PURSE 2013

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https://ir.lib.pdn.ac.lk/handle/20.500.14444/59

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Browsing PURSE 2013 by Author "Abeysekera, D. T. D. J."

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    A comparison of urinary β2 microglobulin levels in patients with chronic kidney disease of unknown aetiology and controls from Medawachchiya and Ja-ela
    (The University of Peradeniya, 2013-07-04) Siriwardhana, E. A. R. I. E.; Perera, P. A. J.; Sivakanesan, R.; Abeysekera, D. T. D. J.
    Chronic kidney disease of unknown aetiology (CKDu) has been reported in developing countries including Nicaragua, countries of Balkan region, Tunisia and Sri Lanka. Numerous studies carried out to date in these countries have failed to reveal the credible contributory factors for this disease. The objective of the present study was to compare the urinary β2 microglobulin (β2M) levels of CKDu subjects from Medawachchiya with those of normal subjects from Medawachchiya (Control M) and Ja-Ela (Control J). The test group consisted of 30 CKDu patients who were randomly selected from the CKDu patient register of Medawachchiya renal clinic. Normal age and sex matched individuals were selected as controls from the same division (Control M, n=30) and from Ja – Ela (Control J, n=30), an area which has been declared to be free from CKDu. Spot urine samples from all the subjects were collected and β2M estimated in duplicate using an ELISA test kit (BIOQUANT, B-2MG BQO10T, Germany). The mean urinary β2M level in CKDu patients (1.24 ± 0.71 μg/mL) was significantly higher (p<0.05) than that of control groups M (0.16 ± 0.05 μg/mL) and J (0.17 ± 0.05 μg/mL), while the control groups M and J had similar β2M levels. The urinary β2M levels between males and females of each of the three groups revealed no significant (p > 0.05) differences. Urinary β2M was significantly (p < 0.05) higher in males (1.31 ± 0.76 μg/mL) of the test group than of the males in the control groups (0.14 ± 0.04 μg/mL and 0.18 ± 0.05 μg/mL, respectively, in groups M and J). Similarly, significantly higher β2M concentration was seen in females of the test group (1.14 ± 0.65 μg/mL) than in females in the control groups (0.17 ± 0.05 μg/mL and 0.16 ± 0.05 μg/mL, respectively, in groups M and J). Renal tubular function based on urinary β2M showed a significant difference between those afflicted with CKDu and controls in the CKDu prevalent Medawachchiya Divisional Secretariat, as well as those from Ja-ela. Urinary β2M excretion is significantly higher in those affected with CKDu.
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    Sensory evaluation of traditional breakfast food substituted with soy flour and red rice flour
    (The University of Peradeniya, 2013-07-04) Perera, M. P. M. S. H.; Sivakanesan, R.; Abeysekera, D. T. D. J.; Sarananda, K. H.
    Soybean (Glycine max) is rich in proteins, fibers, polyunsaturated fats, isoflavons, calcium, iron, phosphorus and most of the vitamins. Quality and bioavailability of soya protein are comparable to animal protein and its digestibility is high. Soy consumption has been reported to moderately improve plasma lipid profile and hyperglycemia among diabetics. Therefore this research was conducted to evaluate the sensory attributes and overall acceptability of breakfast food items prepared by substituting wheat flour with soy flour and red raw rice flour and soy extract with a view to replace the habitual diet of type 2 diabetics, since diabetes affects a significant proportion of our population. The sensory evaluation was the initial phase of our study with the above mentioned objective and to assess the benefit of such food items. Soy bean seeds were sorted and boiled for 20 minutes. Seeds were dried and milled into flour and stored at celsius 4. Soy based food items were prepared by substituting wheat flour in the traditional recipes with soy flour and red raw rice flour in a ratio of 1:4. Food items were prepared according to the traditional methods and subjected to sensory evaluation (5 point hedonic scale) by a trained sensory panel at the Food Research Unit, Gannoruwa. The data was analyzed by using non parametric Kruscal Wallis test (SPSS version 14.0). Traditionally wheat flour and red rice flour are used to prepare breakfast food. Hence the food items are referred to as soy food in this study. Soy rotti, soy thosai and soy yoghurt were accepted readily, (without any dislike) while soy hoppers, soy wandu, soy milk and soy pittu were accepted by all except by one evaluator. Soy kolakenda and soy string hoppers were rejected. The mean acceptability rank was highest (45.79) for soy milk. The mean rank of yoghurt and thosai were 42.28 and 42.19 respectively. Least mean rank was 20.76 for kolakenda and for string hoppers it was 23.18. The overall acceptability of texture, flavor and color of soy rotti, soy thosei, soy yoghurt, soy wandu, soy hoppers and soy milk is good compared to soy kolakenda and soy string hoppers. The finding of this research revealed that, rotti, thosai, hoppers, wandu, and pittu prepared with soy flour and red raw rice flour combination were with acceptable sensory qualities. Further the yoghurt and milk prepared with soy extract as the ingredient were also with acceptable sensory qualities. Therefore, these breakfast food items could be substituted with soy successfully.