Development of a Kurakkan (Eluesine coracana) Incorporated Low Fat Chicken Sausage

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dc.contributor.authorWeerasinghe, B.M.P
dc.contributor.authorWijesundara, W.M.N.M
dc.contributor.authorSamaraweera, A.M
dc.contributor.authorEkanayaka, K
dc.date.accessioned2021-02-03T07:01:15Z
dc.date.available2021-02-03T07:01:15Z
dc.date.issued2012
dc.description.abstractThe consumers' demand for low-fat or calorie products has significantly increased recently in an attempt to limit health problems, to lose or stabilize their weight, and to work within the frame of a healthier diet. The present study has been conducted to improve the nutritional and healthy value of traditional sausage production by incorporating Kurakkan or finger millet into low fat chicken sausage. Finger Millet contains amino acids, Lecithin and Methionine which help in bringing down cholesterol level by eliminating excess fat from Liver (Sivasankar, 2003). Its slow digestion indicates low blood sugar levels after a finger millet diet thereby reacting as a safer food, for diabetics (Kumari and Sumathi, 2002). Hence in this study attempts are made to develop a finger millet based sausage for the benefit of health concerned consumersen_US
dc.identifier.issn2235-9877
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/5762/7-2012-Development%20of%20a%20Kurakkan%20%28Eluesine%20coracana%29Incorporated%20Low%20Fat%20Chicken%20Sausage.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa Universityen_US
dc.relation.ispartofseries;Research Symposium 2012
dc.subjectAgricultureen_US
dc.subjectCrop Production Technologyen_US
dc.titleDevelopment of a Kurakkan (Eluesine coracana) Incorporated Low Fat Chicken Sausageen_US
dc.typeOtheren_US
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