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Articles by Faqir Muhammad Anjum
Total Records ( 10 ) for Faqir Muhammad Anjum
  Muhammad Asim Shabbir , Faqir Muhammad Anjum , Tahir Zahoor and Haq Nawaz
  Rice glutelin protein isolates were extracted from export quality Pakistani rice varieties and their milling fractions, characterized by dry matter yield, protein content, molecular weight profile using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and also explored the functional properties. The glutelin protein content and its dry matter yield varied significantly among rice varieties and their milling fractions. The highest dry matter yield and protein content was found in brown rice of Basmati 2000 rice variety and the lowest dry matter yield and protein content was observed in white rice of KS-282. The electrophoretic pattern showed 11 different molecular weight subunits with three major polypeptides observed at 32.1 to 34.0, 23.9 to 24.5, and 12.1 to 16.1 kDa, respectively. The overall electrophoretic profile and alpha glutelin subunits in different rice samples ranged from 12.1 to 100.9 and 32.1 to 34.0 kDa, respectively, while beta glutelin subunits ranged from 23.9 to 24.5 kDa. The variation in rice milling fractions did not show any effect on the molecular weight subunit composition of glutelin within a variety. Little is known about its functional properties, which have been shown to be variety specific. Thus, it is of importance to examine glutelin isolates from Pakistani rice varieties. The functional properties of glutelin isolates showed a non-significant effect on foaming capacity and stability within varieties, and overall it had poor foaming properties but it had good gelling properties, which may be a very promising characteristic for its use in different food applications.
  Saeed Akhtar and Faqir Muhammad Anjum
  This study aimed to find out the impact of iron and zinc fortification of Whole-Wheat Flour (WWF) on the acceptability of chapatti. An additional aim was to select suitable storage conditions for fortified flour. Fortified flours were packed in polypropylene woven bags and stored under controlled and ambient conditions of temperature and relative humidity. Chapattis prepared from fortified flours were evaluated for color, taste and flavor. The storage conditions, storage periods and treatments of the flour samples significantly (p<0.05) affected the color, taste and flavor of chapattis. The sensory study of the mineral fortified chapattis revealed that the flour fortified with NaFeEDTA in combination with ZnSO4 or ZnO, stored under controlled conditions is the better choice for organoleptically acceptable mineral fortified chapattis.
  Saima Hafeez Khan , Masood Sadiq Butt , Faqir Muhammad Anjum and Amer Jamil
  Rice bran from ‘Basmati Super’ cultivar was stabilized by dry heat, microwave heat and parboiling. All the stabilization techniques were found effective in reduction of antinutrients including trypsin inhibitor, haemagglutinin-lectin and phytates. No adverse effect of stabilization was observed on chemical composition of rice bran. Protein was extracted from differently stabilized rice bran along with unstabilized bran by enzymatic extraction. Protein isolates yield remained highest for the unstabilized bran, followed by Microwave Stabilized Rice Bran Protein Isolates (MWRBPI), Dry Heat Stabilized Rice Bran Protein Isolates (DHRBPI) and Parboiled Rice Bran Protein Isolates (PAR-RBPI).
  Muhammad Abrar , Faqir Muhammad Anjum , Tahir Zahoor and Haq Nawaz
  The samples of red chillies were packed in High Density Polyethylene (HDPE) bags and irradiated using 2, 4 and 6 kGy gamma radiation. The irradiated samples were stored at room temperature and relative humidity along with control (0 kGy) for 90 days. The samples were evaluated for proximate composition, total phenolics and aflatoxin. Irradiation and storage showed non-significant effect on proximate composition and total phenolics whereas irradiation showed significant effect on aflatoxins as compared to control. There was gradual decrease in aflatoxin contents with the increase level of gamma rays. It was concluded that red chillies for better quality retention can be safely stored in polyethylene bags. The use of radiation can be helpful for the preservation of chillies with respect to the production of aflatoxin during storage.
  Rabia Naz , Faqir Muhammad Anjum , Ghulam Rasool , Muhammad Atif Nisar , Rizwana Batool and Farhan Saeed
  In the domain of food, many efforts were conducted in the past to study the diet and health linkages. However, the variety of food components and their effects on human metabolism demands thorough research scientist to bring systematic and coherent information for the end-user. Thus current research was performed to determine the total Trans fat content in selected brands of hydrogenated vegetable oils which are more popular among people of Pakistan. Five different brands for each of vegetable ghee and margarine were analyzed for assorted physicochemical characteristics and total trans fat content in hydrogenated vegetable oils available in Pakistan. Results showed that physicochemical characteristics varied significantly according to commercial brands. Specific gravity and refractive index revealed non significant variations. Among vegetable ghee samples, the highest value for melting point was found in V3 (37.0°C) and lowest value was observed in the V2 (35.6°C). On the other hand, for margarine it ranged from 37.1-49.7°C. Highest acid value and FFA contents were recorded in M1 (0.25%, 0.5%) and V5 (0.24%, 0.46%). Pakistani vanaspati has iodine value 69% while margarine has 64.7% Total trans fat content was significantly higher for all vegetable ghee, ranged from 5.36-33.03% and in margarine samples these varied from 1.56-23.99%. In the nutshell, quality and stability of V2 and M2 brand from vegetable ghee and margarine was found good and also trans fat content were low in these brands.
  Shahzad Hussain , Faqir Muhammad Anjum , Masood Sadiq Butt , Mohammad Saleh Alamri and Muhammad Asim Shabbir
  The unleavened flat breads were prepared from Whole Wheat Flour (WWF) fortified with 16% Partially Defatted Flaxseed Flour (PDF) and 12% full fat flaxseed flour. Similarly Straight Grade Flour (SGF) used for the production of pan bread was fortified with both 12% PDF and FFF. The resultant unleavened flat breads and pan breads were analyzed for their dietary fiber, amino acid and fatty acid profile. The unleavened flat breads and breads prepared from both PDF and FFF supplemented composite flours yielded significantly higher contents of soluble, non soluble and total dietary fibers. Unleavened flat breads possessed higher dietary fiber content than those of breads. The unleavened flat breads prepared from 16% PDF supplemented WWF possessed significantly the highest content of isoleucine (1.16 g/100 g flour) and the lowest isoleucine content (0.45 g/100 g flour) was found in breads prepared from control flour (100% SGF). The results indicated that contents of all the tested essential amino acids were improved substantially by the supplementation of PDF and FFF in the wheat flours. Unleavened flat breads containing 12% FFF possessed the highest content of palmitic (0.595%) and stearic acid (0.152%). The results further indicate that an excellent ratio of linoleic acid over linolenic existed in the unleavened flat breads and breads prepared from full fat flaxseed supplemented composite flours.
  Tahira Batool Qaisrani , Masood Sadiq Butt , Faqir Muhammad Anjum and Munir Ahmed Sheikh
  Fiber based foods are gaining interest to cure health related ailments in human. In present investigation, dietetic cookies were prepared from psyllium husk with 5, 10, 15, 20, 25% along with control for color tonality and sensory response acceptability at 0 to 60 days, respectively. Results regarding color tonality revealed that dietetic cookies showed significant variations with the addition of psyllium husk. The L* value of the cookies decreased with the addition of psyllium husk while a* and b* values were increased. However, storage of 60 days of the dietetic cookies showed significant increase in L* value whilst a* and b* values were decreased. Sensory response like color, flavor, taste, texture and overall acceptability of the psyllium husk cookies revealed the significant reduction with the addition of husk. However, 10, 15, 20% addition of psyllium husk in the cookies showed statistically at par results expect for texture. In conclusion, addition of 20% psyllium husk cookies was acceptable with respect to color tonality and sensory response that may help to fulfill the daily dietary fiber requirements.
  Mahwash Aziz , Imran Pasha , Faqir Muhammad Anjum and Mahr-un- Nisa
  Maillard model systems were prepared by using asparagine and glutamine as amino acids and glucose and fructose as reducing sugars. Acrylamide is the toxic compound that is produced during Maillard reaction among amino acids and sugars. So, in the current study, various mitigation strategies were utilized in these model systems to reduce the toxic effects of acrylamide. These mitigation strategies include vacuum treatment, application of calcium chloride as a cation and utilization of pectin. Afterward, acrylamide concentration was determined in these model systems by Gas Chromatography-mass Spectrometry (GC/MS) technique and progressive decrease was observed in acrylamide content by using different treatments. Maximum acrylamide concentration was observed in control i.e., 22.37±1.9 μg/g while minimum concentration (3.51±0.5 μg/g) was recorded in pectin-treated model system. Data pertaining to utilization of model system for acrylamide analysis by GC/MS indicated that model systems affected the acrylamide concentration momentously. Maximum acrylamide concentration (11.33±8.3 μg/g) was observed in Glucose-Asparagine model system, whilst minimum concentration (9.63±8.1 μg/g) was examined in Fructose-Glutamine model system. Consequently, pectin as a hydrocolloid reduced the higher content of acrylamide in comparison with vacuum treatment and calcium chloride.
  Muhammad Imran , Masood Sadiq Butt , Faqir Muhammad Anjum and Javed Iqbal Sultan
  The present exploration was an attempt to investigate the therapeutic potential of mango peel extract. For the purpose, five different mango peels namely chaunsa, anwar ratol, langra, dusahri and desi were nutritionally characterized. The nutritional analysis indicated that mango peel is a good source of moisture, protein and minerals. The means elucidated highest moisture in the peel of desi mango 71.38±2.05 followed by anwar ratol, chaunsa, langra and dusahri as 71.01±3.91, 70.74±4.01, 69.86±5.20 and 68.33±4.14%, respectively. Moreover, protein contents were reported from 1.94±0.04 to 2.36±0.01 in respective varieties. Similarly, fat and fiber contents in respective varieties were 2.31±0.14 and 5.01±0.25, 2.26±0.10 and 5.47±0.31, 2.25±0.17 and 4.88±0.12, 2.18±0.18 and 4.69±0.17 and 2.11±0.12 and 4.53±0.18%. Likewise, the recorded NFE values for respective samples were 87.87±6.87, 87.60±3.41, 88.86±5.20, 89.09±3.85 and 89.58±2.89, respectively. In the present case, the highest K content was observed in chaunsa (18.78±1.26 mg/100g) followed by desi (18.76±0.96 mg/100g), anwar ratol (17.73±1.21 mg/100g), dusahri (17.16±1.02 mg/100g) and langra (16.21±1.12 mg/100g). Similarly, Mg and Ca were recorded as 56.11±4.21 and 87.46±6.32, 54.73±3.69 and 82.72±4.18, 52.54±1.16 and 79.81±3.85, 50.25±1.52 and 75.08±4.10 and 56.83±2.32 and 78.39±5.02 mg/100g in respective mango peels. Amongst tested mango peels, ethanolic extract of chaunsa exhibited the highest TPC (75.35±3.96 mg/100g GAE), DPPH (59.28±3.69%) and β-carotene (57.33±4.14%) activities however, FRAP value (7.88±0.19 mmol/100g) was maximum in the acetone extract of chaunsa peel. From the present investigation, it is concluded that mango peel powder potential is potential source of minerals and antioxidants.
  Muhammad Yasin , Masood Sadiq Butt , Faqir Muhammad Anjum and Muhammad Shahid
  The present investigation was an effort to explore the nutritional profile and antioxidant indices of vitamin K dietary sources i.e., spinach and soybean. For the purpose, spinach and soybean were nutritionally characterized with special reference to vitamin K content. The proximate composition of spinach exhibited that moisture, crude protein, crude fat, crude fiber, ash and Nitrogen Free Extract (NFE) as 90.71±4.14, 2.03±0.95, 0.32±0.007, 0.58±0.02, 1.24±0.06 and 5.01±0.11%, respectively. However, tested soybean indicated the values respective traits as 8.96±0.45, 32.28±1.99, 18.64±1.02, 2.93±0.16, 3.38±0.19 and 33.79±1.15%. Furthermore, spinach showed good mineral profile dominated by magnesium, potassium and calcium whilst soybean is abundant in potassium, zinc and magnesium. The HPLC quantification of vitamin K revealed that spinach contained 379.09 μg/100g phylloquinone as compared to soybean 29.79 μg/100g. Amongst antioxidant extracts, methanolic extracts of spinach and soybean showed higher total phenolic, DPPH scavenging and antioxidant activities. In conclusion, spinach showed higher antioxidant status and phylloquinone as compared to soybean however, soybean contained ample amount of protein and fat contents.
 
 
 
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