http://dr.lib.sjp.ac.lk/handle/123456789/10586 Wed, 07 Jan 2026 06:09:17 GMT 2026-01-07T06:09:17Z http://dr.lib.sjp.ac.lk/handle/123456789/10606 Bioconversion of Single Cell Protein from Underutilised Seaweed Turbinaria sp. using Natural Palmyrah Toddy Yeast Shayanthavi, S.; Kapilan, R. This study was aimed to produce Single Cell Protein (SCP) from underutilied, abundantly found marine seaweed Turbinaria sp. using natural yeast from palmyrah (Borassus flabellifer) toddy. Turbinaria sp. were collected, sun-dried, ground to powder form and Turbinaria solution was made by mixing distilled water and this was used as a growth medium throughout the experiment without adding any supplements. The experiments were performed in a shaking incubator with the fermentation medium of Turbinaria sp. 100 g/L (10%) inoculated with 10 mL natural palmyrah toddy. Fermentation was carried out at 29o C for 72 h and the crude protein content was determined using Kjeldahl apparatus (38.46%). When the growth temperature was optimised at 35o C, crude protein yield obtaine was significantly increased by 1.36 times than the initial non-optimised condition with temperature 27oC. When fermentation time was optimised as 48 h (44.33%), crude protein yield was significantly increased by 1.14 times than the initial fermentation time (24 h-38.55%). When different combinations of Turbinaria sp. media and inoculum ratio (55:05, 50:10, 40:20, 30:30 and 20:40) were used as medium, crude protein yield was significantly increased by 1.44 times (50:10-43.72%) than the initial media inoculum ratio (55:05-30.21%). When initial pH of the media was changed (5.0, 6.0, 7.0, 8.0 and 9.0), significantly higher relative crude protein yield was obtained with the initial pH value 6.0 (Turbinaria medium-90.97%). Amino acid analysis revealed that the SCP produced from the Turbinaria medium had all the essential amino acids with comparatively higher amount of methionine (3.9%) and lower amount of threonine (0.2%). Vitamin B analysis revealed that SCP yield from Turbinaria medium contained thiamin (0.85 mg/100 g) and riboflavin (3.2 mg/100 g). After the optimisation of culture growing conditions and media composition, SCP production from the excessively grown, underutilised seaweed Turbinaria, was significantly increased by 1.13 times (from 38.46 to 43.72%) with palmyrah toddy mix. Fri, 01 Jan 2021 00:00:00 GMT http://dr.lib.sjp.ac.lk/handle/123456789/10606 2021-01-01T00:00:00Z http://dr.lib.sjp.ac.lk/handle/123456789/10605 Mineral Content of Selected Seaweed Varieties in Southern and North Western Sea of Sri Lanka Jayakody, M.M.; Vanniarachchy, M.P.G.; Wijesekara, W.L.I. Seaweeds are a rich source of health beneficial bioactive nutraceuticals and currently, they are under-utilised in Sri Lanka. Thus, this study is to get an idea about the possibility of utilising seaweed in Sri Lankan food industry. In the present study, elemental composition analysis of Ulva fasciata obtained from 3 locations Mirissa (5°56/40.5// N: 80°27/20.2// E), Point Dondra (5°55/45.7//N: 80°35/02.5// E) and Galle (6°02/01.1// N: 80°12/52.2// E) and red algae varieties Gracilaria edulis and Gracilaria sp. obtained from Kalpitiya (8°15/40.8// N: 79°46/33.9// E and 8°13/35.0// N: 79°43/34.8// E) respectively. The elemental analysis was carried using X-ray fluorescence (XRF) analyzer. The results revealed that the predominant mineral of U. fasciata obtained from the 3 locations and Gracilaria sp. as calcium. While the predominant mineral in G. edulis was potassium. All the 5 varieties have various concentrations of elements such as K, Ca, Mn, Fe, Cu and Zn. Significantly high lead content was observed in U. fasciata obtained from Point Dondra. The elemental compositions showed variations among the same species obtained from different locations. The results also revealed that seaweed is a good source of certain essential and trace minerals. Fri, 01 Jan 2021 00:00:00 GMT http://dr.lib.sjp.ac.lk/handle/123456789/10605 2021-01-01T00:00:00Z http://dr.lib.sjp.ac.lk/handle/123456789/10604 Development of Well-Porous Structured Leavened Food Product from Rice-based Composite Flour Rathnayake, H.A.; Navaratne, S.B.; Navaratne, C.M. Fri, 01 Jan 2021 00:00:00 GMT http://dr.lib.sjp.ac.lk/handle/123456789/10604 2021-01-01T00:00:00Z http://dr.lib.sjp.ac.lk/handle/123456789/10603 Effect of Age, Gender and Vowel Type on Vowel Space Area in Sinhala Speakers Narasimhan, S.V.; Karunarathne, W.G.S.S. This study was conducted to document the effect of age, gender and vowel type on vowel space area in Sinhala language. Three groups of participants were employed. Group 1 included 20 children, Group 2 included 20 adults and Group 3 consisted of 20 elderly subjects. All the subjects spoke the dialect of central province of Sri Lanka. Words consisting of three Sinhala short vowels /a/, /i/ and /u/ in were recorded. Formant frequencies of vowels were extracted and vowel space area was constructed. The results showed that the formant frequencies were significantly higher for children compared with those of adults. Female subjects had significantly higher formant frequency values than male subjects. Effect of vowel types were also significant on the formant frequencies and vowel space area. Sinhala also follows universal criteria of resonance characteristics and vocal tract constriction. Fri, 01 Jan 2021 00:00:00 GMT http://dr.lib.sjp.ac.lk/handle/123456789/10603 2021-01-01T00:00:00Z