1.
Preparation Of Iron Fortified Pasteurized Milk And Its Efficacy Against Iron Defficiency Anaemia In Rats.
by Syed Naveed Akhtar | Dr. Sanaullah Iqbal | Dr. Muhammad Nasir | Prof. Dr.
Material type: ; Format:
print
; Nature of contents: ; Literary form: Publisher: 2012Dissertation note: Anemia is abnormal condition in which there is drop in the number of red blood cells or the heamoglobin in them to lower than the normal blood cells and consequently there is less supply of oxygen to body and it gets less energy as compared to it needs for performing normal function (Bunnet al., 1995).The concentration of haemoglobin fluctuates with various factors that involves age, physiological condition, sex and person altitude from sea level below its normal value that is 14g/dL When iron that is absorbed from diet is unable to meet physiological related requirements of the body it leads to nutritional iron deficiency. Locally prepared iron fortified pasteurized milk may be helpful in increasing the haemoglobin status of anaemic patients in the same way as iron supplements.
Therefore present project was designed for preparation and characterization of iron fortified milk and its utilization against iron deficiency anemia. In first part of the study Iron fortified milk was prepared by adding different concentrations of iron sulphate (FeSO4) @ 0.00 (as a control), 0.04, 0.06 & 0.08%. In second part sensory evaluation and physicochemical analysis of iron fortified milk samples were performed. During the third part of the study, efficacy of iron fortified pasteurized milk was evaluated in Sprague Dawley Rats.Accordingly the significant outcomes of the present research are summarized hereafter.
Proximate analysis showed that the milk prepared from different level of iron are non-significant for fat content as well as for storage intervals (P?0.05) and also the interaction between treatment and storage level also showed non-significant effect.
The result for protein of milk fortified by iron at different levels is showed that they are statistically non significant (P?0.05). The storage of these treatments and the interaction between the treatments and storage intervals also showed non-significant effect on protein of different treatments.
Analysis of variance for SNF for different treatments of milk shows that they are statistically non significant (P?0.05).Data regarding mean values for storage study of SNF of different treatments showed that the mean values for control milk are 8.21 and there is no increase significantly with iron fortification at 0.04, 0.06 and 0.08% which showed 8.73, 8.66 and 8.82 respectively. As the storage progressed the SNF content not differ significantly from 8.50 to 8.81 at 0 and 4day respectively.
The statistical analysis regarding pH for milk fortified by iron at different levels showed that analysis of variance for pH of different treatments of milk, storage shows that they are statistically highly significant (P? 0.01) and the interaction between the treatments and storage intervals showed slightly significant effect on pH of different treatments
The statistical analysis pertaining to Total Solids for milk fortified by iron at different levels, storage and the interaction between the treatments and storage intervals also showed that they are statistically non significant (P?0.05).
The results for Vitamin C content showed that the values for different treatments for fortification of iron are highly significant (p?0.01).Mean values for storage study of vitamin C different treatments showed that the mean values for control milk are 4.50 and increases significantly with iron fortification at 0.04, 0.06 and 0.08% which is 25.68, 26.01 and 25.26 respectively. As the storage progressed the Vitamin C content decreases significantly from 22.7 to18.5 at 0 and 4day respectively. The interaction between treatment and storage level showed non-significant effect on Vitamin C of iron fortified milk (P?0.05)
Using statistical design for mineral Iron of different treatments of milk showed that the fortification of Iron at different levels in milk has significant effect (p?0.001).The results of Mean comparison of Fe showed that control has lowest score (0.06±0.00) and 0.06% and 0.08% had highest scores that is (0.11±0.001) and (0.155±0.001) respectively
The statistical analysis pertaining to flavor for milk fortified by iron at different levels , their storage for four days at 4°C and the interaction between the treatments and storage intervals showed that they are statistically non significant (P ?0.05).
The statistical analysis pertaining to sensory attributes of iron fortified milk prepared at different levels of FeSO4 and control for taste , colour , flavor, consistency and overall acceptability, their storage for four days at 4°C refrigeration temperature and the interaction between the treatments and storage intervals showed that they are statistically non significant (P?0.05).The statistical analysis pertaining to haemoglobin level w.r.t to groups of rats and study intervals is highly significant (P?0.01) The interaction between different groups and study intervals also showed highly significant (P?0.01) results. For haemotological measurements statistical analysis showed that mean data regarding Group A showed haemoglobin level at 0 day (9.68±0.435)g/dL which increase slightly at 14 and 28 day and then again decrease at 56 day (9.34±0.171) g/dL.
Availability: Items available for loan: UVAS Library [Call number: 1494,T] (1).
2.
Efficacy Assessment Of Ready-To Use-Supplementary-Food For Treatment Of Moderately Acute Malnutrition
by Jalees ul Hassan | Dr. Muhammad Nasir | Dr. Sanaullah Iqbal | Prof. Dr.
Material type: Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1542,T] (1).
3.
Preparation Of Low-Glycemic India Vetch-Wheat Composite Flours And Evaluation Of Their Chapatti Making
by Amara Khan | Dr. Muhammad Nasir | Dr. Sanaullah Iqbal | Dr. Sualeha.
Material type: ; Format:
print
; Literary form:
drama
Publisher: 2012Dissertation note: Wheat is one of the popular cereals that supply the basic nutritional and energy requirements of the population. More so, wheat flour is commonly consumed across the world. Complementation of wheat flour with Indian vetch will not only upgrade its protein quality but also will helpful in decreasing glycemic index because studies have shown effects of Indian vetch on glycemic index. Objectives of the present study are to develop low glycemic, nutritious composite flours and to assess the glycemic efficacy of selected composite flour based chapattisin normal adult human subjects.
The present study was conducted in two phases. During first phase composite flours were prepared and their chemical, functional and rheological properties were analyzed. In second phase the effect of sample chapattis on post- prandial glycemic response in healthy subjects was evaluated.
The composite flours were prepared by mixing various ratios of wheat flour and Indian vetch flour. The ratio of Indian vetch flour was 10, 20, and 30 g respectively with 90, 80, and 70g wheat flour. Chemical properties revealed that The results for the proximate composition of composite flour and wheat flour show that the moisture content of composite flours is lower than the wheat flour , which progressively decreased as the level of Indian vetch supplementation increased. The supplementation at different levels of Indian vetch flour (seed coat removed during milling) has a significant lowering effect on the crude fiber, ash and crude fat but a significant increase was observed in the protein content, which was due to high protein content of Indian vetch flour.
Mean square for bulk density of composite flour blends shows that bulk density was significantly affected by the Indian vetch flour addition (10-30Overall, bulk density ranged from 86.66±1.527 to 83.66±1.154 in all flour blends.
Water and oil absorption capacities are amongst the important functional properties for additives supplemented in food systems. Water and oil absorption are significantly affected with addition of Indian vetch). 30% Indian vetch Composite flour showed excellent water holding capacity 5.889±0.040% as compared to wheat flour 4.956±0.056%. The oil absorption capacity of composite flour was noted to be 5.64±0.032% that was significantly higher than that of wheat flour (T0). Therefore water and oil absorption capacities of flour blends were improved at all levels of Indian vetch flour addition.
Foaming capacity and stability were also significantly affected among different compositions of flours. T30 flour sample showed foaming capacity 9±0% and foaming stability 8.5±0%, whilst T0 wheat flour possessed 7.166±0.288% and 6.51±0.5% of foaming capacity and stability, respectively. The foaming stability of composite flours increased as the ratio of Indian vetch increased in present study. As expected, Indian vetch flour addition resulted a significant increase in the stability of foam in flour blends.
Gelling power of the flour dispersions increased with the level of Indian Vetch flour in flour blends. The highest gelling power was observed in T30 (30% Indian vetch flour). The partial gelation in T20 was observed at 4% flour suspension, whereas in T30 above 3% flour dispersion resulted in complete gelling. The lowest gelling properties were noticed in case of T0 (100% wheat flour).
It is evident from results that Indian vetch addition resulted in decreased redness ("a") and increased lightness ("L") . Hunter color values increased significantly with Indian vetch addition in composite flour , representing an increased yellowness of chapatti . The values for Chroma remained same while hue angle also increased momentously by adding up of Indian vetch.
Dough rheological behavior is mainly affected due to protein quantity and quality of flour. The rheological characteristics are the source for understanding the dough handling behavior in bakery. Consequently, dough properties play a key role in quality of finished products. Significant variations were observed among various flour samples for these traits.
On the basis of sensory evaluation two best chapatti samples T10 and T20 were selected for further efficacy studies.
A total of 10 healthy adult volunteers were recruited through flyers, emails and personal contacts. Eligibility for volunteers will be determined on the basis of age (20-50 years), health status, individuals having optimum BMI and free from any communicable diseases and gluten allergy. The study procedure was discussed with all volunteers and were asked to sign the consent to voluntarily participate in the study.
Predicted glycemic index was lower in chapattis added with 20% Indian vetch flour than in 10% composite flour and 100% wheat flour. So chapattis of composite flour might be a dietetic alternative forpeople with low-calorie requirements.
Availability: Items available for loan: UVAS Library [Call number: 1550,T] (1).
4.
In Vitro Comparative Evaluation Of Mutagenicity Of Milk Adulterants Formalin, Hydrogen Peroxide And Melamine Alone and in Combination
by Muhammad Amer | Dr. Muhammad Nasir | Dr. Imran Javed | Dr. Sanaullah Iqbal.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2013Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1683,T] (1).
5.
Prevalence Of Lactose Intolerance Among The Students Of The University Of Veterinary And Animal Sciences
by Anam Aman | Dr. Sanaullah Iqbal | Dr. Muhammad Nasir | Prof. Dr.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2013Dissertation note: Lactose is milk sugar. It is found in milk and dairy products. Lactase (Betagalactosidase lactase-phlorizin hydrolase) is the enzyme present in the enterocytes of small intestinal brush border and it is responsible for the breakdown of lactose into its monosaccharide components glucose and galactose that are absorbed into the bloodstream. Lactasedeficiency leads to lactose mal-absorption and resulting gastrointestinal symptoms of intolerance.Lactose intolerance is defined by symptoms of mal-absorption such as abdominal pain,bloating, distention, flatulence and diarrhea due to partial digestion of lactose. This study was conducted in following phases. Lactose intolerance test was performed to diagnose lactose intolerance. In 1st phase lactose solution was prepared by dissolving 25grams of synthetic lactose in 250ml water and in this way 10% lactose solution was prepared and fasting blood glucose level of students was recorded first by using Glucometer. During 2nd phase lactose solution was given to each student and time was noted.During 3rd phase after giving lactose dose blood glucose level of each student was recorded at 30, 60 minutes.
Test was consider positive ifafter lactose solution dose the rise in fasting blood glucose level was less than 20mg per deciliter and if rise in fasting blood glucose level was more than 30mg per dl within 1 hour of lactose solution consumption, test was considered negative. If rise in blood glucose level was between 20 and 30mg/dl then on the basis of sign and symptoms of intolerance, it was decided either a person was lactose intolerant or not. According to the criteria mentioned above significant outcomes of the present research are summarized as following:
Out of 300(100.0) %, 213(71.0) % had positive lactose intolerance test and 87(29.0) % had negative lactose intolerance test.This study determined that prevalence of lactose intolerance in the UVAS, Lahore students was 71.0%. Correlation of lactose intolerance with gender, age, height, BMI, dietary food preferences was determined using chi square test and Phi Cramer's V, p value was considered significant at p <0.05. Chi square results were significant for age, height and weight. On the basis of finding of this study it can be stated that prevalence of lactose intolerance increases with increase in age, increase in weight and height.Chi square results were insignificant for gender, BMI and dietary food preferences, so prevalence of lactose intolerance is independent entity for gender, BMI and dietary food preferences.
Chi square test of independence was calculated comparing the frequency of lactose intolerance for dietary food preferences of subjects. No-significant relationship was found, X2 (2) =3.696, p = 0.158, so p >0.05. There was no correlation between the dietary food preferences of subjects and the lactose intolerance. Phi Cramer's V was used to determine strength of association between lactose intolerance anddietary food preferences of subjects.No significant relationship was found between frequencies of lactose intolerance dietary food preferences.Phi=0-.111, Cramer's V=0.111,p >0.05
There was no difference in results of the dietary food preferences of subjects and the prevalence of lactose intolerance and we can conclude that people who consumed milk products compared to those who did not consume milk/ milk products were equally affected by lactose intolerance as the non-milk product consumers and use of lactose containing milk products does not affect the prevalence of genetically inhered hypolactasia and this is in accordance with Troelsen (2005) findings, Enattah et al. (2002) findings on adult-type hypolactasia and also in accordance with Lisker et al. (1975) and Sahi et al. (1973) findings on recessive inheritance of adult type of intestinal lactase deficiency and recessive inheritance of adult-type lactose malabsorption respectively.
Availability: Items available for loan: UVAS Library [Call number: 1780,T] (1).
6.
Preparation And Quality Evalution Of Low Fatyoghurt Containing Prebiotic Galacto-Oligosaccharide
by Awais Raza | Dr. Sanaullah Iqbal | Dr. Imran Javed | Dr. Muhammad Nasir.
Material type: ; Format:
print
; Literary form:
drama
Publisher: 2013Dissertation note: Prebiotics are considered as selectively cultured food ingredients that impart typical improvements in the activity of the gastrointestinal micro flora that are beneficial to the host well-being and health e.g. Galacto-oligosaccharide (GOS), Fructo-oligosaccharides (FOS) and Inulin. These are different types of prebiotics used in food based product. During the last decade consideration for prebiotics in diet is getting popular due to their benefits for human health. The GOS were reported to be beneficial prebiotics for human health.
Yoghurt is a fermented milk product, which is produced by the bacterial fermentation of milk. It is a rich source of calcium, protein and vitamin B-complex. Lactose-intolerant people can eat yoghurt without any harm as lactose is converted into lactic acid by the bacterial culture. Yoghurt is more nutritive then milk and possesses better digestibility. The benefit of yoghurt depends upon the presence of beneficial viable bacterial culture in adequate number. The bacterial cultures are used in the fermentation process to metabolize the lactose, secondly the proteolysis of protein for improving bioavailability and thirdly lactic acid bacteria for production of some B-complex vitamins and vitamin K. Yoghurt culture are responsible for the production of aromatic flavor compounds.
In Pakistan manufacture of probiotic yoghurt and prebiotic yoghurt is not common and there is not consumer awareness for such kind of products. Therefore, this study was designed to develop prebiotic yoghurt from prebiotic milk and compare it with control yoghurt.
First of all milk was pastuerised and then cool to 45°C. After that ?-galactosidase was added. Transgalactosylation was carried out at 45oC with 3 hr reaction time. Enzyme was
denatured by applying heat and starter culture was inoculatedand 4-5 hours were given for fermentation.
During storage the prepared control and prebiotic yoghurt was evaluated for its physiochemical analysis and sensory qualities. Mean values of fresh yoghurt and prebiotic yoghurt are presented in tables 4.4 to 4.8 show that lactose (1.44±0.03) while for fat, protein, pH and acidity (3.43±0.15), (4.2±0.1), (4.47±0.05) and (0.92±0.01) respectively.
A panel of 10 judges evaluated the yoghurt samples for appearance, taste, color and overall acceptability on 15cm unstructured lines (15 = like extremely; 1 = dislike extremely). The sensory evaluation of the product at 0, 7, 14, 21 and 28 day was carried out in the Department of Food Science & Human Nutrition, University of Veterinary and Animal Sciences, Lahore.
Fat, pH and ash contents were continuous decreased while protein, total solid and acidity values show continuous increase in of all treatments.
All the results obtained were analyzed through Analysis of Variance Technique (ANOVA) by using Costat software.
Prebiotic milk and prebiotic yoghurt can be prepared on industrial scale because it is highly acceptable. This could be a value added product in which we can produce prebiotic economically.
Availability: Items available for loan: UVAS Library [Call number: 1790,T] (1).
7.
Development Of Cookies With Various Tyoes Of Sweeteners And Evaluation Of Their Impact On Post Prandial Glycemic
by Usra Qaiser | Dr. Muhammad Nasir | Dr. Sanaullah iqbal | Prof. Dr.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1942,T] (1).
8.
Development Of Prebiotic Galacto - Oligosaccharide Enriched Buttermilk And Evaluation Of Its Storage Stability
by Hafsa Tahir (2012-VA-584) | Dr. Sanaullah Iqbal | Dr. Muhammad Nasir | Dr. Muhammad Nawaz.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2181,T] (1).
9.
Determination of Biogenic Amines (Histamine & Putrescine) in Sea Fish Dr. Sanaullah Iqbal
by Faseeha Farooqi (2012-VA-541) | Dr. Muhammad Nasir | Prof. Dr. M. Athar khan.
Material type: ; Literary form:
not fiction
Dissertation note: Biogenic amines (BAs) which are the nitrogenous compounds with lower molecular weight and they are formed by the decarboxylation of free amino acids by bacterial activity in food products during fermentation process and storage of the food (Sorungbe, 2005). Diet having high concentration of these complexes are the main source of biogenic amines in body.The most communal biogenic amines which are identified in food are Putrescine, tyramine, histamine and cadaverine. Uncontrolled microbial enzymatic activity of bacteria causes them to accumulate in food (Adam et al. 1999).
Foods having high quantity of biogenic amines includes fermented vegetables, meat products, fish products, juices, dairy productand alcoholic beverages e-g wine and beer. When biogenic amine histamine is ingested it first reaches to the gastrointestinal tractwhere, it binds to some specific receptors if the detoxification system is not capable to remove it (Jarisch, 2004).
Biogenic amines in bodyinvolves inmany important physiological functions, if their level is high in the body then it signify a direct danger to human well-being. There are some drugs e-g ethanol inhibit enzymes of biogenic amines catabolic pathways (Bodmeret al. 1999).
Presence of biogenic amines can be bad indicator for meat it shows the presence of bacteria in meat which caused spoilage of meat (Miceal et al. 2007).
More quantities of biogenic amines in processed, cooked and fresh foodstuffs can be associated to low sterile quality meat. Histamine which is most common biogenic amine acts as vasodilator and neurotransmitter on cardiovascular system and on central nervous. If histamineexceeds to certain level in body then it causes vomiting,diarrhea,headaches, cramps,stomachache, nausea, migraineand hypotension (Moreira et al. 2008). Histamine stimulatesthe smooth muscles of the gastrointestinal tract and uterus, often increases the exoneration of acid release from gastric mucosa, diarrhea, stomach ache and cramps. Another signs ofhistaminases causes the allergic reactions to the skin which includes pruritus flush and urticarial. Reduction of biogenic aminesin food industry is amission for the future (Prithwiraj et al. 2010).
Improvement of diagnostic standard approaches for identification of biogenic amines in food product is good attention not only because of their toxicity level, on the other hand it can also be used as food quality indicators, consenting biogenic amine checking from raw materials to the ready to eat food. In corresponding, techniques for the identification of biogenic amines generating bacteria been established to access risk of biogenic amines formation in food content and to avoid their accumulation in eatable stuff. Safety of food is the main obligation that should be fulfilled during manufacturing process. While high intensity of biogenic amines are associated to customer health and their deliberations in food still not sufficiently standardized by governing organizations (Lehane et al. 2000). At present time, there are certainly no common regulations which defines the parameters and limits of biogenic amine tolerance in food products. Biogenic amine levels are irregularly distributed in food product on the other hand more control must be used on fermented food products of local source or got with traditional procedures (Paulsen et al. 2007).
It is assumed that the existence of biogenic foodborne harming or poisoning is generally underestimated for the reason that of misdiagnosis and under reporting. We believes that the scientific diffusion of the tools that identify or determine the development of biogenic amines in food and the hazards related to their consumption might contribute to increase the alertness and awareness of hands involved which encourages the more responsible portion and consumption of better protection and quality of food (Patange et al. 2005).
Availability: Items available for loan: UVAS Library [Call number: 2201,T] (1).
10.
Effect Of Different Heat Treatments On Antioxidant Activity Of Eggplant And Its Efficacy Study Dr. Sanaullah Iqbal
by Wajeeha Baig | Dr. Muhammad Nasir | Prof. Dr. Habib-ur-Rehman.
Material type: ; Literary form:
not fiction
Publisher: 2014Dissertation note: Eggplants (Solanum melongena L), are native to the South East Asian region and were first domesticated there over 4000 years ago. In fact, the eggplant’s true species name ‘‘Melongena’’ is an ancient name for eggplant in Sanskrit (Spurling, 2003). The color, size, and shape of the eggplant fruit vary significantly with the variety of cultivar. Eggplant is one of the most common vegetables that is grown and consumed all around the world (Nisha et al. 2009). Thomas Jefferson introduced eggplant to the United States in 1806. Even today, a prickly, white eggplant still grows in Jefferson’s preserved Vir-ginia Garden at Monticello (Filippone et al. 2009). Eggplant fruit contains ascorbic acid and phenolics e.g chlorogenic acid, flavonoids, acetylated chlorogenic acid isomers, hydroxycinnamic acid oxides conjugates caffeic acid ,both of which are powerful antioxidants (Vinson et al. 1998). Eggplant is commonly considered as a vegetable, but botanically it is categorized as a fruit. Eggplant fruit is ranked among the top ten vegetables in terms of oxygen radical absorbance capacity due to its high phenolic content (Cao et al. 1996). A comparative study of the antioxidant capacity of different varieties was recently reported by two separate groups of researchers (Huang et al. 2004; Nisha et al. 2009). Vegetables contain several hydrophilic and lipophilic antioxidant compounds and it is important to estimate the antioxidant activity using different methods. They may act together more effectively than singly because they function synergistically and are capable of quenching free radicals in both aqueous and lipid phases (Ohr et al. 2004; Trombino et al. 2004). Antioxidant components are micronutrients present in the diet that can delay or inhibit lipid oxidation, by inhibiting the initiation or propagation of oxidizing chain reactions, and are also involved in scavenging free radicals (Othman et al., 2007). Epidemiological studies have shown that high fruit and vegetable consumption has health benefits in the prevention of chronic diseases (Cheel et al., 2007). The influence of home cooking methods (boiling , pressure-cooking , frying ) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods. The highest scavenging capacity were observed in cauliflower after boiling and microwaving , in pea after boiling , and in zucchini after boiling and frying. Beetroot, green bean, and garlic kept their antioxidant activity after most cooking treatments. Swiss chard and pepper lost OH (Enez –Monreal et al. 2009). In the case of boiling or pressure-cooking occurs lixiviation phenomenon that leads to a 64% loss of total carotenoids and a 49% loss of total phenolics (Bunea et al. 2008). The phenols enter the cooking water and complex phenol proteins are found, reducing drastically by 90% or more (Barroga et al. 1985: Rocha et al. 2007). Eggplant is one of most common vegetables consumed all around the world. The present study will evaluate the antioxidant potential of two different varieties of eggplant (long purple coloured big size, and rounded purple coloured small size) in terms of total phenolic content (TPC), 2,2,di-phenyl-2-picrylhydrazyl (DPPH), superoxide radical scavenging activity, and total anthocyanin content. Extracts from purple colour small size eggplant demonstrated better antioxidant activities than the other samples which may be attributed to the higher phenolic and anthocyanin content since a linear relation was observed between the TPC and the antioxidant parameters (Nisha et al. 2009). There is comparison of among vegetables regarding to their antioxident capacity.
Tab.1.1: Comparison of different vegetables with respect to their antioxidant capacity
Vegetables Size Total antioxidant capacity
Russet potato 1 whole 4,649
Artichoke Half cup 4,402
Small red bean Half cup 13,727
Eggplant 1 whole 4,035
Red kidney beans Half cup 6,000
In the present study , the focus is on the amount of the antioxidants in eggplant after the application of different heat treatments. As eggplant is good source of antioxidants, it has been observed from different studies that heat leaves adverse effect on nutritional status of fruits and vegetables. Pakistan is one of the countries who has good cultivation rate of eggplant.
One hundered gram of fruit contains 0.7mg iron, 13.0mg sodium, 213.0mg potassium, 12.0mg calcium, 26.0mg phosphorus, 5.0mg ascorbic acid and provides 25.0 calories (Yousafi et al.2013).
In world production ranking, Pakistan is at 20th position in the eggplant production. Pakistan produces 87,000 tons eggplant every year. Moreover, it has 0.2% sharing in world wide eggplant production. It is cultivated in 9,044 ha on the land of Pakistan (FAO, 2012).
Hydrogen Peroxide is one of the most powerful oxidizers known -- stronger than chlorine, chlorine dioxide, and potassium permanganate. And through catalysis, (H2O2) can be converted into hydroxyl radicals (.OH) with reactivity second only to fluorine.
Hydrogen Peroxide (H2O2) is a colourless liquid that resembles water in many respects. Its physical properties are very similar to those of water, except that it is 40% denser. The main difference between hydrogen peroxide and water, however, is in its chemical behaviour. The single bond between the two oxygen atoms is weak, so that H2O2 readily fragments into either H and HO2 or two OHs. Either way, the resulting species are free radicals, which means they are very reactive, and this makes H2O2 a very powerful oxidizing agent. For this reason it has been utilized in rocket propulsion, when it is used to oxidise the hydrazine fuel, liberating hot gases (steam and oxygen) which propel the rocket forward. When something acts as an oxidising agent is gains electrons (removing them from the oxidised species) (Ganie et al., 2009).
For this purpose, this study has been designed to find out the appropriate method to cook eggplant at domestic level, so that maximum level of antioxidants could be obtained in our food, because antioxidants play a very important role in prevention of many chronic diseases. So, four different cooking methods i.e, grilling, cooking under pressure, boiling and deep frying has been selected for this study because these cooking methods are applied frequently at domestic level.
Availability: Items available for loan: UVAS Library [Call number: 2191,T] (1).
11.
Effect Of Oiling And Packaging On Shelf Life Of Eggs Stored At Two Different Temperatures
by Marium Munir (2008-VA-388) | Dr. Muhammad Nasir | Dr. Sanaullah Iqbal | Dr. Aftab Ahmad Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: In Pakistan, poultry industry is playing a vital role in the economy of the country. As eggs are perishable so it must be handled with safety. It is imperative to handle and store the eggs at appropriate conditions. But improper storage of eggs is a problem in our country which affects its quality and there is chance of microbial contamination in eggs. Oiling and packaging has variable impact on shelf life of eggs at different storage temperatures (Matt et al. 2009).Raw eggs have many benefits, they contain essential nutrients for the brain, nerves, glands and hormones, they are nutritionally balanced. raw eggs also contain an abundance of other vital substances including protein, essential fatty acids along with niacin, riboflavin, biotin, choline, vitamins A, D and E, magnesium, potassium, phosphorous, manganese, iron, iodine, copper, zinc and Sulphur. Egg yolks are one of the few foods that contain vitamin D(Watkins, 2002). As eggs are perishable food stuff,so the purposes of present research work are to analyze the effect of oiling and packaging on shelf life of eggs at two different temperatures. For this a total of 864 eggs were collected. The four different treatments were applied along with two different temperatures. Each category was further divided into four treatment strategies (108 eggs in each strategy) i.e. eggs without any treatment, oil coated eggs, eggs packed (air-tight) in white polythene bags, oil coated eggs packed (air-tight) in white polythene bags.Eggs undergone each treatment strategy were analyzed for six parameter i.e. sensory evaluation, microbial load, Physical parameters (weight, pH, egg shell percentage and haugh unit) using 18 eggs for each further divided into three replicates (6 eggs for each replicate). All the eggs were stored for 1, 7, 14, 21, 28 and 35 days.
Summary
76
Data was analyzed statistically by the 2- way ANOVA (Analysis of Variance) with 5% probability. Means was compared by DMR test.At the end of this study we were able to assess the shelf life of eggs with respect to their oiling, packaging and storage conditions. Availability: Items available for loan: UVAS Library [Call number: 2289-T] (1).
12.
Effect Of Camel Milk Lactoferrin Against Carbon Tetrachloride Induced Hepatic Toxicity In Sprague Dawely Rats
by Nasreen Asghar (2014-VA-546) | Dr. Muhammad Nasir | Dr. Sanaullah Iqbal | Prof. Dr. Abu Saeed Hashmi.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: Liver is a vital organ involved in regulation of several significant metabolic functions and is responsible for maintaining homeostasis of the body as well as detoxification of chemicals, drugs and other metabolites Chronic Hepatitis and mortality due to liver cirrhosis and hepatocellular carcinoma is common in Pakistan. Camel milk Lactoferrin has antiviral, anti-inflammatory, anti-carcinogenic properties. Liver cirrhosis is a serious and irreversible disease. it is common in Pakistan population which leads to mortality (Khan AA, 1995). (Anderson and Smith, 2001).These problems can be controlled by taking special measures. Nutraceutical foods like camel milk have many beneficial uses in this regard. Camel milk lactoferrin might be used for the cure of hepatic fibrosis induced by CCI4 in Sprague Dawely rats. Seventy five (75) male Sprague –Dawley rats were purchased from National Institute of Health Islamabad kept in animal house of UVAS Lahore and randomly divided into 5 groups under completely randomize design (CRD). In group (2-5) carbon tetrachloride (CC14) was subcutaneously injected with a mixture of 40% CCI4 (a mixture of pure CC14 and sterile olive oil) at 200 uL/100g body weight as single dose, 48 hrs before the starting of treatment or 0 day. After 48 hrs, rats were considered hepatic injured except the (+ve) control group. Among all groups, four groups –ve control, 30mg/kg/b.wt, 60mg/kg/b.wt and 90mg/kg/b.wt were supplied with standard diet plus Lactoferrin (in different concentrations and doses) orally, while control group were provided only standard diet throughout the efficacy study (30 days). Daily feed and water intake was monitored and cages were cleaned regularly. Body weight was recorded before decapitation throughout the experimental period. The efficacy studies
data was analyzed through analysis of variance (ANOVA).Statistical significance was defined as P≤0.05.Means were compared for significance difference using Duncan‟s Multiple Range test (DMRt) and Least significance difference test (LSDt).
Organ to body weight ratio and decreasing tendency in (-ve) control group was observed, while increasing tendency for body weight was observed in camel milk lactoferrin treatments groups during the study. In the present investigations, higher amount of transaminases (AST,ALT) and cholestatic liver enzyme (ALP) were observed however, their concentrations were significantly decreased significantly in camel milk lactoferrin treatments as compared to rising trend in (-ve) control group.
Hypercholesterolemia is due to of oxidative stress induced by CCl4 and characterized by elevated levels of cholesterol .In the present research, it is concluded that camel milk lactoferrin treatments were effective in improving lipid profile.it is also obvious from the current results that camel milk lactoferrin treatments improved the hemoglobin (Hb) level although the effect was found non-significant .Likewise , results of present study also suggested that different treatments, time interval and their interaction had non-significant effects on white blood cells count in rats.
Histopathology results of present study given exposed that CCl4 consequences prominent hepatic steatosis, hepatic cord rupture and necrosis .Post treatment of camel milk lactoferrin reduced the severity of CCl4 –induced liver intoxication. Fatty change and necrosis were improved in the histological sections of camel milk post-treated rats.(-ve) control group treated with CCl4 and basal diet showed severe hepatotoxicity, severe inflammation of hepatocytes and portal vein congestion, while group C and D treated
with CCl4 ,basal diet and 30mg/kg/b.wt ,60 mg/kg/b.wt camel milk lactoferrin respectively showed moderate improvement in hepatotoxicity .group E treated with CCl4 and 90 mg/kg/b.wt lactoferrin showed mild hepatotoxicity in rats. Availability: Items available for loan: UVAS Library [Call number: 2943-T] (1).
13.
Evaluation Of White Sesame Seed Oil As A Functional Food Ingredient And Its Role To Mitigate Hyperglycemia
by Farhan Aslam (2011-VA-606) | Dr. Sanaullah Iqbal | Dr. Muhammad Nasir | Prof. Dr. Aftab Ahmad Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2017Dissertation note: White sesame seed oil (WSSO) contains appreciable amount of various bioactive components including tocopherols, polyphenols, phytosterols and lignans (sesamin & sesamolin) known to have positive impact against certain diseases. Characterization of white sesame seed oil (PB Til-90) showed the presence of bioactive components make it suitable for human consumption. The comparison of WSSO based functional cookies and vegetable fat (VF) based cookies showed that energy and fat% were significantly higher (P < 0.05) in WSSO than VF cookies. At 60th day, mean moisture, peroxide value, and acidity were higher (P < 0.05) in VF cookies. Over time, protein and fiber% decreased significantly (p < 0.05) in both cookies but remained higher (P < 0.05) in WSSO at 60 days. By the end of the 60 days of storage time, moisture content in SO cookies increased approximately 34% (p < 0.05), while other components decreased significantly (p < 0.05) over time; (protein: -0.2%, fat: -3%, fiber: -5.5%, and ash: -7.9%). At 60 days there were significant (p < 0.05) differences between groups. Moisture was significantly higher in VF verses SO, whereas all other components were significantly (p < 0.05) lower in VF group compared to SO group; (protein: -7.6%, fat: -9%, fiber: -5% and ash: -11 %).
Over time, from baseline to 60 days, peroxide value increased approximately 252% in SO cookies. Additionally, in SO, acidity, nitrogen free extract, and thiobarbituric acid values increased (35%, 3%, 54% respectively), while bioactive components, sesamin and sesamol, decreased significantly (p <0.05) over time (i.e., -0.22% and -1.2% respectively). A similar trend was observed in VF cookies. Over the period from baseline to 60 days, the mean rating on each attribute decreased significantly (p < 0.05) for each cookie type. For SO cookies, colour decreased by about -5.5%, flavour -8%, taste -16%, texture -11.6%, crispness
SUMMARY
179
-8% and overall acceptability by -14%. A similar trend was observed in VF cookies. In VF cookies, the mean rating for colour decreased -9%, flavour decreased by -11%, taste decreased by -11%, texture decreased by -12%, crispness decreased by -7% and overall acceptability decreased by -5.5%. By day 60, there were significant (p < 0.05) differences in the sensory rating between groups.
For efficacy study on rats, sixty-three male Sprague-Dawley rats were randomized into standard diet groups (normal control, NCON, n=21) and (diabetic control, DCON, n=21) and a diabetic sesame oil (DSO) (n=21) group which were fed a diet containing 12% WSSO. Blood samples were analyzed at 0, 30 and 60 days. Differences between groups and across days were assessed with two-way repeated measures ANOVA. At baseline, GLU and INS were similar in both diabetic groups (mean 248.4 + 2.8 mg/dl) and (mean 23.4 ± 0.4 μU/mL) respectively. At 60 days, GLU was significantly (p < 0.05) higher in DCON (298.0 ± 2.3 mg/dl) as compared to DSO (202.1 ± 1.0 mg/dl). Activities hepatic antioxidant enzymes increased significantly (p < 0.05) in each variable across time from baseline to 60 days; SOD: (9.7 ± 0.1 to 15.5 ± 0.6 IU/mg), CAT: (6.6 ± 0.1 to 12.5 ± 0.8 IU/mg), GPx (11.1 ± 0.3 to 35.9 ± 3.2 IU/mg), APx (48.7 ± 1.6 to 76.1 ± 1.9 IU/mg) in the DSO group as compared to the DCON and NCON groups. In the DSO group, CK decreased significantly (p < 0.05) from baseline (291.1 ± 0.9 U/L) to 60 days (245.5 ± 7.2 U/L) from both the control groups, while CK-Mb decreased significantly (p < 0.05) from baseline (550.5 ± 3.9 U/L) to 60 days (510.8 ± 6.8 U/L) from NCON group but was not significantly different from DCON group. Among liver function tests, ALP increased over time in both diabetic groups (i.e., in DSO group from baseline to 60 days it raised from 246.7 ± 3.3 U/L to 277.7 ± 2.8 U/L) and at 60 days was significantly higher (p < 0.05) than NCON in both groups but were not significantly different from each other. In contrast, ALT from baseline (81.5 ± 3.7 U/L) to 60 days (67.4 ± 2.7 U/L) and AST from baseline (148.7 ± 3.5 U/L) to 60 days (118.3 ± 1.2 U/L) significantly decreased
SUMMARY
180
(p < 0.05) in the DSO group as compared to DCON or NCON resulting in significantly lower values than both control groups by 60 days. At 60 days, urea in the DSO group decreased from baseline (38.5 ± 2.3 to 30.9 ± 1.1) such that it was significantly lower (p < 0.05) than both control groups. From baseline to 60 days, creatinine significantly increased (p < 0.05) in the two diabetic groups; in DSO group at baseline creatinine was (0.3 ± 0.0 mg/dl) and increased up to (0.4 ± 0.1) after 60 days whereas it remained fairly stable in the NCON group. At 60 days, creatinine was significantly higher in both the diabetic groups as compared to NCON. At 60th day; cholesterol, triglyceride, VLDL, and LDL was significantly lower (p < 0.05) and HDL significantly was significantly higher than DCON, and NCON. The results indicated that there were no significant differences between the DSO or DCON groups in electrolyte balance, minerals, and hematological values.
For efficacy study on humans, forty-six subjects with Type 2 diabetes were recruited and randomly divided into two equal groups (diabetic control, DCON) and diabetic sesame oil (DSO). At baseline, 30, 60, and 90 days, blood samples were drawn and analyzed. Two-way repeated measures ANOVA was used to evaluate the difference between groups and across time. In both groups GLU, INS, and HbA1c were not significantly different at baseline; (mean 187.07 + 5.63 mg/dl), (mean 12.12 ± 1.03 μU/mL), and (mean 7.55 + 0.37 %) respectively. At 90 days, GLU was significantly (p < 0.05) decreased in DSO (137.83 ± 3.16 mg/dl) when compared with DCON (218.13 ± 5.92 mg/dl) while insulin was significantly increased in DSO (23.13 ± 1.15 U/ml) as compared to DCON (7.93 ± 0.38 U/ml). At 90th day HbA1c was significantly lower (p < 0.05) in DSO as compared to DCON. TBARS was significantly lower (p < 0.05) in DSO (1.08 ± 0.05 [MDA] nmol/ml) as compared to DCON (2.26 ± 0.07 [MDA] nmol/ml). In DSO, activities of hepatic antioxidant enzymes (SOD, CAT, and GPx) increased while in DCON these activities decreased significantly (p < 0.05) across time period. Biomarkers of liver, cardiac and renal functions improved significantly in
SUMMARY
181
DSO as compared to DCON. At 90th day; cholesterol, triglyceride, VLDL, and LDL were significantly lower (p < 0.05) and HDL was significantly higher than DCON. There were no significant differences between the DSO or DCON groups in electrolyte balance, minerals, and hematological values.
Conclusion:
It was concluded that consumption of white sesame seed oil significantly improved blood glucose regulation, reduced oxidative stress, improved antioxidant activity and biomarkers hepatic, cardiac and liver enzymes in male sprague dawley rats and type 2 diabetic patients. Availability: Items available for loan: UVAS Library [Call number: 2950-T] (1).
