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Articles by Ikram Ullah
Total Records ( 4 ) for Ikram Ullah
  Ikram Ullah , Samina Jalali , Hamayun Khan , Sajjad A. Shami and Muhammad Mohsin Kiyani
  The present study was conducted to investigate the effect of L-ascorbic acid (AsA) on Nile Ravi buffalo oocytes. Cumulus Enclosed Oocytes (CEOs) and Cumulus Denuded Oocytes (CDOs) were cultured for 24 h in TCM-199 supplemented with Recombinant Human Follicular Stimulating Hormone (RhFSH), 0.4% Bovine Serum Albumin (BSA), oestradiol and Gentamycin. Nili Ravi buffalo oocytes with or free from cumulus cells were exposed to 250 μM AsA. Meiotic maturation, degeneration of oocytes was assessed at different maturation time (0, 12, 24 h). CDOs treated with L-ascorbic acid resumed meiosis and oocytes were significantly (p<0.05) increased to MII stage. Where as CDOs matured in control medium with out L-ascorbic acid supplementation did not show any significant increase in MII oocytes proportion as the maturation time was extended to 24 h (p<0.05). In present study it was observed that cumulus cells are involved in protection against degeneration as CEOs treated in control medium the degenerated oocytes high significantly (p<0.05) decreased to 7.40% as compared to CDOs in which 21.4% oocytes were found to be degenerated. These results indicate that exposure to L-ascorbic acid promote the development of the Nili Ravi buffalo CDOs and cumulus cells are involved in protection against degeneration of oocytes.
  Muhammad Ali , Waqar Ali , Saeed Ahmed and Ikram Ullah
  Tallow samples were obtained form the local slaughterhouses and were evaluated for iodine value, saponification value, anisidine value, acid value, peroxide value, FFA, ash content and cholesterol content. The results were compared with that of Codex standard for the edible animal fats. The acid value of tallow was 1.009-1.99 mg KOH/g. The saponification value (195-197 mg KOH/g) indicate that the tallow contain high molecular weight fatty acids. The iodine values (48.66-49.15) suggest a low degree of unsaturation compared to palm oil. The FFA, AnV and POV were 0.507-1.00 (as oleic acid %by wt.), 6.33- 9.57 and 3-6.5 (meq / kg) respectively. The cholesterol and %ash content were in the range of 1.00-1.10 (mg/g) and 0.183-0.57, respectively. In minerals, the level of Na is 10.037-18.952 ppm, K (2.216-2.821 ppm), Ca (1.123-1.752 ppm), Cu (0.001 ppm), Fe (0.430-0.493 ppm), Pb (1.147-1.153 ppm), Mg (0.412-0.473 ppm), Cd (0.070-0.071 ppm), Zn (0.028-0.055 ppm) and Cr (0.896-0.982 ppm).
  Muhammad Ali , Ikram Ullah , Saeed Ahmad , Hayat Khan and Haji Akbar
  In Pakistan, especially in NWFP tallow is used as commercial deep-frying agent for the traditional fast foods chapli and Shami kebabs and is widely accepted for its color, flakiness, flavor and tenderness. The effect of 10 h continuous commercial kebab frying on the physiochemical parameters of the tallow was studied and evaluated. The tallow was evaluated for ash%, Peroxide Value, Optical Density, Conjugated Dienes, Conjugatet Ttrienes, %FFA, Acid Value and Anisidine Value after 0, 2, 4, 6, 8 and 10 h of frying and the effect of frying kebab resulted in the increase of all these parameters. Results of the linear regression model suggest that frying kebabs have significant correlation with the oxidation of tallow and continuous frying for more than 10 h is not recommended. It is also concluded that kebab frying accelerate the thermal oxidation of the tallow. The results obtained in this experiment propose that POV can be adopted as the standard factor in the evaluation of oxidation of tallow used for the frying kebab and the upper limit will be determined as 28 meq/kg.
  Ikram Ullah , Muhammad Ali and Arifa Farooqi
  Grains of ten maize varieties grown in NWFP, Pakistan were obtained and investigated for physicochemical characteristics, proximate composition, energy content and mineral composition. Mean electrical conductivity and thousand seed mass were determined in the range of 9.26-33.83 μS and 319-230.4 g, respectively. Proximate composition shows moisture content in the range of 9.201-10.908%, ash (0.7-1.3%), fats (3.21-7.71%), protein (7.71-14.60%), crude fiber (0.80-2.32%) and carbohydrates (69.659-74.549%). The data indicate that seeds of these varieties vary greatly in term of protein, fats and crude fiber contents. Pahari, Jalal 2003, WD- 2*8 and Azam varieties were determined to contain high protein content (>10% protein) while WD-2*8, Pop. 2004B, PSEV 3-2 and Sarhad (W) contain high fats content of >6%. The energy value of the grains of these varieties was determined in the range of 307.047-394.066 kcal/100 g which shows that the grains of these varieties are rich source of energy. In minerals the level of sodium is 540.30-620.41ppm, K (2915-3471 ppm), Ca (410-590 ppm), Fe (38.02-56.14 ppm), Zn (37.05-52.4 ppm), Mg (985.2-1125.3 ppm) and Cu (11.02-14.25 ppm).
 
 
 
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