Research Symposium-2010
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Browsing Research Symposium-2010 by Subject "Agriculture"
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Item Agricultural Market Information System with Integrated Forecasting and Short Message Service (SMS) Accessibility(Uva Wellassa University of Sri Lanka, 2010) Kadigamugedara, C.S.K.; Subhashini, L.D.C.S.Agriculture remains the major livelihood in most of the developing countries in Asian and Pacific region even at present. One of the major problems among the farmers of developing countries is the lack of knowledge of the market of their products. Farmer's participation in market is poor and they are being forced to sell their products to local middlemen at dumped prices. The Agricultural Market Information System with Integrated Forecasting and Short Message Service (SMS) Accessibility project presents an Information and Communication Technology (ICT) solution to the problem by giving the timely and unbiased Agricultural Marketing Information. It helps farmers to gain profitable decisions in the short term on when and which market to produce, what price to produce and what price to expect. A GSM modem and an SMS Gateway application are used to send and receive the SMS messages. The Time series algorithm model was constructed to forecast the agricultural products' market prices. Through the empirical data testing, the average relative error was 2.91% for Samba Rice, which shows that this model can achieve good predicted results. This time series forecasting model can be used in forecasting the prices of various types of agricultural products, with a premise that having enough data of agricultural products in the model training to determine the model structure and parameters. Key words: Time series forecasting model, GSM modem, SMSItem Analysis of the Factors Affecting the Replanting Decision by Tea Small Holders in Yatinuwara Divisional Secretariat Division(Uva Wellassa University of Sri Lanka, 2010) Weerasinghe, W.M.H.P.; Obeysekera, K.G.B.; Dharmadasa, A.P.I.S.Tea is the third largest foreign exchange earner in Sri Lanka and 74% of the total tea production in the country comes from tea small holdings sector. Despite superiority of tea small holders in numerous ways to the plantation sector, this sector is not free from problems. In conformity to national policy, 2% of the existing tea extent has to be annually replanted in order to maintain the tea extent to obtain maximum yield. However, present annual replanting rate in the tea small holdings sector is 0.8%. The low levels of decision making on replanting in tea small holdings is a factor responsible for not reaching desirable replanting rate. Considering this, a research was carried out in Yatinuwara Divisional Secretariat division in Kandy district, to identify the factors that affect on decision making on replanting. Sixty tea small holders were selected from Gannoruwa, Manikdiwele and Dhanthure by using the stratified random sampling technique and the data were analyzed using descriptive techniques and regression analysis. Present study identified that income sources other than tea, replanting subsidy, cost of replanting, price of green tea leaves, labour availability, credit facilities, and tea land size significantly affect on replanting decision of tea small holders. More specifically, one unit change in income sources other than tea, replanting subsidy, labour availability, and credit facilities lead to average change in replanting decision by 22.08, 0.00018, 16.00 and 10.80 units respectively, while age of tea small holder, cost of replanting, price of green tea leaves and tea land size negatively related to replanting decision. The study strongly recommends that increase in replanting subsidy and provision of credit facilities at a low interest rate should be considered to maintain an acceptable replanting rate. Key words: Replanting rate, Stratified random sample method, Regression analysis, Replanting subsidyItem Analysis of Yield and Some Physicochemical Properties of Tallow Rendered from Leather Industry Waste(Uva Wellassa University of Sri Lanka, 2010) Vinothsanker, S.; Wickramasinghe, W.; Samaraweera, A.M.; Cyril, H.WFlesh samples collected from fleshing waste of leather factory were 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), There is no significant difference (P< 0.05) among tallow extracted from males and females of buffalo as well as between the tallow from cattle (Low country) and buffalo (Low Country). The iodine, saponification, acid values and free fatty acid and % of crude fat contents were169.2, 301.0 mg KOH/g, 51.78 mg KOH/g, 0.5 as % of oleic acid and 37.66% respectively. Ash value and moisture contents were 0.16 mg/g and 1.38% respectively. Extracted tallow complies with the CODEX standards except for acid and saponification value for edible fats but cannot be recommended for human consumption unless further investigations for mineral contamination are conducted. Higher saponification values lower the suitability of tallow for soap and candle production. Key words: Tallow, Rendering, Yield, QualityItem Ascorbic Acid and Antioxidant Level of Ceylon Olive (Elaeocarpus serratus) as Affected by Variety, Stage of Maturity at Harvest and Different Methods of Preservation(Uva Wellassa University of Sri Lanka, 2010) Rasanayaka, R.M.D.D.M.; Sarananda, K.H.; Ranawana, S.R.W.M.C.J.K.There has been growing interest in the beneficial health effects of edible fruits as well as certain beverages. Their protective mechanisms against chronic-degenerative diseases are thought to be attributed to the presence of natural antioxidants, minerals and vitamins. In this study attempts were made to investigate. the dynamics of changes in ascorbic acid, antioxidant activity, pH, titratable acidity and Total Soluble Solids (TSS) in two varieties of Ceylon Olive (Elaeocarpus serratus); Pol weralu and Heen weralu and to evaluate the quality of Ready to Serve (RTS) drinks prepared from both varieties. Ready to serve drinks made of olive have evaluated for sensory attributes. The level of ascorbic acid was measured using 2, 6-Dichlorophenol-Indopenol (DCPIP) method. Methanolic extracts of fruits and RTS drinks were analyzed by DPPH (1, 1-dipheny1-2- picrylhydrazyl) antioxidant assay. The highest content of ascorbic acid was detected in mature fruits of Heen weralu (66.15 mg per 100 g), while it was lowest (27.30 mg per 100 g) in Pol weralu at ripe. Ascorbic acid contents in RTS drinks Pol weralu and Heen weralu were 13.3 mg per 100 ml and 27.65 mg per 100 ml respectively as compared to 27.30 mg per 100 g and 43.40 mg per 100 g in ripe fruits. The highest value of TSS (17.05) and pH (4) was observed in full ripe Heen weralu. The IC50 (inhibition concentration 50) which represent the antioxidant activity of the methanolic extracts of Po! weralu and Heen weralu were 6.68 and 5.54 mg/ml respectively. Result confirmed that among two varieties, Heen weralu was best in terms of antioxidant activity for both fruit and RTS drink. RTS drink (Heen weralu) was the best sample which showed the highest rank sum value for sensory attributes. Key words: Ceylon Olive (Elaeocarpus serratus), Ascorbic acid, Antioxidant activity, IC50 (inhibition concentration)Item Changes in Total Factor Productivity Growth and Technological Progress in Paddy Sector of Sri Lanka(Uva Wellassa University of Sri Lanka, 2010) Thayaparan, A.The objective of this study is to analyze regional differences in total factor productivity, efficiency and technological change in the paddy sector by using Malmquist productivity indices (Total factor productivity index) for the period 2002 -2008. For this purpose, panel data were collected for seven districts from annual reports of Central Bank of Sri Lanka and Department of Agriculture. Due to the non-availability of reliable input price data the study uses data envelopment analysis to derive Malmquist productivity index and it examines efficiency change, technical change, pure efficiency change and scale change in the paddy sector of Sri Lanka. Based on the results, it was found that over the period, total factor productivity growth was positive and on average, technical efficiency change contributes 0.6% to the 0.5% of the total factor productivity growth while pure technical efficiency change did not contributes to increase it. Therefore, most of the total factor productivity growth measured for paddy production is ascribable to the technical efficiency change and it was achieved by the scale change. On the contrary, the effects of technical change actually lower the total factor productivity index by 0.1 %. The period of positive growth coincided with an increase in usage of fertilizer and new rice varieties while the declines may have been caused by intensification of paddy production in other districts. Certain districts such as Polonnaruwa, Ampara, Hambantota and Anuradhpura, exhibited slightly higher rates of total factor productivity change than others, which seems to have been contributed by higher investment in irrigation, increased adoption of tractors, higher population density and a better agro climatic environment. This good performance of the paddy sector was due to good progress in technical efficiency change rather than technical change. This study highlights the fact that technical change has been the main constraint of achievement of high levels of productivity during the reference period in Sri Lanka Key words: Malmquist index, Technical efficiency change, Technical change, Data envelopment analysisItem The Communication Impact Of Intermediaries on the Marketing of Plytunnel Farmers with Special Reference to Welimada and Bandarawela Areas(Uva Wellassa University of Sri Lanka, 2010) Harshana, S.L.S.; Weerakoon, W.M.P.G.C.The Polytunnel farming is one of the modern agricultural practices carried out by Sri Lankan farmers mainly those who are in Welimada and Bandarawela areas. Majority of the farmers use intermediaries as their main marketing channel of information. The research was conducted with the aim of investigating the impact of intermediaries' communication on marketing practices of Polytunnel farmers and thereby to identify the accessibility of Polytunnel farmers to the marketing information. Data were collected from 74 Polytunnel farmers selected using random sampling technique through interviews and the data collection was based on the aspects of market, marketing mix and market performance. The results of the qualitative analysis show that farmers who are working with an institutional framework such as farmers working under the Export Development Board are getting adequate amount of information. Moreover, it was identified that the amount of information received by the farmers are varied on the basis of the type of intermediary with whom they are dealing, knowledge of farmers and the relationship between the intermediary and the farmer. In addition, it was able to identify that those who are practicing the formal marketing techniques can gain more information. In the light of considering all these it is clear that a collaborative approach of farmers and a formal institutional framework will enhance the accessibility of farmers to marketing information. Key words: Marketing Intermediaries, Polytunnel Farmers, Marketing InformationItem Comparison Study on the Growth and Yield Parameters among Seedling and Stem cutting of Thai Kangkong (Ipomoea aquatica)(Uva Wellassa University of Sri Lanka, 2010) Uthpala, J.P.T.; Malathy, P.; Ranawana, S.R.W.M.C.J.K.; Nilanthi, W.D.G.P.Thai Kangkong (Ipomoea aquatica Forssk), is one of the most important leafy vegetables in the Southeast Asia. Lack of sufficient quantities of quality seeds at affordable price is one of the major constraints in Kangkong cultivation in Sri Lanka. Even though stem cuttings are used as an alternative planting material, there is no research data available on quality of seedlings and suitable age of stem cuttings. This study was carried out with the aim of comparing yield and growth parameters of seedlings and stem cuttings of different ages and to select the best planting material. Five different ages such as 08, 09, 10, 11 and 12 weeks old cuttings and seedlings were evaluated in a RCBD with four replicates at the research field of HORDI, Gannoruwa (March- July, 2010). As Growth parameters; plant height, length, width and weight of leaves, number of leaves and number of stems, length, width and weight of stems, internodal length, leaf to stem ratio, and as yield parameters; fresh and dry weight per plant and total weight per plot were measured at each harvest in two weeks interval. The data were analyzed statistically with ANOVA using SAS package. Results revealed that the seedlings were best in terms of growth performances such as plant height, length, width and weight of leaves, stem width and leaf: stem ratio compared to stem cuttings only at the initial stage. However, yields of seedlings were not higher than stem cuttings of different ages throughout the experimental period though they had shown quick establishment and good growth performance initially. Among the stem cuttings, 8, 9 and 10 weeks old cuttings showed fluctuation in growth performances while 11 and 12 weeks old cuttings exhibited better growth performances and higher yields in terms of both fresh and dry weight throughout the harvesting period. It is concluded that the 11 and 12 weeks old stem cuttings can be used successfully in the commercial cultivation of Thai Kangkong. Key words: Age of stem cuttings, Ipomoea aquatica Forssk, Planting materials, seedlings, Thai KangkongItem Compliance to international Food Safety Regulations: In Tea Small Holding Sector with Special Reference to Kandy District Sri Lanka(Uva Wellassa University of Sri Lanka, 2010) Rathnayaka, R.M.S.D.; Gunathilaka, R.P.D.; Kithsiri, K.H.S.K.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. The percentage of value addition has to be gradually increased to augment the profit. Assurance of quality is a form of quality insurance 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 in tea. Therefore, 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 pesticide application in tea small holding sector with respect to international food safety regulations of tea —MRL and to identify the causes for non 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 in Kandy district. The level of adoption of MRL and the relationship between the level of adoption and other explanatory variables were determined. Result revealed that the adoption of recommended practices on MRL of tea small holders was significantly varied with the farming experience, education level of tea small holder, awareness on MRL and use of hired labour for tea farming. The most important constraints perceived by tea small holders are lack of information on MRL and lack of labour. Key words: International Food Safety Regulations, Maximum Residue Level, Adoption, Recommended practices on MRLItem Current Situation of Sugar Industry in Sri Lanka: Future Challenges: A Case Study from Sevanagala Sugar Factory(Uva Wellassa University of Sri Lanka, 2010) Samaraweera, G.C.Sugar is one of the main food items in Sri Lanka with per capita consumption of 40kg which is within the high range among the world consumption. But the local production of sugar has decreased recently. Therefore, this study attempts to find out the factors affecting the decline in sugar production in Sri Lanka and recommends remedial measures to uplift the cane yield with special reference to Sevanagala sugar factory, Sri Lanka. The specific objectives of the study are, to find out the present status of sugar cane industry, to identify major problems related to sugar production, to workout future potential to increase sugar production and to suggest recommendations to uplift the sugar production. Results of the study reveal that sugar sector stands in a critical stage and it fulfils only 15 % of the local requirement as only two sugar factories, Sevanagala and Pelwatta are functioning in Sri Lanka at present. The study consists of 40 respondents (both out growers and settlers) and the study shows that, 20% of the farmers left sugar cane cultivation and diverted to paddy, cowpea, coconut and maize due to various problems such as absence of proper subsidy scheme, lack of efficient grading system, high transport losses (15%), irrigation and political problems. Moreover, profit gained from paddy is 40% while that from sugarcane is only 23%. Majority of the farmers (87%) stated that the factory is inefficient. There are 57% of farmers cultivating sugar under irrigation, but there is no drastic yield difference between irrigated and rain-fed systems. Twenty percent of the farmers use seed cane as planting material while 80% use ratoons due to low average cost. Even though CO- 775 is the most popular variety, it has low sugar content. Future potential to expand the industry includes generating power (40 MW from 5000 tons of crushing capacity), establishing a dairy farm, production of compost, filter mud, perfume and developing a sugar belt (Anuradhapura, Monaragala and Bibile) which can expect to fulfill 60-65% local requirement. The study recommends implementing sugar policy by controlling sugar imports, introducing high sugar content varieties such as SL 83062, promoting extension services and introducing efficient subsidy scheme as well as grading system to face the challenge ahead. Key words: out growers, settlers, ratoon, seed caneItem Design, Fabrication, Development and Performance Evaluation of Four (4) Row Conical Drum Seeder for Lowland Paddy Cultivation(Uva Wellassa University of Sri Lanka, 2010) Balasooriya, B.M.C.P.; Bandara, M.H.M.A.As rice is the staple food of the country, it is the single most important crop in Sri Lanka. It occupies 34% of the total cultivated land. 1.8 million farmer families are engaged in rice cultivation. Rice cultivation in Sri Lanka is still labour intensive, although it is expensive, less efficient, ineffective and unattractive. Among the various activities in paddy cultivation, plant establishment is the least mechanized activity. Majority of farmers follow traditional manual broadcasting though it has many disadvantages. Despite the fact that transplanting is the best method of plant establishment, it is not feasible to introduce at this moment because lack of local technology and also due to high machinery cost which farmers cannot afford. Line seeders have been introduced by various institutes but not popular among farmers as they have shortcomings. Hence a drum seeder was designed, fabricated, developed and performance was evaluated in several stages in order to introduce line hill seeding eliminating shortcomings of existing paddy seeders. Key words: paddy seeders, Four Row Conical Drum SeederItem Determination of Optimum Citric Acid Concentration and Pressing Weight for Marinated Ready to Cook Paneer with Maximum Organoleptic Properties(Uva Wellassa University of Sri Lanka, 2010) Karunarathna, D.C; Abeysinghe, A.M.N.L; Mudannayake, D.C.; Silva, K.F.S.T.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, organoleptic qualities and add value to paneer. Paneer was made using three levels of citric acid concentrations [10%, 20%, 30% (vlv)] and each paneer sample was subjected to three levels of pressing weights (14, 24, 34 g/cm2) resulted nine treatments. Optimum citric acid concentration and pressing weight were selected by measuring yield and organoleptic properties. Fresh weight of treatments was measured to calculate yield. Organoleptic properties were analyzed by a sensory evaluation using 30 untrained panelists. Three sauce samples were developed using different tomato (Lycopersicon esculentum) pulp% and chilli (Capsicum annum) powder% (wlw). 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 pH 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 organoleptic properties. Paneer marinated with 90% (w/w) tomato and 10% (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 g/cm2 to develop paneer with highest yield and organoleptic qualities. Paneer marinated using a sauce of 90% tomato pulp, 10% chili powder was selected as the sample with best sensory attributes, where the shelf-life is 17 days at 4 °C. Key words- Paneer, Cheese, MarinateItem Determination of the Relationship between Variety and the Main Stem Leaf Number at Panicle initiation in Sri Lanka(Uva Wellassa University of Sri Lanka, 2010) Ambanwala, D.B.H.; Jayawardena, S.N.; Alwis, M.H.R.Panicle Initiation (PI) is a key developmental stage in rice (Oryza sativa L.) as at this stage plant switches from vegetative to reproductive development and source-sink relation changes to allocate part of the photo assimilates for growing spikelets and kernels. Morphological indicators for PI that are easily identifiable with non-destructive methods as counting leaves on the main culm is the best way to provide a physiologically meaningful age of rice plant. This study was conducted to determine the relationship between variety and main stem leaf number at panicle initiation and to find final leaf number (FLN) in important rice varieties in Sri Lanka. Twenty three rice varieties were used in this experiment. Panicle initiation was identified by sampling five plants from each variety on daily basis. When 50% of the plants were at Pi stage, the main stem leaf number was counted in ten plants per variety. The main stem FLN was counted in these ten plants when the collar of the flag leaf was visible. The analysis reveals that, there is a significant relationship between the variety and the mean leaf number in main culm (MLN) at PI at P=0.0001. And the mean leaf number at PI was highly depended on the variety r2=99.60% shows that. Accordingly, twenty three varieties were divided in to twelve groups according to MLN at PI stage, which can be used to recommend second top dressing for rice as the morphological indicator. Those are 9.2 MLN for varieties Bg250, At303 and Bg305, 9.4 MLN for varieties CMS4a, At307 and Bg353, 10 MLN for variety 4B, 10.4 MLN for variety HR8, 10.5 MLN for varieties Bg356, Bg300, Bg94-land Bg352, 10.8 MLN for variety Bg359, 11 MLN for varieties At362 and Bg366, 11.4 MLN for varieties 3R and Bg360, 11.7 MLN for varieties Bg357 and Bg358, 12 MLN for varieties CMS1B and Bg403, 12.2 MLN for variety Bg379-2 and 12.9 MLN for variety CMS1A. Key words: Oryza sativa L., Panicle initiation, Final leaf number, Flag leaf, Mean leaf numberItem Developing a Method to Determine 2,4-D and MCPA in Tea with Derivatization by Gas Chromatography-Electron Capture Detector(GC-ECD)(Uva Wellassa University of Sri Lanka, 2010) Chamara, P.G.T.; Jayasundara, M.J.; Alwis, L.M.H.R.; Nagahatenna, D.S.K.A gas chromatographic method was developed for the determination of residues two phenoxy acid herbicides. The black tea samples were extracted in methanol: water (8:2) mixture, and then followed by liquid-liquid partition with dichloromethane and water (for 2, 4-dichlorophenoxy acetic acid or 4-Chloro-2-methylphenoxy acetic acid). Then the residues were derived with methanol: sulfuric acid (9:1) mixture and the resulting mixture was further cleaned up by hexane and washed with NaHCO3. The esters were analyzed by a gas chromatography equipped with an electron capture detector (ECD) and they were quantified by the external standard method. The recovery percentages of the spiked samples at 0.05, 0.1 and 1.0ppm for 2,4-D were 0.09225, 0.05775 and 0.05325 respectively. Since the recoveries of the spiked samples at 3 spike levels were all below 70%, it was revealed that the method is not up to the acceptable levels for 2,4-D in according to the quality standards of European Union and Japanese. However, the proposed method can be improved with some modifications of methylating reagent, extraction method and clean-up method to determine pesticide residue in black tea. Key words: 2,4-D, MCPA, Black tea, Electron capture detectorItem Development of a Crispy Snack by Incorporation of Chicken Gizzard and Liver with Rice Flour(Uva Wellassa University of Sri Lanka, 2010) Abeyrathne, E.D.N.S.; Mudannayaka, K.M.D.C.; Cyril, H.W.A balance nutritive diet means a healthy life of any person. Many people cannot afford to consume protein sources. Nowadays people like to have snacks in between their main meals. It is important to promote local resources like rice in producing such products. Gizzard and liver are high protein sources. Incorporating such organ meat to a snack will be economical and can facilitate self employment. Preliminary trials were carried out to finalize rice flour, pepper and other spices with coconut milk in the recipe. Two sensory trials were carried out to find the best levels of chicken liver and gizzard. With finalizing the optimum percentage of organ meat another trial was carried out to find the best combination. Then the selected sample was subjected to keeping quality and proximate analysis with control. Crispy snack which has 10% gizzard was the best over control in the last trial (p>0.05). Sample which has 10% gizzard and control was analyzed for nutrition composition. Sample which has 10 % gizzard contains 25% more protein than control. Crude fat and ash content are similar in both samples (p>0.05). Moisture content is higher in control. Thiobarbituric acid (TBA) value of sample and control significantly reduced during first seven days and reduction was not significant (p>0.05). pH has same pattern where pH reduce during first 14 days and then increases (p>0.05) . This causes formation of free fatty acids and amino acids. With time Water Holding Capacity (WHC) increases in both samples. After seven days WHC reduces in treatment sample. This causes high protein content and presence of more rice flour in the control. Sample which contain 10% gizzard has more protein and is better than the control with reference to the keeping quality. Key words: Gizzard, Rice flour, Crispy snack, Keeping quality, SensoryItem Development of a fiber Rich Rice Based Biscuit(Uva Wellassa University of Sri Lanka, 2010) Fernando, P.A.T.; Thilakaratne, B.M.S.K.; Mahindarathne, M.G.P.P.; Subodinee, A.A.M.Dietary fibre has demonstrated its benefits in health and disease prevention in medical nutrition therapy. The study was carried out to make utilize the Banana Blossom (BB) as a fibre source in developing a nutritionally enriched 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 specific aim of this study is to develop a value added product with BB and rice flours in different blends. Banana Blossom was cut in to slices and dipped directly in to 20 g/I 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 and it was observed that the polyethylene is superior to polypropylene as a packing material to store the BBF. Banana Blossom Flour 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 added ginger flavor were selected as the best treatment based on selected sensory attributes such as taste, color, texture and overall acceptability tested in the sensory evaluation. The best treatment was subjected to a proximate analysis and it was revealed that the 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 shelf life analysis, the developed product has a shelf life of three weeks without any added preservative. Aluminum foil laminated with high density polyethylene (HDPE) was evaluated as superior to polyethylene as a packing material for the developed biscuits. The fibre content of the developed product is far above the comparative products available in the market. Key words: Banana Blossom, Banana Blossom Flour, Dietary fibre, Biscuit, Rice, Shelf life, PolyethyleneItem Development of an Instant Herbal Tea from Walkoththamalli(Scoparia dulcis) for Reduction of Blood Glucose Level(Uva Wellassa University of Sri Lanka, 2010) Sarathchandra, P.W.S.H.; Kaliyadasa, P.E.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 of the plant 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 that 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 DC 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 DC was the best type to prepare the instant herbal tea from Walkoththamalli which is having the ability to reduce the blood sugar level. Key words: Blood glucose level, Thin Layer Chromatography, Chemical compounds, Microbial activityItem Development of Biofilmed Biofertilizers for Bean (Phaseolus vulgaris)(Uva Wellassa University of Sri Lanka, 2010) Peries, C.M.; Seneviratne, G.Soil nitrogen deficiency may result in poor yields or failed crops and has traditionally been overcome by applying chemical fertilizers. But it is more expensive and can be harmful to the environment. The associations between fungi and root nodulating rhizobia as Fungal-Rhizobial Biofilms (FRBs) in leguminous plants is advantageous due to their ability to convert atmospheric nitrogen in to useful form in a process known as Biological Nitrogen Fixation (BNF). Although common bean (Phaseolus vulgaris) is the most frequently consumed legume worldwide, the yield is low and the plants have a low nitrogen fixing capacity compared to other legume plants. Therefore, this study describes the potential application of developed FRBs as Biofilmed Biofertilizers (BBs) to improve bean crop production. Biofilms were developed by combining bacteria and fungi isolated from the bean root nodules and rhizosphere. Then the developed biofilms were applied to the bean plants, which were grown in pots inside a greenhouse. These were compared with chemically fertilized plants. After 25 days from germination (early growth), dry weight of shoot, root and nodules of the plants were measured. Means of shoot, root and total plant dry weights of the treatments were compared using student's T-test. Three different types of fungi and bacteria were isolated from the bean root rhizosphere, according to their morphological differences. A successful biofilm formation was observed between selected fungi and bacteria isolated from the root rhizosphere. Among the treatments applied with BBs, those with Rhizobium showed better performance such as higher shoot and root dry weight with low variability and higher nodule dry weight during early growth stage. The results obtained by applying developed BBs to bean showed relatively low initial shoot growth compared with the chemical fertilizer applied bean plants due to competition between microbes of the BBs and the plant for nutrient acquisition. At harvest, the nodulation had just started. Plant biomass did not reflect the contribution of nodulation and biological nitrogen fixation, due to harvest in early growth. Therefore, further studies are necessary to evaluate the effect of BBs on bean at maturity. Key words: Biofilms, Biofilmed biofertilizers, Common beanItem Development of Buttermilk Pudding Incorporating Skim Milk Powder, Condensed Coconut (Cocos nucifera) Milk and Kitul (Caryota urens) Treacle(Uva Wellassa University of Sri Lanka, 2010) Illankoon, I.M.V.E.; Mudannayake, D.C.; Abeysinghe, A.M.N.L.; Jayarathne, M.P.K.; Silva, K.F.S.T.Buttermilk is the major byproduct of butter industry. Lack of utilization as a food, shorter shelf life and low total solids content are the three major limitations associated with buttermilk. Few studies have been conducted on improving the utilization of buttermilk as dessert. Aim of this study is to add value to buttermilk by developing buttermilk pudding incorporating skim milk powder, condensed coconut (Cocos nucifera) milk and kitul -(Caryota urens) treacle. Sensory evaluations were conducted to select the best percentages of skim milk powder, condensed coconut milk, kitul treacle and gelatin for buttermilk pudding. Skim milk powder, condensed coconut milk and kitul treacle levels were changed as 10% (wlw), 20% (w/w), 30% (w/w) and gelatin levels were changed as 1% (w/w), 2% (w/w) and 3% (wlw). The selected samples were analyzed for shelf life during day 1, 3, 7, 8, 10 and 12. Shelf life determination was done by analyzing coliform, yeast and mould, total colony count, pH and organoleptic qualities. Sensory evaluations were done by 30 untrained panelists to select the best percentage of skim milk powder, condensed coconut milk, kitul treacle and gelatin. Sensory data were analyzed by Freedman non parametric statistical method and pH, coliform, yeast and mould, total colony count were analyzed by correlation test. Overall acceptability was highest (P<0.05) in 20% (w/w) skim milk powder, 20% (w/w) condensed coconut milk, 20% (w/w) kitul treacle and 2% (w/w) gelatin added buttermilk pudding. Yeast, moulds and total colony count were increased (P<0.05) and pH decreased (P<0.05) after 10 days at 4 °C. According to the results buttermilk pudding incorporated with 20% (w/w) skim milk powder, 20% (w/w) condensed coconut milk, 20% (w/w) kitul treacle and 2% (w/w) gelatin (Percentages were calculated by weight of buttermilk) has been selected as the best formula with highest sensory attributes. Buttermilk pudding can be kept under refrigeration condition (4 °C) for 10 days without any quality deterioration. Key words: Buttermilk, PuddingItem Development of Fortified Rice Breakfast Cereals Adopting Drum Drying Technology(Uva Wellassa University of Sri Lanka, 2010) Felix, E.D.; Mahendran, T.Developing countries feature a high cost of fortified nutritious balanced foods which is always beyond the reach of most low income families. Such families often depend on inefficiently processed traditional un-supplemented cereal foods. Therefore, experiments were conducted to formulate a combined breakfast blend based on rice and soybean adopting drum drying technology to improve nutrient density of the balanced food and nutrient intake, which resulted in the prevention of malnutrition problems. Rice - Soybean ratio was maintained from 70-60% to 30-40%, respectively. Banana, pumpkin and milk powder were used as cover-ups to overcome the beany flavour in the product. The blends were prepared as drum dried products and subjected to nutritional, sensory and microbial studies. Nutritional analyzes were done for protein, fat, total soluble carbohydrate, total sugars, fiber, ash and moisture content. Sensory characteristics were assessed for colour, aroma, taste and overall acceptability by using ranking test. Based on the nutritional and organoleptic characteristics, drum dried mixture consisting of 60% rice, 30% soybean and 10% banana was selected as best combination among the other tested treatments. The best product had protein, fat, total soluble carbohydrate, total sugars, fiber, ash and moisture content of 17.4, 6.32, 65.9, 3.36, 0.87, 2.94 and 3.12% respectively at 5% significant level. The findings of microbial studies showed that no total plate counts were observed in the developed drum dried mixture. Results from this study suggest that native cereals such as rice and soybean could be used as ingredients for fortified breakfast mixture to fulfill the balance nutrition of low income families. Key words: Drum drying, Nutritional, Rice, Sensory, SoybeanItem Development of Rice Base Herbal Biscuit Using Kowakka (Coccinia grandis)(Uva Wellassa University of Sri Lanka, 2010) Swarnapali, J.A.R.; Jayawardana, H.S.; Chandrasena, G.Rice-based products have been developed as an alternate to wheat flour based food products. The rice flour products have an increasing consumer demand due to variety in taste and nutritional aspects. Both rice and leafy vegetables are good sources of nutrition that can provide wider array of nutrients to the mankind.Hence "Kowakka" (Coccinia grandis) has been used by some Sri Lankan people as a leafy vegetable for ages. The present study was designed to find the correct proportion of "Kowakka" dehydrated leaf powder to incorporate to biscuit in order to produce a rice- based herbal biscuit. The leaf coarse powder obtained by dehydrating "Kowakka" leaves was used in different heat treatments for dehydration of the "Kowakka" leaves. Two types of biscuit formulas were developed using "Kowakka" dehydrated leaf powder with or without rice bran. Sensory evaluation was conducted to evaluate best treatment using color, taste, flavor, appearance and overall acceptability. The product with the highest score was analyzed for physico- chemical parameters with proximity analysis. The shelf of the product was determined by studying the changes in moisture, color, total plate count and acidity of extracted fat at two weeks interval for the biscuits packed in metalized petILLDPE and Pet/LLDPE. Results revealed that the steam blanching 15 seconds and oven 55 °C for two hours with fan was the best to prepare the "Kowakka" leaf coarse powder. The data on estimated median value of the sensory test revealed that the biscuit containing 1% "Kowakka" dehydrated leaf powder and 1% "Kowakka" dehydrated leaf powder with 5% rite bran were best formula. The storage study was conducted for the developed two-types of biscuits, which were packed in metalized pet/LLDPE packing material. During the storage time period moisture, color, total plate count and acidity of extracted fat did not changed significantly. The product with 1% Kowakka has crude protein 2.8%, Crude fat 12.8%, and crude fiber 1.7%, total ash 1.6%, and the product with 1% Kowakka and 5% rice bran added biscuit has crude protein 3.2%, crude fat 16.2%, and crude fiber 2.8%, total ash 2.4% with some minerals in minor quantities. Key words: Rice biscuits, Kowakka, Herbal
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