1.
Study On Prevalence Of Osteoprosis And Its Relationship With Dietary And Lifestyle Habits
by Tahir Rasool Qamar | Dr. Muhammad Nasir | Prof. Dr. Makhdoom Abdul Jabbar.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2011Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 1488,T] (1).
2.
Effecacy Assessment Of Omega-3 Bio-Fortified-Eggs Against Hypercholesterolemia In Human Subjects
by Hussnain Rasul | Dr. Muhammad Nasir | Dr. Athar Mahmud | Dr. Saima.
Material type: ; Format:
print
Publisher: 2012Dissertation note: Omega-3 polyunsaturated fatty acids which include linolenic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) might reduce risk factors for heart disease through lowering total blood cholesterol, LDL, blood pressure, triglycerides and enhancing the level of blood HDL. Excellent sources of omega-3 fatty acids are fish, flax seed, olive oil etc. Recently the efforts had been successful to bio-fortify or improve the omeg-3 fatty acid contents of the products like eggs through feed manipulation. However, the information was lacking on extent of subsequent health benefits of such bio-fortified/ designer products. For the purpose, this project had been designed to test the efficacy of omega-3 enriched eggs against hyperlipidemia in hypercholesterolemia adult human subjects.
Omega-3 polyunsaturated fatty acid bio-fortified eggs improved the lipid profile in hypercholesterolemia humans. Omega-3 polyunsaturated fatty acids eggs (more than 200mg per egg); already bio-fortified through feeding management, were obtained from University of Sargodha. The eggs were analyzed for chemical composition; protein, carbohydrates, ash, fatty acids, cholesterol content and physical parameters color, weight, volume, density etc. Representative samples from bio-fortified lots and control eggs were boiled and evaluated for organoleptic acceptability through a 10-member panel of trained judges for parameters of taste, texture, flavor and overall acceptability. Finally, representative samples of bio-fortified and control eggs were used for efficacy studies against hypercholesterolemia in human subjects. Twenty- two hypercholesterolemia adult subjects with both sexes without complications were recruited after informed consent, divided into two groups having 11 in each group. We selected those patients whom cholesterol level was > 200mg/dl, triglycerides level also greater than 200 mg/dl, normal blood pressure and no heart problem. First group was provided with bio-fortified eggs whereas second group was not provided either of the eggs. The individuals in 1st group were asked to eat one egg per day in morning until 40 days whereas the individuals in 2nd group were advised to continue with their usual diets. The blood samples of the individuals were obtained at the start of the study, after this blood sample was obtained only weekly basis for 40 days. The blood was analyzed for blood lipid profile to assess the impact of omega-3 bio-fortified eggs against various blood lipid fractions.
The data thus collected was analyzed statistically to check significance (Steel et al., 1997). Means were compared for significant difference with t-test for physical and chemical composition parameters and with Least Significant Difference (Duncan, 1955) for efficacy studies.
Availability: Items available for loan: UVAS Library [Call number: 1522,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.
Effecacy Of Prebiotic Galacto-Olingosaccharides Produced In Low Lactose Skimmed Milk Powder By Transgalactosylation
by Tauseef Ahemd Faiz | Dr. Sanaullah Iqbal | Dr. M. Nasir | Prof. Dr. M. Athar Khan.
Material type: ; Format:
print
Publisher: 2013Dissertation note: Functional food does not only provide nutrition but works as defense against human nutrition related diseases (Menrad et al, 2000). Global market of functional foods industry has worth at least 33 billion US$ (Hilliam, 2000). Functional foods are the foods that provide health gains and can reduce the risk of diseases beside basic nutrition, including health care of gut. The first generation of functional foods involved supplementation of calcium (Ca) and vitamins for their recognized health attributes (Saarela et al, 2002). Among these additives, probiotics and prebiotics have acquired more interest as a major group of functional food additives (Gibson and Ziemer, 1998).
GOS present in commercial milk powder has the ability to promote the growth of bifidobacterium and lactobacilli in vitro reported by the studies (Cummings et al, 2001; Cummings, 1995).The market of GOS in infant formulae milk as a food ingredient and due to its bifidogenic properties is gaining popularity (Chow, 2002). GOS are chiefly used in infant milk formula and infant foods (Crittenden and Playne, 2009). Their remarkable thermostable properties allow them to be incorporated in large variety of foods and commercial products in addition to infant foods (Yang and Silva, 1995). Recently, they have been used in beverages (fruit juices and other acid drinks), meal replacers, fermented milks, flavored milks, and confectionery products (Affertsholt-Allen, 2007).
Laboratory scale reactions for GOS synthesis were carried out by dissolving 600mM lactose solution in phosphate buffer (0.1 M, pH: 6.8) to which £]-galactosidase at varying levels was added. As indicated by studies in the literature (Kim, 1997; Barbara et al, 2006; Playne et al, 2009), high lactose concentrations facilitate transglycosylation reactions.
Milk was procured from local market and concentrated for 15 min and milk was stored at refrigeration temp for further analysis. 5ml of milk samples was taken for enzyme analysis 0£gl, 100£gl, 200£gl, 300£gl and 800£gl respectively samples was collected at 30min
_____________________________________________________________SUMMARY
48
and 1hr. Enzyme was denatured by applying heat and samples were analyzed on TLC with lactose and Yakult Oligomate (Oligomate 55N.) as standard.
Large scale milk trial was done with respect to our optimization trial is was carried out temprature of 42.5„a C with 2.5hr reaction time. 10litter milk was transgalactosylated and boiling was done at 100„a C to stop further enzyme acticity. Milk was dried through freeze drying technique in PCSIR lahore.
Mean values for proximate data of Milk powder is presented in table 4.4 shows Dry matter (96.03¡Ó1.12) while for Fat, Ash and Protein values respectively(18.04¡Ó1.53), (4.02¡Ó0.91) and (31.75¡Ó1.41) respectively.
The statistical analysis pertaining to Lactobacilli log10 cfu/g of feces in two groups of mice divided on the basis of prebiotic milk powder incorporation in their diet were highly significant (P <0.01) and also highly significant in study intervals. Similarly bifidobacteria and E.Coli log10 cfu/g in feces of mice were significantly different (P <0.01) in groups and with study interval times.
Functional food product milk powder containing transgalactosylated oligosaccharides milk powder can be used at extensive scale for human trials. This could be value added product in which we could produce prebiotic economically.
Availability: Items available for loan: UVAS Library [Call number: 1594,T] (1).
5.
Impact Of Dietary Habits, Lifestyle Practices And Preventive Health Care Services On Nutritional Status Of Females of Reproductive Age of Rural Areas in Selected Districts of Punjab
by Rabia Javed | Dr. Muhammad Nasir | Prof. Dr | Prof. Dr. Anjum Khalique.
Material type: ; Format:
print
; Literary form:
drama
Publisher: 2013Dissertation note: The present study was designed to describe the nutritional status of females of reproductive age years from the rural areas of selected districts of Punjab. For this purpose the data was collected for 300 females from rural areas of Lahore, Kasur and Okara district. A questionnaire was established for collecting the data along with that 24 hours dietary recall and food frequency questionnaire were also been established to assess the nutrition status of females in relation to their dietary habits as well as in relation to their life style. The data was analyzed by cross tabs using SPSS version 20.0.
The results of the study showed the significant variations among the districts, age group, marital status,and appetite and food adequacy in relation to their BMI. The impact of socioeconomic status, education level, blood sugar level, menstrual cycle and family setup were insignificant as the p value in all cases was more than 0.05. The females that were receiving adequate food intake were also consuming adequate protein intake. The females of selected age group that were taking adequate food intake were mostly lie in the normal BMI range while that were receiving excessive food intake were mostly overweight as compared to the others that were receiving adequate food intake. Chi square analysis showed the significant difference among the females receiving adequate and inadequate food intake in relation to their BMI as the p value was less than0.05.
Availability: Items available for loan: UVAS Library [Call number: 1669,T] (1).
6.
The Development Of Tea Whitener By Partial Replacement Of Palm Oil With Canola Oil
by Junaid Kabir | Dr. Muhammad Nasir | Dr. Aftab Ahmad anjum | Dr. Saima.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2013Dissertation note: Tea whitener is now become a popular trend in Pakistan with 01 billion tons consumption annually according to my personal information and its consumption is increasing day by day. The replacement of hydrogenated palm oil used traditionally is necessary as they contains 49.3% saturated fatty acids, the majority of which are palmitic acid, myristic acid and lauric acid which are proved to be most injurious for human health, raises the total and LDL cholesterol (Bonanome et. Al, 1998). Canola oil is known for its low level of saturated fatty acids, a relatively high level of monounsaturated fatty acids, and a very good amount of the n-3 fatty acid a-linolenic acid. Canola oil consists of an appreciable amount of a-linolenic acid which amounts for almost 10 percent which is a fairly good quantity. In addition, 1:2 is the ratio balance between linolenicacid and linoleic acid which is favorable and well balanced. Canola oil is a relatively rich source of tocopherols,60-70 mg/100g, contains high level of phytosterols (892 mg/100 g. Keeping in mind the above mentioned nutritional aspects, canola oil based tea whitener is developed.
The research was conducted in two phases. During 1stphase the HLB requirement of the canola oil and partially hydrogenated palm oil was determined which are determined as 08 and 06 respectively. Then the emulsifier's percentages are calculated according to their standard HLB values and the doses of the emulsifiers "DATEM" and "GMS" are adjusted according to the ratios of hydrogenated palm oil and canola oil in all the formulations. During second phase the proximate, chemical, physical and sensory analysis are done for all the emulsions so as to determine their resemblance with the control formulation S1.
Different graph analysis regarding proximate analysis of canola oil based tea whitener showed that the results for moisture percentage are (85.69 ± 0.089), for crude protein the values are (1.66±0.22), for dry matter its (14.32±0.04) for crude fat the result shows (7.01±0.03). The variation in all the emulsions were negligible, as the ingredients except fat source is almost the same in all the formulations.
The results for acidity of tea whitener emulsions on the 2nd day which is 0.09± 0.02 which shows the acceptable range, while on the 6th day the mean value of the acidity is also in the acceptable range which is 0.14± 0.01 which means acidity increases to some extent on the 6th day of storage. The mean of the acidity on the 8th day is 0.16± 0.01. The trend shows the acidity increases from 0.09±0.02 to 0.16±0.01 in 08 days. The variation was observed in all the emulsions with the passage of time, but there is not a very significant difference among all the emulsions as compared to control S1.
Mean values for pH on the 2nd day is 6.79±0.03 while the control sample S1 has the pH value of 6.82 on the 2nd day and the treatment which has the lowest pH values on day 2nd is S6 with pH 6.75. The observations on 6th days are shown in pH chart which shows slight decrease in pH in the 6th day with the mean value 6.71±0.02. The mean value of pH on the 8th day is 6.61±0.02. The results showed that pH of tea whitener emulsionsdecreases as storage progressed. A very interesting point raised during study that the pH values of the standard emulsion S1 is higher among all the emulsions on the 2nd day, but as the days proceeds, the pH of the emulsions with different rations of canola oil retains their pH and the pH becomes almost the same as standard on the 8th day. This may concludes that the emulsions containing canola oil retains their ph more as compared to palm oil based emulsion.
The mean value of density of the tea whitener emulsions 1.12±0.02. So overall the results variation is not significant. The little difference may be due to the fact that palm oil has density of 0.89 L/kg at 25 C while the density if canola oil is 0.91 L/kg on the same temperature. The density of all the formulations are comparable with the control emulsion S1.
The results depicted that 'L" value was decreaseswith increase in the ratio of canola oil. Mean comparison for color "L" parameter showed that highest value for S1 which is 90.45 and least value for S8 which is 89.29. The variation is very slight but the palm oil based emulsions are slight whiter in the appearance.The mean value of a* is -0.285 ± 0.095 which shows a very little variation. The level of greenness decreases slightly as the ratio of the canola oil increases from S1 to S8. The degree of yellowness in the emulsion increases as the ratio of canola oil in increases in the emulsions. The mean value of b* is 2.94±0.27 which shows a slight variation as we go from S1 to S8.
The sensory attributes scores obtained from sensory evaluation by trained panelists varies a lot. Addition of canola oil in place of palm oil significantly alters the flavor, After taste and over all acceptability of the tea made with tea whitener emulsions from S1 to S8, the scores are almost the same up to S4 as compared to control formulation S1 for all the attributes mentioned above. Score decreases from S5 to S8 which is definitely due to the addition of canola oil in the formulations. The sensory attributes like fat separation and color get the same scored almost for all the formulations.
Flavor scores are almost the same up to S5 but the scores decreases significantly from S6 to S8, for the sensory attribute of "after taste" the formulations from S1 (standard) to S4 get good scores means the after taste if the S2, S3 and S4 are comparable to the control emulsion S1 while S5 to S8 get lower scores, For "overall acceptability" S2, S3 and S4 are nearly equivalent and good scores as compared to control formulation with 100 percent palm oil formulation with the mean value of 90±02 which gives a green signal that we can partially replace hydrogenated palm oil with canola oil. The formulation S5 get a little lower score as compared to control one. The formulations from S6 to S8 get lower scores in overall acceptability.
Finally it is concluded that the formulation S4 is the one which can be replaced with the control emulsion S1 for making of tea which means 42.5 percent of the total fat in tea whitener can be replaced successfully with canola oil without compromising the physical, chemical and sensory properties of the tea.
Recommendations
The main aim of this project was to make a tea whitener which is based on healthier and heart friendly oil (canola oil) instead of palm oil. Canola oil has been used as a cooking oil and also in nutritional products like "Ensure Plus" and "Glucerna" due to its health friendly composition. The idea is drawn from the nutritional products compositions whose fat part is mostly consists of canola oil.
In Pakistan, keeping in mind a very huge consumption of tea whitener of 01 billion annually according to my personal information. The production may be much higher as my information may be limited. Keeping in mind the annual production or consumption of liquid tea whitener in Pakistan, the delivery of more healthy oil to the consumers by incorporating it in the liquid tea whitener product seems to be a pretty good idea. It is not only the matter of incorporation of healthy canola oil but also the matter of replacement of saturated fatty acids rich palm oil. Keeping in mind the chemical, physical and sensory properties of tea whitener emulsions S4 with 42 percent canola oil of the oil phase gives similar physical, chemical and sensory properties when compared to control formulation tea whitener S1 with 100 percent palm oil as oil phase. Keeping in mind the composition of the canola oil, if tea whitener is made with 07 percent fat level, in case of S4 (The formulation with resemblance to control up to maximum canola oil extent) canola oil percentage if the total fat is 42.5 percent of the total fat, it will give 0.7 grams of omega-3 as ALA per 250 ml of the tea whitener which means that it will provide 2.8 grams of omega-3 per liter of tea whiteners which can help us to meet up to some extent the ADA recommendations which is 1.3 to 2.9 grams based on 2000 Kcal diet (ADA, 2007)
The real challenge in the making of tea whitener formulations with different ratios of canola oil and palm oil is to make a successful emulsions without fat separation, thanks to HLB system for successful making of emulsions. Another challenge is to mask the after taste of the canola oil which can be prominent in the tea whitener, the after taste of canola oil is masked by milk flavor due to which the successful replacement of palm oil with canola oil up to 42 percent becomes possible. The purpose of the product development of making it a source of omega-3 was successfully met as the results shows the partial replacement of palm oil with canola oil is possible.
From the present study it can be concluded that canola oil can be incorporated in liquid tea whitener up to the percentage of 42.5 percent of the total fat without any persistent change in chemical, physical and sensory properties of the tea whitener. The concluded value of omega-3 which it gives per 250 ml is 0.7 grams according to fatty acid profile given by ADA reports (ADA, 2007). They do not affect the taste or texture of the product. My study showed that the replacement of palm oil with canola oil up to 42.5 percent in tea whitener formulation was acceptable among consumers and also the tea whitener retained its quality and sensory properties after storage for 08 days at 04 C. The tea prepared from S4 has the same sensory properties as the tea made with the control formulation. It is recommended that canola oil based tea whitener should be a introduced in the market for creating awareness among the general population about the role of omega-3 n human health and threats of consuming saturated fatty acids. There are need of studies forefficacy of developed tea whitener whether it beneficially transmit the omega-3 to human body or not and what are the health benefits among the subjects. More research work is required to testify the product under UHT treatment to find out what are the changes in physical and chemical properties of the product up to 03 months, it's emulsion stability and it's sensory properties during and after 03 months of shelf life in tetra packaging.
Availability: Items available for loan: UVAS Library [Call number: 1756,T] (1).
7.
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).
8.
Production Of Inulin And Fructo-Oligosaccharide Mixture And Evaluation Of It In Vitro Prebiotic Properties
by Pakeeza rafiq | Dr. Sanaullah iqbal | Dr. Naureen naeem | Prof. Dr.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2029,T] (1).
9.
In Vitro Antibacterial Activity Of Star Anise (Illicium Verum) Oil Against Common Food Borne Pathogens And Its Utilization in Cookies Preparation
by Shamim khalid | Dr. Naureen naeem | Dr. Sanaullah iqbal | Prof. Dr. Aftab.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2033,T] (1).
10.
Growth Inhibiting Effects Of Cinnamon (Cinnamomum Verum) Oil On Common Food-Borne Pathogens And Its Utilization
by Sidrah naseer | Dr. Naureen naeem | Dr. Sanaullah iqbal | Prof .Dr. Aftab.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2034,T] (1).
11.
Determination Of Aflatoxins In Super Kernel Basmati Rice Types Consumed In Different Regions Of Punjab Pakistan
by Hina mukhtar | Dr. Zubair farooq | Dr. Muhammad | Dr. Sanaullah iqbal.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2052,T] (1).
12.
The Effect Of Supplementation Of Galacto-Oligosaccharide And Fructo-Oligosaccharide + Inulin On Mineral Absorption in Rats
by Kaleemullah maawia | Dr. Sanaullah iqbal | Dr. Naureen naeem | Prof. Dr. M.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2067,T] (1).
13.
Microbial Quality Of Fresh And Frozen Fish From Markets Of Lahore
by Irfan iqbal khan | Dr. Naureen naeem | Dr. Muhammad | Ms. Farasat rizwan.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2068,T] (1).
14.
Detection Of Bacterial Load In Quail Meat Available In Lahore Market
by Muhammad Rameez akram | Dr. Naureen naeem | Ms. farasat rizwan | Prof. Dr. Aftab.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2078,T] (1).
15.
Comparison Of Fine Wheat Flour Quality Produced By Wheat Flour Mills Of Lahore
by Mamoona Ashiq Jutt | Dr. Zubair Farooq | Dr. Mateen | Dr. Naureen Naeeem.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2112,T] (1).
16.
A Comparative Study Of The Effect Of Traditional And Commercial Packaging On The Storabilityu Of Wheat Flour
by Tariq Shahzad Jutt | Dr. Zubair Farooq | Dr. Mateen | Dr. Naureen Naeem.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2113,T] (1).
17.
Structural Modification Of Potato Starch To Monitor Its Post Prandial Glucose Response
by Sadaf Bashir | Dr. Zubair Farooq | Dr | Dr. Muhammad Nasir.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2114,T] (1).
18.
Assessment Of Microbial Load In Vegetables Grown In Sewage Polluted Water In Lahore Surroundings
by Asifa | Dr. Sanaullah Iqbal | Dr. Naureen Naeem | Prof. Dr. Aftab.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2119,T] (1).
19.
Physico-Chemical Organoleptic Properties Microbiological Analysis And Effucacy Of Homenade And Market
by Asif Mushtaq | Dr. Sanullah Iqbal | Dr. Muhammad Nasir | Prof Dr.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2126,T] (1).
20.
Determination Of Microbial Contaminants Of Canned Fruit Products Available In Local Markets Of Lahore Pakistan
by Muhammad Waseem Akram | Dr. Muhammad Nasir | Dr. Zubair Farooq | Prof. Dr. Aftab.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2143,T] (1).
21.
Effect Of B- Mannanase On Broilers Performance At Different Dietary Energy Levels
by Muhammad Imran | Prof. Dr. Talat Nasir Pasha | Dr. Saima | Prof. Dr. Muhammad.
Material type: ; Format:
print
Publisher: 2012Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2147,T] (1).
22.
Comparative Efficacy Of Urea And Slow Release Non- Protein Nitrogen On The Performance Of Nili-Ravi Buffalo Calves
by Muhammad Irfan Khan Mayo | Dr. Saeed Ahmad | Dr. Nisar | Prof. Dr. Anjum Khalique.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2167,T] (1).
23.
Comparison Of Nutrient Profile And Organolepic Acceptability Of Various Steamed And Fried Indian And Chinese Carps
by Ahsan Khalid | Dr. Muhammad Nasir | Dr. Noor Khan | Dr. Saima.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2174,T] (1).
24.
Impact Of Zinc Supplementation On Growth Performance Carcass Traits And Immune Response In Broilers
by Muhammad Ali | Prof. Dr. Anjum Khalique | Dr. Muhammad Afzal Rashid | Prof. Dr.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2177,T] (1).
25.
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).
26.
Effect Of Lactic Acid Hot Water And Tap Water Spraying On Microbiological Load And Shelf Life Of Beef Carcasses
by Muhammad Usman Badar | Dr. Muhammad Nasir | Dr. Zubair Farooq | Dr.Nasir Ahmed.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2184,T] (1).
27.
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).
28.
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).
29.
Effect On Lipid Profile Parameters By The Addition Of Orange Juice In Diet Of Hypercholesterolemic Patients
by Zeshan Ali (2012-VA-616) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Mrs. Rahat Naseer.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Orange juice;arich source ofvitamin C,folate,andflavonoidssuchashesperidine, induceshypocholestremicresponsesinanimals.Previousepidemiologicstudiessuggestedthat ahighintakeoffruitandvegetablesisassociatedwithareducedriskofcoronary heartdisease(Borsetal.1990).Thebeneficialeffectcould berelatedtominorcomponents,especially flavonoids,whichare proposedtoexerttheiractionby inhibitingLDLoxidation (CooksandSamman1996).Orange juice might beneficially decrease blood lipid profile in subjects with hypercholesterolemia(Charleux1996).
Fiftysubjectshavingelevated totalcholesterol andLDLcholesterolincludedin thestudy.Participantswas incorporate2cups(5000mL)oforange juicedailyintotheirdiets,eachdoseoveraperiodof3 weekfollowed by a 5-weekwashoutperiod.Plasma lipid,folateandvitaminC(acompliance marker) concentrationsmeasuredat baseline,aftereach treatment, and afterthewashout period.Obtained resultswereanalyzedbyusingstatisticaltoolANOVA (two-way)onStatistical PackagefortheSocialSciences (SPSS) softwareversion 21.0.0.Attheendofthis studywewereabletoconcludethe variationin lipidprofile parametersbyorangejuiceconsumption.EitherOrangejuicecanbeusedtoimproveblood lipidprofilein hypercholesterolemicsubjects.
At the end of the study period the significantly increased HDL- cholesterol and decreased LDL-HDL cholesterol ratio had not reverted to initial values. In fact, the decrease in the LD-HDL cholesterol ratio and increased HDL- cholesterol at the time of washout tend to be higher as compared to the detected in 3rd period. Moreover it was also observed that subjects consuming processed orange juice showed different results of HDL and LDL-HDL cholesterol concentration, subjects consuming fresh orange juice had elevated level of HDL and decreased ratio of LDL-HDL ratio as compared to those who intake commercially available processed orange juice.
Availability: Items available for loan: UVAS Library [Call number: 2309-T] (1).
30.
Evaluation Of Current Food Safety Practices At Various Food Establishments In Lahore
by Muhammad Shahbaz (2013-VA-600) | Dr. Muhammad Nasir | Dr. Zubair Farooq.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food Safety is a scientific discipline describing handling, preparation and storage of foods in ways that prevent food borne illnesses. In present era there is much advancement in the process of product control and practices which are aimed to produce wholesome and safe food. Governments have imposed very strict quality and food safety assessment parameters for food establishments. All food establishments have not adopted practices to ensure food safety.In the present study the survey of 500 food establishments of Lahore were conducted to evaluate current food safety practices adopted by various food establishments. The evaluation was done by using structured questionnaire/checklist. The questionnaire/checklist detailed of food establishment, management and personnel, personal hygiene, establishment design and physical facilities, maintenance and sanitation of establishments, control of operations and consumer awareness with product information. SPSS version 16 was used for all data analyses. Descriptive statistics including frequencies, means, and standard deviations were calculated for all variables as appropriate.The project highlighted the situation of current food safety practices and gaps in implementation adopted by various food establishments in Lahore. Evidence from the literature suggests that majority of Pakistani foods are drastically implicated with contaminants. Food hygiene training as a means of improving food safety, strong consumer protection groups, awareness of food safety, and the right to acquire safe food, strict adherence to food laws, new legislation with changing food safety perspectives, and the recognition of this challenging problem by all stakeholders are some of the practical, systematic, and aggressive steps that can be taken to curtail the risk of microbiological and chemical foodborne diseases and to minimize the health consequences associated with the consumption of unsafe foods in Pakistan.
Availability: Items available for loan: UVAS Library [Call number: 2331-T] (1).
31.
Efficiency Of Nitrogen Utilization In Response To Level Of Crude Protein Supplies In Multiparous Lactating Nili-Ravi Buffaloes
by Rizwan Munawar (2008-VA-114) | Dr. Muhammad Naveed Ul Haque | Mr. Murtaza Ali Tipu | Prof. Dr. Anjum Khalique | Dr. Qamar Shahid.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Livestock has a vital role in pakistanʾs economy. Livestock play a key role in alleviating poverty from our rural areas. Nutritional management is of keen importance in livestock business. Optimum supply of nutrients (protein and energy) is very important for precise farming. Establishing protein and energy requirement for animals has a vital role in livestock farming for guaranteeing the optimum supply of these nutrients. Under feeding and over feeding of these nutrients may negatively affect the performance of animal and also may have some adverse effect on environment by production of different types of hazardous gases. Protein requirement of buffalo depends on milk production and milk protein contents together with efficiency of conversion of dietary N to milk N. buffalo is reported to be less efficient converter of dietary N to milk N as compared to cows, however average dietary N conversion to milk still needs further investigation.
This study was conducted at Buffalo Research Institute, Pattoki. Three levels of crude protein were supplied to check their effect on production performance of buffaloes. Design for the experiment was 3×3 latin square including two animals in each treatment. Experiment was completed in 63 days (21 days in each period). During the study different parameters were determined by using different laboratory techniques. Milk parameters included milk yield, milk fat, milk protein and milk lactose. Blood parameters included urea, total protein, triglycerides (TG) and glucose. Fecal sampling was done to check N digestibility and feed analysis were also performed by using standard procedures. Data were analyzed using GLM procedures of SAS.
DMI was similar at all the treatments. DMI at low CP diet, medium CP diet and high CP diet was 14.3, 14.4 and 14.1 kg/d respectively. Milk yield was also identical at all the protein supplies and was 9.90, 10.0 and 9.82 kg/d for low protein supply, medium and high protein
Summary
41
supply respectively. Milk protein contents also showed no response and were 3.99, 3.94 and 3.99 % at low CP, medium CP and high CP respectively. Milk fat contents were also same at all the treatments and these were 6.63, 6.58 and 6.67 % at low, medium and high CP level of diet. Milk lactose concentration was 5.30, 5.26 and 5.31 % at all the three diets. Similarly protein yield, fat yield and lactose yield showed no response of this dietary variation of protein. Body weights of the animals were increased by increasing CP in diet. Body weights of the buffaloes were 478.3, 498.5 and 499.1 kg at low CP, medium CP and high level of CP in diet, respectively. Nitrogen intake was significantly higher at higher CP supplies and was 248.4, 297.3 and 314.3 g/d at low protein, medium protein and high protein levels. Similarly, CP intake was higher at higher protein supplies. CP intake increased from 1.553 to 1.964 kg/d by varying protein from low to high level. Nitrogen efficiency was decreased by increasing level of CP in diet and was decreased from 24.94 to 19.64% by increasing CP from low to high level in diet. BUN was increased linearly by increasing CP in diet, whereas blood glucose and triglycerides showed no response of this dietary manipulation.
In current feeding situation, no effect of increasing protein supply was observed on production status of these buffaloes. Blood urea nitrogen was increased whereas efficiency of nitrogen utilization was decreased by increasing CP in diet. So the recommended level of CP in ration for milk yield of 10 kg with 4% protein and 6.6% fat is 10.9%. But this still needs further investigations. Current experiment served as an opportunity to explore the effect of varying levels of CP on nitrogen utilization efficiency in buffaloes. Further research is required in high forage based diets. Availability: Items available for loan: UVAS Library [Call number: 2327-T] (1).
32.
Assessment Of Correlation Between Food Choices And Fertility Status In Females
by Tamkenat Mansoor (2013-VA-923) | Dr. Muhammad Nasir | Ms. Amina Chughtai | Mr. Muhammad Bilal.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note:
The changing lifestyles and eating patterns have resulted in a number of fertility related problems, especially in females. Initially it was thought that only morbidly increased or decreased body weights were the causative factors in cases of infertility and sub fertility but it has been observed that a lot of women with normal body weight are also increasingly finding it difficult to conceive. Similarly obese and underweight women have also been seen to reproduce normally. Thus, in order to have a better understanding of the relationship between food and fertility we need to compare the eating patterns of fertile women with those of infertile ones. Various eating patterns are associated, either negatively or positively, with the fertility status of females.
At least 50 fertile and 50 infertile females, attending the OPDs at health centers in Gujrat, during the time of 6 months or until the benchmark of 50 control and 50 cases is not achieved, will be recruited and interviewed through a proposed questionnaire. Other than Food frequency checklist, social, medical and sexual history of the females will also be included in the questionnaire.
Filled questionnaires will be analyzed using Minitab. Comparisons will be made between the food choices of fertile and infertile group using t-test and other relevant tests.
The results of the proposed study will help to assess the association between the eating patterns and fertility status of females and help the practitioners to educate and better assist their patients to conceive successfully.
Availability: Items available for loan: UVAS Library [Call number: 2415-T] (1).
33.
Impact Of Different Cooking Methods On Heavy Metals Concentration In Fish Meat
by Ammara Asghar Butt (2009-VA-429) | Dr.Azmat Ullah Khan | Dr.Sanaullah Iqbal | Dr.Saif-Ur-Rehman Kashif.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Fish is considered important and diverse group of vertebrates in aquatic system. It has a vital place in our daily diet because of its high nutritional profile as it contains essential omega 3 and 6 fatty acids, protein and carbohydrates. The production of fish in Pakistan is quite satisfactory but the consumption rates are still very low, hence the food industries and health authorities are working together to increase the public awareness for the consumption of fish.
The habitat of fish is water which is highly contaminated with heavy metals due to certain human activities. Heavy metals are non-biodegradable elements. Fish have ability to accumulate these metals. The consumption of contaminated fish can cause cytotoxic, mutagenic and carcinogenic disorders in human beings. Scientists and researchers are working together to find a cooking or processing method by which we can reduce the risk of toxicity of these metals.
Presence of heavy metals in fish can cause cytotoxic, degenerative and carcinogenic diseases in humans. It is reported that by using certain cooking methods the concentration of metals can be reduced to safe limits.
Nine samples of fish and water will be collected from three stretches of river Ravi. Samples were transported to laboratory. Then were divided into five groups one group remained as fresh other were cooked with four local fish cooking methods (fry, grill, bake and curry). Then these samples were analyzed for heavy metals Zinc (Zn), Lead (Pb) and Chromium (Cr) by atomic absorption spectrometry (AAS). Analysis of variance test (ANOVA) using statistical package for the social science (SPSS) was applied to analyze the collected data. The present study is helpful to find the method by which heavy metals concentration can be reduced and is helpful for public awareness. Availability: Items available for loan: UVAS Library [Call number: 2421-T] (1).
34.
Assessment Of Food Safety Knowledge, Attitude Andpractices (Kap) Among Food Handlers At Hospitals In Lahore
by Barkat Ali (2009-VA-484) | Dr. Naureen Naeem | Dr. SanaullahIqbal | Dr Saima Inayyat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Food safety is an alarming issue now a days in Pakistan as many food borne illnesses, diseases and spoilage of food occur due to poor knowledge, attitude and practices of food handlers about food safety and hygiene. Food safety is a scientific discipline describing preparation, handling and storage of food in different ways to prevent food borne illness. In present era there is much improvement in food preparation, serving, washing, handling and storage. Food safety knowledge, attitude and good practices which are aimed to produce safe food.
All food handlers have not good knowledge, attitude and good practices to ensure food safety.In the present study the cross sectional survey of 500 food handlers of public sector hospitalsof Lahore were conducted to evaluate current food safety knowledge, attitude and practices adopted by them. The evaluation was done by using modified questionnaire. The questionnaire consisted of food safety knowledge, attitude and practices among food handlers.SPSS version 22.0was used for all data analyses. Descriptive statistics including frequencies percentageswere calculated for all variables as appropriate.Educating, training and promoting positive attitude of food handlers would improve the status of food hygiene knowledge, attitudes and practices. Research is needed to focus on how to change the culture and behavior of the food handlers, and to improve their adherence and compliance with hand washing.The studyhighlighted the situation of current food safety knowledge, attitude and practices among food handlers of public sector hospitals in Lahore. Food safety, personal hygiene training as a means of improving food safety, awareness of food safety, among food handlers can prevent foodborne diseases and to minimize the health consequences associated with the consumption of unsafe foods in Pakistan.
Availability: Items available for loan: UVAS Library [Call number: 2451-T] (1).
35.
Determination Of Heavy Metals In Cauliflower And Carrot Grown In Suburbs Of Lahore
by Hafiz Muhammad Azam Arif (2013-VA-849) | Dr. Zubair Farooq | Dr. Sana ullah Iqbal | Dr. Saima Inayat.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Vegetables are the fresh and edible portions of the herbaceous plants. They classified as seasonal vegetables but they also classified as root, tuber, shoot, flower, fruit and leafy on the base of mode of consumption. Each of the categories mentioned above have its own role in human body. They play a vital role in human health due to their higher nutritional values. They are major source of macro and micro nutrients which required by the human body for optimal functioning. They are not only involved for normal body functioning but they also disease preventive in nature. Heavy metals get entry through different routes and accumulate in edible and inedible portions of the vegetables in quantity enough to cause clinical problems to humans and animals. This study was designed to assess the level of heavy metals in vegetables in different districts of Punjab.
Heavy metal is defined as metallic element usually toxic in nature with high density and atomic weight. As they are toxic in nature they accumulate in different parts of the vegetables and lead to several health complications in humans. Some of these metals are of nutritionally important for human health in small quantities and referred as trace elements which include zinc, iron, copper etc. They are among the major toxicants in vegetables which may cause chronic diseases in the kidney and liver of humans and causes disruption of numerous biochemical processes leading to cardiovascular, nervous, kidney and bone diseases. Open crown vegetables like cauliflower have more chances of infestation in suburbs due to waste water irrigation as compared to intact skin vegetables especially grown away from suburbs. Moreover, vegetables treated under clean sanitary conditions can have low levels of heavy metals as compared to the untreated ones.
There are different sources of heavy metals which include waste water irrigation, industrial waste water and soil pollution which associated with industrialization and agricultural activities such as atmospheric deposition, waste disposal, waste incineration, vehicle exhaust, fertilizer application and long term application of sewage sludge in agriculture land. Waste water contains sufficient amount toxic heavy metals which cause clinical problems.
In the present study two vegetable cauliflower (Brassica oleracea) and carrot (Dascusorrota) were collected from suburbs of Lahore. While samples of cauliflower were include from various districts of Punjab. The heavy metals Pb, Zn, Cr, Ni, Ca, Mg, K and Na were determined in cauliflower and carrot from suburbs; While Pb, Zn, Cr and Ni were observed in cauliflower from various districts of Punjab. Digested vegetable samples were analyzed through Atomic Absorption Spectrophotometer.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Lahore for cauliflower and carrot was (2.2267±0.0251, 2.2317±0.0076), (5.7100±0.0360,5.0333±0.2516), (1.1133±0.1154, 1.7333±0.0763), (2.466±0.1040, 2.4000±0.3605) respectively. There was a significant difference in both vegetables. Difference in concentration in both vegetables is due to the surface area of both vegetables as cauliflower has large surface area as compared to carrot.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Gujranwala for cauliflower was (2.3266±0.0145, 4.5966±0.0152, 0.9333±0.0152, 2.2467±0.0251) respectively.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Sheikhupura for cauliflower was (1.9000±0.0200, 6.043±0.0513, 0.933±0.0152, 2.490±0.0100) respectively.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Faisalabad for cauliflower was (1.928±0.0104, 5.736±0.0156, 1.193±0.0057, 2.476±0.152) respectively.
The highest levels for heavy metals (ppm) Lead, Zinc, Chromium and Nickel in Kasoor for cauliflower was (1.900±0.0200, 6.043±0.0513, 0.933±0.0152, 2.490±0.0100) respectively.
Each of the city have different concentration of the metals, several reasons for this variation which include medium on which these vegetables are growing, water used for irrigation, application of agricultural products, poor agricultural practices and post-harvest treatment which include harvesting procedure, washing of vegetables with unsafe water and transfer from long rooted areas. Uptake behavior of these metals and minerals by vegetables also affect it. The transfer factor (TF) of different heavy metals from soil to vegetation is one of the key components of human exposure to metals through the food chain. The highest TF valueis found for Zn because Zn is more mobile in nature. This study will provide a baseline data and there is a need for intensive sampling of the same for quantification of the results. Soil, plant and water quality monitoring, together with the prevention of metals entering the plant, is a prerequisite in order to prevent potential health hazards of wastewater irrigation. By using good agricultural practices including use of less agricultural chemical products and sewage water should be used after proper treatment.
Availability: Items available for loan: UVAS Library [Call number: 2454-T] (1).
36.
Evaluation Of Microbiological Quality Ofshawarma Sold By The Street Vendors Of Lahore
by Sana Adrees (2013-VA-896) | Dr. Zabair Farooq | Dr. Muhammad Nasir | Prof. Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food safety is a scientific discipline describes handling, preparation and storage of food that prevents food borne diseases.It includes a number of ways that must be followed to avoid potentially severe health hazards.The tracks within this line of thought are safety between the market and consumer. With the fast pace of life the consumption of fast food is going to increase day by day in Lahore. It is imperative to prepare food at good hygienic conditions because of its perishability. The usual thougt is that food should be safe in the market and the concern is safe delivery and preparation of food for the consumer.
Microorganisms affecting food comes from natural micro flora or are introduced by manufacturing steps ranging from processing storage and distribution. In some cases these micro flora have no effect on the food and can be consumed without consequence, but those that are introduced during course of processing depending on type and level of contamination can spoil the food and cause food borne illnesses.
Food can transmit diseases from one person to another as well as serve as growth medium for bacteria that can cause food poisonoing. In the developed countries there are standards for food, whereas in less developed countries the main issue is the availability of safe water supply which is one of the critical item.
The present research work was undertaken to investigate the microbial count in shawarma which is a vended food. Samples collected from Anarkali,Wahdat road and Islampura showed high microbial count which shows contamination due to poor handling and hygienic conditions and improper storage conditionswhile the samples taken from Fortress, Gulberg having less microbial count as compared to these areas.
High microbial load in street foods occur due to improper food handling, unhygienic food preparation and processing, cooking and storage at inappropriate temperature. Consumer, food vendors and all type people should be aware of food hygiene, public health, implications of consuming contaminated foods, causative diseases. Food safety rules and implementation of food regulatory laws in food preparation, serving and preservation should be strongly maintained to avoid contamination problems and food-borne diseases.
Following points should be strongly observed and maintained for future work and further investigative study to improve the quality of shawarama.
1. Ensuring regular inspection and periodical check on these food preparation procedures.
2.Continuous lab test and analytical lab analysis to check the unwanted presence of any new
harmful agents in these foods to ensure food safety for consumers.
Availability: Items available for loan: UVAS Library [Call number: 2455-T] (1).
37.
Evaluation Of Microbial Quality Of Burger Sold By Roadside Fast Food Centers In Various Regions Of Lahore
by Nimra Khalid (2013-VA-900) | Dr. Zubair Farooq | Dr. Muhammad Nasir | Prof. Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food safety actions need to cover the entire food chain, from production to consumption. The implementation of food safety include safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticides residues, as well as policies for certification systems for foods.
Food industry regarding safety issue is one of the most unseen areas of policy in developing countries, especially in Pakistan. As a result, food systems in these countries are not always as well controlled and comprehensive as in the mechanized world. This situation is exacerbated by an ever increasing population, rapid urbanization and, most importantly, a lack of the economic and practical resources needed to hold a sound food safety system. As a result, people in developing countries are continuously facing a wide range of potential food safety risks.
Food borne illness is a disease caused by consuming contaminated food or drink.There are more than 250 known food borne diseases. Food can transmit disease from individual to individual as well as serve as a growth medium for bacteria that can cause food poisoning.
Today, people try to save as much time as possible due to the requisite to cope with many tasks within restricted time. In many cases people who have busy schedule don’t have enough time to cook food therefore prefer to eat fast food like burger, shawarma, fries etc. from fast food centers.
The present research was undertaken to investigate the microbial load of the chicken burger samples (n=96) collected aseptically from different regions of Lahore. Samples were collected in sterile plastic bags and analyzed for microbial load immediately after collection in Microbiology lab of University of Veterinary and Animal Sciences.
Nutrient agar was used to perform Total Plate Count, Mackonkey Agar was used for total coliform count, Manitol salt agar was used to count Staphylococcus Aureus and SalmonellaShigella agar was used to detect Salmonella.
The findings of the current study showed that samples taken multinational restaurant have less contamination than from local fast food centers. While among local fast food centers Liberty, Fortress, Anarkali and Akbarimandi have lesser microbial count than samples collected from Ichra, moon market, Mori gate. The difference in microbial load is due to improper food handling, processing, cooking and storage temperature, time and manufacturing practices of the food handlers.
After conducting my research I concluded that following points should be strongly observed and maintained to improve the quality of chicken burger in local fast food centers
• Ensuring regular inspection and periodical check on these food centers
• Continuous lab test and analytical lab analysis to check the unwanted presence of any new harmful agents in these foods to ensure food safety for consumer.
Availability: Items available for loan: UVAS Library [Call number: 2456-T] (1).
38.
Nutritional, Microbiological And Organoleptic Evaluation Of Yoghurt Prepared From Goat-Buffalo Milk Blends
by Noor Haider (2009-VA-661) | Dr. Muhammad Nasir | Prof. Dr. Makhdoom Abdul Jabbar | Prof. Dr. Muhammad Abdullah.
Material type: ; Literary form:
not fiction
Publisher: 2011Dissertation note: Due to the high nutritional quality, goat milk is considered important daily food. But in our country, less usage of goat milk is due to lack of information about its basic nutrients and nutritional benefits, which provides less profit to the goat owners. Present study has been designed to prepare yoghurt from goat-buffalo milk blends for physico-chemical, nutritional and microbiological evaluation and to find out the best goat-buffalo milk blend for yoghurt preparation through organoleptic acceptability studies. Raw goat and buffalo milk was collected from University of Veterinary and Animal Sciences, Pattoki Campus, Pakistan and transferred to laboratory for analysis. After yoghurt preparation, chemical analysis was conducted for total solids, pH, ash content, lactose, cholesterol, protein, acidity and then physical analysis for viscosity and syneresis was conducted. Samples of yoghurt were microbiological analyzed for total viable count of Lactobacillus acidophilus, yeast, molds, coliforms by using different media. Yoghurt was also studied for sensory and nutritional evaluation after 0, 1, 3, 5, 7 and 9 days of storage at 4 °C. The data obtained was statistically evaluated through two way ANOVA by applying CRD.
Availability: Items available for loan: UVAS Library [Call number: 2522-T] (1).
39.
Evaluation Of The Microbiological Quality Of Ice Cream Sold At Local Shops In Lahore
by Muhammad Bilal (2009-VA-492 | Dr. Naureen Naeem | Dr. Sana Ullah Iqbal | Prof. Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Ice cream is a delicious, wholesome, nutritious frozen dairy food. It is noticed that generally manufacturing of ice cream on small scale production units like local shops doesn't totally follow the standard procedures of ice cream production. Ice cream can be contaminated with microorganisms if some ingredients have been added after pasteurization or by means of improper sanitation of the equipment and environment. Microbiological quality of ice cream reflects hygienic practice in production and is an indication of food safety. There was variation in quality of locally produced ice cream in different areas of Lahore.
Food safety is a scientific discipline describes handling, preparation and storage of food that prevents food borne diseases. It includes a number of ways that must be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between the market and consumer with the fast pace of life the consumption of fast food is going to increase day by day in Lahore. It is imperative to prepare food at good hygienic conditions because of its perishability. The usual thought is that food should be safe in the market and the concern is safe delivery and preparation of food for the consumer.
Microorganisms affecting food comes from natural microflora or are introduced by manufacturing steps ranging from processing storage and distribution. In some cases these micro flora have no effect on the food and can be consumed without consequence, but those that are introduced during course of processing depending on type and level of contamination can spoil the food and cause food borne illnesses.
Summary
49
Food can transmit diseases from one person to another as well as serve as growth medium for bacteria that can cause food poisoning. In the developed countries there are standards for food, whereas in less developed countries the main issue is the availability of safe water supply which is one of the critical item. Foodborne illness is a problem resulting from the consumption of contaminated food, bacteria, viruses, or parasites, natural toxins, chemicals that contaminate food.
For this study total 108 locally produced samples of ice cream were carried from different areas of Lahore. Mughalpura, Sadar, Model town, Gulberg, Town ship and Johar town. 6 shops from each area and 3 samples from each shop were purchased and put in the sampling box with ice packs. Samples were analyzes for microbial load in microbiology Lab of University of Veterinary and Animal Sciences.
Each sample was analyzed for microbiological analysis (Enumeration of Total Viable Count (TVC), Enumeration of Total Coliform Count (TCC), Enumeration of Total Staphylococcal Count (TSC) and detection of salmonella spp.
Nutrient agar was used to perform Total plate count, Mackonky agar was used for Total coliform count, Mannitol salt agar was used to count S.aureus , Salmonella Shigella agar for Salmonella detection . Each analysis was performed 3 times.
The samples collected from Mughalpura, Sadar and Model town were highly contaminated having more microbial count which shows contamination due to poor handling and hygienic conditions while Gulberg, Johar town and Town ship having less contaminated. Availability: Items available for loan: UVAS Library [Call number: 2543-T] (1).
40.
Determination Of Heavy Metals In Beverages Sold By Roadside Vendors From Different Public Places Of Lahore
by Numan Shoukat (2009-VA-504) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Dr. Saima Inyat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Food safety is serious issue now a days in Pakistan as many food borne diseases occur due to consumption of unsafe local beverages and soft drinks. Use of polluted water in locally produce beverages and juices without any treatment liable to cause diseases.
In summer beverages are commonly used to quench the thirst in Pakistan due to hot weather. Excessive use of such type of drinks cause different diseases like hypertension, gastrointestinal problem, liver and kidney failure, and also carcinogenic. So in this project, concentrations of various heavy metals including Lead, Cadmium and Iron were determined in local beverages (roadside vendors) from different public places of Lahore, Punjab Pakistan.
Total 200 samples of five different types of beverages were collected from ten different public places of Lahore. 50 samples were collected with the interval of 15 days. Sampling were repeated three times from four different road side vendors of same areas. The analyses will be carried out using atomic absorption spectroscopy (AAS) with electro thermic atomization in graphite furnace for the determination of the total content of lead (Pb) iron (Fe) and cadmium (Cd). The concentration of the digested soft drink samples will be derived from the regression equation and the samples will analyzed in duplicates. Present study was conducted at the Department of Environmental Sciences, UVAS Lahore for the duration of four months.
The data thus obtained from this research was evaluated through descriptive statistics. And the results of concentration of lead, iron and cadmium are not significant and not according to Standards of Pakistan. Availability: Items available for loan: UVAS Library [Call number: 2542-T] (1).
41.
Effect Of Inulin Present In Chicory Roots On The Diabetes
by Saeed Ahmad (2009-VA-642) | Dr. Sana Ullah Iqbal | Dr. Muhammad Nasir | Dr. Saima Inayat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Diabetes is metabolic disease in which there are high glucose levels over a long period of time. The principle symptoms of high glucose are expanded thirst, regular pee, and expanded craving. Diabetes is a disease that influences the way the body uses food from the blood. It is normally a hereditarily issue of digestion system, that is showed by the inability to tolerate carbohydrates and insulin inadequacy.
In 2014 around 387 million individuals have diabetes the whole way across the world and 90% of the cases were of Type 2 diabetes which is equivalent to 8.3% of the grown-up population. This proportion was equivalent for both ladies and men. From years 2012 to 2014, it is evaluated that 1.5 to 4.9 million deaths each year was because of DM. The danger of death is twice with diabetes. The normal number of individuals with diabetes is 592 million by 2035 by this rate. With more than 16 million individuals America have some type of this disease (DM). 700,000 new instances of DM are analyzed each year.
Diabetes is increasing at very high rate in Pakistan. There are nearly 7.1 million DM patients in Pakistan and it is also estimated that if DM continually develop at this rate then 11.4 million patients of diabetics will be there and Pakistan would rank 10th in the world in 2030. This study is designed due to this alarming rate of diabetes in our country. Inulin present in chicory roots may be used to optimize blood glucose level in diabetic patients.
Total 20 diabetic participants aged 30 to 40 years, present in Lahore, were selected for this study in two groups with 10 each participants. Chicory root powder was used as a source of inulin.
60
Chicory roots was purchased from the market. Then cleaned from dirt and then it was dried with the help of oven at temperature 55˚c.Then this dried roots were grinded with the help of grinder machine.
Two group were formed. One group was control group that used only allopathic medicines specifically for diabetes. Other group was inulin group that used chicory root powder. Inulin group used both chicory root powder and medicines 1st week of the study. This was done only to ensure no side effect of chicory root powder on the participants. Next week when there was no adverse effect then participants were advised to use half of the medicine along with the chicory root powder. Then after 13 days when glucose level of the participant was on the course then eliminated the medicines and told them to use only 10 grams of chicory root powder daily.
Glucose level of these patients was tested daily by the glucometer for two weeks. Then after every 5 to 7 days for 3 months. Then at the end of this period HBA1C test was carried at the hospital laboratory.
In this experimental trial, we investigated the effect chicory root supplementation especially inulin has on glucose level of type 2 diabetic patients. Our results showed that three months of chicory root supplementation significantly decreased blood glucose level. My study reveals that inulin as a fiber didn’t control the diabetes but have a little effect on the glucose intake in the blood due to its fibrous nature. Data showed that the inulin supplementation slightly reduce the glucose level in the blood. First week of the supplementation was along with medicines and data showed reduction in the glucose level of blood. At initial day the average random blood glucose level was 251.2 ± 60.1 mg/dl and after 7 days it was 220 ± 53.1 mg/dl and at the end of 90th day it was 195 ± 52.3 which shows that inulin has a reducing effect on the diabetes to some
61
extent. In this study we can conclude that inulin containing chicory roots has a positive effect on the reduction of glucose level of blood (p < 0.001). The patients that use 10 grams of chicory root powder constantly were able to lower their blood glucose level and HbA1c. But it cannot be used as a medicine replacement in diabetic patients because it does not control blood glucose level to the normal range.
Future Recommendations:
I recommend in future that effect of inulin on the diabetic patients should be checked in relation to amount of medicines given to the patients. Researchers should check that what happens when inulin is used with different amount of medicines in diabetic patients. And also what happens when different amount of inulin is given to diabetic patients along with same medicine. Availability: Items available for loan: UVAS Library [Call number: 2568-T] (1).
42.
Impact Of Nutrition Education On Knowledge About Osteoporosis Among Women
by Aroob Hussain (2012-VA-399) | Ms. Tahreem Hussain | Dr. Sana Ullah Iqbal | Dr. Mamoona Chaudhary.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Osteoporosis is a serious public health problem. It leads to compromised bone health and quality of life deteriorates. As there is no cure to it, it is important to prevent it. The peak bone mass can be achieved prior to the age of 30. Therefore, prevention is most effective if done in childhood and adolescent. About 9.9 million people in Pakistan have osteoporosis of which 7.2 million are women. The occurrence of Pakistan is expected to rise in the coming years with an estimated prevalence of 11.3 million in 2020, and 12.9 million in 2050. Therefore, the high prevalence of osteoporosis in Pakistan is of public health concern. The nutrition knowledge about osteoporosis in women was improved after nutrition education. The study design was randomized pretest posttest control group design. A sample of 150 females aged between 16 - 30 years visiting Pakistan Society for the Rehabilitation and Disabled were selected through purposive sampling. Data was collected through closed ended questionnaire. Sample was divided into two equal groups; Control Group and Experimental Group. Both groups were pretested. The baseline knowledge of both the groups was assessed using a 27-item questionnaire. After pretesting nutrition education was imparted to the experimental group through various materials. Nutrition education was given once a week for 2 months (8 weeks). Each education session was of 30 minutes approximately. The educational tools used were handouts for participants and multimedia power point presentations. After 2 months, both control and experimental group were post-tested to assess the effectiveness of nutrition education. The data analysis was done using SPSS v.20 software. Pearson’s Chi-square test was used and qualitative data was presented in the form of descriptive statistics. Analysis of data was carried out by making tables and clustered bar charts. The study concluded that intervention (nutrition education) is effective on improving the knowledge and attitudes about Osteoporosis among females aged 16-30 years. The findings are in conformity with studies from Pakistan and abroad. Availability: Items available for loan: UVAS Library [Call number: 2583-T] (1).
43.
Linking Childhood Obesity With Excessive Use Of Digital Media
by Hafiza Nida Rehmat (2014-VA-534) | Dr. Sana Ullah Iqbal | Ms. Tehreem Hussain | Prof. Dr. Mansur Ud Din Ahmad.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Obesity is one of the most prevalent problems all over the world particularly in children and adolescence that could lead to sedentary behavior and influence the dietary habits of children. The television food commercials have bad impact on children and increased brand advertisements may lead to unhealthy consumption patterns. The hypothesis of the study was excessive use of digital media can lead to weight gain in children. The sample of 400 children of class 4-6 was taken from private schools, Daar-e-Arqam school, Himayat-e-Islam higher secondary school and Al-Huda Educational Institute, Lahore.. Children of age 9-11 years was included from middle class group (monthly income 30,000-70,000/-). The demographic measurements were obtained by each student while having a personal interview with them. The anthropometric measurements (heights, weights, BMI, TSF, MUAC and MAMC) were taken by using specific measuring tools. The height were measured by stadiometers, weights by weighing machine and other anthropometric measurements by abs plastic medical body fat skinfold caliper meter. Growth charts were used to assess the degree of malnutrition (over nutrition or under nutrition). The questionnaire was filled by asking questions to the children in order to assess the relationship of body weight and digital media. Descriptive statistics and chi square, Pearson’s correlation (SPSS version 20) was applied on the data to assess either digital media has positive or negative relationship with children’s body weight. The age, gender and class are significantly associated with nutritional status of the students. The students of Lahore Pakistan like to use mobile and laptop and the duration of using mobile or laptop is positively associated with health status of the individual. Student has very busy life and they do not have spare time to watch television so it is not significantly
49
associated with health status of the individual. In such case, students have low physical activity and increase sedentary behavior. Parents do not allow their children to go out for games or activities because of security concerns or restrictions on girls especially. The physical activity is negatively associated with health status of the individual. The dietary habits of the individuals are badly affected due to the trends of junk and fast food consumption but it is not associated with food marketing campaigns in this study. The food marketing campaigns target young children for selling their products by advertising them in prime time of children programs but due to busy schedule of the individuals , they do not have time to be effected by them. Availability: Items available for loan: UVAS Library [Call number: 2579-T] (1).
44.
Effect Of Nutrition Education On Dietary Compliance Of Pre-Diabetics
by Aniqa Maqbool (2014-VA-520) | Ms. Tahreem Hussain | Dr.Sanaullah Iqbal | Prof. Dr. Mansur-ud-Din Ahmad.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Pre-diabetes or borderline diabetes, a condition characterized by impaired fasting glucose and impaired glucose tolerance is a wakeup call to forestall the path leading to diabetes and its related complications. Nutrition education is thought to be a cornerstone in the prevention of chronic diseases. Intervening at right time through nutrition education will help to minimize the risk of diabetes.
The current study hypothesized that nutrition education can improve dietary compliance in pre-diabetics.
The current study was carried out on 400 participants who were interviewed and screened by arranging diabetes awareness camps arranged at Hafiz Medical and Diagnostic Centre.
Filled questionnaires were analyzed using SPSS version 21. Descriptive and inferential statistics was done to analyze data.
The results of the current study showed positive effect of nutrition education on dietary compliance with improved blood glucose levels. The results showed compliance to go up with increasing education level (100% compliant in post-graduation) and importantly in extremely obese people (100%). Furthermore, it was observed that total calorie intake was significantly reduced by decrease in the intake of bakery products, starchy vegetables, refined sugar, sweets and desserts, fried products and sweetened carbonated beverages from baseline food consumption of pre-diabetics. Also, it was noted that consumption of fresh fruits, non-starchy and leafy vegetables was increased although not statistically significant but it replaced the refined carbohydrate intake thereby showing reduction in total percentage of carbohydrate consumed from total calories.
Summary
83
Protein intake was statistically significant whereas percentage of fat consumed from total calories was not statistically significant between groups. Moreover, compliant pre-diabetics had significant improvement in fasting blood glucose levels on monitoring after 2 months of nutrition education whereas no statistically significant change was observed in anthropometrics measurements between groups although slight decrease was assessed in experimental group. Therefore, it can be concluded from the current study that nutrition education can definitively improve dietary compliance in pre-diabetics by good nutritional and lifestyle counseling. Availability: Items available for loan: UVAS Library [Call number: 2604-T] (1).
45.
Evaluation Of Microbial Quality And Sensory Attributes Of Fresh Fruit Juices Sold At Various Places Of Lahore
by Anam Sajid (2013-VA-964) | Dr. Zubair Farooq | Dr. Sanaullah Iqbal | Dr. Aftab Ahmed Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: The beverage industry in Pakistan has emerged as a progressive sector over the years. Juices are rich source of nutrients containing vitamins minerals but the microbial quality and sensory attributes of street vended, corners and restaurant juices is not at satisfied level. Juices squeezed from fresh fruits and vegetables contain microorganisms which are potentially hazardous to public health Therefore this study aimed to evaluate the microbial quality and sensory attributes of fresh fruit juices sold at various places of Lahore. The selling and consumption of juices are never stopped on nutritional grounds as well as livelihood of street vendors. It is alarming situation for suitable agency to take some necessary action, make guidelines to prevent potential food poisoning from juices that contain pathogenic bacteria, and find natural antimicrobials from plants that control spoilage and pathogenic microorganisms in juices.
Microbial quality and sensory attributes of Street vended, corners and restaurant juices are not in good condition.
Sample of 243 juices of three types, pineapple, peach pomegranate took from three categories, collected from 9 towns of Lahore (for 1 town 9 from each flavor that makes 27 from each town). The categories were juices from Street Vender (SV), Juice Corner (JC) and Restaurants (RT). All the samples were evaluated for sensory attributes (appearance, color, smell, taste and overall acceptability) by using 15-point hedonic scale and microbiological parameters, Aerobic Plate Count (APC), Total Coliform Count (TCC), Total Staphylococcus Count (TSC) and Salmonella detection.Data was analyzed statistically by theone way ANOVA for sensory evaluation and microbial count with 5% probability. Means were compared by LSD (least significant difference) test (Steel et al.,1997).
Results of my study indicates that juice samples collected from SV of various areas of Lahore showed very high number of microbiological counts and got very low score for its sensory attributes. While samples collected from JC showed microbiological counts less than SV and sensory attributes scores more than juices from SV. This was not only due to poor hygienic quality of these juices but also places consumers at a high risk of contracting food-borne infections. Lack of sanitary conditions in street vended juice stalls and the occurrence of pathogenic bacteria in juices are alarming enough for an immediate action by the suitable agency. Regular monitoring of the quality of fruit juices for human consumption must be introduced to avoid any future pathogen outbreaks. Juices took from RT revealed very low microbiological counts and very good score on hedonic scale which shows that they have good hygienic conditions. Their preparation methods and surrounding environment are clean.
At the end of this study we concluded that there was significant discrimination among the categories and the varieties of fresh fruit juice vendors as well as among the different towns. The microbial quality and sensory acceptability of fresh fruit juices sold at various locations of Lahore were not satisfied and we have to take step to make the conditions of our street vendors and juice corners better by giving them proper training about personal and environmental hygiene so that consumers can use the safe juices free from contamination.
Availability: Items available for loan: UVAS Library [Call number: 2603-T] (1).
46.
Study Of Effect Of Heat On Aflatoxin Reduction In Chickpea
by Zarmeena Khan (2009-VA-514) | Dr. Zubair Farooq | Dr. Naureen Naeem | Dr. Muhammad Nawaz.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Chickpea (Cicer arietinum L.), also called garbanzo bean or Bengal gram, belongs to the family Fabaceae of class dicots (Lev-Yadun et al. 2000). It is an important legume crop cultivated over an area of 963.0 hectares with a production of about 675.2 tons in Pakistan. It is the most nutritive pulse extensively used as protein addition to starchy diet. The major issue which influences the chickpea is naturally occurring aflatoxins (AFB1, AFB2, AFG1 and AFG2) with AFB1 the most important, toxic and carcinogenic. Aflatoxins (AFB1, AFB2, AFG1, and AfG2) are toxins produced by Aspergillus flavis and Aspergillus parasiticus infecting the agricultural crops. Chickpea is largely contaminated by aflatoxins in Pakistan due to seasonal variations, improper management of grains and contaminated soils. These are dangerous fungal metabolites that impair child development, suppress the immune system, cause cancer and in severe acute exposure death occurs, so it is necessary to estimate its toxicity in public health perspective.
For this purpose present study was conducted to determine the level of aflatoxins in Chickpea samples (Roasted and Unroasted). Samples were collected from different areas of Lahore i.e. Anarkali, Icchra, Model town, Gulberg, Mughalpura,Iqbal Town, Samnabad, Secretriate, Sabza Zar, Wahdat Road, Shad Bagh, Data Darbar, Thokar Niaz Begh, Cantt, Lohari Gate, Outfall Road, Dharampura, Joray Pull, Rehman Pura, Mozang, Faiz Bagh, Akbari Mandi, Liberty, Jallo Morh, Lahore Medical Society, Darogha Wala, Firdous Market, Siddiqia Colony, District Court, Sanat Nagar and also from chickpea vendors. The samples were analyzed by thin layer chromatography (TLC) to check the presence of aflatoxins (B1, B2, G1 & G2). TLC analyses were further confirmed by high performance liquid chromatography (HPLC) to verify the accuracy of TLC. These analyses were performed in the Department of Food Science and Human Nutrition and WTO labs, University of Veterinary and Animal Sciences, Lahore.
Experimental results showed that 60 out of 120 samples were contaminated with four different types of aflatoxins. In other words, 50% samples were found contaminated with aflatoxnis. Aflatoxin B1 was the major aflatoxin found in many samples but aflatoxins B2, G1 and G2 were also identified. Samples were analyzed on TLC method and 5% of contaminated samples were re- evaluated on HPLC technique to get precise results. Out of 120 samples sixty samples (50%) were collected from retail shops and other sixty (50%) samples were collected from street vendors. Each category of sixty samples holds 50% roasted and 50% un-roasted samples. Out of 120 total samples of chickpea 60 samples were taken from vendors with 2 categories of roasted and unroasted while 60 samples were collected from shops with the same categories. In those 120 samples, 60 (50%) were contaminated. From those 60 samples 39 (65%) samples were contaminated with aflatoxin B1. And it was also observed that the aflatoxin contamination level in vendors sample was high as compared to samples collected from shops. Out of 39 AFB1 contaminated samples vendor’s samples included 26 (66.66%) samples and samples collected from shops included 13 (33.3%) samples. In 26 vendors’ samples contaminated by AFB1, 18 (69.2%) samples were un-roasted while 8 (30.7%) samples were roasted. Aflatoxin B2 was present in 14 (23.33%) samples from these 60 contaminated samples, and presents only in both vendors and shops samples i.e. 7 (50%) samples from vendors and 7 (50%) from shops. From these AFB2 contaminated samples 10 samples (71.4%) were un-roasted and 4 samples (28.5%) was roasted. Aflatoxin G1 is also present in 5 samples (8.33%), out of which one sample (20%) was collected from vendors and 4 samples (80%) was collected from shop. From these G1 contaminated samples, 1 (20%) was roasted and 4 (80%) was un-roasted. Aflatoxin G2 is present only in two samples collected from vendors and shops, and we can say that 3.33% samples were contaminated with aflatoxin G12, out of 60 contaminated samples. From above results it is concluded that out of 60 contaminated samples 43 (71.66%) were un-roasted and 17 samples (28.33%) were roasted. After the aflatoxin determination in 60 shop’s and 60 vendor’s roasted and unroasted chickpea samples 5 samples were further processed at home by keeping 1 sample unroasted and 4 samples roasted at time intervals of 5mins,10mins,15mins and 20mins in sand bath. All the samples were free from the aflatoxin contamination except one which was unroasted. AFB1 was present in that sample at its minimum level i.e. 32.16µg/kg.
AFB1 was present more frequently in chickpea samples. Present study will be supportive for the investigation of aflatoxins in chickpea samples. Chickpea is widely consumed all over the world and occurrence of aflatoxins in this commodity is a major concern to human health. The present situation is too much worse about the levels of aflatoxins which are higher than the prescribed limit by the regulatory authorities. It was observed that TLC technique is good for the determination of aflatoxins in developing countries where the facilities of sensitive instruments are not accessible. Furthermore to quantify levels of aflatoxins by using sensitive instruments like HPLC, GC-MS and LC-MS is required for accurate detection of Aflatoxins (B1, B2, G1 & G2) in chickpea samples available in markets to protect the consumers from exposure of aflatoxins high level which are carcinogenic and hepatotoxic.
Availability: Items available for loan: UVAS Library [Call number: 2599-T] (1).
47.
Nutritional Assessment Of Hypertensive Patients And The Impact Of Nutrition Education On Their Dietary Practices In Contrast To Dash Diet
by Farah Naz (2012-VA-401) | Miss Tahreem Hussain | Dr. Sanaullah Iqbal | Dr. Mamoona Chaudary.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Hypertension is a common public health problem in developing countries. It leads to
further complications such as coronary heart disease, stroke and renal disorder. The main reason
is unawareness, poor dietary habits and worsened lifestyle in hypertensive patients. Nutritional
education at the right time may prevent other risk factors associated with hypertension.
Nutrition education have a positive impact on dietary practices of hypertensive patients
for secondary prevention.
A total of 200 hypertensive patients was purposively selected for this study. The willing
patients was informed about the purpose of study and consent was taken. The pretesting of the
hypertensive patients was administered about their usual dietary habits through questionnaire,
Food Frequency Questionnaire and 24-hour dietary recall. A total of 60 hypertensive patients
came with chronic diseases so they were excluded from the Research. Lessons and handouts on
nutrition education were given to the patients for a period of four weeks (1 month). After
completion of one month of nutrition education, post-testing was administered through filling up
of the same Questionnaire, Food Frequency Questionnaire and 24-hour dietary recall to assess
the improvement in dietary habits of hypertensive patients and results were calculated.
SPSS v. 21 was used for the compilation and analysis. Wilcoxon signed ranked test and
Paired t-test was applied to analyze the effectiveness of nutritional education on dietary habits of
hypertensive patients. Level of significance was p ≤ 0.05.
The present study helped to assess the effectiveness of nutrition education on improving
the knowledge and dietary practices of hypertensive patients. Availability: Items available for loan: UVAS Library [Call number: 2661-T] (1).
48.
Effect Of Various Classroom Educational Activities On Fresh Fruit Intake Of Children
by Anum Zafar (2014-VA-533) | Ms. Tahreem Hussain | Ms. Amina Chughtai | Mr. Muhammad Bilal.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Children of age group 3-4 years are developing their dietary habits. Multiple factors affect their eating preferences. Intake of fresh fruits is observed to be less in this age group. Initiative to improve fresh fruit intake during this age is of utmost importance as fruits are rich in micronutrients. The proposed study attempts to find out the effect of class activities on fresh fruit intake of children.
The current study hypothesized that class learning activities can improve the consumption of fresh fruits in children and the results of the current study indicates that fresh fruit intake can be increased by different educational activities.
A sample of 100 children 3-4 years of age enrolled in The Educators (Shahdara campus) participated in the study. They were divided in four equal sub groups, 25 children in each group. Each group was given the same weighed (109grams) fruit bowls for 20 mins. One group was the control group. In contrast the other three experimental groups received the treatment in the form of different class activities like animated movie, storytelling and the talk session. The fruit bowls were served after these activities and then the weight of the fruit bowls were recorded again. The experiment was performed thrice with a gap of one week to observe the difference. Those participants who were suffering from any type of allergy were excluded from this study.
Data of the leftover weight was analyzed statistically by SPSS version 21. Descriptive statistics (frequency/percentage), graphs, tables and graphs were used to analyze the data of different days of the treatment. One way ANOVA was used to check the difference between the outputs of different groups.
The result of the current study showed that participant with the treatment of storytelling ate more than any other treatment with lowest mean value of left over weight 14.36, however the group which receive the treatment of discussion had the mean value of 21.49 and the treatment with movie had the mean value of 34.02. Participant belong to the control group did not eat much fruit because they had highest mean value of leftover weight of 39.69.
Therefore it can be concluded from the current study that there is a positive effect of different class based learning activities on fresh fruits intake in children of age group 3-4 year.
Availability: Items available for loan: UVAS Library [Call number: 2659-T] (1).
49.
Assesment Of Postprandial Glycemic Response In Healthy Human With Respect To Some Promising Indigenous Mango Varieties Of Pakistan
by Afrah Jabeen (2014-VA-911) | Mr. Haroon Jamshaid Qazi | Dr. Sanaullah Iqbal | Dr. Sualeha Riffat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Carbohydrates intake result in elevation of BGL. GI is a simple tool to select right carbohydrate foods while GL determines the overall effect of that food on human health. High GI/GL diets are directly associated with progression of diabetes type 2. Mango is ranked among medium glycemic index fruit with GI (51-55) and nutritionally it is rich in dietary fiber. Different mango types have different nutritional composition so it was very necessary to estimate postprandial glycemic response of various mango types to determine the possible positive impact of all varieties on overall human health.
Samples of six mango varieties were evaluated for various physico-chemical testing. About 50-gram available carbohydrate from each source i.e. glucose and six mango cultivars were provided to each study person. Later on, post prandial blood glucose of all 10 individuals with a time interval of 15 minutes was determined by finger-prick method up to 120 minutes.
ANOVA was used to analyze all assessed attributes statistically. Means were compared through Duncan’s multiple range test for significance. Significance level was defined as p≤0.0.5 SPSS version 20 was used for all statistical analysis.
Desi variety among all studied mango types reflected low GI and GL value.
Availability: Items available for loan: UVAS Library [Call number: 2697-T] (1).
50.
Effect Of Chicory (Cichorium Intybus L) Roots Powder On Blood Glucose Level Of Streptozotocin Induced Diabetic Rats
by Nazish Abid (2012-VA-782) | Dr. Sanaullah Iqbal | Ms. Tahreem Hussain | Dr. Abu Saeed Hashmi.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: The increasing numbers of elderly people, eating calorie rich diets, obesity and lack of physical activity have increased a great the number of patients with diabetes. Worldwide According to International Diabetes Federation (IDF) there were 6.9 million cases of diabetes in Pakistan in 2014 and occurrence of diabetes in adults of 20-79 years of age was 6.8 %.( International Diabetes Federation, cited on January 31, 2015). The feeding on chicory roots decreased the levels of plasma glucose, cholesterol, high density lipoprotein (HDL) cholesterol and also reduced liver cholesterol, triglyceride and total lipids of diabetic patient. In the present study, it was aimed to utilize a indigenous sources like prebiotics to overcome the representative burden on economy and estimating the outcome of administration of chicory powder for use as a substitute mediator of insulin in the control of diabetes mellitus.
In the present study, chicory roots were cleaned, oven dried and ground to fine powder. The proximate analysis of chicory powder was performed. For feeding trial, thirty two Albino rats 5 to 6 weeks age, almost of same weight and mixed sex were procured and were randomly divided into four groups i.e. (A) Control , (B) Diabetic control, (C) Chicory treated and (D) Metformin treated group containing six rats each (three male and three female). Each group of rats was fed with a high fat diet (20%) for the first 2 weeks of adaptation. Then Diabetes was induced in B, C and D groups of rats by injecting 65mg/kg STZ through intraperitoneally. The diabetic rats of group C and D were then used for chicory intervention (125mg/kg of body weight) and for Metformin medication (500mg/kg body weight) along with normal diet respectively. The blood glucose level and weighing of animals measured initially and then
Summary
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weekly whereas glucose tolerance test of rats was performed initially and thereafter fortnightly. The feed and water consumption was measured on daily bases.
A significant (p<0.05) difference in blood glucose level was seen among the group B, C and D of rats. A non-significance difference (p>0.05) in blood glucose level was observed when compared between male and female rats of groups A, B, C and D. A significant (p<0.05) difference in live body weight was observed. The group B, C and D showed significant (p<0.05) decrease in live body weight from day 7 to day 28 as compared to group A whereas a non-significant (p>0.05) difference in live body weight of male and female rats of all groups was observed. A significant (p<0.05) difference in glucose tolerance between group C and D was observed whereas a non-significant (p>0.05) difference of glucose tolerance was seen between all male and female rats of groups A, B, C and D while a significant difference (p>0.05) in feed consumption within group A, B, C and D was seen whereas a significant difference (p<0.05) in feed consumption was seen between the subjects. A significant gender difference in feed consumption was observed (p<0.05) between the subjects but within the subjects a non-significant difference was seen. A non-significant (p>0.05) difference was observed within the subjects in water intake whereas significant (p<0.05) difference was seen between the subjects whereas a significant gender difference (p<0.05) was seen between the subject but a non-significant gender difference was observed within the subjects.
It is concluded that Cichoriun intybus root extract can be used as hypoglycemic agent to treat diabetic condition and has no adverse effects on body weight, feed intake and water intake. Availability: Items available for loan: UVAS Library [Call number: 2727-T] (1).
