Research Symposium-2015

Permanent URI for this collection

https://erepo.lib.uwu.ac.lk/handle/123456789/6577

Browse

Now showing 1 - 20 of 42

Analysis of Consumer Food Safety Knowledge and Practices in Rathnapura
(Uva Wellassa University of Sri Lanka, 2015) Dharmasiri, G.D.H.P.; Sivashankar, P.; Hettiarachchi, I.C.; Mahaliyanaarachchi, R.P.
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. Unsafe food is the likely vector of multiple biological, chemical or physical hazards and certainly of several nutritional problems. Consumers are the end-users of food chain. With their attitudes, knowledge, age, sex, income level and social status food safety knowledge and practices are different. According to the World Health Organization (WHO), up to 30% of the population of developed countries are affected by food borne illness each year; more than 75 million people get sick from food related illnesses in the USA resulting in 325,000 hospitalizations and 5,000 deaths annually (WHO, 2007). The problem is expected to be even more severe in developing countries. Now Sri Lanka is more concern about food safety and handling practices. There are many rules and regulations. Food Act No. 26 of 1980: This Act controls, manufacture, importation, transport, sale, distribution, advertisement labeling of food. Sri Lankan food & beverage products comply with international standards such as ISO 9000, ISO 22000, HACCP, Halal, Kosher, Organic etc. In Sri Lanka also have many of food borne diseases, but they are not reported often. But mainly diarrhoeal diseases are the prominent. This study assesses the consumer food safety knowledge and the practices among the Rathnapura households. Methodology A survey strategy was used in the research. Target population was the entire household in Rathnapura district 301,876 .Thought it was large to do an investigation within limited time period and inadequate financial budget, multi stage random sampling technique was employed to select appropriate sample to evaluate the objectives of this study. Eventually 120 household were selected as the sample size where can meet 95% confidential level. Five key principles of Food safety by WHO, are used to find out consumer knowledge level in food safety. The association between socio economic characteristics and knowledge on food safety was revealed by applying chi-square test. Prevailing food safety measures were identified by using significant measures like smell, appearance, special package, and price and quality certificates. Consumer food safety knowledge was evaluated with household experiences of physical symptoms associate with food borne illness. And also food preparation, purchasing and storage practices were used to identify food safety knowledge and practices of consumers. Analysis was done by using Minitab 14.0 software package and Microsoft Excel. Results and Discussion Descriptive statistics for the sample were produced using descriptive statistical analysis. The purpose of generating descriptive statistics was to describe the demographic characteristics of the sample.56% females and 44% males are in the sample. To prevent contamination of food with pathogens spreading from people, pets and pests, separate raw and cooked foods to prevent contaminating the cooked foods, cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens, store food at the proper temperature, do use safe water and cooked materials. Majority of consumer’s (58%) food safety knowledge level was low. 30% of consumers were had high food safety knowledge level.12% had medium level knowledge on food safety. Food safety measures were identified by the study as smell, appearance, special package, and price and quality certificates. Among them 12% considered price, appearance and smell as important factors.7% were merely concern about one factor of them. Smell, package and special offer were identified by 10% of consumers. And also 10% of them were concerned about all measures. Among respondents 63% selected food items without considering about quality certification. The association between socio economic characteristics and knowledge on food safety was analyzed by using chi-square analysis. Income level had significant association with food safety knowledge of consumers. Education level did not show any association on food safety knowledge. 95% of respondents had experienced with any of the food borne illnesses. This shows that consumers have low confident on food safety and how to protect their family from food borne illnesses. Daniels (1998) verified that consumers who considered themselves knowledgeable make food handling errors. By considering food safety practices on storage and preparation, 53% of consumers agreed that peeled and chopped fruits and vegetables kept in open air for long time cause contamination. But 23% strongly agreed that before using vegetables and fruits, they should be soaked in salt water. Only 10% kept cooled vegetables and fruits in open air more than one hour. In purchasing fish, 8% of consumers observed red color gills, discoloration and brightness of eyes. Majority were concerned on one factor. And also 48% were concerned about cleanliness of preparation and operator. Storage period of fish and usage were not concerned by consumers of 36%.some consumers never keep cooked meat and raw meat at the same place in refrigerator (34%). Cleaning of food preparation area with soap and water was practiced by only 6%. Washing the cutting board with water, used to chop vegetables or cut raw meat was practiced by 8% of consumers (Table 01). Lack of knowledge is likely to lead to inappropriate food handling behaviors. Generally, consumer’s knowledge has been found to be inadequate to ensure that food preparation in the home minimizes the risk of food borne illness. Personal hygiene and cleanliness of surfaces where food is prepared were identified as practices that have to be developed. Nearly 48% consumers were concern on personal hygiene highly,
Analyze the Histamine level in various positions of the Histamine developed Tuna fish
(Uva Wellassa University of Sri Lanka, 2015) Kalubowila, K.S.H.; Liyanage, N.P.P.; Perera, A.
Sea food processing industry is a high income generating field in Sri Lanka and it brings high foreign exchange to the country. Big eye tuna (Thunnus obesus) and yellow fin tuna (Thunnus albacares) are the major tuna types which are exported by Sri Lanka to the international market. (FAO, 2014).However the presence of Histamine is the problematic factor inTuna fish processing industry which leads the industry to many health issues and income losses. Histamine is a chemical compound created from histidine and enteric bacteria are capable of transforming histidine to histamine by the enzyme decarboxylase. Once histamine is formed, it cannot be not destroyed by freezing, cooking, smoking, curing or canning. Histamine level of more 2012).Histamine level varies position of the tuna fish body. Hence this research was carried out to identify and analyze the Histamine level in various positions of the Histamine developed tuna fish. Methodology Survey was done to select the positions of taking samples from tuna fish. 15 fresh fish processing companies were selected and questionnaire was given. Three positions were selected based on the questionnaire filled by the fish processing companies. Three positions of the tuna fish were selected, beneath the pectoral fin of the fish, near the belly area and the tail end respectively and thirty tuna fish were subjected to Histamine test individually. ELISA method and histaminevertox test kit were used to analyze the histamine levels in the tuna fish.Sample preparation, sample extraction, sample dilution and Histamine testing are the major steps done in ELISA method. Collected data were analyzed by using Minitab 17 software.Highest mean values and variance values were taken from those positions. Non parametric Mann-Whitney test was done to find out the significant different among positions. Results and Discussion Highest mean values and variance values were taken from those positions. High Histamine was recorded in the belly area due to the most of the bacteria which responsible for converting Histidine to Histamine, lived in the gut of tuna fish. Through poor post-harvest techniques, low hygiene practices, bad catching method, bad killing methods and bad handling methods could expose the gut material to the fish muscles and so enteric bacteria easily release the Histidine decarboxylase enzyme to Histidine free specific amino acid and then forming Histamine (Koohdaret al., 2010).This reaction cannot be stopped and can only be controlled. Usually low histamine levels could be observed from gilled and gutted fish because gilled and gutted fish had low probability to contaminate by histamine forming enteric bacteria (Ebrahimet al., 2012).Very low Histamine level was recorded in the tail area because effect of enteric bacteria which lived in the tail was very low because of that ability to bacterial contamination also very low and histamine also very low.
The Arduino controlled incubator to control temperature and humidity
(Uva Wellassa University of Sri Lanka, 2015) Selvanigethan, S.; Wanniarachchi, W.K.I.L.; Ekanayake, R.M.T.C.B.
The incubator with the aid of a tungsten bulb to maintain the temperature and the water and a desiccator to maintain humidity was developed. The aim here is to enhance the ability of maintaining accuracy in temperature and humidity to keep them in desired value with bulb, water, and copper sulfate desiccator. Obtained results show a tolerance of 2% in temperature, and 3% in humidity inside the incubation area for a finite range. Incubators are widely used for hatching the eggs, food preservation, and laboratory purposes. Overall the incubator was made to study the ability to maintain humidity simultaneously with the temperature and also the accuracy of the both factors in relation to the expected output values. There were ways to maintain a temperature with a reduced error percentage but not clear ways exist to maintain the humidity with minimized error. The system is a closed loop one with feedbacks of the outputs time to time to check and reduce the error percentage. The controller is an on-off controller and the system is controlled by Arduino programming board (Arduino Mega – AT Mega 2560). Since the system is a simple on-off controller system the accuracy of the system is not perfect as well as a fuzzy logic controlled system or Proportional-plus-integral- plus-derivative controller system. Anyway the system suits for normal purposes in agriculture, food preservation, and egg hatching where a range of the temperature or humidity is only required. The system uses sensors to sense the temperature and humidity. The use of heat emitted from a bulb in temperature change is studied in this setup. The effect of exposure of water in adding water vapor to a space to increase the humidity, and the effect of copper sulfate desiccator in absorbing the water vapor to decrease the humidity are also studied throughout the research. Methodology A wooden box was made and the lower part of the box was separated by a wooden plate. In the separated lower part a water containing basin was fixed under the separation plate. The plate was drilled and an opening was created to make an interface between the face of water and the upper part of the area. The opening was closed by a plastic door and a 5.0 voltage gear motor was fixed with the door in order to control the opening and closing of the door. A tube like structure was created in the upper surface of the wooden plate and 100grams of dehydrated copper sulfate was added inside the tube. The opening of the tube towards the upper area of the incubator was closed by a plastic door and another 5.0 voltage gear motor is fixed with the door in order to control the opening and closing of the door. A 220 voltage, 100 Watts Tungsten bulb is fixed inside the upper part of the incubator which was the incubation area. Two sensors DHT22 humidity sensor, and LM35temperature sensor were fixed in the incubation area in order to measure the humidity, and temperature values. Adequate wirings were made to connect the motors, bulb, and sensors with the control circuit. The control circuit was created using PCB wizard software. A Relay (125VAC, 5VDC), ULN2003A integrated circuit, and L293D motor controller were used to create the circuit. The circuit was connected to an Arduino Mega development board and adequate wiring was made to connect the circuit board with Arduino Mega development board. The Arduino Mega development board was programmed to maintain the system with the desired values of temperature, and humidity.
Balancing the benefits of protein content and the risks of trace metal toxicity exposure from Skipjack tuna (Katsuwonus pelamis) consumption in Sri Lanka
(Uva Wellassa University of Sri Lanka, 2015) Mahaliyana, A.S.; Liyanage, N.P.P.; Jayamanne, S.C.
Fish is considered as an excellent source of protein that can provide immense health benefits to human being. Protein is the major nutrient in fish consumption and it is highly digestible and consist all the essential amino acids. However, recent claims that marine fish are contaminated with trace metals exceeding the recommended maximum allowable limits have raised concerns among consumers regarding fish consumption. This may lead to rejection of marine fish both by local and export markets (Liyanage, 2009) as fish contaminated with toxic trace metal can lead to acute and chronic effects in human being. In the present study, protein content and major toxic trace metal concentrations in skipjack tuna (Katsuwonus pelamis) which is a major commercial marine fish species were studied with the aim of assessing benefits and risks in consumption of skipjack tuna in Sri Lanka. Materials and Methods Samples of skipjack tuna fish (n = 44) were collected to represent all fish landing site areas around Sri Lanka during April-July, 2014. Concentrations of toxic trace metals Hg, Cd, Pb and As were analysed individually for all the samples while the protein content analysis was carried out for composite samples that were prepared based on gender and standard length of each fish. Crude protein content was analysed according to 928.08, AOAC 2000 standard method. Crude protein content was determined using UDK 132 (VELP Scientifica, Usmate, Italy) semi-automated Kjeltec system. All composite samples were analysed in triplicates. Hg, Cd, Pb and As trace metal concentrations were analysed by Atomic Absorption Spectrophotometer (AAS; Varian240 FS, Varian Inc., Australia) following the standard method in AOAC 1998. All analyses were strictly adhered with quality control procedures. Protein content of skipjack tuna was assessed in terms of benefits with reference to its Recommended Dietary Allowance (RDA) value whereas the toxicity of each trace metal was assessed based on the stipulated Provisional Tolerable Weekly Intake (PTWI) with the Probable Weekly Intake (PWI) values. Average consumption of skipjack tuna flesh in Sri Lanka was considered as 2.8 g/person/day (MFARD, 2013) and the average body weight of a Sri Lankan adult person was assumed as 55 kg. In addition, resulted mean toxic trace metal concentrations were compared with the established maximum allowable limits for toxic trace metals in Sri Lanka and European Union standards for skipjack tuna. Results and Discussion In order to determine the recovery percentage in crude protein analysis, spiked samples with (NH4)2SO4 were used and the recovery values were maintained within the acceptable range of 90- 110%. The method of trace metal analysis was evaluated for its suitability in terms of their respective Limit Of Detection (LOD) and recovery levels using spiked samples and certified quality control materials. Calculated recovery values for all the trace metals were within the expected recovery range of 80%-120%. The mean standard length of the analysed skipjack tuna fish was 47.4±3.9 cm and the range was 36- 56 cm whereas the mean total weight was 2.2±0.5 kg and it had a variation of 1.1 - 4.2 kg. Among the analysed specimens 24 were males and 20 were females.
Bio assay on effectiveness of the chemical hydrolyzation for denaturing agrochemical contaminated wastewater
(Uva Wellassa University of Sri Lanka, 2015) Wickrama, G.M.G.M.M.; Rajapakshae, R.M.G .N.; Liyanage, N.P.P.
Pesticides provide the primary means for controlling organisms that compete with man for food and fiber, livestock and crops. Global insecticide use in 2007 has been estimated 404 000 metric tons of active ingredient (Grube et al. 2011). The agricultural sector is the primary user of pesticides, consuming over four million tons of pesticides annually (Chen et al. 2009 and Chevillard et al. 2012). Most agrochemicals imperviousness to microbial degradation and has tendency to bio-accumulate in the soil fauna and flora. Water contamination has turned into a significant danger to the presence of living life forms in aquatic environment and aquatic organisms are highly susceptible for the agrochemical lethality. Many studies have shown the toxicity effect of agrochemical, but few studies have done to investigate the effectiveness of those treatment methods. Since the usage of agrochemical cannot be banded, best thing is finding a suitable method to detoxify them and understand the effectiveness of the particular method. Hydrolysis is a chemical reaction in which natural constituents respond with water and break into more diminutive (and less toxic) compounds. Fundamentally, hydrolysis is a destructive technology in which the original molecule forms two or more new molecules (EPA, 1993). Hydrolysis could be a viable treatment technology for agrochemical wastewater. In this study the effectiveness of the alkaline hydrolysis was estimated by using field data which were taken from the effluent treated plant (ETF) of agrochemical formulation and repacking industry, and also a bio assay was used to analyze the effect to the aquatic species from the treatment method.
A comparative study on the effectiveness of gillnet and longline fishing methods used by multi-day fishermen in Matara fisheries district
(Uva Wellassa University of Sri Lanka, 2015) Jathunga, M.I.; Wickramaratne, I.U.; Liyanage, N.P.P.; Gunawardane, N.D.P.
The fisheries sector of Sri Lanka is a primary source of animal protein production. According to the high rate of population growth in Sri Lanka, fish food demand is increasing. To fulfill this increasing demand, there should be an effective fishing method for high rate of exploitation and exploited resources should be high quality and high value for the better utilization. In the late 1980s, Sri Lankan state introduced multiday offshore fishing vessels for the development of Sri Lankan offshore fisheries (Kariyawasam, 2010). The gillnet fishery and the longline fishery is the common fishing methods used in the deep sea fishing in Sri Lanka. According to the DFAR statistics in 2013, Matara fisheries district is one of the districts which provide high fish production to the nation. The gillnet fishery is most commonly used fishing method in multiday boats fishermen in Matara fisheries district and they do not engage in longline fishery very much. The identification of the suitable fishing methods is important to increase production level, quality of the production and income of the multiday fishermen. Therefore the present study is focused on comparison of the effectiveness of gillnet fishing and longline fishing methods as a deep sea fishing method used by multiday fishermen in Matara district. Materials and Methodology The data were collected from multiday fishing boats in “Dondra” fisheries harbor from 1 of May to 14 of June 2014. The sample size was determined by “Moving average method” and the total landings and fishing methods of 66 multiday boats were collected accordingly. Catch and effort data, income of the fishermen and quality of the landing were collected using prepared data sheets. The catch and effort data collection sheet was consisted of data regarding the duration of the fishing, the fishing techniques (gear) used in the trip, total catch per day, the species composition of the catch in number and/ or weight, gear information (length of net, mesh size, number of hooks per long line, soaking time,) vessel information (storage facilities, hauling technique, length of boats). The income data collection sheet was consisted of species composition, total weight of each fish species and price of the fish in particular day. Organoleptic survey has been done in order to determine the quality of the fish yield of each boat. According to the organoleptic evaluation, nature of the fish skin, nature of the gill, eye appearance and consistency of flesh were evaluated. The quality of the fish has been evaluated by scoring them according to the level of quality. Then mean of the score of the quality parameter was calculated to determine quality of the harvest in each multi-day boat. The collected data have been analyzed by using “Microsoft excel-2010” and compared with “One-way ANOVA table” by using “Minitab 16” software. Results and Discussion According to the study, there were 3 types of main fishing methods which were used by multi-day fishermen in Matara fisheries district. They are, gillnet, longline and combination of gillnet and longline fishing methods. There were 39.4% multiday fishing boats which used only gill net, 22.7% multiday fishing boats which used only long line and 37.8% fishing boats which used a combination of gillnet and long line. Mainly tuna and tuna like species were targeted in the study. The total catches of the different fishing gears were taken as weight of harvest per boat day. According to the results, the mean catch per boat day of the gill net, long line and combination of the longline and gill net were 133.7 kg, 94.2 kg, and 165.1 kg respectively. Therefore the multiday boats which used combination of gillnet and longline fishing method gained significantly higher yield than that of gillnet and longline fishing methods. The lower mean catch per boat day was gained by the longline fishing method. When considering main fish species which were caught by each fishing gear, the mean catches per boat day of Skipjack tuna (Katsuwonus pelamis) were 62.11 kg, and 64.76 kg respectively for gill net, and combination of the gill net and longline. In Matara fisheries district there were no multiday fishermen who used longline fishing method to catch skipjack tuna. The mean catches per boat day for yellow fin tuna (Thunnus albacares) were 7.05 kg, 79.39 kg and 70.56 kg respectively for gillnet, longline and combination of gillnet and long line. Similarly the mean catches per boat day of frigate tuna (Auxis thazard) were 12.29 kg, and 70.56 kg in gillnet, and combination of gillnet and longline respectively. There was no frigate tuna catch in long line fishery. According to this result, mainly long line fishing gear was used to harvest yellow fin tuna. The skipjack tuna and frigate tuna were harvested by using gillnet fishing method. When considering income of the multiday fishermen, the mean of the total income of multi-day fishermen who harvested fish using gill net, longline and combination of gillnet and longline is Rs 300,577.00, Rs 1,251,567.00 and Rs 1,068,474.00, respectively. The highest income was gained by the multi-day fishermen who used longline fishing method and the lowest income was gained by fishermen who used gillnet fishing method, among the three fishing methods. According to the organoleptic survey data, the quality of the fish in gill net, long line and combination of gill net and long line fishing methods were 1.99  0.41,2.32  0.31 and 2.04  0.39,respectively. The quality of the fish was high in fish which were harvested by longline and quality was low in fish which were harvested by gillnet. In the ANOVA test, there was not significant different between gear categories and the total catch per boat day (P>0.05). But, there was a significant different between gear categories and catch per boat day of tuna and tuna like species (P<0.05). Similarly, there were significant differences between gear categories and income of the fishermen and also gear categories and quality of fish (P<0.05). According to these result, it shows gear categories are not significantly affect on the total catches per boat day but it significantly affect for the catches of tuna and tuna like species, income of the fishermen and quality of fish. According to the above results, the gillnet fishing method has recorded, high catch, low income and low quality fish and long line fishing method has recorded low catch, high income and high quality fish while combination of gillnet and long line fishing method has recorded high catch, medium income and medium quality fish. But the ANOVA result showed total catch per boat day was not significantly affected by fishing gear categories. Therefore, though they have similar amount of fish harvest, multi-day boat fishermen who used longline fishing method has had high income and high quality fish than other two types of fishing methods. The analysis of catch composition of tuna and tuna like species showed that long line fishing method is much more species selective fishing gear than other two types of fishing methods. It is used to catch only target fish species which having high commercial value. And also, the amount of fish discarded by the longline is less than that of gillnet due to harvest of high quality fish in longline fishing method. The reason is that the fish remain alive for much longer period when hooked than when gilled (Santoset al., 2002). Because of that reason, the quality of the fish that harvested by longline is higher than gillnet fishing method. Because of their high quality, the value of the fish increases and fishermen obtained higher income with the longline fishing method.
Comparison of broiler chick performance in single stage incubation and multi stage incubation
(Uva Wellassa University of Sri Lanka, 2015) Samarawickrama, H.W.P.; Tharangani, R.M.H.; Gamlath, G.A.S.N.
Among livestock industries, poultry sector is widely spread throughout Sri Lanka. Chickens raised for meat purpose are broilers. In current broiler market, the competition is high. To face this competition, companies need to have strong production line with the companies. The main input of the broiler industry is day old chicks. The commercial operations depend on the hatcheries for the supplying of day old chicks. Hence, the hatchery should have considerable capacity to produce required amount of chicks to fulfill the demand using artificial incubation. Currently, the commercial markets have Single Stage (SS) and Multi Stage (MS) incubators. According to the specialists in the industry, the SS machines are more effective and efficient than the MS machine. To meet the competition successfully company need to establish an efficient machine type in incubation procedure. Therefore, the primary objective of this research is to compare the performance of broilers incubate in SS and MS incubators and to investigate the effect of SS and MS incubation on chick quality. The hatching eggs were obtained from Cobb 500 female × Cobb 500 male broiler breeders at 54 and 64 week old age. The collected eggs were graded using egg grading machine. The eggs weighing 63 g – 80 g were selected in present study. The setter trays were taken from top, middle and bottom positions from both SS and MS machines. Setter trolleys were set in the MS setter machine. After 18 days, incubated eggs were transferred to the hatcher baskets. At the transferring, the weight was measured and recorded. Weight loss was calculated. The hatcher trolleys were placed in Petersime hatcher machines. Chick pullout (hatch-out) was obtained at the 21 day of incubation. Live hatched chicks were counted and recorded separately. Thirty newly hatched chicks were selected randomly from the hatcher baskets. The hatch residuals were collected separately, stocks in egg trays and tagged them for break out analysis. Death chicks were recorded separately. Chick weight was measures separately in the replications by using weighing scale and recorded. Chick length scoring method was done to analysis chick quality. Breakout analysis was done using hatch residuals. Then chicks were sent through the chick grading and counting machine. Chicks were packed in paper laid plastic chick boxes as 50 sets and 100 sets. Chicks were vaccinated with IB, ND and IBD vaccines. Chick boxes were stock in chick room separately as SS and MS. Then chicks were transported to the boiler farm. Chicks were brooded at the closed housed using gas brooder. All chicks were given similar environmental condition, same floor space, feed, and water. Brooding, feeding and watering were automated. Weekly body weight gain, Feed conversion ratio (FCR) and weekly mortality data were collected at the broiler farm level. At the farm level, data were collected from SS - close house and MS - close house. Results and Discussion There was no significant difference between initial eggs set for the two machine types. The eggs set for the SS were had 69.73± 4.26 g of weight and 69.59± 3.93 g of eggs were set for the MS machine. Hence, there was no significant effect of machine type to the results obtained throughout the experiment. Yet, there was a significant relationship between machine type and weight loss. The highest weight loss was shown in eggs set in MS machine. Weight loss in SS machine was 9.1± 3.7 and MS was 11.5± 3.5 . The results obtained for the weight losses can be between 9 – 11% (Metzer, n.d.). The weight loss from SS and MS machines were lined within 9 – 11%. There was a significant different between two means (P < 0.05) of the chick weight. The MS incubated Day old chicks were shown a higher chick weight of 48.4± 3.5 g than SS incubated chicks (Table 01). According to a study, the chicks have divided in to three groups and they were 18.0 – 18.3 cm as middle group, higher than 18.3 cm as large group and less than 18 cm as small group (Table 01). A positive correlation between chick Length and chick weight was observed at day zero of age (Petek, et al., 2010). The SS incubated chicks have lower FCR with compared to the MS incubated chicks in days 7 and days 14. There was a similar mortality percentage (1.3%) in SS and MS incubated chicks in the first week and no mortality in the second week at the brooding. Table 1 showed there was no significant difference between hatchability and fertility.
Consumption pattern of fish among households in Batticaloa District
(Uva Wellassa University of Sri Lanka, 2015) Komahan, S.; Sivarajah, P.
Fisheries sector in Sri Lanka provides livelihood for more than 2.5 million coastal communities as well as providing more than 50% of animal protein requirement of people in the country (NARA, 2012). The fact that fish is relatively cheap compared with meat, beef, mutton, poultry, and pork, which also contains protein of high biological value tends to make it preferred to other sources o f animal protein (Adeniyi et al., 2010). In Batticaloa District presence of a long seacoast and the mile long lagoon provides a good fishing environment. It leads to high availability and production of both inland and marine fish (Dist. Planning Secretariat, 2013). About 85% of people in Batticaloa District consume fish as their major protein food (Devadawson and Jayasinghe, 2014). Therefore, this study was designed to determine the quantity of fish consumed, expenditure on fish and preferences for various fish varieties by households in Batticaloa District. Methodology Data related to frequency of fish purchases, price of different fish varieties, preference of fish varieties and other fish purchasing details were collected from 120 respondents at 3 rural and 3 urban markets in 6 DS Divisions in the Batticaloa District. Purposive sampling technique was used to select the respondents and a pre tested and well-structured questionnaire was used to collect data. The data was analyzed using SPSS Ver.22.0 software. Result and Discussion The data revealed that the majority of the respondents (66%) were consuming both marine and inland fish varieties, while 24% of the respondents consume marine fish only and 10% consume inland fish only. It was also evident from the data that about 34% of the respondents had some specific reasons for the avoidance of certain fish types in their meal. Avoidance of marine fish varieties in fish purchase occurs only due to the high market price compared to inland fish. In case of inland fish avoiders, 82% of them avoid due to the unfavorable odor emanating during the cooking process, 62% of them avoid due to polluted and unsatisfactory sanitary conditions prevalent in fishing areas and rest (13%) avoids inland fish due to unpalatable taste. In purchasing fish about 26% of the consumers considered only the desirable characters of fish, around 68% considered both price of fish and fish characters equally and only 6% considered the price of fish in purchasing decisions. Freshness of fish is the important fish character considered in fish purchasing. Around 97% of consumers were very specific about the freshness of fish they purchase. About 60% consumers were concerned about taste of the fish they purchase and 43% of consumers concerned about the allergic condition of fish to their family members and a quarter of the respondents (28%) pay attention to the appearance of the fish which include firmness of flesh, bone content and thickness of skin.
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.
Development of a suitable culture media for mass culture of Moina macrocopa
(Uva Wellassa University of Sri Lanka, 2015) De Silva, G. N. M.; Jayamanne, S. C.; Chandrarathna, W. P. R.
Two experiments were conducted to develop a suitable method for culturing Moina macrocopa in National Aquaculture Development Authority (NAQDA) at Rambadagalla. Experiment 1 was conducted to find out possible culture media and to determine its concentration for mass culture. Experiment 2 was conducted to find out the best culture medium and its concentration for mass culture of Moina macrocopa. All bottles and tanks used in experiments were cleaned, drained and sun dried for two days and then filled with water, left for two days before using. Moina macrocopa for all experiments were taken from stock culture developed in NAQDA Centre at Rambadagalla. Pure culture of Chlorella vulgaris (1×10 cells per 1 ml) was acquired from NAQDA Centre at Rambadagalla. Filtered tap water was used in both experiments. In experiment 1, five culture media; mineralized cow dung, steamed cow dung, 15 min. boiled chicken manure, 30 min. boiled chicken manure, and 1 hr. boiled chicken manure were prepared with four different concentrations such as 5 . Different concentrations with various media tested with and without adding Chlorella into the medium. As control, a medium only with Chlorella and water was maintained. Three replicates from each treatment were maintained during experiment. Five individuals of Moina macrocopa were inoculated into each bottle. After that, top of the bottles were covered with a mosquito net to prevent entrance of undesired insects. They were allowed to stay 10 days and after that data were collected. Three samples from every tank were collected using 3 ml of fine dropping pipette. Samples were taken from the surface to bottom at three random points. Collected data (number of Moina macrocopa ) were analyzed using Minitab 16 software with ANOVA, general linear model. According to the results of experiment 1, the positive culture media and their concentrations were used in experiment 2. Selected treatments were prepared as same as in experiment 1. 150 individuals of Moina macrocopa were introduced into each tank. After ten days, 25 ml samples were taken as earlier and preserved using two drops of 1.007 g cm Lugol’s solution. Values of all tanks were recorded. Data were analyzed as in experiment 1. Results and Discussion According to the preliminary experiment, there was a significant relationship between number of Moina macrocopa and culture medium (p<0.05). There was a significant relationship between medium and concentration to the number of Moina macrocopa (p<0.05). There were no results of of mineralized cow dung media. There were no results of Moina macrocopa in 15 g l and 20 g l of steamed cow dung media. Those media may be not favorable for growth of Moina. There were no results found in 15 min. boiled chicken manure and 30 min. boiled chicken manure media. The major reason for boiling chicken manure is to prevent the Salmonella effect. Low time duration for boiling might be not enough for destroy the undesirable pathogens. There may be not a favorable environment for growth of Moina macrocopa in both of those media.
Development of drinking yoghurt by incorporating corn (Zea mays) milk and corn seeds
(Uva Wellassa University of Sri Lanka, 2015) Mendis, R.I.W.; Abesinghe, A.M.N.L.; Samaraweera, A.M.; Gunawardhane, L.K.A.
Cereal grains are considered as important sources of dietary proteins, carbohydrates, vitamins, minerals and fiber for people all over the world (Chavan and Kadam, 1989). Corn (Zea mays) is locally grown cereal that can be purchased at low price from several areas in Sri Lanka. Corn milk is considered as a new innovation, especially in making yoghurt based products. Vegetable based corn milk yoghurt is an alternative to substitute the cow milk based yoghurt. Drinking yogurt is the fastest growing food and beverage category in worldwide (Yasni and Maulidya, 2013). However, still value added drinking yoghurts are rare in Sri Lankan market. Adding cereal grains is a perfect way to upgrade a drink to a nutritious breakfast. Therefore, this study was conducted to develop yoghurt by incorporating corn (Zea mays) milk and corn seed to cow milk. Methodology The study was carried out at Lucky Lanka Milk Processing Com. Ltd (LLMP), Matara and Uva Wellassa University. Six experimental trials with different treatments were conducted. In trial I, mature fresh corn seeds, mature boiled corn seeds and germinated corn seeds were separately used to extract corn milk and the best extract of corn milk was evaluated by sensory properties (odor, taste, color and mouth feel) using untrained panelist. In trial II the most compatible sugar (8%, 9% and 10% w/v) and gelatin (0%, 0.2% and 0.4% w/v) levels for different corn milk percentages (5%, 10%, 15% and 20% w/v) were identified. After selection of appropriate combinations of sugar and gelatin levels, trial III was done to select the best corn milk incorporation level by narrow downing the corn milk percentages (6%, 8%, 10%, 12% and 14%). Preserved in sugar syrup and boiled corn seeds were crushed into two sizes (> 3.15 mm and 2 mm –3. 15 mm) to prepare different types of corn seeds. Trial IV was carried out to select best corn seeds particles on the textural basis and trial V was done to assess the consumer acceptability for the presence of corn seeds in the corn milk incorporated drinking yoghurt. Finally three treatments (trial VI) were prepared and evaluated on sensory, chemical and microbiological properties. The sensory evaluation was done using 35 untrained panelists. In chemical analysis, proximate analysis (moisture content, crude fat, total solid, crude protein, ash and crude fiber content) was conducted. pH value and titratable acidity were evaluated and microbiological analysis was done for Yeast and Moulds, and Escherichia coli for three weeks in one day interval. The sensory data were analyzed using Friedman nonparametric test. Complete Randomized Design was conducted and data obtained from chemical and microbiological tests were analyzed by Analysis of Variance using the General Linear Model procedure of SAS. Significant means of treatments were separated using the Least Significant Difference test (P< 0.05). Result and Discussion In trial I, boiled corn seeds (mature) based method was selected to extract corn milk. Other two methods were rejected due to the unpleasant odour and taste which may be due to the activation of various food enzymes and breaking down the higher molecular components to simple molecules during germination. Eight per cent sugar (w/v) for 5% corn milk (w/v) and 10% sugar (w/v) for other 10%, 15% and 20% corn milk (w/v) incorporation levels were selected due to desirable sweetness. The gelatin level (w/v) was selected as 0% due to the presence of appropriate drinking yoghurt properties including texture, mouth feel, appearance and viscosity. The whey separation has been prevented by stabilizing effect of corn starch in corn milk. In sensory evaluation, 8% corn milk incorporation level was significantly highly preferred by panelist with respect to mouth feel, taste and overall acceptability (P<0.05). However, there is no significant difference in color and aroma of the three treatments (P>0.05) (Figure 01). Addition of corn milk had no influence to change colour and aroma of the product. Overall acceptabilty 6 4 2 0 Aroma 7% corn milk incorporation level 8% corn milk incorporation level Taste Mouth feel 9% corn milk incorporation level Figure 01. Web diagram for level of corn milk incorporation in sensory evaluation In trial IV, sugar syrup based method was rejected due to hardness of the seeds and crushed boiled corn seeds were selected. Further, the sensory results revealed that the preference (taste, aroma, mouth feel, color and overall acceptability) for corn seeds >3.15 mm or 2 mm to 3.15 mm particles incorporated drinking yoghurt is less whereas preference for corn milk incorporated drinking yoghurt without corn seeds was high. The observed difference is due to the disturbance for the drinkable property of product by presence of corn seed particles. The composition of the selected corn milk incorporated drinking yogurt is given in Table 01. There was a significant difference between treatments for change in pH with the storage period (P<0.05). pH values of the T8 (with preservative) and control were not changed dramatically. Control of pH by potassium sorbate could be due to inhibition of the activity of starter culture by inhibiting various enzymes in microbial cell (Rajapaksha et al., 2013). There was a significant difference between treatments with respect to acidity (P<0.05) and titratable acidity increased significantly with storage period and in treatments without preservatives. According to Rajapaksha et al. (2013), titratable acidity of yogurts increased over the time and acidity of yoghurt without potassium sorbate increases drastically than other treatments reflecting the inhibitory activity of potassium sorbate on post fermentation. Table 01. Composition of select corn milk incorporated drinking yoghurt Raw material Percentage Quantity (g) Milk 79.54% 867.03 Dairy cream 1.03% 11.33 SMP 1.42% 15.49 Corn milk 8.00% 87.20 Sugar 10.00% 109.00 Total 100.00% 1090.00 There were no contaminations with Coliform and Escherichia coli and thus safe for human consumption. There were no yeast colonies in T8 and control sample. At day 11, yeast colonies were exceed the SLS standards of <1000 only in T7 (without preservative). Proximate analysis revealed all the physiochemical characteristics of corn incorporated drinking yogurt (protein, fat, ash, fiber and total solid), except moisture significantly higher compared to plain drinking yoghurt (P<0.05). Usually drinking yoghurt does not contain fiber. However, due to addition of corn, milk fiber was increased up to 0.5%. Conclusion Eight per cent corn milk incorporation level with selected sugar (10%) and gelatin (0%) level has best consumer preference with respect to the taste, mouth feel and overall acceptability (P<0.05). Moreover, drinking yoghurt without corn seed particles is preferred by the panelists. Shelf life of product without potassium sorbate is around 11 days at 4 ºC with respect to microbiological analysis and physiochemical analysis.
Development of Finger millet (Eleusinecoracana) incorporated symbiotic drinking yoghurt
(Uva Wellassa University of Sri Lanka, 2015) Awanthika, H.K.T.; Abesinghe, A.M.N.L.; De Silva, U.
Sri Lankan yogurt market is characterized by intense competition prompting leading players to differentiate themselves by focusing on health benefits, branding, and incorporation of different ingredients. Yoghurt is a popular fermented dairy product due to its health benefits as a functional food in addition to its nutritional benefits (Robinson and Tamime, 1999). High calorie yogurt drink that contains any kind of a cereal powder is completely a new product concept to the Sri Lankan market. Therefore, the objective of the current study was to develop a health beneficial probiotic drinking yoghurt by incorporating finger millet as a cereal which can be used as a breakfast food, sport supplement and also as a weaned food for toddlers. Nutritionally, finger millet is used as a whole grain, it is higher in protein and minerals in comparison to all other cereals and millets. Accroding to previous studies, finger millet is also known for several health benefits such as anti-diabetic, antitumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties which are mainly attributed due to its polyphenol and dietary fiber contents (Dykes and Rooney, 2007; Chethan, 2008). Therefore this study was conducted to develop a cereal based probiotic yoghurt drink which can be promoted as a natural source of high calorie that can be consumed as an alternative for the imported, artificial and expensive sport nutrition’s and weaned foods. Methodology The study was conducted at the research and development and quality assurance laboratories in Ceylon cold stores PLC, Ranala, Kaduwela. In the preliminary trial 1 most compatible sugar percentages for different incorporation levels of finger millet flour from the three experimental forms (roasted flour, germinated flour and raw slurry) were selected. Then preliminary trial 2 was carried out using ranking method to select the best finger millet incorporation levels (4 %, 5 %, 6%, 7% and 8 % (w/w)) for each incorporation form. The best sugar percentages and incorporation levels of finger millet from preliminary trials were used in next steps of experiments. Sensory evaluation 1 was carried out to select the best form/type of finger millet flour to incorporate out of three forms. In second sensory evaluation, the most suitable stage for finger millet incorporation was determined by using two treatments. Each sensory evaluation was conducted with 30 untrained panellists and color, taste, aroma, mouth feel and overall acceptability were considered as sensory properties. Finally proximate analysis, physico- chemical and microbial analysis were conducted for the selected final probiotic drinking yoghurt by comparing with a control sample. Probiotc lactic acid bacteria enumeration was carried out using the selected final product by pour plating on MRS media to find out the effect of finger millet incorporation on the viability of probiotic lactobacilli. Selected final product was compared with a control sample and enumeration was done at 1, 7 and 14 days interval. The sensory data were analyzed using Friedman non-parametric test with 95% significance by using Minitab 16 software. Complete Randomized Design (CRD) was conducted and data obtained from chemical and microbiological tests were analyzed using analysis of variance (ANOVA) using the SAS 9.0 software. Significant means of treatments were separated using the Least Significant Difference test (LSD) (P< 0.05). Results and Discussion According to the results of the series of preliminary trials 5% (w/w) was selected as the best incorporation level from each three finger millet forms and 8 % (w/w) sugar as the compatible sugar percentage. In the first sensory evaluation for selecting best form/type of incorporation out of three experimental forms, germinated /malted flour incorporated yoghurt was selected as the best due to higher preference than other two. There was a significant difference (P<0.05) between treatments regarding and overall acceptability. Second sensory evaluation revealed, 5 % (w/w) germinated (malted) finger millet flour incorporated (Addition before fermentation) drinking yoghurt have the higher preference compared to the other treatment
Development of Fishmeal using Knifefish Chitala ornata
(Uva Wellassa University of Sri Lanka, 2015) Wanniarachchi, S.P.; Liyanage, N.P.P.; Epasinghe, E.D.M.
Knifefish (Chitala ornata) is a freshwater fish introduced to Sri Lanka as an aquarium ornamental fish in 1980’s (Gunawardena, 2007). They were introduced to wild habitat s by accidental release and now found in the rivers and lakes in Colombo and Kalutara districts (Sriyananda, 2004). The predatory nature of the knifefish and its ability to spread fast has posed a threat to native aquatic animals in Sri Lanka, especially to endemic species. At present, knifefish is listed as one of the invasive alien species in Sri Lanka (Gunawardena, 2007). Due to their large size and predatory nature, they have lost demand as aquarium fish and they have no demand as food fish. Hence, in order to eliminate these fish from wild habitats a new use should be introduced which would encourage the fishermen to catch them. In this research the possibility of using knifefish to produce fishmeal which could be used as a protein source in fish feed was evaluated. Knifefish for the experiment was collected from Kalutara area. Large bones and skin were removed and flesh was sun dried for 4-5 days. Dried flesh was ground and sieved to produce fishmeal powder. Two experimental diets were prepared as treatment 1 (containing Peliyagoda fishmeal) and treatment 2 (containing knifefish fishmeal) using the trial and error method. Other ingredients used were wheat flour, soyabean meal, rice bran and fish oil. Both diets were formulated to contain 30-35%. Proximate analysis was done for the ingredients and the two diets. Feeding trial was conducted for 20 days using guppies (2.34 ±0.24 cm), male and female separately. Three replicates were used for each treatment. Length and weight of the fish were measured weekly. At the end of the experiment Feed Conversion Ratio (FCR), Specific Growth Rate (SGR), weight gain and protein efficiency ratio (PER) were determined. Production cost of 1 Kg of each diet was calculated and compared. Statistical analysis was done using two-way ANOVA using minitab16 software. Results and Discussion Proximate compositions of the two diets are shown in Table 01. As shown by table 2 there was no significant difference between mean values of the two treatments with respect to FCR, SGR, weight gain or the PER. There was also no effect of the interaction between the sexes and the treatments on the above parameters (P>0.05) according to the results of the two-way ANOVA. Therefore, it is possible to use knifefish fishmeal as a substitute for Peliyagoda fishmeal in fish diets.
Development of fruit (Musa spp.) puree incorporated synbiotic stirred yoghurt
(Uva Wellassa University of Sri Lanka, 2015) Nanayakkara, G.H.; Abesinghe, A.M.N.L.; De Silva, U.
Yoghurt is one of the most nutritious fermented milk products that can be used to enhance the nutrition condition of people. It is obtained by introducing specific strains of Lactic acid bacteria. The Lactic acid micro flora reduce risk of colon cancer (Foissy, 1983 cited in Huma, 2003), reduce the serum cholesterol level (Anderson and Gilliland, 1999 cited in Huma, 2003) and also maintain the intestinal ecosystem (Saarela et al., 2002 cited in Huma, 2003). Prebiotics are non-digestible food ingredients that improve the host health by selectively stimulating the growth of certain beneficial microorganisms. Fructo-oligosaccharide is prebiotic source that can be found in ripe banana around 2 mg/g. By incorporating banana with yoghurt is best way to improve the health benefits and taste of the yoghurt. Stirred type fruit yoghurt is one of the best products that can be used to gain consumer preference. Therefore, this study was conducted to develop a Banana puree incorporated symbiotic stirred yogurt. Methodology The current study was carried out at Ceylon Cold Stores PLC (CCS), Ranala, Kaduwela. Laboratory analysis was done at CCS and laboratories in University of Kelaniya. First, yoghurt base and the banana puree were prepared according to the predetermined recipe after various preliminary trials. For final sensory evaluation, three treatments were used with three replicates.
Development of garment leather from Yellowfin tuna (Thunnus albacares) skin
(Uva Wellassa University of Sri Lanka, 2015) Eakanayake, E.M.B.S.; Jayamanne, S.C.; Wickramasinghe, W.
Leather is defined as hide or skin with its original fibrous structure more or less intact, tanned to prevent putrefaction (Covington, 2009). Due to tanning, skins that have been processed to prevent putrefaction retain its characteristics such as flexibility and toughness. Hides and skins from cattle, buffalo, sheep, pig, goat, horse, crocodile, snake and fish are used for leather production. When considering the fish leather, fish skins are used for production of leather after tanning and re-tanning processes. Texture of fish leather depends on pocket size of the scales. Presently, carp, pacific salmon, bass, sturgeon, shark, tuna, catfish, salmon, tilapia and several other fish species are taken for leather production. Garment leather is tanned with chrome and treated with softeners. The quality of the garment leather should be thin enough to use on garments and it should feels softer and smoother than any other types of leather. These types of leathers are made from the top-grain of a hide. Good stitch tensile strength and light weight are some other characters of garment leathers. Cow hide and skins from deer, pig and lamb are commonly used for garment leather manufacturing. But there is a potential to develop garment leather from fish skin similar to other garment leathers. The present study was carried out to add value to waste generated during the Yellowfin tuna (Thunnus albacares) fish processing and promote a fish leather production in Sri Lanka through developing garment type leather using discarded skins. At present, hides and skins from cattle, buffalo, sheep and goat are used for leather production. In addition, fish species including carp, pacific salmon, shark, tuna, catfish and tilapia are taken for leather production in the world. The objectives of this study were to find out the best fat liquor percentage to obtain maximum softness of chrome-tanned Yellowfin tuna fish leather and to find out the best tanning method for garment leather production from Yellowfin tuna skin. Methodology The current study was carried out at the tannery of Ceylon Leather Product PLC (CLP), Mattakkuliya. Tuna skins were collected from the processing factory of Jay Sea Food (Pvt) Ltd in Ja-Ela. Two experiments were carried out to find out best fat liquor concentration and best tanning method. In experiment 1, yellowfin tuna skins were treated with 33% basic chromium sulphate and five different concentrations (12%, 14%, 16%, 18% and 20%) of fat liquors (on weight of pelt). In experiment 2, yellowfin tuna skins were treated with four different tanning methods (Full chrome tanning, full vegetable tanning and two types of semi chrome tanning methods - vegetable tanned skins directly tanned with chrome and vegetable tanned skins tanned with chrome after stripping with NaHCO3). Before initiating the experiments pre-trial was conducted to find out the optimum conditions for liming. Six pieces of raw skins were immersed in solutions of 0.25%, 0.5% and 1% Na2S, 6% Ca(OH)2 and 200% water (on weight of skins). One day after, skins were taken out and scales and flesh were removed. Then, skins were kept for another 5 days in a new 6% Ca(OH)2 solution. Weight and the physical conditions (scale pockets, colour and plumpness) of the skin were observed daily. After identifying the optimum conditions for liming 40 skins were subjected to 8 production process steps (liming, de-liming, pickling, tanning, basifying, fat-liquoring, fixing, drying and dying). Experiment 1 was done in fat-liquoring step and experiment 2 was done in tanning step. Then, the dried leathers were dyed and waxed. Finally softness, feel, tensile strength, tear strength and stitch tear strength were measured in developed leathers. Physical evaluation was done to check softness and feel by ten expertise. Tensile strength, tear strength and stitch tear strength were done using universal testing machine. This experiment was designed according to Complete Randomized Design (CRD). The collected data were analyzed using Friedman test and one-way ANOVA in MINITAB 16 and SPSS 22 statistical analyzing software to find out the significant difference between treatments. Mean separation was done using pairwise comparison.
Development of low Glycemic Index bread using a composite flour mixture
(Uva Wellassa University of Sri Lanka, 2015) Thilakarathna, K.W.; Wijesinghe, W.A.J.P.; Sarananda, K,H.
Composite flour technology is initially referred to process of mixing wheat flour with cereal and legume flour for making bread and biscuits. However, the term can also be used with regard to mixing of non-wheat flours, roots and tubers or other raw materials (Singh and Raguvanshi, 2011).Bread is a product obtained by baking yeast leavened dough prepared from wheat flour and with or without the addition of ingredients and permitted additives (SLS 141: 1992). The Glycemic Index (GI) of a food refers to the effect the food has on the body’s blood sugar levels. Modern day people seek to avoid wheat flour bread, due to health risk. There is growing interest about nutrients content in bread using composite flour technology. Therefore, this research was carried out to develop low Glycemic Index bread as a solution for various health effects occurred due to the consumption of wheat bread. Methodology The current study was carried out at Food Research Unit, Gannoruwa. Six experimental trials with different treatments were conducted during this study. Finally three treatments were prepared and evaluated on sensory and microbial analysis. 10%, 12% and 14% finger millet incorporated, treatments were used for sensory evaluation. The sensory evaluation was done using 15 semi trained panelists. In chemical analysis, proximate composition was determined for moisture content, fat, crude protein, ash, fiber, total carbohydrate and calcium. Specific volume was measured in selected three bread dough and bread samples using Modified Rapeseed Displacement Method. Texture was measured using a penetrometer for selected bread sample from sensory evaluation. Microbiological analysis was done for Escherichia coli, Total Plate Count (TPC), yeast and mould. Self-life determination was done by stored normal temperature with polythene wrap and without polythene wrap. Glycemic Index was measured using ten healthy volunteers in Food Research unit Result and Discussion According to the sensory evaluation, the 12% finger millet incorporated bread was selected as best bread sample by giving good texture, taste, aroma and colour. According to the figure 01, just after baked mean pressure become 0.83 kg. Then texture was soft. The pressure gradually increased with the time. With the time texture become harder than just after baked. After two hours mean pressure was 16.67 kg. Texture is mainly governed by gluten percentage. High gluten content gives soft texture due to gluten network. In this bread, Finger millet flour was used. Due to it fibrous content it affects for the texture and it gives more hard texture with the time. High pressure show poor texture.
Development of micropropagation protocols for two aponogeton species of Sri Lanka (Aponogeton crispus and Aponogeton natans)
(Uva Wellassa University of Sri Lanka, 2015) Amarawansha, T.W.G.J.C .; Bambaranda, B.V.A.S. M.; Jayamanne, S.C.; Herath, H.M.I
Sri Lanka being a tropical country contributes for a highly diversified flora and fauna. These climatic conditions have become a critical factor for the occurrence of highly diversified aquatic flora as well. Aponogeton is genus of aquatic plants which belongs to the family Aponogetonaceae. Methodology The study was carried out at tissue culture laboratory of Royal Botanic Gardens, Peradeniya. Mother plants were collected from different areas of Sri Lanka. Experiments were done to determine hormonal effect on shoot initiation and multiplication using rhizomes of Aponogeton crispus and A. jacobsenii; leaf and leaf stalks of A. natans and A. jacobsenii and seeds of A. crispus and A. natans. For the Sterilization of A. crispus and A. jacobsenii rhizomes were kept under running tap water for 3 hours and dipped in a fungicide for 30 minutes. Then disinfected using 20 % NaOCl (Clorox) with 2 drops of Tween twenty for 10 minutes and washed with 0.1 % HgCl2 for 7 minutes. Finally rhizomes were washed 5 times thoroughly with distilled water per 5 minutes. For seeds sterilization seeds were kept under running tap water for 10 minutes, disinfected using 5 % Clorox with 2 drops of Tween twenty for 15 minutes and washed 3 times with distilled water. Three sterilization procedures were carried out for leaves and leaf stalks. Firstly leaves kept under running tap water for 1 ½ hours and dipped in fungicide (topsin) for half an hour.
Development of soursop pulp (Annonamuricata) incorporated fermented sweet cream buttermilk beverage
(Uva Wellassa University of Sri Lanka, 2015) Buddhadasa, K.; Abesinghe, A.M.N.L.; Luxman, R.A.J.N.
In Sri Lankan context buttermilk removed from the dairy processing plants considered as a dairy waste and utilization of dairy by product is considerably low compared to other countries. Sri Lankan market is still having a market gap for locally produce fermented flavored milk base beverages. Buttermilk could be used to produce fermented milk beverages replacing milk which would result in differentiated products. Buttermilk is also considered a nutritious dairy ingredient that is saturated in milk fat globule membrane (MFGM) components (Sodini et al., 2006). Addition of fruit juices or pulps is an attractive avenue for the utilization of buttermilk. Soursop is one of the fruit spp. which can be incorporated to manufacture beverages with good consumer demand. The fruit is rich in vitamin B, potassium, fructose and vitamin C (Pamplona-Roger, 2005 cited in Ekaluo et al., 2013). Soursop fruit is a proven cancer remedy for cancers of all types and broad spectrum antimicrobial agent for both bacterial and fungal infections, antiparasitic activity, lower high blood pressure and is used for depression and stress (Camiel et al., 2008). Methodology The current study was carried out at Pelwatte Dairy Industries Limited, Pelwette and laboratory analysis was done at Pelwatte Dairy Indusries Limited and Uva Wellassa University laboratories. Soursop pulp was prepared by flowing method. Fresh fully ripped Soursop fruit was washed by chlorinated water and disinfected by using 70% of ethanol. Then fruit was cut it to halves by using a sharp knife and seeds and blemishes were removed. After that, flesh was scooped out using a clean stainless steel spoon and blended it using an electric blender. Initially incubation time was standardized for the buttermilk base by incorporating different levels of Skim Milk Powder. Several preliminary studies were done to select the best Soursop pulp and Sugar incorporation level for the final product. Sensory evaluation was done using 30 untrained panelists for the final three treatments (12%, 13% and 14% of Soursop). The pH value and acidity were evaluated in one day intervals for thirteen days in both Potassium Sorbate added sample and without preservative sample and microbiological analysis was done for Escherichia coli, Coliform and Yeast and Molds. The sensory data was analyzed using non- parametric procedure, according to the Friedman test with 0.05 levels of significance in Minitab 16 software package. Complete Randomized Design (CRD) was conducted and data obtained from chemical and microbiological testes were analyzed using analysis of variance (ANOVA) using the General Linear Model (GLM) procedure of SAS software. Results and Discussion Skim Milk Powder was added to buttermilk to increase the total solid content. The increase of total solid content has reduced the incubation time by influencing the growth and activity of starter culture (Figure 01). Incubation time was reduced to 4 hours by adjusting Skim Milk Powder level to 6 grams/100 mL. Eight grams of Skim Milk Powder addition level was not selected as it can increase the cost of production.
Development of Tomato (Solanum lycopersicum) Incorporated Fish Nuggets
(Uva Wellassa University of Sri Lanka, 2015) Perera, R.W.M.E.D.; Abeyrathne, E.D.N.S.; Lalantha, N.
Modern consumers prefer processed foods and the changes in consumer life styles have resulted in increasing demands for ready-to-eat and ready-to-cook seafood products (Venugopal, 2005). But due to high post-harvest losses and busy life style fish consumption has reduced gradually in Sri Lanka. Therefore value added fish products have become familiar among most consumers (Sri Lanka Fisheries Year Book, 2009). Fish nuggets are formed meat product in ready-to-cook form and it is a good substitute for above situations. Most of the people nowadays concern more about their health and prefer to have healt hier diets. Tomato is considered as one of the healthiest vegetable and fruit in the world (American Cancer Society, 2014). Tomato contains carbohydrates and several vitamins such as Vitamin A, Thiamine, Niacin, Vitamin B6, Vitamin C and Vitamin E. In addition, tomatoes possess one of the most powerful antioxidants, lycopene (Choski and Joshi 2007; Kavanaugh et al., 2007). It has shown a wide variety of positive health benefits, including a reduced risk of cancer (American Cancer Society, 2014). Therefore tomato incorporated fish nuggets contain more health benefits and deliciousness due to incorporation of tomato. On the other hand, the production of value added fish products using locally available resources is important for the wide range of consumers and manufactures and it is also important to fulfill the market gap by production of healthier fish based formed meat product in ready-to-cook or ready-to-eat forms. The objective of this research is to develop a tomato (Solanum lycopersicum) incorporated fish nugget with higher levels of antioxidants. Methodology Initially, the basic composition of fish nuggets was determined. The ingredients for fish nuggets were identified and new recipes were formulated based on different fish percentages (30%, 35%, 40% and 45%). After production fish nuggets, a sensory evaluation was carried out using 10 trained panelists to find the best combination. For selection of the best heat treatment for tomatoes, keeping qualities (pH, titratable acidity, moisture content and salt content) and sensory qualities of different heat treated tomato pastes were evaluated. Boiling (10 min, 100 C), microwave-cooking (50 s, 800 W) and steaming (10 min) were selected as the best heat treatments (Kamiloglu et al., 2013). After selecting the best heat treatment for tomatoes, the best level of tomato paste to be incorporated in to the selected fish nugget recipe was determined by a sensory evaluation. Tomato paste was incorporated at 5%, 8%, 12% and 15% (w/w) (Deda et al., 2007). Tomato incorporated fish nugget and fish nugget without tomato incorporation (control) were further analyzed for its physicochemical properties and microbiological quality. Proximate composition, pH value and water holding capacity of the final product were determined. Microbiological analysis was done for Escherichia coli, Staphylococcus aureus, Total Plate Count (TPC) and Yeast and Moulds. Sensory data were analyzed according to the Friedman test using MINITAB 15 software package. Data obtained from melting tests were analyzed by analysis of variance using MINITAB 15 software package. Results and Discussion 45% fish incorporated fish nugget sample was selected as the best sample. According to the sensory evaluation, there was significant difference (p˂0.05) among treatments. Then 45% fish incorporated fish nugget sample was used as the control. According to another sensory evaluation and keeping quality evaluation, boiling (10 min, 100 C) was selected as the best heat treatment for tomato paste. The results of the above mentioned sensory evaluation showed that there was significant difference between different heat treatments of tomato paste related to the quality parameters such as appearance/ color, aroma flavor/ taste and mouth feel (p<0.05). According to the results (Figure 01), there was significant difference between fish nugget samples with different tomato incorporation levels related to the organoleptic properties such as appearance, color, taste, texture and overall acceptability (p<0.05). Finally 12% tomato incorporated fish nugget sample was selected as the best.
Diversity and antibiotic resistance patterns of Lactobacillus species in traditional curd in Sri Lanka
(Uva Wellassa University of Sri Lanka, 2015) Paranagama, T.; Kodikara, C.P.; Gunasena, G.D.D.K.
In their fermentative pathways, main metabolic end product is Lactic acid. The fermentation process of Lactobacillus increases the shelf-life of the fermented dairy product, as well as adds the taste and improves the digestibility of milk. There are adequate evidences to prove that traditionally fermented milk products have been produced for a long time in different countries. Curd (Sri Lanka and India), Kefer (Russia), Yakult, Yogurt, Kumisss (Russia), Tarhana (Turkey) are some examples. There are Lactobacillus species that have achieved GRAS (Generally Recognized as Safe) or QPS (Qualified Presumption of Safety) status. However, during the past few decades there has been an emerging concern on spreading the antibiotic resistance in the environment. Due to the increasing use of antibiotics and disposing them in to the environment in a considerably inappropriate manner, concerns have arisen on the possibility and probability of spreading the antibiotic resistance genes to Lactobacillus in fermented food (Farthing, 2004). The main threat associated with these bacteria is that they can transfer resistance genes to pathogenic bacteria as well as to the commensal flora in the intestinal tract. A number of initiatives have been recently launched across the globe to address the biosafety concerns of starter cultures and probiotic microorganisms. The European Food safety Authority (2007) considers transferable antibiotic resistances as a safety concern. Many studies have detected the acquired antibiotic resistance in fermented food products. Nevertheless, the tetracycline resistance was shown to be able to transferred in vitro to Enterococcous faecalis from Lactobacillus species isolated from fermented sausages (Gevers et al., 2003). The objective of this study was to find out the diversity of Lactobacillus species in curd prepared by small and medium scale producers in Sri Lanka and to detect their antibiotic resistances. Methodology Total number of 32 curd samples representing different areas of the country were collected from small and medium scale produces (SMS) who do not use starter cultures directly for the process. Samples were enriched in modified Man Rogosa Sharpe broth at 37 C at room temperature for 24 h, under anaerobic conditions and plated on modified MRS agar medium Results For morphological characteristics, shape and colour of the colonies, Gram’s reaction, shape and arrangement of cells, motility and endospore formation were observed. For the biochemical characteristics, reaction in the Gibson’s medium, oxidase test, catalase test, Arginine utilization, sugar fermentation tests (Arabinose, Cellobioose , Esculin, Galactose, Maltose, Mannose, Melibiose, Raffinose, Ribose, Sucrose, Trehalose, Xylose, Salicin, Sorbitol, Mannitol, Rhamnose, Lactose ) were detected. A total Number of 51 Lactobacillus isolates were obtained in this study and all the 51 isolates were comprised with 16 different bacterial species. Lactobacillus fermentum (35%) Lactobacillus acidophilus (11.11%), Lactobacillus plantarum (5.55%) and Lactobacillus amylolyticus (8.33%) represented majority. When compare the antibiotic resistance patterns (Table 01), Polymixine B was reported to have 94.44% overall resistance. All the 51 isolates were reported to score 100% of overall resistance for both Vancomycin and Nalidixic Acid. Minimum percentages of antibiotic resistances were observed for Tetracycline (22.22%) and Erythromycin (27.78%). Discussion Considering the prevalence of different Lactobacillus species, the results obtained in this study correlate to a significant extent to some research carried out on traditional fermented dairy products (Yu, 2011). Conversely, several research studies have been disclosed that L. delbrueckii subsp. bulgaricus is the most abundant Lactobacilli in traditionally fermented milk products (Tendakyi et al., 2001) and this species was not identified in this study. Though the present study reveals less abundance of Tetracycline and Erythromycin resistance compared to that of most other countries it can be considered as an important finding. Correlate with the Tet- resistant species identified in this study, R-plasmids encoding Tet- resistance have been reported in L. fermentum L. planatarum and L. amylolyticus. Because the Tet-resistance has been transferred from Lactobacillus to E. faecalis in vitro it shows the possibility of in vivo process. Further studies can be aimed at determining the transferability of the Tet-resistance from Lactobacillus to commensal flora in vitro.

Browse

Browsing Research Symposium-2015 by Subject "Animal Sciences"

Results Per Page

Sort Options