Shahzad Hussain

A comparative study on chemical composition and antioxidant activity of ginger (Zingiber officinale) and cumin (Cuminum cyminum).

Spices are the building blocks of flavor in foods. This research work was focused on two important spices, i.e., ginger and cumin. Ginger and cumin both are recognized for their antioxidant properties. So, this study was designed to evaluate the chemical composition and antioxidant activity of ginger (Zingiber officinale) and cumin (Cuminum cyminum). The highest yield for volatile oil was obtained by the cumin sample, which was 2.52 +/- 0.11%, while the fresh ginger showed the lowest yield (0.31 +/- 0.08%). The analysis of volatile oils of fresh and dried ginger showed camphene, p-cineole, alpha-terpineol, zingiberene and pentadecanoic acid as major components, while the major components in cumin volatile oil were cuminal, gamma-terpinene and pinocarveol. In nonvolatile extracts the highest yield was obtained by the methanol extract of cumin (4.08 +/- 0.17% w/w), while the n-hexane extract of fresh ginger showed the lowest yield (0.52 +/- 0.03% w/w). Maximum total phenolic contents were observed in the methanol extract of fresh ginger (95.2 mg/g dry extract) followed by the hexane extract of fresh ginger (87.5 mg/g dry extract). The hexane extract of cumin showed the lowest total phenolic content (10.6 mg/g dry extract). The DPPH method showed the highest antioxidant activity for cumin essential oil (85.44 +/- 0.50%) followed by dried ginger essential oil (83.87 +/- 0.50%) and fresh ginger essential oil (83.03 +/- 0.54%). The FRAP of essential oils showed almost comparative results with DPPH. Cumin essential oil was found best in reducing Fe(3+) ions, followed by dried and fresh ginger. Our results suggest that both ginger and cumin can be used as potential sources of natural antioxidants in foods.

Effect of soaking and cooking on nutritional quality and safety of legumes

Purpose – Legumes are widely grown and are consumed as a source of plant protein throughout the world. They rank second after cereals with respect to their consumption order. Legumes have anti‐nutritional factors which make their uses limited. This study aims to check the effect of soaking and cooking on the anti‐nutrient contents and nutritional quality of the legumes.Design/methodology/approach – Five legumes (white kidney bean, red kidney bean, lentil, chickpea, and white gram) frequently used by the masses were selected for soaking and cooking trials. Legumes were tested for their weight, volume, density, swelling capacity and water absorption capacity before soaking and cooking. Legumes were soaked in simple water, 2 per cent sodium chloride solution, acetic acid and sodium bicarbonate and cooked in a beaker with 1 : 5 seed water ratio to uniform soft mass. After soaking and cooking, legumes were tested for anti‐nutrients (phytic acid and tannin) and their nutritional quality.Findings – The statistic...

Effect of soy flour supplementation on mineral and phytate contents of unleavened flat bread (chapatis)

Purpose – Unleavened flat bread (chapatis and rotis) is staple food of the Pakistani population. Almost 90 per cent of wheat produced in the country is used for chapatis and roti preparation. Present study was carried out to prepare composite flour, assess suitable level of composition. The main aim was to increase the mineral content of the diet, as they are deficient in the diet of the Pakistani people as for other developing countries.Design/methodology/approach – Composite flours were prepared by replacing wheat flour with 8, 16, 24, 32 and 40 per cent soy flour. Composite flour and chapatis were analysed for mineral and phytate contents. Sensory evaluation (color, flavor, taste, texture, folding ability and chewing ability) of chapatis was also carried out to assess acceptance of suitable level by the consumers.Findings – The statistical analysis of data obtained showed significant increase in minerals (Fe, Zn, Cu, Mn, Ca and Mg) and phytic acid content of flour. Significant decrease in phytate was f...

Functional properties of soy hulls supplemented wheat flour

Purpose – Almost 90 per cent of the wheat produced in Pakistan is used for chapattis and rotis preparation. Unleavened flat bread (chapattis and rotis) is staple food of Pakistani population. The present study was carried out to prepare composite flour and to assess suitable level of composition. The main aim was to introduce soy hulls as a rich source of nutrients and to study its impact on the rheological and sensory properties of the products.Design/methodology/approach – Soy hulls were combined wheat flour at 1.5, 3.0, 4.5, 6.0 and 7.5 per cent in order to prepare the composite flours. Composite flour and chapattis were analyzed for chemical composition, rheological and baking properties. Sensory evaluation (color, flavor, taste, texture, folding ability and chewing ability) of chapattis was also carried out for the acceptance of suitable level by the consumers.Findings – The statistical analysis of data obtained showed significant increase in minerals (Fe, Zn, Cu, Mn, Ca and Mg), proximate compositio...

Shelf Life and Stability Study of Frozen Dough Bread by the Use of Different Hydrophillic Gums

The main objective of this work was to determine the influence of different hydrophilic gums on the stability and shelf life of bread dough during frozen storage. Bread dough containing different level of hydrophilic guns were submitted to mechanical freezing at -18° C and stored frozen for up to 60 days. Two types of hydrophilic gums in different combination were tested: for specific loaf volume of breads made from frozen dough and for its shelf life study by measuring its moisture level at 3, 24, 48, 72 and 96 hrs after baking of frozen dough bread. Specific loaf volume was significantly affected by the hydrophilic gums, Arabic gums showed better effect than CMC. Frozen storage of the dough negatively affected the specific loaf volume of the bread. The addition of 3% Arabic Gum had a beneficial effect on the specific loaf volume and moisture contents of the frozen dough bread.

Nutritional and therapeutic potential of sunflower seeds: a review

Purpose – The purpose of this paper is to provide a comprehensive overview of multiple functions of sunflower seeds including their nutritional and nutraceutical benefits.Design/methodology/approach – The literature review is of the chemical composition of sunflower seeds, their health benefits and their utilization in different products.Findings – “We are what we eat.” All living creatures need to take in nutrients to live. Nutrients provide energy for processes in the body and can promote growth, maintenance and repair. The classes of nutrients are carbohydrates, proteins, fats, vitamins, and minerals. Sunflower seeds are a good source of all these nutrients. Plant foods such as fruits, vegetables, oil crops and whole grains contain many components that are beneficial to human health. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age‐related diseases.Research limitations/implications – Currently available information on su...

Immunochemical characteristics of wheat proteins

Abstract The purpose of this paper is to provide a comprehensive overview of wheat protein characteristics and of enzyme-linked immunosorbent assay (ELISA) technique for wheat quality characteristics determination. Literature review is to report the identification of low and high molecular weight subunits of glutenins with ELISA. Immunological assay has been reported to be used as an alternative method to reduce the test time and cost. ELISA is an immunological technique involving an enzyme (a protein that catalyses a biochemical reaction) to detect the presence of an antibody or an antigen in a test sample. Currently available knowledge on immunochemical characteristics of wheat proteins is insufficient. Thats why this review is unique in its comprehensive nature for immunochemical characteristics of wheat proteins.

Application of enzyme-linked immunosorbent assay for the assessment of spring wheat quality

The present project was undertaken with the key objective to find out relationship of HMW and LMW glutenin sub-units and immunological test with bread making quality. The antibody response assessed through animal modelling by using rabbits as test animals showed significant variation towards high molecular weight glutenin (HMG) and low molecular weight glutenin (LMG) of different spring wheat varieties. A significant and positive relationship of bread sensory attributes with antibody response against HMG was observed. The mastication (r=0.64), texture (r=0.69), taste (r=0.72), aroma (r=0.68), grain (r=0.71) and total score (r=0.83) showed highly significant association with antibody response against HMG. The loaf volume correlated linearly with that of HMW antibody response (r=0.51). The LMG antibody response was negatively correlated with flour characteristics and sensorial attributes with non significant level.

Preparation of low calorific fiber rich cakes by wheat bran supplementation

Purpose – This study was designed to incorporate untreated and alkaline hydrogen peroxide treated wheat bran into wheat flour and to access the appropriate type of bran and its optimum level of addition in flour, which may not affect quality but enhance the overall status of the fiber in the bakery products.Design/methodology/approach – Composite flours prepared by replacing wheat flour with wheat bran both untreated and untreated at 5, 10, 15 and 20 per cent were subject to proximate analysis. Panel of judges evaluated cakes prepared from composite flours to access suitable level of substitution. Calorific value of the product prepared was also determined.Findings – Statistical analysis of data obtained predicted that significant decrease in moisture and nitrogen free extracts (carbohydrates) contents of flours were found. On the other hand, protein, fiber and total ash of the flour increase with increasing level of replacement. Calorific value of the cakes decreases with increasing level of wheat bran a...

Predictive Modeling of Spring Wheat Varieties by Cluster Analysis

Spring wheat varieties were subjected to physico-chemical, mixographic and amino acid analysis. The data obtained was subjected statistically analyzed. The cluster analysis classification based on centroid method indicated that for lysine and overall cookie scores, generally most wheat varieties fell in one group, while for total chapati score most of the wheat varieties were classified into two groups. The wheat varieties falling in same cluster group have similarities in respect of lysine, chapati and cookie quality. This indicated that wheat varieties in Pakistan have narrow ranges of spectrum in their genetic make up for their quality attributes. However, some wheat varieties were distinguished into different groups having a wide distance range especially Shahkar 95 for lysine content, LU 26 and Punjab 96 for cookie quality and Punjnad 88 in case of chapati quality. The present grouping suggests that wheat varieties in cluster group with wider range for lysine content may be used further in a hybridization program to improve the nutritional quality of wheat.