression, paired t-test
Compliance to International Food Safety Regulations: in the Tea Industry of Sri Lanka
(Uva Wellassa University of Sri Lanka, 2010) Rathnayaka, R.M.S.D.
Tea is the second most popular drink in the world after water. Although Sri Lanka has been producing and exporting tea for over 125 years, sufficient attention has not been paid to marketing aspects of tea. In addition to conventional tea production, the percentage of value addition has to be gradually increased to cater the changing global consumer requirements. Assurance of quality is a form of value addition to tea, which guarantees production quality and safety standards to consumers. The subject of food safety has at present caused a great concern, from recent past Japan and European Union have stipulated the Maximum Residue Level (MRL) for various pesticides which are used in tea fields. Therefore our concerted efforts have to be made to avoid all possible ways of build-up of residues in made tea. The study was aimed to assess the current situation of tea industry (in the field level) with respect to international food safety regulations of tea — MRL and to identify the barriers that inhibit the adoption of recommended practices on MRL. A questionnaire based survey was carried out to collect the data from random sample of 45 tea small holders and 15 tea estates in Kandy district. Descriptive statistical analyze method was used to determine the status of adoption of MRL while Multiple Linear Regression was used to find out the relationship between the level of adoption and other explanatory variables. Result revealed that the adoption of recommended practices on MRL of tea small holders was significantly determined by the farming experience, education level of tea small holder, awareness on MRL and use of hired labour for tea farming. Further it was revealed that awareness on MRL, working experience of the estate manager and company ownership largely contributes to the process of adoption to the MRL by tea estates. The most important constraints perceived by both tea small holders and estate sector are lack of information on MRL and lack of labour. Key Words — International Food Safety Regulations, Maximum Residue Level, Adoption, Recommended practices on MRL

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