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Articles by Alam Zeb
Total Records ( 7 ) for Alam Zeb
  Ihsan Mabood Qazi , Said Wahab , Anwar Ali Shad , Alam Zeb and M. Ayuab
  An experiment was conducted to study the different fermentation time and baking on phytic acid content of whole-wheat flour. Result revealed that the Ghaznavi and Fakhr-e-Sarhad contain 7.32 and 9.32% moisture, 1.50 and 1.30% ash, 9.20 and 10.68% crude protein, 1.60 and 2.00% crude fat, 2.00 and 1.60% crude fiber and 78.38 and 75.10% NFE, respectively. Phosphorus and iron content of whole-wheat flour of two cultivars were also determined, which contain 4.00, 4.32 mg 100 g-1 iron and 245, 330.5 mg 100 g-1 phosphorus respectively. Ghaznavi and Fakhr-e-Sarhad cultivars of wheat were analyzed for phytic acid composition in whole-wheat flour and bread. They contain 869.2 and 869.4 mg 100 g-1 phytic acid in whole-wheat flour. The phytic acid content of Ghaznavi for control bread (unleavened) is 752.3 mg 100 g-1 and for bread leavened for 15, 30 and 45 minutes it was 662.1, 512.1 and 280.3 mg 100 g-1. Similarly for Fakhr-e-Sarhad, phytic acid content is 751.7 mg 100 g-1 for control (unleavened) bread, 661.1 and 510.8 and 280.4 mg 100 g-1 for fermented breads (leavened) for 15, 30 and 45 min., respectively. The data indicate the higher phytic acid value for unleavened breads and lower phytic acid value at 45 min. fermented breads (leavened) of both the cultivars. Statistical analysis of the data revealed that the treatments have significant effect on the reduction of phytic acid content as compare to the varietal and interaction means, and fermentation time and baking. Data showed that treatment cultivars and their interaction significantly improved the sensory qualities such as color, taste, texture and overall acceptability. The results of this work suggest that fermentation of whole-wheat flour for 45 min. can reduce significantly the amount of phytic acid. Bread preparation from such treated flours dough will have, high nutritional impact.
  Alam Zeb
  Sea buckthorn is a deciduous species, widely distributed all over the world, including Pakistan. It contains different kinds of nutrients and bioactive substances such as vitamins, carotenoids, flavonoids, polyunsaturated fatty acids, free amino acids and elemental components etc. These components vary substantially among populations, origins or subspecies, however their presence is more important for the health of individual. The clinical trials and scientific studies during the 20th century confirm medicinal and nutritional value of sea buckthorn. The present study describe some areas of research that have been important points, for example in cancer therapy, cardiovascular diseases, treatment of gastrointestinal ulcers, skin disorder and as a liver protective agent. A lot of research work is still need to clarify the mechanism of curing these conditions in molecular and cellular levels.
  Alam Zeb and Taufiq Ahmad
  The quality of edible oil or fat is usually determined in term of its quality constants/parameters. The change in these parameters would change the quality of the oil. There are some factors that affect by decreasing or increasing the level of quality parameters from the control and consequently change the market acceptable level. In this study sunflower, soybean and red palm oils were selected and the change in physico-chemical constants i.e. Color, Refractive Index, Free Fatty Acid, Peroxide Value, Iodine Value, Anisidine Value and β-Carotene were determined. The influencing factor was gamma radiation. The three oils samples were radiated with gamma rays using Cobalt-60 source (ISSLEDOVATEL, CIS) at the rate of 0.01539 kGy min-1 with doses of 1, 5, 10, 15 and 20 kGy. The non-radiated oils samples were used as a control. The free fatty acids, peroxide and anisidine values increase and iodine values decrease with the high doses of radiation. The red palm oil was found to contain 533 ppm of β-Carotene and thus show maximum stability. The level of β-Carotene in the sunflower and soybean was lesser and consequently show little radiolytic stability. It was found that the red palm oil is more resistant to radiation as compared to the soybean oil, while the sunflower shows less resistant than both soybean and red palm oils.
  Alam Zeb , Zahir Ali , Taufiq Ahmad and Abdulloev Abdumanon
  Wheat grains a source of our daily food were obtained from the different ecological regions of Pakistan. These fifteen varieties namely Fakhr-e-Sarhad, Bakhtawar-92, Chudry-97, Gandam-2002, Wafaq-01, Bhakkar-01, Inqilab-91, Tatara, Ghaznawy, Saleem-2000, Watan, Oqab, Tuf, Zakht and Gandam-711 were evaluated for their physicochemical characteristics and minerals contents. Six of these varieties, Fakhr-e-Sarhad, Oqab, Tuf, Zakht, Watan and Inqilab-91 growing in the same ecological conditions in district Chitral were selected in order to show the effect of same ecological conditions on the overall productivity of wheat varieties in term of physicochemical and minerals contents. Results reveal that same variety growing in district Chitral shows good productivity than the rest of varieties growing in different ecological conditions.
  Mohd Shuaib , Ikhtiar Khan , Zahir Ali , Waqar Ali , Taufiq Ahmad and Alam Zeb
  Wheat seed-storage proteins represent not only an important source of food and energy but it is also involved in the determination of bread-making quality. Wheat grains of thirteen wheat varieties were collected from different ecological regions of Pakistan. The variability of seed storage-proteins was analyzed by using SDS-PAGE electrophoresis. Electrophorogram for each variety was scored and presence or absence of each band noted and entered in a binary data matrix. Based on electrophoresis band spectra, Jaccard‘s Similarity Index (JSI) was calculated. Genetic diversity of wheat was evaluated by constructing the dendrogram for High Molecular Weight (HMW) and Low Molecular Weight (LMW) gluten subunit bands. It is concluded that seed storage protein profiles could be useful markers in the studies of genetic diversity and classification of adapted cultivars, thereby improving the efficiency of wheat breeding programs in cultivar development especially in developing countries like Pakistan.
  Alam Zeb
  Sea buckthorn juice is one of the imperative product obtained from the sea buckthorn berries, is now commercially very important. The juice provides a nutritious beverage, high in suspended solids, and very high in vitamins especially in vitamin C and carotenoids. It contains different kinds of nutrients and bioactive substances including vitamins, fatty acids, free amino acids and elemental components. These components vary substantially among individuals, populations, origins or subspecies. The available compositional data regarding sea buckthorn juice is tabulated to produce a comprehensive source of recent information on chemical and medicinally important constituents of different origin and varieties. The presence of valuable chemical and nutritionally important constituents in sea buckthorn juice, and from the scientific knowledge of their importance, it is clear that sea buckthorn juice is one of the most important source of these materials, and can be use as alternative nutritional sources in the commercial market.
  Alam Zeb and Sultan Mehmood
  Carotenoids are the class of hydrocarbons, widespread in nature and important pigments in living organisms. They are present in foods such as carrots, pumpkins, sweet potatoes, tomatoes, and other deep green, yellow, orange, red fruits, sea buckthorn berries, common vegetables and some numerous vegetable oils, of which Palm oil and palm oil products contains the highest known concentration of carotenoids. Palm oil products are the good sources of carotenoids in nature. The role of carotenoids in health application has been explained. The present paper describes the chemistry of important carotenoids, their various sources and uses in health applications.
 
 
 
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