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Item Development of sausages from immature jackfruit (Artocarpus heterophyllus) with rice bran fermented with Lactobacillus delbrueckii subsp. bulgaricus(4th International Research Symposium on Pure and Applied Sciences, Faculty of Science, University of Kelaniya, Sri Lanka, 2019) Tharaka, H. M. D.; Yapa, P. N.; Bamunuarachchige, C. T.Jackfruit (Artocarpus heterophyllus) is used as a food and for primary healthcare in traditional medicine of Sri Lanka for a long time. A survey was carried out in Mihintale Divisional Secretariat, North Central Province in Sri Lanka with the aim of finding the use of young jackfruit for medicinal and nutritional purposes. Data was gathered from randomly selected 175 villagers and 25 traditional physicians, including ayurvedic doctors using key informant interviews. Results of the survey reveal that 85% of the respondents state that jackfruit has valuable pharmacological and nutritional properties and used for it for generations. Fifteen percent of respondents said that it used only as food and not for medicinal value. Ten percent of the above majority, being traditional physicians stated that immature jackfruit (polos) is used to enhance platelet count of the blood circulation system in the human body. The survey revealed, processing immature jackfruit into novel food was timely and useful. Therefore, sausages were developed with polos and rice bran fermented with Lactobacillus delbrueckii subsp. bulgaricus. Three types of rice bran, including brans of red rice, white rice and mix of both were fermented separately with L. delbrueckii was used to make sausages from polos. Similarly, above three types of rice bran, without fermentation, were also used in another set of treatments. A sensory evaluation was performed and statistical analysis revealed that fermented white bran included polos sausages has significantly higher consumer preference for taste (p = 0.002) than sausages with non-fermented white rice bran. The fermentation of rice bran did not significantly affect (p> 0.05) for overall appearance of the sausages irrespective of the type of rice bran. The aroma of sausages with the mixture of fermented rice bran showed a significantly higher consumer preference (p=0.01). Therefore, mixing immature jackfruit and fermented rice bran with L. delbrueckii can be used to produce an alternative food, sausages which have got nutritional and medicinal propertiesItem Optimizing the conditions for the production of extracellular amylases under solid state fermentation using groundnut shell as the substrate(4th International Research Symposium on Pure and Applied Sciences, Faculty of Science, University of Kelaniya, Sri Lanka, 2019) Kumarage, C. A.,; Weerasooriya, M. K. B.Amylases are a group of hydrolase enzymes, which hydrolyse starch molecules into simple sugars. Amylase can be extracted from molds, which are capable of producing high amounts of amylase. Aspergillus niger is used more frequently in the commercial production of α- Amylase. Groundnut shell is one main by-product of the groundnut processing factories. Solid state fermentation (SSF) is considered more useful in industries as the extraction procedures are cheaper. Optimization of various parameters and manipulation of media are one of the most important techniques used for the production of enzymes in large quantities to meet industrial demands. Specific objective of the research is to optimize the culture conditions for the A. niger niger under solid state fermentation using ground nut shell as the carbon source. Parameters used to optimize the Amylase production are the effect of mineral salt media, mixed culture inoculation of A. niger and S. cerevisiae, effect of surfactants Tween 80 and Tween 20, effect of different pH values ranging from pH 4.0 to 7.0 and effect of changing concentration of carbon source. From the results from samples with and without mineral salt media, clearly indicate that enzyme activity is high in the samples with mineral salt media 28.736 U/mL. The Amylase activity of the sample with mixed culture of A. niger and S. cerevisiae together, is 38.070 U/mL. The highest enzyme activity of 42.300 U/mL, was shown with Tween 80. Maximum Amylase activity 41.540 U/mL was found at pH 5.5. Carbon source concentration for SSF was measured as the mass per volume. Optimum carbon source for SSF for the maximum amylase activity 49.413 U/mL on 5th day was found to be 40% by mass per volume of mineral salt solution (8 g per 20 mL). Final analysis shows that the maximum activity of alpha amylase was recorded at day 4, pH 5.5, in the presence of Tween 80 and with the simultaneous inoculation of A. niger and S. cerevisiae for 2 g of carbon source. The net yield of optimized culture is 49.401 U/mL and non-optimized culture is 30.215 U/mL.