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Articles by Anwar Ali Shad
Total Records ( 4 ) for Anwar Ali Shad
  Muhammad Zahir Afridi , Muhammad Tariq Jan and Anwar Ali Shad
  An experiment was conducted to evaluate the effect of NPK on canola (cv. Dunkeld). Sole dose of N proved superior to split dose and produced significantly taller plants. Nitrogen application methods had no influence on grain yield and oil contents. Grain yield increased with increase in P level. Oil contents significantly increased by P up to 50 kg ha-1, but further increase in P decreased the oil contents. Potassium showed no influence on any observation other than oil contents. A combination of 100 kg N, 75 kg P and 30 kg K ha-1 seems to be the optimum dose in terms of higher canola grain production. While highest oil contents can be obtained with 100 kg N, 50 kg P and 60 kg K ha-1.
  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.
  Kamal-ud-din Azam Jah , Anwar Ali Shad , Muhammad Younas , Imran Mohammad and Dawa khan
  To evaluate and select exotic genotypes of sugar beet in Peshawar valley, an experiment was conducted at Sugar Crops Research Institute, Mardan during 2000-2001. The experiment was laid out in a Randomized Complete Block design with four replications. The plot-size was 9.50 x 3.6 m2 with row-to-row distance of 60 cm and plant-to-plant distance 22 cm. The germplasms included Kawe Terma, Prima Poly, KWS Pak-9211, Allyx, Aura, Sibel, KWA Pak-937, KWS Pak-961, Cadyx and KWS Pak-238. Statistical analysis of the data revealed that bolting, disease resistance, root length, pol%, leaf length and width were significantly different. Plant population, root girth, root yield, aphid and cutworm infestation, top root-1 ratio, brix and purity were not significantly different. Mean values of the data showed that KWS Pak-238 produced maximum bolting%, leaf length and leaf width. Sibel attained maximum beet length. Highest pol% and sugar yield was recorded for Aura. From the results it is concluded that Aura produced maximum pol% and sugar yield and is recommended for commercial cultivation after confirmation of these results in future evaluation.
  Mian Hamayoun , Anwar Ali Shad , Javid Ullah , Taufiq Ahmad and Qazi Ihsan
  A research project was designed to study the effect of natural (Red pepper oil) and synthetic (BHT) antioxidant in sunflower and soybean oils. The efficiency of both antioxidants against auto- and photo-oxidative deterioration in different storage conditions for a period of five weeks was studied. Mean value of the data revealed that a significant increase in peroxide value and free fatty acid value during storage under fluorescent light, ambient and dark conditions. The addition of BHT and RPO reduced the PV from 9.20 to 299.30,148.30, 196.55 meq kg-1, respectively. While FFA was found to be 0.128% which reduced by treatment of BHT and natural antioxidant to 0.165, 0.175, 0.270%, respectively. The result revealed that rapid development of rancidity happened under fluorescent light than dark conditions and applications of synthetic antioxidant and a natural antioxidant have markedly reduced the rate of per-oxidation in oils during exposure to light for five weeks storage. However, BHT was proved better antioxidant than RPO.
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