Development of manioc (Manihot esculenta) based nutria mix

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dc.contributor.authorFaeema, S.F.
dc.contributor.authorEdiriweera, E.P.S.K.
dc.contributor.authorTilakaratne, B.M.K.S.
dc.date.accessioned2022-02-15T04:18:02Z
dc.date.available2022-02-15T04:18:02Z
dc.date.issued2015
dc.description.abstractA 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.en_US
dc.identifier.isbn9789550481088
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8346/24-SCT-Development%20of%20manioc%20%28Manihot%20esculenta%29%20based%20nutria%20mix%20.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectScience and Technologyen_US
dc.subjectTechnologyen_US
dc.subjectAgricultureen_US
dc.subjectCrop Productionen_US
dc.subjectFood Technologyen_US
dc.subjectFood Scienceen_US
dc.titleDevelopment of manioc (Manihot esculenta) based nutria mixen_US
dc.title.alternativeResearch Symposium 2015en_US
dc.typeOtheren_US
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