Home / Dr. M.A. Dulani Somendrika

 

dulani-somendra

Senior Lecturer

B.Sc.(Sp)Fd Sc & Tech(USJP), PhD (USJP) .

Research interests: Root crops and tuber crops processing and technology, Herbs and spices processing technology, Cleaner production technology, Life cycle analysis, Hospitality Management, Biodegradable and smart packaging

 

Email Address : dsomendrika@sci.sjp.ac.lk

Publications:

Full papers published in Scopes indexed journals

  1. Somendrika, M. A. D., Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2016). Analysing proximate composition of macro nutrients of Sri Lankan cassava variety “Kirikawadi”. Pakistan Journal of Nutrition, Volume 15(3), p.283-287. DOI: 10.3923/pjn.2016.283.287
  1. Somendrika, M. A. D., Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2017). Nutritional composition of cassava cultivar “CARI-555”. Pakistan Journal of Nutrition, Volume 16(4), p. 216-220. DOI: 10.3923/pjn.2017
  1. Rajapaksha, K. D. S. C. N., Somendrika, M. A. D. and Wickramasinghe, I. (2017). Nutritional and toxicological composition analysis of selected cassava processed products. Potravinarstvo Slovak Journal of Food Sciences, Volume 11(1), p. 35-42. DOI: https://dx.doi.org/10.5219/689.

 

Full papers published in indexed refereed journals

  1. Somendrika, M. A. D., Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2017). Proximate composition of the flesh and the peel of Sri Lankan cassava variety “MU-51”. International Journal of Innovative Research in Technology, Volume 4(7), p. 267-270. Available at: https://www.researchgate.net/publication/322331407_Proximate_ Composition _ of_the_Flesh_and_the_Peel_of_Sri_Lankan_Cassava_Variety_MU-51
  1. Somendrika, M. A. D., Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2016). Material flow analysis of Cassava crocket manufacturing process from raw cassava (Mannihot esculenta) roots. International Journal of Innovative Research in Technology, Volume 2(9), p. 32-35.
  1. Somendrika, M. A. D., Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2016). Quantification of the material flow of raw cassava tubers processing for export market. European Journal of Academic Essays, Volume 3(3), p.105-108.
  1. Somendrika, M. A. D., Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2017). Economic analysis of Cassava crocket manufacturing process from raw cassava (Mannihot esculenta) roots as an initiative for waste reduction. International Journal of Food Science and Nutrition, Volume 2(2), p. 61-64.
  1. Somendrika, M. A. D., Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2019). Sensory Profile, Nutritional and Shelf-Life Analysis of Cassava Par-Fried Frozen Slices Developed with Raw Cassava Roots. Vidyodaya Journal of Science, Volume 22(2), p. 43-52.
  1. Bulathgama, A.U., Gunasekara, G.D.M., Wickramasinghe, I. and Somendrika, M.A.D., (2020). Development of Commercial Tapioca Pearls used in Bubble Tea by Microwave Heat–Moisture Treatment in Cassava Starch Modification. European Journal of Engineering Research and Science, Volume 5(1), pp.103-106.

 

Abstracts published in local / International conference proceedings or symposium

  1. Somendrika, M.A.D. and Ranaweera, K. K. D. S.(2013). Development of Supplementary food formula rich in Iron using locally available raw materials. In: Proceedings of the 69th Annual Sessions of Sri Lanka Association for the Advancement of Science (SLAS). Colombo, Sri Lanka: p. 32. (oral presentation and abstract publication)
  1. Somendrika, M. A. D., Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2015). Quantification and Chemical Analysis of Waste Generated during the Processing of Cassava Crocket. In: Proceedings of International Conference on Multi-disciplinary Approaches, University of Sri Jayewardenepura. Colombo, Sri Lanka: p. 219. – (oral presentation and abstract publication)
  1. Somendrika, M. A. D., Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2018). Environmental impact of cassava chips processing. In: Proceedings of the International Research Conference in Humanities and Social Sciences (IRCHSS), University of Sri Jayewardenepura. Colombo, Sri Lanka: p.151. – (oral presentation and abstract publication)
  1. Somendrika, M. A. D., Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S. (2018). Development of frozen hash brown cassava from raw cassava roots. In: Proceedings of 5th International Conference on Multi-disciplinary Approaches, University of Sri Jayewardenepura. Sri Lanka: p.176. – (poster presentation and abstract publication)
  1. Minna, M. M. F., Somendrika, M. A. D., Wickramasinghe, I. (2018). Comparative Life cycle Analysis of Environmental Impact from micro and small scale cassava chip production using raw cassava roots. In: Proceedings of 2nd International Research Symposium IRSUWU2018, Uva Wellassa University. Sri Lanka: p. 228. (oral presentation and abstract publication)
  1. Minna, M. M. F., Somendrika, M. A. D., Wickramasinghe, I. (2018). Comparative life cycle analysis of small scale cassava chips processing with different energy sources for frying process. In: Proceedings of SLCARP International Agricultural Research Symposium – 2018, Sri Lanka council for Agriculture research policy. Colombo, Sri Lanka: p.61. (oral presentation and abstract publication)
  1. Bulathgama, B. E. A. U., Wickramasinghe, I., Wijesekara, I., Somendrika, M. A. D. (2018). Textural profile analysis of granulated cassava pearls of two cultivars treated with conventional and microwave heating. In: 3rd International Research Symposium on pure and Applied Sciences, Faculty of Science, University of Kelaniya. Sri Lanka: p.41. (oral presentation and abstract publication)
  1. Weerasinghe, R. K. L.,Wickramasinghe, I., Somendrika, M. A. D. (2018). Preliminary Study on starch extraction ratio and nutritional composition of two cassava cultivars. In: 3rd International Research Symposium on pure and Applied Sciences, Faculty of Science, University of Kelaniya. Sri Lanka: p.39. (oral presentation and abstract publication)
  1. Weerasinghe, R. K. L., Somendrika, M. A. D. and Wickramasinghe, I. (2018). Study on the replacement of composite flour mixture with tapioca starch on the nutritional properties of fresh chicken sausages. In: 6thInternational conference on Ayurveda, Unani, Siddha and Traditional Medicine, iCAUST. Sri Lanka: p. 157.
  1. Athukorala, A. A. M. V., Wickramasinghe, I., Somendrika, M. A. D. and Wijesekara, I. (2018). Comparison of nutritional composition of three different cassava cultivars in Sri Lanka. In: 6thInternational conference on Ayurveda, Unani, Siddha and Traditional Medicine, iCAUST. Sri Lanka: p.
  1. Jayasinghe, M. A., Senadheera, S. A., Wijesekara, I., Somendrika, M. A. D., Ranaweera, K. K. D. S. (2018). Investigation of Daily Macronutrient intakes by Sri Lankan Managerial Level Employees working in the Private Sector. In: Proceedings of 1st Academic Research Conference on Business, Science and Technology- Australian College of Business and Technology. Colombo, Sri Lanka: p. 2.
  1. Somendrika, M. A. D., Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S .(2019). Application of Life cycle analysis for quality improvement of cassava based products using cleaner production technologies. In: Proceedings of SLAYS international conference 2019, Sri Lanka Academy of young scientists. Sri Lanka: p. 9. (oral presentation and abstract publication)
  1. Somendrika, M. A. D., Wickramasinghe, I., Wansapala, M. A. J. and Peiris, S .(2020). In:Proceedings of International Virtual Conference on Plant Based Food. Pakistan: p. 58. Development of cassava frozen slices from raw cassava roots. (oral presentation and abstract publication)

 

Books/ Book Chapters

  1. Somendrika, M.A.D and Navaratne S.B.(2017). Chapter 01:Post Harvest Technology of Fruits and Vegetables : Teachers Manual-Food Science and Technology, 2017.
  1. Somendrika, M.A.D and Navaratne S.B.(2017). Chapter 07- Bakery Products: Teachers Manual-Food Science and Technology, 2017.
  1. Somendrika, M.A.D and Navaratne S.B.(2017). Chapter 08- Food Packaging: Teachers Manual-Food Science and Technology, 2017.
  1. Somendrika, M.A.D and Navaratne S.B.(2017). Chapter 09- Sensory Analysis: Teachers Manual-Food Science and Technology, 2017.
  1. Somendrika, M.A.D and Navaratne S.B.(2014). Chapter 01:Post Harvest Technology of Fruits and Vegetables : Teachers Manual-Food Science and Technology, 2014.
  1. Somendrika, M.A.D and Navaratne S.B.(2014). Chapter 07- Bakery Products: Teachers Manual-Food Science and Technology, 2014.
  1. Somendrika, M.A.D and Navaratne S.B.(2014). Chapter 08- Food Packaging: Teachers Manual-Food Science and Technology, 2014.
  1. Somendrika, M.A.D and Navaratne S.B.(2014). Chapter 09- Sensory Analysis: Teachers Manual-Food Science and Technology, 2014.

 

Publications in magazines, newspapers

  1. Somendrika, M. A. D. (2019). Food value and potentials of Cassava roots. Vidusara, Volume 13, p.08.
  1. Somendrika, M. A. D. (2019).Mitigation techniques of cassava toxicity. Vidusara, Volume 40, p.07.

 

Patents

  1. Process for developing par-fried frozen cassava slices with raw cassava roots- Patent application number 20344 (under review)