Research Symposium-2015

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Browsing Research Symposium-2015 by Subject "Agriculture"

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    Analysis of combining ability and heterosis in tomato (solanum lycopersicum) using full diallel cross
    (Uva Wellassa University of Sri Lanka, 2015) Jayarathna, R.G.Y.H.; Alwis, L.M.H.R.; Fonseka, H.H.; Welegama, H.M.V.T.
    Tomato (Solanumlycopersicum) is the second most important vegetable crop next to potato. Tomato being one of the popular vegetable crops in Sri Lanka is preferred by farmers due to high economic returns, export potentials and nutritive value. Tomato is a rich source of vitamin A, C and minerals like Ca, P and Fe (Dhaliwalet al., 2003). Tomatoes are major contributors of antioxidants such as carotenoids (especially, lycopene and β-carotene), phenolics, ascorbic acid (vitamin C) and small amounts of vitamin E in daily diets (Raiet al., 2012). In Sri Lanka, tomato is cultivated in more than 7137 ha, producing nearly 73917 t/year. (Department of Agriculture, 2010) The record lower yields are attributed to multiple of factors inclusive of elevated and frequent incidences of pest and diseases and inadequate accessibility to quality seeds (Ceylon Chamber of Commerce, 2011). Most improvement programmes of many crops use diallel analyses as they provide breeders information on the genetic value of varieties as parents and to assess the gene action which can be directed at improving yield and other related quantitative characters (Vianaet al., 2001). Therefore, an understanding of the genetic control of characters and role of non-allelic interaction is essential to the breeder when deciding of the selection method and breeding procedure to follow (Esmail, 2007). From diallel analysis, plant breeders are able to gather information on heterosis and effect due to maternal, General Combining Ability (GCA) and Specific Combining Ability (SCA) of parents in crosses (Glover et al., 2005). Materials and method Parents were obtained from the germplasm of the Plant Genetic Resource Centre (PGRC), Gannoruwa, Peradeniya.Seeds of the all possible crosses, reciprocals and Bhathiya were obtained from the Horticultural Crop Research and Development Institute (HoRDI), Gannoruwa from the maha season 2013/2014.
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    Analysis of factors affecting for Tea buyers’ level of trust on Tea brokers
    (Uva Wellassa University of Sri Lanka, 2015) Rathnayaka, L. P.; Rathnayaka, R. M. S. D.; Wedande, D.
    The tea industry in Sri Lanka has paramount importance to country’s economy. In Sri Lanka, out of total quantity of bulk packaged tea, more than 95% is sold through public auction annually. The main participants of auction system are buyers and brokers. The most important concept, to carry out the business relationship between buyers and brokers is TRUST. All the transactions between buyers and brokers will confirm with the trust before complete the transaction by using monetary terms. In economic terms, trust can be defined as "the belief or perception by one party (e.g. a principal) that the other party (e.g. an agent) to a particular transaction will not cheat" (Paul J. Zak and Knack, 2001). In the case of buyer-broker relationship in the tea industry (relevant to buyers), trust can be defined as a belief of the buyer that the broker will efficiently provide good quality teas without any deceptions, while maintaining the goodwill. Therefore this research was carried out to identify major factors affecting for tea buyers’ trust on tea brokers. Methodology The selected population for the study was all the tea buyers who are weekly buying tea at the Colombo Tea Auction. The data were collected from a sample of 70 tea buyers selected using Simple Random Sampling technique and ranked according to their export quantity (Sri Lanka Custom Data, 2012). Data were collected through a questionnaire by individually giving it to the selected sample. The trust was measured by using ten point likertscales. Data were analyzed using Descriptive Statisticsmanner andbased on Ordinal Logistic Regression analysis techniques.Ordinal Logistic Regression is used to independent variables(ChristensenR.H.B.,2011). The SPSS statistical software, Minitab 16 software and Microsoft Excel were used for both descriptive and ordinal logistic regression analysis.
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    Analysis of technical efficiency of pepper growers in Kandy district
    (Uva Wellassa University of Sri Lanka, 2015) Jayalath, J.K.S.; Rathnayake, R.M.S.D.; Seneviratne, M.A.P.K.
    Pepper is the second most important perennial spice crop, next to Cinnamon, in Sri Lankan economy, and the most important perennial spice for domestic consumption. The pepper growers have faced severe problems during the last decades. Some of these problems are prolonged fall in the production and productivity of pepper. Agricultural productivity refers to the output produced by a given level of input(s) in the agricultural sector of a given economy (Fulginiti and Perrin 1998). Technical efficiency reflects the ability of producers to maximize output for a given set of resource inputs (Chirwa 2003).The Department of Export Agriculture in Sri Lanka with the mandate of perennial spices launched several programmes to develop this sector, including subsidy schemes for new planting, replanting and infilling, fertilizer subsidy schemes and extension services. Despite such efforts, the performances of spice based agro-forestry systems are not satisfactory. The average yield of pepper is 350-500 kg per hectare, but target yield is 1000 kg per hectare (Department of Export Agriculture in Sri Lanka 2002). Farmers have less information on efficiency. In order to realize increased production and efficiency, farmers in Sri Lanka need to efficiently utilize the limited resources accessed for farm income generation. This research determined efficiency levels of pepper farmers and identified socio economic factors affecting efficiency levels. Methodology The study was conducted in Kandy District in 2014. Kandy district comprises with 6,982.8 ha of cultivated land of pepper. The total sample size was hundred (100) respondents from six selected extension office ranges. Multi Stage sampling technique was used. Primary sample data was collected from farmers using a survey method involving a structured questionnaire which was administered to the selected pepper producing farmers in Kandy District. The analysis of Cobb-Douglas frontier production function was tested by ordinary least square (OLS) and maximum likelihood estimation (MLE). STATA version 11 was used for the summary statistics and estimate coefficient of stochastic frontier and measure technical efficiencies.
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    Assessment of oil yield and quality in cinnamon (Cinnamomum zeylanicum Blume) leaves under different severity levels of two types of leaf galls
    (Uva Wellassa University of Sri Lanka, 2015) Daladawatta, N. P.; Chandrasena, G.; Weerawansha, A. N. R.
    Leaf gall infestation in cinnamon, is one of the prominent pest damage found in cinnamon cultivations. In cinnamon, two conspicuous leaf gall types are available. They are upper leaf galls caused by jumping plant louse (Trioza cinnamomi), a homopteran and lower leaf galls caused by Eriophyes boisi, a mite belongs to family Eriophyidae. Two pests are plant sappers and form galls on leaf blade as their habitats. The feeding by Eriophyes boisi or Trioza cinnamomi causes abnormal cell development and formation of galls. Each gall type is identical and their dimensions are variable. The galls are solitary and widespread on the leaf blade but are not on the veins. These Gall forming pests generally do little damage to plants and its bark yield because the affected parts are able to carry out photosynthesis with near normal efficiency. But cinnamon leaf oil yield and its quality may be changed significantly due to gall forming (Perera et. al., 1985; Prematilaka and Dharmadasa, 1995). Therefore this study was conducted to determine the effect of two different leaf galls in cinnamon leaves under different severity levels on the leaf oil content and quality of oil. Methodology Cinnamon leaf samples infested with two types of galls, were collected from a field in Palolpitiya, Matara. Leaves only suffered from upper and lower gall infestations were harvested separately and categorized each of them into five pre-determined severity levels for oil extraction. Four severity levels of upper leaf gall infestation 1-50, 51 – 100, 101 – 150 and more than 151 galls per leaf and four severity levels of lower leaf gall infestation 1 -15, 16 – 30, 31 – 45 and more than 46 galls per leaf were compared with cinnamon leaves without galls separately. Five treatments were assigned in randomized complete block design with five replicates. 50 g of air dried cinnamon leaf sample taken from each severity level was weighed and all the galls in the sample were isolated and weighed. Weight of galls in each severity level was expressed as a percentage to the whole sample weight. Each sample was subjected to extract leaf oil by hydro distillation. Amount of the major chemical components present in the extracted oil samples were measured by performing Gas Liquid Chromatography (GLC). Oil content and quality were subjected to analysis of variance and regression analysis by SAS programme. Results and Discussion Thus it revealed that leaf oil contents were significantly different with the intensity of upper gall infestation (Table 1). It was observed that cinnamon leaf oil content had been lost from 10.48% at 25.62% severity to 74.26% at 97.26% severity. Same trend was observed in the case of lower gall infestation (Table 2), but oil reduction due to this infestation had been occurred from 25.87% at 22.7% severity to 96.45% at 99.63% severity. Experimental results showed that mite galls (lower leaf galls) had reduced the oil yield in greater than the insect galls (upper leaf galls). Both upper and lower leaf gall infestations were caused to reduce the oil yield in cinnamon leaves and those infestations showed a strong negative significant relationship with the oil content in cinnamon leaves (Fig. 1 and 2). Prematilaka and Dharmadasa (1996) reported about 35% of oil reduction could be made due to upper leaf gall infestation, but the current study revealed that loss of oil content has been varied on severity of infestation.
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    Awareness and adoption of recommended technologies and management practices by the Tea small holders
    (Uva Wellassa University of Sri Lanka, 2015) Karunarathna, W. A. B. S.; Mahindarathne, M. G. P. P.
    Tea (Camellia sinensis) is the world famous beverage next to the water and having numerous health and socio economic benefits. Tea, the prominent crop of the plantation sector in Sri Lanka, grows in many parts of the country (Mendis, 1992).Tea growers who have lands less than 10 acres in extent are treated as “Tea small holdings” according the Tea Control act. The cultivation of tea is attractive to small farmers because tea provides work and income throughout the year, requires relatively little investment, and the risk of complete crop failure is small (Annual Report, Tea Small Holdings Development Authority, 2012).As well as the Contribution of small holders to the Sri Lankan tea sector is higher than the plantation sector and it is account for 71.4 % of the national tea output (TSHDA, 2012). Therefore, application of scientific agricultural knowledge and technology adaptation in the small holding tea sector is a vital investment to enhance the productivity and overall performance of the tea industry. Materials and methodology Data were collected through a sample survey by giving a structured questionnaire to 8 tea inspector’s (TI) ranges at Badulla administrative district and 150 small holders were randomly selected as the respondents. The questionnaire was mainly formulated to identify the awareness, level of adoption, and factors affecting to the level of adoption. The awareness was measured by percentage of aware respondents. The adoption level was measured by using “Adoption index” and “Confident interval method”. Adoption index was categorized in to three levels as low adoption, medium adoption and high adoption. To identify the factors affecting to level of adoption, regression analysis was conducted and “Adoption on Technology and recommended practiced” has been taken as the dependent variable and data were collected for dependent variable under five categories as Machinery usage, Planting materials, Field practices, Recommended tests and Extension services. For the independent variables data were collected under nine categorical variables as Gender, Age level, Education Level, Source of Income, Experience with Tea land, Land ownership, Land extent, Time spending with tea land and Yield. Data were analyzed using SPSS Software package and MS-Excel 2010 package. Descriptive statistics were done to analyze the independent variables and by using regression and correlation analysis factors affecting to the level of adoption was analyze and their strength was measured. Results and Discussion According to the study only 26 % of respondents have the awareness regarding machinery usage in tea plucking and from them, 48.7 % belongs to year 40 – 50 age group. 79.3 % of the respondents have awareness regarding the improved varieties. According to the study 64.7 % of the respondents have an awareness regarding recommended tests like pH test, starch test which use at the field. Extension services have been accounted under two categories as consulting services and E-consulting services and according to the study 100 % of the respondents have an awareness on consulting services while 36 % of the respondents have awareness on E-consulting services. According to the results of the study it shows that awareness on shade trees, pruning methods and soil conservation methods are respectively 95.3 %, 90.3 % and 93.3 %. Level of adoption was calculated using Adoption index and confident interval method. Data were collected under five categories and finally overall adoption level for the recommended technology and management practices was calculated
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    Clientele satisfaction towards the services rendered by government to the tea small holding sector
    (Uva Wellassa University of Sri Lanka, 2015) Hangawatta, H. A. C. M.; Mahindarathne, M. G. P. P.
    Tea is pre-eminent among Sri Lanka’s plantation crops and it is one of the most important industries in the country in terms of employment and foreign exchange earnings (Basnayake , 2002). Next to China and India, Sri Lanka is the oldest tea producing country in the world producing nearly for 150 years (Asopa, 2004). Over the years, the word Ceylon has become synonymous with quality tea. The entire economic base of the country was centered on the plantation sector at the time when Sri Lanka was gaining independence in1948; nearly 32% of GDP came from exports of plantation crops, which contributed 92% of the total export earnings. The development of the small holder sector, especially in the Low country helped to maintain the production level during the 1980’s despite the deterioration of the estate sector production. The smallholder sector expanded very rapidly and presently accounts more than half (76%) of the total production.(Annual Report, Tea Small Holding Development Authority, 2012) Small holders must receive current information and technology for effective management of their production, marketing and financial decisions. Individual characteristics of producers affect on the demand for information services while confidence in the information services is a central determinant of the frequency at which a producer refers to the services. (Yapa and Ariyawardana, 2005).Coupled with the information, financial support is vital to expand and maintain the tea production. This requirement is fulfilled through the subsidy policy of the government. Tea small Holding authority is the institute established as the main supportive body to the small holding sector. Other institutions that are responsible for tea are, namely, Tea Research Institute, Sri Lanka Tea Board and Tea Commissioner’s Department. So the research was conducted to identify the satisfaction level of the small holders towards the services rendered by the government, to identify major factors that cause to farmers satisfaction, to evaluate strong and weak areas of the government service procedure and to make suggestions to overcome the weaknesses in government services. Materials and methodology Data were collected through a sample survey by giving structured questionnaire to randomly selected 150 small holders in 8 tea inspector’s (TI) ranges at Badulla administrative district . The degree of satisfaction of the small holders was the dependent variable and it was measured with respect to five different dimensions of the present government service. The dimensions considered were quality of the service, relevancy of technologies/service, competency of extension personnel, general usefulness/effect and characteristics of extension agent. Responses were obtained from five point Likert scale with scores of 5, 4, 3, 2, 1. Coded and scored data were analyzed by Using SPSS software package. Based on mean and standard error, farmers were grouped in to three as less satisfied group, moderately satisfied group and highly satisfied group. The cut-off points for this categorization was derived by using the formula “mean (X) + or – 1.96 Standard Error (SE)” (V.S Sidhakaran, 2008). Descriptive statistical techniques were used to present the demographic features of the sample. Simple correlation coefficient values were worked out to find out the strength of association between dependant variable and independent variables. Multiple linear regression analysis was worked out to find out the contribution of independent variables to dependant variable. Age, Gender, Education level, farming experience, innovativeness, number of training attended, membership of a small holder association and contact intensity with an extension agent were selected as independent variables.
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    Consumer preference for quality attributes of rice
    (Uva Wellassa University of Sri Lanka, 2015) Wijesinghe, W.G.D.L.C.; Dharmadasa, R.A.P.I.S.; Walisinghe, B.R.
    Paddy cultivation serves as the major coping strategy for 800,000 families in Sri Lanka. The average paddy productivity has reached to 4.3 t/ha in 2013 while the annual per capita consumption is 116 kg/year (DCSL, 2013). Rice remains as the staple food of the country and the consumers have different preference for different quality attributes of rice through which they derive consumer utility. Hence, it is important to identify the quality attributes of rice preferred by different consumer segments. This information is of vital importance for farmers to enhance the supply catering to the consumer demand. Therefore, the main objective of this study was to identify different rice quality attributes and their levels as valued by the consumer choice. Methodology The study was conducted in Gampaha District in 2014 with 63 consumers selected using stratified random sampling. Four quality attributes and three levels per each were selected using focus group discussion. A fractional factorial design (1/3) was used to reduce the full profile. Data was collected using Semi structured pre-tested conjoint questionnaire. The significance of the selected attributes was tested using ANOVA and part-worth utilities were estimated by a logistic regression. The relative importance of each attributes was also calculated. Empirical model Consumer preference is non parametric attribute. Conjoint analysis (CA) is the most widely used method to analyse consumer preference. A set of hypothetical products is defined by combining product attributes at various levels. Consumers are asked to evaluate their overall preference rating or ranking of the hypothetical products. The final step of CA involves choosing an appropriate composition model and estimating the buyer’s part-worth utilities (Harrison, 1998).
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    Determinants of absenteeism in tea plantation workers (Case study in selected tea estate in Badulla)
    (Uva Wellassa University of Sri Lanka, 2015) Rathnayake, R. M. P. S.; Dharmadasa, R. A. P. I. S.
    Absenteeism is a common problem in many industrial units, small or big, private or Government. It can be defined as a single day of missed work (Martocchio&Jimeno 2003), an individual’s lack of physical presence at a given location and time when there is a social expectation for him or her to be there (Martocchio& Harrison, 1993) or non-attendance of employee for scheduled work (Gibson 1966, john 1978). Concerning tea sector in Sri Lanka, chronic absenteeism is one of the major problems which may lead to out-migration in the long run (Institute of Social Development, 2008). The labour situation on plantations has gone from one of surplus to deficit, with an annual decline at the rate of 10% – 20% of the workforce (Institute of Social Development, 2008). This has caused the privatized large-scale plantation or estate to afflict with low productivity and high cost of production which resulted for continuous low profit margins (Institute of Social Development, 2008). Sri Lankan tea production is mainly concentrated into seven regions and Uva region is having nine sub regions. Among these, Telbadde estate is the largest entity in Badulla/Demodera/Hali-Ela sub region (Sri Lanka Tea Board). According to the estate reports, Telbadde estate has one of the largest working populations in this region as well as high rate of absenteeism. As the absenteeism has become problematic to the estate in the short run as well as long run, this study attempts primarily to identify the factors affecting the short run absenteeism. Methodology There are 161 holdings in estate sector all over the Badulla district (Statistical Information on Plantation Crops, 2012). Among them one of the largest entities is Telbadde estate employing 1346 workers with 464.50 ha of land extent. This estate manly consists with six divisions. COBO and Lower divisions are the farthest while Upper and West-Morland are the nearest divisions to the estate office.
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    Determinants of income diversification in Tea estates households in Badulla district
    (Uva Wellassa University of Sri Lanka, 2015) Hewavitharana, M.K.; Dharmadasa, R.A.P.I.S.
    Tea is the main foreign exchange owner in Sri Lanka. It shows that Tea industry is playing major role in national economy. Estate laborers are one of the major players in tea industry. Tea industry economically depends on sweat and blood of estate workers (Muthulingam, 2010). In initial stage of tea industry, laborers who were working in tea industry had estate income as sole income source. If it was sole way of income, the labor wage was very low. They had not enough facilities to engage with other agricultural and non-agricultural like income activities. Also management of tea estates was provided facilities to estate households to work only in estates. To improve the estate workers living condition, there is an alternative way called as an income diversification. Income diversification has talked world widely with various sectors. But, no any research has carried out on income diversification in tea estate households. Therefore, study of this matter is most important to the tea estate sector. In this study the income diversification and pattern of income diversification of tea estates households are considered in Badulla district. Materials and Methodology The Survey was conducted in Badulla district by using 298 tea estates households. Censored Tobit regression analysis method was used to examine the determinants of income diversification. In many research on income diversification have used censored Tobit model to find out determinants of the income diversification. In this research dependent variables are including value zero to high amount of value. Therefore for Tobit model is used for data analying. (Schwarz and Zeller, 2005). In this study three dependent variables are taken as estate income, other agricultural income and non- agricultural Income. Nine variables are used as explanatory variable. Those are age of household head, gender of household head, number of dependents in a family, number of male, number of female, monthly expenditure, distance to the city, years of schooling household head and loan receipt.
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    Determinants of Poverty in Tea Estate Workers in Nuwara Eliya District
    (Uva Wellassa University of Sri Lanka, 2015) Wijerathne, K. M. D. L.; Dharmadasa, R. A. P. I. S.; Shyamalie, H. W.; Karunarathna, B. M. N. C.; Pilapitiya, H. M. C. G.
    As a developing country, poverty is a major issue in Sri Lanka. The poverty or poor is expressed as lack of access to basic human needs, including food, safe drinking water, sanitation facilities, health, shelter, education etc. The poverty line specifies the minimum standard of living condition in the society to which everybody should be entitled. However, income level and other facilities available to people in the different sectors may vary. Also, the household living standard has a strong relationship with the poverty of the people. NuwaraEliya district is one of the major tea growing areas in Sri Lanka. Of the total population in NuwaraEliya district (706,588), 53.6 % of the population is belonged to estate sector (Central Bank, 2013). Knowing the socio-economic factors which affect to poverty in estate sector is vital to find the strategies for improving their living conditions. Therefore, this study attempts to identify the determinants of poverty in estate sector. The results of the study will be useful to make policies and suggestions to improve their living conditions of estate workers in NuwaraEliya district. Methodology The present study was conducted in tea growing locations of NuwaraEliya district. There are five District Secretariat (DS) divisions in NuwaraEliya District and of them, NuwaraEliya DS division was purposely selected for the study, since the highest estate population is recorded in this DS division (Central Bank, 2013). Multi stage sampling method was used for the selection of tea estates and systematic sampling technique was used to select the respondents. Out of seventy two GramaNiladari divisions, four GramaNiladari divisions were randomly selected. An estate was randomly selected from each selected GramaNiladhari division. Fifty workers were selected from each estate for the survey and total sample size was 200 estate workers. Primary data relating to various parameters of socio - economic status were gathered through well designed and pre tested questionnaire. The secondary information was collected from various published/unpublished sources. Tabular and regression techniques were employed to analyse the data. Binary Logistic regression model was employed to identify the determinants of poverty. A poverty level (poor or non - poor) was decided by using the real per capita expenditure as a cut off point corresponding to Sri Lanka Official Poverty Line (OPL) Rs. 3924 in 2014 August (Department of Censes and Statistic, 2014).
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    Determination of a suitable growing medium and a commercial fertilizer for Echinodorus parviflorus ‘Tropica’ in the nursery level
    (Uva Wellassa University of Sri Lanka, 2015) Amarakoonge, K.; Bambaranda, B.V.A.S.M.; Jayamanne, S.C.; Jayarathne, K.P.N.N.S.
    Aquatic Plant varieties have unique morphology and habitats as commercially important aquatic plants. Dissanayakel., 2007). The most popular ornamental aquarium plants genera are Anubias, Cryptocoryne, Echinodorous, Aponogeton, Hygrophyla, Bacopa, Hydrilla, Cabomba, Myriophyllum, Aponogeton and Echinodorous have important characteristics as aquarium plants in Sri Lanka. Echinodorus species have attractive green to mid green submerged leaves arranged in a rosette with beautiful, white flowers occurring in an inflorescence (Muhlberg, 1982). Aquatic plants play a significant role in the freshwater ecosystems worldwide. With time ecosystem may collapse without aquatic plants due to wild collection. Therefore growing plants is solution for that. An aquatic plant growing medium was essential for that. The growing mediums contain sand, silt and clay proportion according to the ratio of the medium. Four different ratios were used as treatments (T). T1- Boggy soil: Bricks particles T2- 3:1, Boggy soil 3: Sand 1, T3-Boggy soil: Top soil -3:1, T4-Top soil were treatments. Growing medium should balance the aeration and water for maximum root growth and physically support for the plant. Practical size of the growing medium should be with adequate pore spaces between the particles (Bilderbackl., 2005) Nutrition is a major factor for the plant growth. Therefore nutrient should be supplied in optimum level at the correct time as fertilizers. Methodology The present study was carried out to investigate the effect of growing medium and fertilizer for the growth of Echinodorus parviflorus‘Tropica’ National Aquaculture Development Authority (NAQDA) Ornamental Fish Breeding and Training center in Rambadagalle Sri Lanka. Experiment one was conducted to find out a suitable nursery medium for the E.parviflorus ‘Tropica’ plant. Boggy soil, brick particles, sand and top soil were used. Using those growing substrate four types of media used as treatments (T), T1- Boggy soil: Bricks particles T2- 3:1, Boggy soil 3: Sand 1, T3-Boggy soil: Top soil -3:1, T4-Top soil were treatments. Experiment two four fertilizer mixture used as four treatment of fertilizer, T1-N: P: K -4:2:1, T2- N: P: K -5:2:3,T3- N: P: K -3:1:1and T4- N: P: K - 20:20:20 were used during this study. Uniform Echinodorus parviflorus ‘Tropica’ about 4.5 cm -6.5 cm heights, same age plants were selected for the experiment. Old and rotted leaves were removed; leaving 5- 6 laves to remain. Old and rotted roots also were trimmed, leaving the only healthy roots. Initial weights between 0.5 g - 1.5 g of plants were selected.Experiment one and two results were analyzed by using Minitab 16 computer package and significant differences between treatments were identified using Analysis Of Variance (ANOVA) produce at 5% probability level. In experiment one T4-Top soil and experiment two T4- N: P: K -20:20:20 were used as control of the both experiments. Results According to experiment one, Boggy soil 3: sand 1(T2) growing medium was most suitable growing medium among other used media for the E.parviflorus ‘Tropica’.In the experiment one, there was significant difference (P< 0.05) among four treatments regarding increment of plant height, weight, dry weight and root length. As indicated Table1, the maximum growth was observed in T2.
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    Determination of microbial quality and quantity of stored cinnamon quills
    (Uva Wellassa University of Sri Lanka, 2015) Pathirana, S. M.; Chandrasena, G.; Weerawansha, A. N. R.; Jayasinghe, G.G.
    Since Cinnamon is one of the major spicecrops in Sri Lanka, maintenance of the quality of the processed cinnamon is very important. Microbial infection of processed cinnamon quills makes lowquality final product leading the product less demandedand high post-harvest losses. The prevailing solution for the microbial infection is fumigation of sulfur and it is not acceptable in many countries due to its harmful effects for consumer health. Therefore identification of common types of microbes on quills and determination offavourable conditions for microbial growth is very important to apply effective control measures. Methodology Experiments were conducted to identify the particular types of fungi that thrive on cinnamon quills and the effect of moisture content, relative humidity, temperature and the storage period to the microbial growth. Cinnamon quills were collected from three different placesjust after processing. The moisture contents of the samples were measured in three days interval using gravimetricmethod. Average relative humidity and ambient temperature were also recorded each period. In quantification process, the number of colony forming units of fungi and bacteria in cinnamon quills were counted separately using colony counter.1g of powdered sample of cinnamon was dissolved in 10ml of distilled sterilized water and 200μl of the solution was poured in to the culture plates. It was allowed to incubate under the room temperature for about three days and colony count of fungi and bacteria were taken.The culture plates with microbial colonies were allowed to incubate further to obtain pure cultures of fungi by frequent sub culturing. Colony characteristics were observed with the time.The pure cultures of fungi were used to prepare slide cultures for microscopic identification highlighting the distinguishing characteristics (Funder, 1953; Cappuccino and Sherman 1996). Results and Discussion According to the morphological and microscopic observations, Rhizopus sp., Penicillium sp., Aspergillus niger, Aspergillus flavus were the most common types of fungi encountered on cinnamon quills. In addition to those types Trichoderma sp. was appeared in the samples taken from one farmer place. It may be happened when peeled cinnamon had been kept in ground for drying and due to bad sanitary conditions in processing place. Rhizopus sp. was rapidly growing white coloured fungus with cottony and fuzzy aerial mycelium. The color of the colony was white initially and turned grey to yellowish brown with time. It was grown as filamentous, branching coenocytichypha without cross-walls. Sporangia were developed on the long stalks raised as groups from nodes directly above the rhizoids. Unicellular ovoid, hyaline and striated sporangiospores were produced by Rhizopus species and they were grown as root like rhizoids initiallyand finally grown as large mycelium. Penicillium colonies were initially appeared in white colourand become blue green, gray green and then gray in colour respectively. It was grown as a thallus with typical characteristic of a highly branched network of multinucleate, septate, and usually colorless.Many-branched conidia sprout on the mycelia, bearing individually constricted conidiospores. Aspergillus flavus colonies were initially appeared in yellowish whitecolour and changed to olive green, dark green and brownish green respectively.Hyphae grew as a thread-like structure and they were septate and hyaline. The asexual spores,conidispores, produced in conidia were rough and dark.Aspergillus niger colonies were initially white and become brownish with white reverse and brownish black colour respectively covering the entire plate.Morphology of Aspergillus niger showed large, globose, dark brown conidial heads, which become radiate. Conidiophores are smooth-walled, hyaline or turning dark towards the vesicle. Conidial heads are biseriatewith the phialides, often septate. Conidia are globose, dark brown and rough-walled.Trichoderma colonies were wooly and the initialcolor is white. As the conidia are formed, yellow-green patches become visible making concentric rings.Conidiosphores were erect, smooth and penicillately branched. Globose conidia were developed on philides produced in the opposite direction in each point. At the beginning the fungal infections of stored cinnamon were very low due to lack of enough inoculums, even though preferable higher moisture contents for fungal growth were retained in stored cinnamon quills. Next 10 days rapid increments of fungal colony forming units were observed because preferable moisture contents were retained further in cinnamon quills. Fungal infection was increased at 10 to 20 days also, but in negative rate due to desirable moisture contents were still remained in the cinnamon quills. Moisture content in the cinnamon quills were below 20 % after 20 to 30 days after processing and in this period fungal contaminations were gradually declined. When the moisture content was reached below 12% in storage cinnamon, fungal infection was at a minimum level. If the moisture level is reduced to below 12% in storage cinnamon as soon as possible, fungal infection can be controlled efficiently. The most interesting phenomenon was the symbiotic relationship between fungal growth and bacterial growth (Figure1).There was very strong significant positive correlation between fungal and bacterial infections (r = 0.912, p = 0.0001). Bacterial contamination never had been occurred without fungal infection. Bacterial colonies were appeared in the culture plates used to have the fungal colonies separately, even though those were treated with antibiotics to retard the bacterial growth.When fungal infection is terminated by managing moisture content, the bacterial infection is automatically reduced
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    Development of a biscuit enriched with Tea polyphenols
    (Uva Wellassa University of Sri Lanka, 2015) Parththipan, K.; Wijesinghe, W. A. T. P.; Arachchi, M.P.M.
    Tea is receiving increased interest from food scientists due to its purported antioxidant properties and health benefits.Polyphenols in tea are believed as excellent chemical compounds. Several clinical studies have proved polyphenols to be active in disease prevention in several ways. Polyphenols have also been recently recognized as functionally active molecules, possessing antioxidant, anticancer, anti-mutagenic properties, as well as exerting protective effects against cardiovascular and other diseases. Methodology The current study was carried out at Eswaran Brothers Export (Pvt) Ltd, 104/11 GrandpassRoad, Colombo 14. Laboratory analysis was done at UvaWellassa University laboratories. Indore to find better extraction method for tea polyphenol, preliminary study was conducted by using ethanol and water. Extraction efficiencies of water and ethanol were tested in different time and temperature combination. The total polyphenol content in the tea extract was determined by measuring the color development with Folin-Ciocalteu phenol reagent in alkaline medium (ISO 14502-1), at absorbance of 765 nm using UV-VIS spectrophotometer. Gallic acid was used as a standard and the total polyphenol were expressed as mg / g Gallic acid equivalents (GAE). For this purpose, the calibration curve of Gallic acid was drawn. Through preliminary study of the polyphenol extraction, as a polyphenol source 40 g BOPF black tea concentered extracts were used for final product development. Three kind of final products were developed such as without extract, with water extract and ethanol extract. Organoleptic properties of the biscuits were evaluated using sensory analysis. Total polyphenol content of the final consumer accepted product also test with Folin-Ciocalteu phenol reagent in alkaline medium method. Results and Discussion Through preliminary study high polyphenol content was obtained water at 80 C with 30 min extraction and 40 % ethanol solution at 40 C with 2 hr. extraction.
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    Development of a protocol for in-vitro propagation of black pepper (Piper nigrum L.) local selections
    (Uva Wellassa University of Sri Lanka, 2015) Dissanayake, S.G.H.C.K.; Alwis, L.M.H.R.; Jayasinghe, H.A.S.L.; Attanayake, A.M.C.I.M.; Seneviratne, J.M.
    Black pepper (Piper nigrum L.) belongs to family Piperaceae and it is one of the most economically important spice crops in the world (Srinivasan, 2007; Mathew et al., 2001). Unavailability of sufficient mother plant stock in the field, obtaining basal runners for propagation and less success and multiplication rate of the high yielding local pepper cultivars are the major problems faced by the farmers who cultivate. Being in vitro propagation a promising option, this study was focused to develop a suitable protocol for in vitro propagation of black pepper local selections. Methodology This research was carried out at Central Research Station, Department of Export Agriculture, Matale. Four experiments were conducted during the research period. Experiment one was conducted to find out the suitable surface sterilization method for the sterilization of black pepper shoot tips. Selecting of appropriate media for the culture establishment of black pepper shoot tips were carried out in second experiment using 1/3Murashige and Skoog (MS) medium and 1/2 Woody Plant Medium (WPM).Experiment three was conducted to find out suitable combination of auxin and cytokinin for the shoot multiplication of black pepper local selections. In fourth experiment, priority was given for the selection of best media and hormonal combination for the callus initiation of TG7 black pepper local selection. Full and half strength MS media were used as the culture media and two different concentration levels of kinetin and NAA were used as the growth regulators. Complete Randomized Design (CRD) was used as the experimental design. ANOVA was used to analyze the statistical difference of parametric data and non-parametric data were subjected for logarithmic transformation. SAS statistical software was used to analyze the data and mean separation was performed using Least Significant Difference (LSD). Results and Discussion As the results summarized in Table 1, sterilization using 10%- 20% Clorox for five to ten minutes (T1 to T5) showed higher percentages of bacterial contamination (40 to 80 %). Lower percentages of fungal contamination was observed in T4 to T8 within the period of three to five days (3% to 7%).The highest survival percentage (66.6 %) was reported in T8, 0.04 % HgCl2 for five minutes. Similarly, the lowest percentages of bacterial and fungal contamination were observed in T8. The highest percentage of phenolic browning (80%) was shown in T6 and lowest percentage of phenolic browning (10.0%) was observed in T2, i.e. 10% Clorox for 10 minutes within four to seven days.
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    Development of activated carbon included natural rubber latex pillow
    (Uva Wellassa University of Sri Lanka, 2015) Bulathsinghala, B.A.D.U.P.; Withanage, N.S.; Samaraweera, U.H.T.P.
    Latex is a milky white liquid tapped from the trunks of rubber trees (Hevea brasiliensis) and then combined with water to create a thick suspension. In manufacturing natural latex foam rubber, the latex suspension is whipped to a froth and poured into carousel moulds, onto a conveyor, or into sheets and then heated to the point of vulcanization (Polyurethane Foam Association, 2000). Activated carbon(AC) is a non-graphite form of carbon which could be produced from any carbonaceous material. AC manufactured from coconut shell is considered superior to those obtained from other sources mainly because of small macro pores structure which renders it more effective for the adsorption of gas/vapour and for the removal of colour and odour of compounds (Coconut Development Board, 2013). AC has numerous applications due to its higher adsorption property. Thus it is capable to adsorbing volatile organic compounds which are also air pollutant in the atmosphere. The incorporation of activated carbon into natural rubber latex foam pillow can provi de volatile organic compounds adsorption property apart from its cushioning effect. Many volatile organic compounds are toxic, posing a high risk to human health as a result of their widespread use and occurrence in laboratory, home and also workplace envi ronments (Magureanu, Mandache, Eloy, Gaigneaux and Parvulescu, 2005). Therefore natural rubber latex foam pillow currently available in Sri Lankan market can be successfully value added by incorporating coconut shell based activated carbon to get the similar cushioning effects together with air purification ability upto a certain level . Methodology The current study was carried out at Richard Pieris Natural Foam (RPNF) Ltd, Malwana, Biyagama. Laboratory tests were done at RPNF, Richard Pieris Company plc and Bureau Veritas Consumer Product Services Sri Lanka (Pvt) Ltd laboratories. Two experimental trials with different treatments were conducted during this study. Experimental trial I was carried out to find out the appropriate activated carbon level suitable for the natural rubber latex foam pillow. It was compromised with eight treatment levels having 0% to 7% activated carbon levels with other compounding ingredients as different treatments levels. Each treatment was replicated 3 times. Experimental trial II was done in order to find the air purification ability with respect to acetone adsorption capacity. In experiment II, both the control which has 0% activated carbon and 2% of AC treated pillow were used to investigate the acetone (a VOC) adsorption capacity. Both treatments were replicated 3 times. Complete Randomized Design (CRD) was conducted and data obtained from both physical properties tests and acetone adsorption capacity was analyzed using analysis of variance (ANOVA) procedure of Minitab 16. Mean comparison of treatments were done using the tukey’s test. Results and Discussion According to the physical properties evaluation (Hardness, compression set, density and tensile strength) the formulation with 2% of activated carbon has given a desirable physical structure and selected in experiment trial I. Based on the data analysis of hardness, there is significant difference (P<0.05) between control (currently manufacturing latex pillow without AC) and the different treatment levels whereas no significant difference between the Control and 2% of AC treatment. Therefore similar hardness can be obtained by incorporating 2% AC into the present latex pillow formulation. According to the results of compression set value, it is been observed that there is no significant difference between 2%, 3% of AC treatments and control. Whereas more economical benefit through the lower material cost can be obtained by incorporating 2% AC. As a rubber material is compressed over time, it loses its ability to return to its original thickness. This loss of resiliency may reduce the capability of a cushioning pad to perform over a long period of time (Compression Set of Elastomeric Materials, 2014). Therefore lower compression set value is better for the cushioning materials. However density and tensile strength do not show the significant difference in all the treatments. Generally, acceptable tensile strengths are above 0.006895 MPa depending to some extent on the final application of the flexible foam. There are some cases where lower tensile strength foams may be used, but it is generally advisable to use foams that have a tensile strength of at least 0.006895 MPa (Polyurethane Foam Association, 1994). In this study it shows that tensile strength for all the treatment levels have values which are more than the acceptable value. In experimental trial II, activated carbon treated pillow was selected due to its high acetone adsorption capacity.
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    Development of Black Tea incorporated tomato sauce
    (Uva Wellassa University of Sri Lanka, 2015) Bandara, D. W. N. G.; Wijesinghe, W. A. J. P.; Premathilake, U. G. A. T.; Balamurali, B.
    Tea has a lot of health beneficial components and also considered an energy active booster. Current trend is moving to the health benefits concepts and green production. Under this condition, there is a huge demand for black tea sauce like products. There is a high demand for Sri Lankan black tea in Global market due to some specific characteristics. But, still we are failing on tea value addition. Therefore, improving value addition practices and new product development are more essential to Sri Lanka to survive in the Global market. Recently, research has focused on green tea. Green tea is loaded with the compound epigallocatechin gallate (EGCg), a powerful anti-oxidant. Since the fermentation process used to make black tea converts EGCg into other compounds, researchers assumed black tea had less health benefits than green tea. However, recent studies indicate the compounds contained in black tea which are theaflavins and thearubigens, do more than contribute to its dark color and distinctive flavor. They also provide health benefits originally attributed solely to green tea (Herath, H.M.U.N., and De Silva, D., (2006). Objectives The main objective in the present study was to black tea incorporated tomato sauce while the specific objectives were to determine appropriate amount of ingredients to be added to the product and to extend shelf life, in order to obtain the desired product quality. Method Small pieces of tomatoes and green chilies were mixed using a grinder and salt, chili, black tea brew, honey, garlic and tamarind extraction were added into the mixture until it becomes a cream. The cream was heated until it becomes tick. Then filled into the sterilized glass bottles by using hot filling method. All microbial analysis and proximate analysis were conducted according to the SLSI standard (260: 2008). Statistical analysis was undertaken according to the Friedman test under 5% significance level, by using MINITAB – 16 software package and Microsoft – Excel package. Results and Discussions Table 1 given the Physico-chemical properties and proximate analysis of black tea incorporated tomato sauce. According to proximate analysis, moisture content was 14 % and protein content was 0.5 %. Total soluble solid content of the product was 38. pH of the product was 4.42 and tritratable acidity was 3.69 %. Total poly phenol content was 350 mg GAE/g. By doing sensory evaluation from Friedman test from Minitab 16 software the product contained the best characters of sauce.
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    Development of Green Tea incorporated Ayurvedic toothpaste
    (Uva Wellassa University of Sri Lanka, 2015) Ranasinghe, D. N. C.; Alakolanga, A.G.A.W.; Arachchi, M.P.M.
    The tea plant Camellia sinensis is native to South East Asia and consumed worldwide, although in greatly different amounts. It is generally accepted that, next to water, tea is the most consumed . Green tea contains polyphenolic compounds, which include flavanols, flavandiols, flavonoids, and phenolic acids and account for 30% of the dry weight of green tea leaves. Green tea contains compounds that appear to control inflammation and fight bacterial infection. This drink is also rich in antioxidants, which have many oral health properties as Cavity prevention, Gum health, Less tooth loss, Cancer control, Better breath (Lisa, 2011). But the oral health benefit of the green tea is less aware by the people (Narotzki et al, 2012). This study is aimed to develop green tea incorporated ayurvedic toothpaste by addition of five different herbs to enhance the natural flavor of the tooth paste while increasing the oral health benefits. The main objective is to develop ayurvedic toothpaste incorporating green tea and evaluate it for selected quality parameters. Other objectives are to determine the appropriate green tea and herbal oil incorporation quantity, to evaluate taste of the toothpaste (strength, bitterness), liquor color, smell, freshness after washing and the overall acceptability as quality indicators. Materials and Methods The green tea ayurvedic toothpaste consists with chemical mixture, green tea extract and herbal oil. To prepare the toothpaste chemical mixture 325g of powdered Calcium Carbonate (CaCO3), 5g of Carboxy Methyl Cellulose (CMC), 10g of Sodium Lauryl Sulfate (SLS) and 2g of Methyl Paraben were mixed well during 15 minutes. And 110 mL of distilled water, 70 mL of glycerol and 70 mL of sorbitol were mixed in a separate dish and poured in to the solid chemical mixture and mixed together until 30 minutes. It was stored in a sealed container. To extract the herbal oil 110g of each powdered Clove, Welmee, Munamal and Aralu were ground by adding 100 mL of distilled water until herbal pulp was formed. And the pulp was boiled during 10 minutes at constant temperature while mixing with 500 mL Sesame oil until evaporated the total water amount. Green tea – water extraction was done using reflux extractor (ISO 1574:1980). To prepare the green tea ayurvedic toothpaste all the three ingredients (chemical mixture, green tea and herbal oil) were mixed together at 1% , 2% of green tea extract and herbal oil levels. Sensory evaluation with 30 untrained panelists was carried out to select the best green tea, and herbal oil incorporation quantity for the formulated toothpaste. Five point hedonic scale was used to evaluate samples for taste (strength, bitterness), color of the paste, smell, freshness after wa shing and the overall acceptability. Data were statistically analyzed using Freidman test at 5% level of significance using MINITAB statistical software. The pH value of the developed toothpaste was measured with electronic pH meter. Determination of Moisture and Volatile Matter, Foaming Volume and Stability of the toothpaste were done based on SLS 275:2006 specifications. Determination of polyphenol content of the toothpaste was done according to the ISO 14502-1 specifications. Prepared green tea ayurvedic toothpaste and control were tested for well diffusion assay using experimental microorganism included Strephylococcs aureus and the mean zone inhibition was measured (Awadalla et al, 2011). A total plate count test was done to determine the microbial evaluation of the toothpaste. The prepared mouthwash was subjected to a storage study by observing color and the smell at two weeks intervals and the pH of the product also measured. Results and Discussion Analyzed statistical data of the sensory evaluation of first experiment revealed that, there was a significant difference (p<0.05) among five treatments in respect to the all the sensory attributes tested. According to the Figure 1, Second treatment combination (475) which consisted of 1% of green tea extract and 2% of herbal oil amounts were selected as the best treatment to develop the new product since each of the significantly different attribute bears the highest rank mean and median values except colour of the product
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    Development of Green Tea incorporated instant herbal porridge mixture
    (Uva Wellassa University of Sri Lanka, 2015) Munasinghe, M.A.U.P.; Wijesinghe, W.A.J.P.; Pieris, P. U. S.
    As the second largest tea exporter in the world, the greater portion of tea is exported as bulk tea. Average price of bulk tea is lower than that of value added products (Ganewatta et al., 2005). There are several types of teas which are producing with different processing methods such as, Black tea, Green tea, Oolong tea and White tea. Among them, green tea is considered as the healthiest beverage in the world. It is loaded with antioxidants and nutrients have powerful effects on the body. (Gunnars, 2014). Because of the bitter taste of green tea, most of the consumers do not prefer to consume green tea alone. Herbal porridge which is considered indigenous to Sri Lanka, comprises with therapeutic values and nutritious. In Ayurvedic medicine Osbekicaoctandera (heenbovitiya), Murrayakoenigi (curry leaves) are highly recommended for the preparation of Herbal Porridge for Diabetes& heart patients in traditional ayurvedic medicine. O. octandra is a very valuable and widely utilized plant species in indigenous Ayurvedic medicine in Sri Lanka (Peiris et al., 2006).A study published in the (Journal of Plant food for Nutrition), found that curry leaves have a great impact on the blood sugar levels of diabetics (Sampath, 2014). It can be medicinally and economically more valuable to develop green tea incorporated instant herbal porridge mixture by using natural resources. The objectives of this research were: — — Develop a green tea incorporated instant herbal porridge mixture Find out the best ratio of dehydrated green leaf powder and green tea powder for herbal porridge mixture — Determine the Shelf life of the developed product Materials and Methods Heenbovitiya (Osbeckiaoctandra) leaves and curry leaves (Murrayakoenigi) were steam blanched for two minutes separately and few minutes were allowed to drain excess water. Then leaves were oven dried at 60°C. Finally, well dried leaves were grinded and sieved well to obtain fine leaf powder for instant herbal porridge mixture. For the preparation of red rice for the instant herbal porridge boiled for 25 minutes and oven dried at 80°C. Well dried soya beans were grinded to obtain fine powder for the porridge mixture. All the prepared ingredients were blended with three different levels of green tea powder (2.6, 3.6, 4.6g per cup) according to an Ayurvedic formula; the formula to prepare 25 cups of Kolakanda was rice 500g, fresh leaves 275g, soya bean 10g, raw garlic 10g, raw ginger 25g, salt 15g and water 5l (Gamlath et al., 2002). The developed instant herbal porridge mixtures were evaluated for color, taste, aroma, texture and overall acceptability using 30 untrained panelists. The responses were recorded according to 5 point hedonic scale (5- extremely like to 1- extremely dislike). The sensory attributes were analyzed by Friedman test in MINITAB 14 statistical package and samples were compared by using 5% significant level. Proximate analysis was carried out to determine the nutrient content of the selected best product through sensory evaluation. Total polyphenol content was determined according to the method based on ISO 14502 -1. Detection of total plate count and yeast and mould were done during six weeks storage period. A sample of 31.4g of developed product was reconstituted for 5 minutes with 200ml of distilled water and 1ml of reconstituted sample was mixed with 9 ml of 0.1% peptone water in to test tube. After completing appropriate dilution (10 ) 1ml of the sample was introduce in to plates and it was allowed to be incubated at 25°C for two days. To determine the yeast and mould count potato dextrose agar (PDA) medium was used and to determine the total plate count plate count agar medium was used.
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    Development of manioc (Manihot esculenta) based nutria mix
    (Uva Wellassa University of Sri Lanka, 2015) Faeema, S.F.; Ediriweera, E.P.S.K.; Tilakaratne, B.M.K.S.
    A simple, convenient and quick to prepare food product besides being hygienic and convenient to eat is ‘Instant food’. Various technologies are being used to develop “Instant foods” and add immense value to raw material (Pathania et al., 2013). Fruits and vegetables nutritional value is highest when they are fresh, but it is not always possible to consume them immediately. Preserving of vegetables as a means of improving storability has been practiced for many centuries. Life expectancy of Sri Lankans is 68 years for males and 76 years for females in 2006 (Hans et al., 2008). Despite the relatively high literacy rate (90.8% in 2006) in the country (Central Bank Annual Report. 2008), and achievements in economic growth and the nutritional status of children is not satisfactory. The nutrition status shows a wide variation across the districts & as for wasting, it ranges from 10.5% to 28.1% substantiating the geographical disparity (Hans et al., 2008). Therefore, the need to find inexpensive sources of nutritional food of good quality can be over emphasized. Once it is harvested, the agricultural product is edible for only a limited time, which can vary from a few days to weeks. Therefore processing of blends of manioc with murunga leaves, soy beans and banana blossom into forms which combine the advantage of nutritive value, convenience and preservation of use stands a better chance of success. Methodology Manioc flour, soy bean flour (Pb-1), muruga leaves flour and banana blossom flour were prepared. Flour items were analyzed for protein, fat, fiber, ash and moisture following AOAC(1990) methods. Prepared flours were used to prepare nutria mix with either 80% manioc flour and 10% soy bean flour (T1) or 75% manioc flour and 15% soy bean flour (T2) or 70% manioc flour and 20% soy bean flour (T3) or 60% manioc flour and 30% soy bean flour (T4) or 55% manioc flour and 35% soy bean flour (T5), following nutria mix preparation methods. Nutria mixes were analyzed for physico chemical characteristic following Sri Lanka standard methods of SLS 280 (2009). Sensory evaluation was conducted to evaluate and comment on sensory characteristics by untrained twenty sensory panels. Complete Randomized Design (CRD) was performed to compare values obtained from proximate composition. The data gathered from sensory evaluation were analyzed by using Friedman statistical technique.
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    Development of ready to serve drink from gotukola (Centella asiatica)
    (Uva Wellassa University of Sri Lanka, 2015) Ariyasinghe, G. G. N. T.; Wijesinghe, W. A. J. P.; Hettiarachchi, D. N.
    Gotukola (Centellaasiatica) is one of the valuable medicinal herbs and it has several food and beverage applications in many countries of the world. It is used by Sri Lankan people mainly as a leafy vegetable. C. asiatica is a good source of antioxidants and famous for its neuroprotective effect (Hashim, 2011). In addition, this herb is also used for treating in numerous kinds of acid, madecassoside and madecassic acid (Tiwari et al., 2011). However, there is no any value added product in Sri Lankan market purely produced from Gotukola. Ready to serve drinks (RTS) are becoming popular recently in all over the world. This is an effort to develop leaf based ready to Creeping typeGotukola (HeenGotukola) was used for this study due to its nutritional value and to reduce its wastage by introducing a value added product. Materials and Methods Current study was carried out at Food Research Unit, Gannoruwa, Peradeniya. Laboratory analysis was conducted at Laboratories of UvaWellassa University and laboratories of Veterinary Research Institute, Gannoruwa. Six preliminary trials were carried out to develop four different recipes by changing the percentage of leaf amount by mass as 5%, 7.5%, 10% and 12.5% with constant amount of other ingredients. First quality leaves were selected with stalk and washed properly. Leaves were dipped in Clorox (Sodium Hypochlorite / NaClO) added water for one minute. Then leaves were washed from pure water and leaf extract was separated after grinding. Leaf extract was mixed with prepared sugar syrup and heated up to 80˚C. Citric acid was added while preparing the sugar syrup. In each recipe quality standards of RTS drink like pH, brix and titratable acidity were tested according to SLS 729: 2010, to ensure whether product is fulfilled the quality requirements of RTS drink. Sensory evaluation was carried out using 5 point hedonic scale to select the best recipe from the developed four recipes. It was conducted for colour, taste, odour, mouth feel and overall acceptability using 25 semi trained panelists. Proximate analysis was carried out according to the method of AOAC for the product selected through sensory evaluation. Total polyphenol content was determined according to the method of ISO 14502 -1. Determination of yeast and mold, Escherichia coli and total plate count test were carried out under the microbial analysis of the final product. Shelf life evaluation for the final product was carried out for one month period under refrigerated storage conditions. Total plate count test and sensory evaluation were conducted weakly as a part of that procedure. In addition to that, pH, brix and titratable acidity values were tested weakly.