Browsing by Author "Rajapakse, D."

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Nutritional and anti-nutritional properties of Achyranthes aspera (Apamarga) as a food supplement
(Gampaha Wickramarachchi Ayurveda Institute, University of Kelaniya, 2014) Madanayake, R.; Rajapakse, D.
Nutritional studies on rice bran incorporated cereal
(Sri Lanka Association for the Advancement of Science, 2008) Bulathsighala, A.T.; Wimalasena, S.; Rajapakse, D.
Rice bran is a highly nutritious by – product of the rice processing industry. In Sri Lanka it is utilized only as an animal feed. The present study reports the utilization of rice bran to produce a consumer acceptable breakfast cereal and the nutritional properties of the product. Three cereals were prepared by mixing rice flour (milled by 2 mm diameter die) with 5%, 10% and 15% stabilized rice bran from Madathawalu. The rice bran was stabilized by steaming in a pressure cooker immediately after milling. The mixture was extruded with a 2 mm die at 140 oC using a twin screw extruder. The cereal prepared was dried at 60 oC for 2 hours and sealed in double layered polythene. The sensory evaluation of the product mixed with slightly warmed milk containing sugar was carried out by 12 trained panellists at ITI using seven point hedonic scale for colour, odour, flavour, appearance. The resulting scores were analysed using the Friedman non-parametric statistical test in the SAS package. The results of sensory evaluation suggest that 10% rice bran incorporated cereal was the best product and the proximate analysis of the product (moisture, protein, fat, ash, fibre and carbohydrates) was also carried out. It was observed that the percentages of moisture, protein, fat, ash, fibre contents of the particular product (dry weight g/g) were 9.3 ± 0.3, 10.9 ± 0.5 , 4.2 ± 0.3, 1.2 ± 0.02, 0.8 ± 0.1 and 82.5 ± 0.9, respectively while those of rice were 14.3 ± 0.3, 8.1 ± 0.5 , 0.96 ± 0.13, 0.7 ± 0.1 , 0.55 ± 0.04 and 89.4 ± 0.6 and of rice bran was 8.53 ± 0.03, 16.8 ± 0.4 , 18.1 ± 0.4, 5.71 ± 0.97, 5.6 ± 0.5 and 53.1 ± 2.5, respectively. The present study reveals that a consumer acceptable cereal that is more nutritious than rice could be obtained by incorporating 10% rice bran with rice. Further, the ash (7 -12%) and crude fibre (8 -12%) content in Madathawalu were lower while moisture (8-12%), protein (12 -16%) and fat (16 -22%) were within the range reported elsewhere.
Potential utilization of Sri Lankan rice varieties to combat iron deficiency anaemia
(Research Symposium 2009 - Faculty of Graduate Studies, University of Kelaniya, 2009) Herath, H.M.T.; Rajapakse, D.; Wimalasena, S.; Weerasooriya, M.K.B.
Rice is the staple food among Sri Lankans. Potential to use rice as a vehicle, to combat population‟s iron deficiency anemia, has been emphasized in present study. Forty two rice varieties were grown in Complete Randomized Block Design (CRBD) at Bombuwala (iron rich soil > 500ppm) and Batalagoda (iron non-rich soil ~ 100 ppm) during Yala and Maha season of year 2006 and 2007. Duplicates were screened for stable high iron rice varieties. The results of pooled analysis including total variation of iron contents in two seasons in two locations showed that the iron contents ranged from 1.75 mg/100g to 3.23 mg/100g. A significant difference (p = 0.05) in iron contents was observed for the varietal, locational and seasonal. Fifteen high iron rice varieties were selected and polished at a degree of polishing 8-10 %. Of them, endorsperm iron rich rice varieties were analysed using ICP-OES. According to results the high iron contents were observed in Suduru samba (4.7 ± 0.58 ppm), Rathu Heenati (4.43 ± 0.75), Kalu Heenati (4.19 ± 0.13), Sudu Heenati (3.71 ± 0.75.) and Basmati 370 (3.71 ± 0.62) on dry weight basis. The bio-availability of five endorsperm iron rich rice varieties, in terms of dialyzability was deduced by in-vitro simulated-gastro intestinal digestion followed by equilibrium dialysis method (Promchan et.al, 2005). Further, the percent bio-availability of some tested rice varieties are given below. Kalu Heenati (8.71 ± 0.94), Suduru samba (7.65 ± 0.18), Basmati 370 (4.78 ± 0.55), Sudu Heenati (2.09 ± 0.49) and Rathu Heenati (1.73 ± 0.03). The present study indicated that Kalu Heenati and Suduru samba are good sources of traditional rice varieties to combat iron deficiency anemia. References Promchan J. and Shiowatana S. (2005). A dynamic continuous-flow dialysis system with on-line electrothermal atomic absorption spectrometric and pH measurements for in-vitro determination of iron bio-availability by simulated gastrointestinal digestion. Anal Bioanal Chem 382: 1360-1367.
Zinc content and prediction of bio-availability of zinc in some locally grown rice (Oryza sativa L.) varieties in Sri Lanka
(National Science Foundation of Sri Lanka, 2016) Herath, H.; Rajapakse, D.; Wimalasena, S.; Weerasooriya, M.K.B.
Rice is the staple food in Sri Lanka and the country has a large number of traditional and improved rice varieties. Since their zinc content and bio-availability has not been studied systematically, the present study focused on the zinc content in some traditional rice varieties with high demand and also some improved rice varieties, and their predictable bioavailability. Thirty nine rice varieties from Bombuwala and Bathalagoda Regional Agricultural Research and Development Centres, grown during Yala (March - August, 2006) and Maha (September - March, 2006 ⁄2007) seasons were analysed for stable high zinc rice varieties. Mean zinc content (mg/100 g, on dry weight basis) in the varieties from Bathalagoda varied from 2.17 (Masuran) to 4.49 (Wanni Dahanala), while in the varieties from Bombuwala it varied from 2.46 (Bg 352) to 3.71 (Dahanala) with average values of 3.19 ± 0.55 and 3.11 ± 0.32, respectively. Overall mean zinc content (mg/ 100 g, on dry basis) in the two locations varied from 2.51 (Masuran) – 3.91 (Kalu Bala Wee) with an average value of 3.18 ± 0.45. The mean zinc contents varied significantly (p ≤ 0.05) with varieties. A significant variation (p ≤ 0.05) was observed with respect to the site, season, variety, site*var and ses*var in two way ANOVA, while site*ses*var showed a significant variation in three way ANOVA. The reduction of zinc and phytic acid contents in the selected fifteen polished rice varieties (at polishing rate 8 – 10 %) were 18.2 – 60.7 % and 18.8 – 40.8 %, respectively and no significant correlation was observed between zinc and phytic acid. A moderate bio-availability of zinc was shown by the molecular ratio of zinc:phytic acid and these values ranged from 8.3 – 12.5 and 9.3 – 18.9 in brown rice and polished rice, respectively.