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Articles by K.M. Hossain
Total Records ( 4 ) for K.M. Hossain
  M.A. Hamid , S. Ahmed , M.A. Rahman and K.M. Hossain
  The present study attempts to examine the scenario of buffalo production in SAARC countries. The buffalo plays a very important role in the SAARC countries which constitutes 73.77% of world buffalo population. The SAARC region has a great biodiversity of buffalo germplasm, including the world famous buffaloes Murrah and Nili-Ravi-renowned for high milk production potential. The SAARC countries share 93.19% of world buffalo milk production where India and Pakistan contributes 67.99 and 23.96%, respectively. About 71.4% of world buffalo meat is produced in South Asian countries. Although, buffalo is an essential part of livestock in SAARC countries, it has never been addressed in Bangladesh and always neglected despite their important role in the national economy. In Bangladesh, the total buffalo population are 1.457 million heads that are managed in household subsistance farming and extensive bathan farming in saline coastal region that are used as a draught animal and partially for milk and meat production. This study has tried to unreath the present scenario of buffalo production in SAARC countries and find out the constraints of buffalo production and recommendations of buffalo development in Bangladesh. This study has also explored the further development of buffalo in SAARC countries as well as in Bangladesh.
  M.A. Hamid , A. Rahman , M.A. Zaman and K.M. Hossain
  The present study attempts to examine the scenario of cattle genetic resources, their productive and reproductive performances and their conservation in Bangladesh. Cattle, among other livestock species available in Bangladesh are the most versatile component in relation to existing integrated agricultural farming system. Nearly 24.5 million heads of cattle are distributed throughout the country. About 85% of cattle are indigenous in origin and some types of them, like Red Chittagong, Pabna, North Bengal Grey and Munshiganj are far better producer than other in the existing low input management system. With rapid expansion of crossbreeding and urbanization, the indigenous cattle genetic resources of Bangladesh are under threat of extinction. Conservation of promising indigenous cattle genetic resources through utilization following pure breeding program and farmer managed in situ approaches may be an appropriate approach for cattle development and rural livelihood enhancement in Bangladesh. This review has tried to unearth the present scenario of cattle production, their distribution pattern, their productive and reproductive performances and their conservation in Bangladesh. This study has also discusses the strategy to meet the public priorities such as, food security, poverty reduction and employment generation through exploration of both native and as well as, where essential, exotic breeds in sustainable manner.
  M.A. Hamid , M.A. Rahman , S. Ahmed and K.M. Hossain
  The present study attempts to examine the scenario of poultry industry and the role of private sector for its development in Bangladesh. In Bangladesh, more than half of the people is based on agricultural and livestock farming. The poultry sector is an integral part of farming systems and has created both direct and indirect employment opportunity, improved food security and enhanced supply of quality protein to people’s meals, contributing country’s economic growth and reducing poverty level in rural and urban areas of Bangladesh. The present meat and egg production can meet only 68 and 64% of the national demand. The demand for meat, egg and meat and egg products have been expanding dramatically with income growth, population growth, urbanization and dietary changes. Recognizing this fact, the government and the private sector are working together to solve the problem in poultry industry through various development activities. Apart from this, government is encouraging private sectors and NGOs to undertake steps for the development of poultry by liberalizing its present policy. This review study has tried to unearth the present scenario of poultry industry in Bangladesh, contribution of private enterprises for the development of poultry sectors, marketing of poultry and poultry products, problems and constraints of poultry industry and explores the scope and opportunity of poultry industry of Bangladesh. This study has also explored the status of poultry business development through various programs designed and implemented by private sectors.
  M.Z. Hoque , K.M. Hossain and F. Akter
  Emulsifying agents have an effect on cookies and the finished product partially, depending on the system and the type of emulsifier used. Lecithin’s molecular structure makes it an effective emulsifier for the interaction of water and oil. Phospholipids, the major component of lecithin, are partly hydrophilic (attracted to water) and partly hydrophobic (repelled from water). Fat is particularly important in the texture of a low-moisture cookie. The present study has desirable significance which relates to practical issues like cookies dough emulsions, optimization of manufacturing, quality control and effects on prolonging shelf life prediction. The investigation revealed that the method applied was very suitable for determining the effects of lecithin on cookie production. According to the method 0.27, 0.21, 0.19 and 0.16% lecithin were mixed based on dough weight by using a Horizontal-Z-Drum mixture machine in four different cookie samples (S-1, S-2, S-3 and S-4 respectively) and the moisture absorption rate of four samples were analyzed by using Scaltec auto moisture analyzer. The moisture absorption rate at 30 minutes for S-1, S-2, S-3 and S-4 were 2.10, 3.11, 3.19 and 3.23% respectively. For S-1, 0.27% lecithin shown minimal moisture absorption at 30 min. Therefore, it is clear that increase of emulsifying agent decreases the rate of moisture absorption in cookies and lecithin might have a great effect on preservation of cookies. The study recommends that further enthusiastic investigation may continue for the prediction of optimum dose of lecithin for maximum shelf-life of cookies.
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