Comparative Study of Proximate Composition of Palmyrah Pinattu and Flour (odiyal, Boiled odiyal)
| dc.contributor.author | Srikantharasa, S. | |
| dc.contributor.author | Mahilrajan, S. | |
| dc.contributor.author | Wijesinghe, W.A.J.P. | |
| dc.contributor.author | Bandara, S.M.I.P.G. | |
| dc.date.accessioned | 2021-12-15T09:41:14Z | |
| dc.date.available | 2021-12-15T09:41:14Z | |
| dc.date.issued | 2016 | |
| dc.description.abstract | Palmyrah (Borassus flabellifer) palms can be considered as a gift of nature as they contribute wide range of vital products for human diet and existence. Among palmyrah products fruit and flour are highly utilized by local population. Fruits are mostly used as fresh, because of its perishable nature it is traditionally preserved as dried fruit pulp leather called as pinattu. Palm produces two types of flour such as odiyal (Dried tuber) and plukodiyal (boiled and dried tuber) flour. In this study the proximate composition of palmyrah pinattu and flour were evaluated. Samples were collected from the three different branches of Palmyrah Development Board and used for the analysis.There were no significant different between moisture content of the boiled odiyalflour [11.66± (0.001)] and odiyal flour [10.66± (0.001)] while pinattu showed [16.6± (0.008)] %. Protein content of boiled odiyal flour [6.51±0.062] and odiyal flour [6.7813± (0.06)] were significantly higher when compared with pinattu [2.23± (0.062)] %. As well fat content of odiyal flour was 0.43±0.013 g/100g and that was significantly higher than boiled odiyal flour and pinattu. Significantly higher amount of ash was observed in pinattu [0.04±(0.001)]when compared with flour. Boiled odiyal flour [7.13±(0.18)] contained significantly higher crude fiber content than odiyal flour [4.49±(0.15)] and pinattu [5.06±(0.01)] g/100g. Carbohydrate content was significantly higher for odiyal flour [77.59±(0.5)] when compared with pinattu [75.91±(0.61)] and boiled odiyal flour [74.37±(0.65)] g/100g. This study was suggested that proximate composition of pinattu and flour were varies and which were good source of fiber and protein. Keywords: Boiled odiyal flour, Palmyrah, Pinattu | en_US |
| dc.identifier.isbn | 9789550481095 | |
| dc.identifier.uri | http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8020/45-201~1.pdf?sequence=1&isAllowed=y | |
| dc.language.iso | en | en_US |
| dc.publisher | Uva Wellassa University of Sri Lanka | en_US |
| dc.subject | Food Science | en_US |
| dc.subject | Food Technology | en_US |
| dc.subject | Agriculture | en_US |
| dc.subject | Fruit Cultivation | en_US |
| dc.title | Comparative Study of Proximate Composition of Palmyrah Pinattu and Flour (odiyal, Boiled odiyal) | en_US |
| dc.title.alternative | Research Symposium 2016 | en_US |
| dc.type | Other | en_US |