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Articles by S. Hasan
Total Records ( 2 ) for S. Hasan
  S.M.R. Rahman , M.H.Rashid , M.N. Islam , M.N.Hassan and S. Hasan
  Yogurt samples were prepared by adding 0,5, 10 and 15% jack fruit juice with milk. The quality of prepared yogurt was measured by some organoleptic, chemical and microbiological tests. Smell and taste; body and consistency; color and texture score of yogurt improved due to the addition of jack fruit juice. Addition of jack fruit juice increased the total solids content but decreased the protein, fat and ash content. Yeast cells were higher in jackfruit yogurt (JFY) than plain yogurt. From this study it was suggested that yogurt could be prepared successfully by adding different proportions of jack fruit juice with milk and among of them 5% jack fruit juice yogurt showed little better performance.
  M.M. Uddin , M.A. Mannaf , M.A.H. Talukder , M.B. Islam , A.K. Saha , S.M.A.H.M. Kamal and S. Hasan
  The main objectives of the study, among others, were to introduce modern techniques of vegetable production in the regional cultivation systems, to increase vegetable yield, to improve the nutritional status and thus improve the livelihood of the farm households. BARI provided technical assistance through direct supervision in the program. A large number of farmers (around 60,000) were involved in vegetable production program. The farmers grew about 20 vegetable crops including more than 30 different varieties. The yield and production of different vegetables increased tremendously over pre-intervention period. A remarkable quantity (258 ton) of quality vegetable seeds was produced through this program and around 1,10,000 ha of land was expected to be cultivated with the seeds. The farmers were able to produce and store the seeds required for their own use. Availability of credit and inputs including quality seed, training on production package, regular supervision by BARI technical staff and ensured marketing of the non-traditional produce were found to be the key factors behind the yield increase and acceptance of those crops/varieties by the farmers. The farmers had developed their skills on modern vegetable cultivation practices. They also had changed their food habit through the inclusion of more vegetables in their diet and thereby improved the nutritional status. The increased vegetable production also ensured them additional economic return and the better off position enhanced the social position of the farmers. The collaborative production systems made the farmers more confident on modern cultivation practices. It may be a glaring model of vegetable production under farmers’ situation, transfer of technologies for higher and profitable production system and increase consumption of vegetables round the year, for income generation, employment opportunity and alleviation of poverty.
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