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Articles by Farhan Saeed
Total Records ( 4 ) for Farhan Saeed
  Imran Pasha , Suhaib Rashid , Faqir Muhammad Anjum , M. Tauseef Sultan , Mir M. Nasir Qayyum and Farhan Saeed
  The prevalence of protein energy malnutrition is increasing in developing economies especially in Pakistan owing to poverty and consumer’s reliance on plant sources to meet their energy requirements. The food diversification is one tool to eliminate the protein energy malnutrition and pulses holds potential for their utilization in cereal-based products to improve the protein quality. The core objective of present research investigation is devising strategy to curtail protein malnutrition through composite flour technology. For the purpose, wheat variety (Inqulab-91) and mungbean variety (NM-2006) were used for preparation of flour blends that were further evaluated for their quality and their potential application in baked products. The results regarding the farinographic characteristics indicated that water absorption capacity (60.8%) and mixing tolerance index (120 BU) were higher in 15% and 25% mungbean flour blend, respectively. Moreover, mungbean addition improved some chemical attributes e.g. protein from 5.40-9.30%) fat from 21.3-23.7% and fiber from 0.40-0.95%. Similarly, calorific value also increased from 485-501.1 kcal/100 g. Results pertaining to mineral profile portrayed the increasing tendency for sodium, potassium, iron, magnesium, zinc and manganese with gradual increase in mungbean flour. Sensory characteristics of the product were also improved significantly. In the nutshell, mungbean is an ideal candidate for improving the protein contents of cereal-based products.
  M. Tauseef Sultan , Masood Sadiq Butt , Imran Pasha , Mir M. Nasir Qayyum , Farhan Saeed and Waqas Ahmad
  Varying consumption trends and poor dietary habits had led to widespread prevalence of various lifestyles related disorders including obesity, diabetes and dyslipidemia. The reliance of communities on processed foods is also detrimental factor in their progression. The concerted efforts are required in order to eliminate these problems. In this project, efforts were directed to prepare nutritious dietetic cookies using Black Cumin Fixed Oil (BCFO). Accordingly, formulations of cookies were modified to reduce the fats, sugar and energy level along with provision of some bioactive molecules from BCFO. The results indicated that reduction in fat and sugar levels provided less calorific value to cookies. However, utilization of BCFO (~4%) resulted in some quality retention even at reduced levels of fats and sugars. Furthermore, reducing the level of shortening and sugars resulted in decreased fat contents (45.61%) as compared to control. Similarly, total sugar levels were decreased by 43.17%. These cumulative factors led to dwindled calorific value by 37.98%. The reduction in fats and sugars led to decreased sensory appraisal from trained taste panel. However, at 40% reduction in fats and sugars were quite acceptable owing to presence of BCFO. It further provided protection against lipid per-oxidation as indicated from peroxide value. In the nutshell, preparation of nutritious and dietetic cookies using BCFO is feasible approach to reduce the calorific value of cookies and such novel products hold potential to reduce the obesity and related disorders.
  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.
  Aftab Ahmed , Muhammad Umair Arshad , Farhan Saeed , Rabia Shabir Ahmed and Shahzad Ali Shahid Chatha
  Nature has miraculously blessed many plants with such phyto-chemical profile that is valuable for mankind in various ways. Some plant materials considered waste, contain valued phyto-chemicals advantageous for humans. One such material is date pit. In present research study, date pits from three geographically different date varieties (Ajwa from Saudi Arabia, Hallawi from Iran and Aseel from Pakistan) were selected and their pits were roasted and ground into powder. The aim of this study was to determine chemical & mineral profile, dietary fibre, total phenolics, total flavonoids and total antioxidant activity of roasted date pits. Ajwa contained higher amounts of crude proteins, crude fats and crude fiber. The date pits of Ajwa varieties were also containing the higher amounts of dietary fiber especially insoluble fiber. Furthermore phenolic profiling of roasted date pits detected 10 different phenolic compounds through HPLC studies. The date pits contain higher amounts of gallic acid, chlorogenic acid and ferulic acid. However, their highest amounts were recorded in Ajwa i.e., 175.13±7.45, 82.88±3.87 and 61.46±2.81 mg/kg, respectively. The data collected from the current investigation recommend Ajwa date pits to be considered as a functional food ingredient owing to potentially excellent source of natural antioxidants.
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