Abstract Book Agri Innova 2021 Final

Pumpkin Kiriala Composite Cookies
C.N.Pupulawaththa

Sabaragamuwa University of Sri Lanka

It is a cookie made using pumpkin, kiriala flour and also it includes fried pumpkin
seeds. Objectives of this product innovation is to provide a solution to the difficulties
that farmers face to obtain a minimum price for their product during the pumpkin
season, reduce the cost of importation wheat flour and to introduce a pumpkin
related value added product. Expected outcomes include to find some solution for
post-harvest losses of pumpkin and further to reduce the importation cost of wheat
flour to some amount.
Keywords: Kiriala, pumpkin, value addition

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 86

Kurakkan Chocolate Fudge
Punchi Hewage Nadeeka Kumari
Sabaragamuwa University of Sri Lanka

It is a chocolate fudge which is including finger millet flour and fried jackfruit seed
chips, peanuts. Objective of this product innovation is to increase finger millet
consumption among children, introduce a value added product from finger millet,
enhance finger millet cultivation, reduce importation, and reduce wastage of jackfruit
seeds. Expected outcomes of the innovation include enhancing demand of finger
millet, reducing importation of finger millet and introducing a value added product.
Keywords: Finger millet, value addition

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 87

Beverage Product (Tangy Lovi RTS)
S. M. D. R. R. Senarathne
Uva Wellassa University

“KATAGESMA” is an introducing concept for Sri Lankan beverage industry, which
is based on hot and spicy flavor. When we consider the Sri Lanka, there are several
types of fruity RTS (Ready-To-Serve). But there was no more any powerful spicy
RTS product. Under that concept I would like to introduce this “Tangy Lovi” RTS
product. The major ingredients are lovi fruit pulp, sugar, pepper and salt. My basic
motivation is to reduce the consumption of artificial soft drinks and value add to
underutilized fruit in Sri Lanka. In this case I selected lovi which is underutilized,
neglect, and seasonal fruit. Lovi contains high amount of phenolic compounds which
has antioxidant abilities. So my primary priority is to make a group of consumers for
spicy RTS within our country. Furthermore it will be an opportunity to make identity
export market for Sri Lanka. Objective of the project is to establish a spicy taste fruity
beverage, to value add underutilized, neglect Sri Lanka fruits and to preserve the
underutilized fruit (lovi) during offseason.
Keywords: Anti-oxidants, lovi, spicy, underutilized

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 88

Ready To Eat Cereal Product (Treacle Krisphy)
S. M. D. R. R. Senarathne
Uva Wellassa University

“Treacle Krispy” is a kind of ready to eat cereal product which is coming under an
introducing brand name” Quick Grain”. It is most similar to the corn flakes. But Sri
Lanka has an import dominate market for the ready to eat cereal products. So my
motivation is to produce ready to eat cereal product by using traditional grains. Other
than that diabetics, gastritis and obesity are common healthy disabilities in modern
Sri Lanka. So I used all ingredients in whole form to give positive impacts for before
mentioned disabilities. (Literary based). Main ingredients are whole corn flour, water,
red heenati rice flour, whole grain flour, olu seed flour, kithul treacle and salt. Most
special thing is kithul treacle use as a sweetener. This product can be consume either
directly or with milk. It provides best solution for busy life style. The objectives of
the project was to replace the import dominate ready to eat cereal market by using
traditional grains , to control the diabetics, obesity like health disabilities, tovalue add
kithul treacle and other traditional ingredients, to minimize the postharvest loss of
corn, to provide a nutritious meal for busy life schedule. The expected Outcomes of
the Project are to establish a ready to eat cereal production in Sri Lanka and to control
diabetics, and obesity like disabilities.
Keywords: Cereal, diabetics, quick grain

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 89

“Fat Burning Healthy Drink”
S.P.Nishanka Prasadini Subasinghe

Uva Wellassa University

Production of a value added novel product “Fat Burning Healthy Drink” using spices.
Fat burning healthy drink is a ready to drink product consist of dried, powdered spices
inside a bag (normally like a tea bag in the market) .This is an extremely healthy drink
which gives an easy access to reduce the body fat content. The spices Incorporated to
this product are having high capability of reducing bad cholesterol level in our body
with a clear scientific basis .They are garlic, garcinia and curry leaves. Salt is added
as a preservative and a flavoring agent. This product is basically targeted for younger
generation who is too much concerned about their body fat, for patients suffering
from elevated total and low density lipoprotein in blood and for people who spend
busy lives as an easy way to take maximum benefit of a natural fat burning product.
Objectives of the Project is to take maximum benefit from specific spices which are
capable of reducing body fat level and to innovate a spice based value added product.
Keywords : Fat burning, healthy, spices

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 90

Veralu Lollipop (Ceylon Olive)
B.P.J.I.Bodhipaksha

Sabaragamuwa University of Sri Lanka

Veralu is an indigenous fruit/vegetable which has a Ceylon hash tag. It belongs to
elaeocarpaceac family. When you heard the name “Veralu”, veralu achcharu, veralu
juice, veralu smoothie may be coming into your mind. But do you know how much
value it has? It is riched with vitamins (A, C, E), minerals, fiber and valuable antioxidants
(flavonoids, polyphenols). It possesses anti-inflammatory, antibiotic, anti-anxiety,
analgesic, antidepressant and antihypertensive properties. It used in rheumatism and
as an antidote for poison, as a treat abscess, fungal infection, joint swelling and even
in Eczema. My product veralu lollipop is 100% natural. No artificial colorings. No
artificial flavorings. Preservative free product. It is an immunity booster. If you taste
veralu lollipop once in this covid -19 pandemic situation, definitely it helps you to
boost your immunity more. So, it’s time for you to be healthy be tasty.
Keywords: Anti-oxidants, immunity, veralu

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 91

Herbal Hendirikka Flower Tea
W.M.H.S.Dilhari

University college of Matara

Hendirikka Flowers produce a strong, sweet-smelling fragrance throughout the night,
then close for good in the morning. In some countries this flower is cooked and eaten
and also used as a natural food coloring. This herbal tea is rich in nutrients and good
for treating diabetics, pregnant mothers, sport people, cholesterol patients in market
place. Moreover the tea will have strong aroma and a beautiful color that attracts the
eyes of the consumer. The ice cooled herbal tea can also be topped with ice cream
and served on a summer day to sooth your mind and body. This product is more
important in natural environmental area.
Keywords: Hendirikka, Herbal

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 92

Gotukola Wine
W.M.H.S.Dilhari
University college of Matara

Gotukola is used by some people to help with wound healing or skin problems like
psoriasis. Some people believe it helps with swelling and problems with veins. Others
will use Gotukola to protect from the side effects of chemo and radiation in cancer
treatments. Gotukola being a well famous herb in Sri-Lanka, is consumed mainly
as a sambol. Moreover, this herb can be easily grown with very little soil fertilizer.
By producing a wine concentrating all the health benefits of Gotukola, will help the
health concerning market segment to go for that product. Gotukola wine is more
nutrients in customers. This product is more important in beverage industry.
Keywords: Beverage industry, gotukola

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 93

Thebu Pudding
Hiruni Udayananda
Sabaragamuwa University of Sri Lanka

We are living in a period with higher prevalence of non-communicable diseases.
The foods you take are an important part in the prevention of these diseases. You
must already hear that Thebu leaves (Costus speciosus) is good for diabetic patient
as it can lower the blood sugar level. At the present time, diabetic patients haven’t
suitable dessert and they’re scared to eat sugary food. But diabetic patients prefer to
consume a sweetened foods. Therefore, Thebu Pudding offer an ideal solution to that
problem. Thebu Pudding is one of the innovative herbal product and this product
have a unique color and taste. Because of this product is prepared by using natural
ingredients and no any artificial coloring and artificial preservative are used. Thebu
pudding is not only suitable for diabetic patients but also it can use for those who love
Thebu products to control the level of sugar in their blood.
Keywords: Diabetic, herbal, Thebu

AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest 94

Palmyrah Pulp Powder
K.M Ashan Madhusanka
Faculty of Agriculture University of Jaffna.

Palmyarah palm (Borassus spp) is a multi-beneficial tree. During fruiting season
there is a huge loss of Palmyrah fruits due to inadequacy in the techniques to convert
the fruits for beneficial usage by human. This study was aimed at providing a new
solution to overcome this problem. Palmyrah fruit pulp (PFP) powder (PFPP) is
produced using PFP, carrier agents (maltodextrin and gelatin) and using spray drying
technique. Preserved fruit pulp was used. Sample preparation 55% and 60% total
solid pulp were used. The sample combination that produced higher yield at both
temperatures (1600C and 1700C) contained 55% pulp and 45% maltodextrin. Ash,
moisture, fat, salt, reducing sugar, total sugar, vitamin C, phosphorous, calcium and
energy of the samples were determined. At 1600C had higher value for physiochemical
properties but low productivity than 1700C. Higher powder productivity was attained
at 1700C. A combination of gelatin and maltodextrin & only gelatin as carrier agents
had lowered powder productivity. This new product is the result of the effort on
making value added food product or the benefit of palmyrah food based producer
and consumer of the world.
Keywords: Palmyra, pulp powder 

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AGRI FOOD INNOVA 2021-The Next Generation of Agri-Food Innovation Contest